I’ve always wondered what they do with the rest of the foie gras. Where do you put a goose without a liver?
Here! At Yat Lok, the rest of the fatty, overfed goose suspends from skewers, the southern answer to Peking duck.
The 1/4 Roast Goose: The meat is darker, the skin is thicker, and the overall product is a richer, fuller duck on steroids. The skin is like its own entity. It's crisp perfection, and you could serve it like chirashi. The meat is all oil; delicious, savory oil that drips down your chin and covers your rice with something to salivate over. That skin tho.
Get it in a Noodle Soup on a cold or rainy day. The noods are al dente, and their broth is a little oily but light. Try the Soy Chicken - the skin is savory, and the meat gets soyed all the way through. Roast Pork is tender, and they know what they're doing with the skin.
Cabbage leaves in oyster sauce will break up the bites of oil and fat. The veggies aren't the main event here, but you need them all the same.
It's the only roast goose I've tried, and I wish I hadn't started with the best. This goose is lip-smacking, finger-licking tasty, but I feel like I need to try an ordinary goose to fully appreciate the decadence of Yat Lok.
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