Discover the true and classic traditional Hong Kong staple with the premium roast goose, whose recipe comes from the culinary experts of Guangdong Province, this November 6 to 21, at the authentic Cantonese restaurant, Lung Hin.

With over 40 years of experience in the hospitality and culinary industry, cuisine expert and guest chef Billy Cheong is coming to Manila to share his famous roasted goose recipe. Born in Macau to a family of connoirsseurs in the culinary art from their home in Guangdong Province, Chef Billy had his early training from his grandfather, founder of Macau’s Lin Heung Chinese Bakery, and aunt, Cheong Lai Mui, chief chef of Republic of China’s first president’s wife.

As he was awarded Commanderie De Cordens Bleus De France by Chainese des Rotisseurs in 2001, and with most influence by the China Hotel Awards in 2013, Chef Billy is the pioneer to bring Michelin-starred restaurant, Kam’s Roast Goose’s, to the Star Cruises in 2014, and to other Hong Kong restaurants—Crystal Jade, Ye Shanghai, and Tim Ho Wan.

Coming from the neighbouring Guangdong Province, and served in Hong Kong, the staple roast goose has been adored by many. Geese were marinated in a charcoal furnace at high temperature, creating that crispy skin, and divinely tender and flavourful flesh. This classic trademark of the traditional cuisine truly brings quality at every bite.

Guests can enjoy this golden dish prepared by guest chef Billy Cheong, for a la carte orders, half or whole. A set menu is also available with a line-up of other authentic dishes such as Steamed Garoupa with Shredded Pork and Shredded Mushroom Ancient Style, Fried Shrimp and Vermicelli in XO Sauce, and Stir-fried Seasonal Hong Kong Vegetables with Garlic.

Stay hungry,

thehungrychef

Nathaniel Uy