Chasing the Roast Goose

There's no food as iconic in our culture as "siu mei" (燒味), the traditional Cantonese roast, and it's one of those dishes that transcends all boundaries. From an unassuming box of char siu (barbecued pork) served with hot steamed rice and dressed with soy sauce, one could be had for as low as 20 Hong Kong dollars at a casual cha chaan teng, to the whole roast suckling pig brought in to each table with much fanfare at the most luxurious wedding banquet at a hotel ballroom, siu mei is enjoyed by locals of all generations and walks of life. And anyone new to town should be aware that raising the topic of where to find the best siu yuk (roast pork with crispy skin) among a group of Hongkongers should by all means be avoided, if you don't want to get caught in a heated discussion, as everyone here seems to have their own opinions of their favorite place.

Burgundian Delight - Yung Kee x Montille Dinner

We were on a rare weeknight out to join a dinner at Yung Kee hosted by the British wine merchant Berry Brothers and Rudd with Burgundy winemaker Etienne de Montille. Yung Kee, the legendary Cantonese restaurant famous for its roast goose among many other classic dishes, has been in the news lately for all the wrong reasons, so I was quite interested to see whether those negative publicity has any impact to the overall quality of food.

The dinner was held in a private room on the VIP Floor, one level above their regular 3-story restaurant. I had never eaten in this more intimate and quieter section so that's yet another reason we were curious to come. Of course, the main attraction was still the wines being presented, which came from the two estates Etienne owned and actively managed - the Chateau de Puligny-Montrachet he worked and later acquired, and Domaine de Montille that he inherited from the family.