Hong Kong’s roast meats are more than just food—they’re a cultural icon 🦆🔥. Esteemed food connoisseur Chua Lam recently broke down the art of savoring these crispy, juicy delights, spotlighting the secret weapon behind every bite: the sauce.
\"The sauce isn’t just a condiment—it’s the soul of the dish,\" Chua explained. While roast goose’s golden skin gets the spotlight, he insists the true magic lies in recipes passed down through generations. His personal favorite? Steamed rice flour drenched in that rich, savory roast goose sauce—a combo he calls \"a hug from your grandma’s kitchen\" 🍚✨.
This isn’t just about taste. For many Hong Kong residents, the dish connects them to childhood memories and shared identity. \"It’s home on a plate,\" Chua added, highlighting how food bridges past and present in Asia’s bustling culinary capital.
