Goose after wine

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We started drinking around 12ish, and continued past 7pm. Although we had a pretty big lunch, the skies were getting dark and it just felt like dinner time. Having mansplained to Champagne Diva and her daughters about how Cantonese typically chooses roast goose over Peking duck, it was time for us to show her. So we grabbed a couple of taxis and headed to my favorite Yat Lok (一樂燒鵝).

Boss lady is surprised to see Foursheets and I for the second night in a row, and we had a party of five. Thankfully we didn't have to wait too long for everyone to arrive, and we got seated pretty quickly after that.

Half roast goose (燒鵝半隻) - many Europeans never gets the opportunity to eat goose, and this is one of the best places to do it. With this many mouths to feed, half a goose was just about perfect. After all these years, I still love the spices I taste on the skin... and of course the meat, too.

Medium barbecued pork (中叉燒) - this was OK.

Half soy chicken (玫瑰油雞半隻) - this was pretty good, thanks to the soy sauce marinade.

Blanched choy sum (菜心) - with the usual condiment of oyster sauce.

Blanched morning glory with fermented tofu sauce (腐乳通菜) - the fermented tofu sauce is definitely an acquired taste that visitors generally aren't familiar with.

Rice flour noodles in soup (瀨粉)

It was closing time and they were booting people out, and I could tell that one of the sons collecting money was getting impatient. I'm glad we gave our new friends an experience they could check off the list, and this capped off a pretty fun day for us.