A 2-day pop-up at a famous roast goose restaurant in a five-star hotel, with 10 must-try signature dishes: Gan Yida Barbecued Pork, Gantang Roast Goose King, Nostalgic Tie Hoof, Watercress, Aged Kidney, Beef Loach, Pork and Chili Soup, Smoked Tea King Shrimp Saii Lee – A taste tour around the world

I came to Holt’s Hong Kong Cafe at Rosewood Hotel for dinner two nights before because the city’s famous restaurant “Gantang Roast Goose” hidden inside the bowling alley “Nan Wah Club” will have a two-day pop-up at the Rosewood Ice Room from November 19th to 20th To celebrate the event, the hotel and restaurant held a preview dinner a week ago.

Feng Haotong, former head of Yung Kee’s barbecue department, is led by “Kantang Roast Goose” He has been in the business for more than 50 years and has rich experience in Chinese cuisine chef in many houses- famous food He once studied art with Brother Tang, which shows Brother Tang’s status in the world. This time, Brother Tang has brought 10 signature dishes to Holt Cafe, the must-haves are Gantang Roasted Goose King and Gan Yidao Barbecued Pork just think of the These two roasted dishes are already making people salivate.

That night, we sat in the private room and had a sip of Holt’s Café iced milk tea.

　　Gan Yi Knife Barbecued Pork (HK$208) – The evening’s dinner started with the signature dish Tang Ge Gan Yi Knife Barbecued Pork using the front part of the meat plum below the pork neck bone, known as the first knife, to make the Barbecued Pork Fatty to cook Tang Ge especially burned the fat a little for incense, and you ate it.

　　Nostalgic Tied Hoof (HK$218) – Then came a nostalgic Cantonese dish called Tie Ho Today, the meat tastes sweet and fragrant when eaten.

　Gantang Roasted King Goose (HK$800-whole piece, HK$238-Shangzhuang, HK$268-Xiazhuang) – The Gantang Roast Goose Emperor is now on the scene It uses a black goose weighing about 5 kilograms and full bodied The skin is thick enough, so it looks better after it is cooked Inside the goose, seal it, air pump, then add boiling water to set the shape, pour with malt water, hang it up to air-dry, and then put in the oven it to hang especially about cutting the goose, and you have to cut it into pieces eat it, the goose skin is crispy, but not really crispy, but it has a little hardness, which gives on the goose that both the skin and the goose meat can absorb the essence of goose juice, making it so delicious that you will never forget it.

　　Waterspout, Aged Kidney, Beef, Loach, Fish, Pork and Chili Soup (HK$168) – The chef first crushes the water bug, then adds aged kidneys, bull mackerel, pork root, candied dates, tangerine peel and figs.

Next page: More interesting dishes – salt-flavored starfish, tea-smoked king prawns, eel balls with secret sauce, nostalgic fried pigeon floss, pressed crab meat with bean embryos, wax-fried glutinous rice