Hong Kong Roasted Goose King Now at Pavilion Damansara – Must-Try Cantonese Roast

There are few sights in this life more tempting than a bird bronzed to perfection, and among poultry’s noble ranks, the roast goose sits on the throne. In KL, chicken and duck are the everymen of the table, reliable and familiar. But goose? Goose is tantalising, sultry, and impossible to resist. Conveniently located on the first floor, right next to The Food Merchant Prelude, it offers temptation in plain sight

Well, not quite. For a place that prides itself on roast goose, they’re awfully coy with the actual prize. You have to actually look inside — and when you do, and see those magnificent specimens hanging in the window, glistening with their perfect, golden skin, it’s impossible not to feel the pull. They’re practically purring at you.

These birds (flown in from China) are roasted over an open flame, a deliberate choice by the sifu, a Malaysian who spent decades in Hong Kong mastering the art.

We ordered half a goose (RM178), and it arrived looking every bit the prize it promised to be.I sank my teeth into that lacquer-like skin, and the first thing that hit was the fat — a luscious, indecent mess. It splashed across my tongue, coated my lips, dribbled down my chin.

The plum sauce felt like an afterthought next to all that juicy decadence, though the sliced cucumber and braised peanuts made for a nice reset between bites of rich, savoury goose.

We also tried their  steamed minced pork with preserved vegetable (RM26.80). Hand-minced with a cleaver rather than ground by machine, the rustic texture of the pork was so springy it practically snapped back with every bite.The meat is tender and each mouthful is heavenly making me wanted more. 

The BBQ Three Combination offers something for every roast lover:

Char Siew, glistening with caramelised edges

Soy Sauce Chicken, tender and aromatic

Crispy Roasted Pork, with shatteringly crisp skin

Each component is flawlessly executed, proving the kitchen’s consistent precision across the board.