HOME > Chowhound > China & Southeast Asia >
What's your latest food project?
TELL US

Kuala Lumpur - Delicious HK-Style Roast Goose at Wei Kee (伟记烧鹅)

k
klyeoh Nov 26, 2011 02:13 AM

Tasted some really fabulous HK-style roast goose at lunch today. Wei Kee Restaurant at Medan Imbi was pointed out to me by fellow KL-based Chowhound, mikey8811, after our lunch at Sun Fong Bak Kut Teh a couple of months ago. It was a great rec!!

The chef-proprietor, Yong, was an extremely friendly, articulate host. The roast goose - based on his family's century-old recipe (his uncle runs a roast goose restaurant in Sham Tseng, HK) - was perfect: melt-in-the-mouth, very tasty flesh, and the crisp, fragrant skin.

The perfect accompaniment to the roast goose was the restaurant's home-made noodles, lightly dressed with fish sauce.

Other dishes we tried were:

- roast pork. Like the roast goose, the pork was also very well-marinated before being roasted, resulting in subtly-flavored delicious meat and biscuit-crisp crackling skin. Not as good as Wong Kee in Pudu (http://chowhound.chow.com/topics/754791) but still in a class of its own.

- braised tofu with minced pork and scallions. I loved this dish - simply bursting with flavors.

- pork and dried mustard leaves soup, which was light and went well with the other dishes at today's lunch.

Just the perfect meal to start my weekend in KL. It was a simple restaurant, and the price for this whole meal for 3 persons (plus drinks) was RM89 or USD28.

Definitely worth a return visit.

Address details
=============
Restoran Wei Kee (伟记饭店深井烧鹅
)10 Medan Imbi (Off Jalan Imbi)
55100 Kuala Lumpur
Malaysia
Tel: 03-2144 6363

 
 
 
 
 
 
 
  1. Charles Yu Nov 26, 2011 06:51 PM

    Wow!! KL ' Yung Kee ' and better!! With Hong Kong using a lot of freshly frozen 'caged' products nowadays, I'm sure the KL 'free range' version should taste better?!
    Century old recipe of 'Hong Kong's famous Sham Tseng' roast goose ended up in KL??!! Sounds like a great script for a 'National Treasure' movie!!

    9 Replies
    1. re: Charles Yu
      klyeoh Nov 27, 2011 04:49 AM

      Charles, they import their geese from China and Hungary - so must be frozen as well!

      But Wei kee's roast goose tasted much better than the ones I had from my two previous trips to Yung Kee (not the exclusive 4th floor, but at the cattle-class floors "below deck"). I guess Wei kee being a small restaurant, and only catering to a limited number of clientele here does have its advantages. Yung Kee, on the other hand, serves hundreds at each meal-time, so the quality has got to give somehow :-(

      1. re: klyeoh
        l
        Lau Nov 27, 2011 12:09 PM

        wow this looks awesome

        are one of these the place in HK?
        http://www.openrice.com/english/restaurant/sr2.htm?shopid=16239
        http://www.openrice.com/english/restaurant/sr2.htm?shopid=3080

        i agree with you re: Yung Kee, I wasn't that impressed by their goose last time i had it, the meat wasn't very tender
        http://www.lauhound.com/2010/11/yung-...

        1. re: Lau
          Charles Yu Nov 27, 2011 02:24 PM

          'meat wasn't very tender' might not necessarily reflect the goose you had was inferior! On the contrary, 'live free range' goose might be used in your case and tends to give that 'more chewy' texture. The toughness and chewiness compensated by the more flavourful meat! For more tender meat, try the roast 'duck', in Yat Lok or Joy Hing instead!
          Personally, I prefer the former and the 'back bone' cut!. The back, though less meaty is epecially flavourful since thats where all the stuffing/seasoning congregates!

          1. re: Charles Yu
            l
            Lau Nov 27, 2011 02:45 PM

            yah that could be the case, but i've definitely had better goose in HK before although it could also be that we didn't order that big a portion since there were only 3 of us and the cut they gave us wasn't great

            never been to yat lok although i know what it is, joy hing is quite good

            1. re: Lau
              Charles Yu Nov 27, 2011 03:04 PM

              Yat lok on Stanley St, Dumpling Yuan, Yung Kee, Mak's, Tsim Chai Kee on Wellonton and Ser Wong Fun just round the corner.....they are all within a stone's throw away from each other. If only I can beam this little congregation all to Toronto?! Ha!

              1. re: Charles Yu
                l
                Lau Nov 27, 2011 05:20 PM

                ahhh yah they are all next to each other, ser wong fun is the shao la + snake soup place right? that place is def on my list of places to try

            2. re: Charles Yu
              klyeoh Nov 27, 2011 05:45 PM

              Charles, the goose-meat I had at my last trip to Yung Kee was way more chewy than I'd have liked! So I just chew to get all the flavors out and discretely disposed of the "cud" :-)

              I still remembered a visit to Yung Kee back in 1991 when a well-dressed middle-aged lady at the table next to ours brought along a large supermarket plastic bag, which she used to spit bones and scraps into throughout the meal!! Eeks!

              1. re: klyeoh
                Charles Yu Nov 27, 2011 06:33 PM

                Gross!!!!!!

                1. re: Charles Yu
                  klyeoh Nov 28, 2011 12:55 AM

                  Charles, I'm back in HK next Monday. Any place you'd like me to check out and update for you?

      2. huiray Nov 26, 2011 07:22 AM

        Looks wonderful. Yum.
        Was there ginger in the harm choy tong?

        Medan Imbi used to be (almost) wholly residential, many years ago. One of my aunts used to live there way back when and I visited with my folks not infrequently.

        5 Replies
        1. re: huiray
          klyeoh Nov 26, 2011 04:05 PM

          Yes, just that little heat from the ginger to give the soup a lift. Ah, sheer comfort food!

          1. re: klyeoh
            huiray Nov 26, 2011 07:54 PM

            Well, your post gave me the urge for some sour mustard soup. Made a pot w/ pork spare ribs/rib tips (the bone helps with the stock), a couple packages of sour mustard (drained & rinsed), smashed ginger, a couple of tomatoes (adds sweetness) and a little flor de sal. Just finished my second bowl of the day.

            1. re: huiray
              klyeoh Nov 27, 2011 04:52 AM

              Sounds yummy indeed, huiray! Any leftover turkey on the side? ;-)

              1. re: klyeoh
                huiray Nov 27, 2011 06:55 AM

                :-)
                Nope, no turkey. Roast leg of lamb, yes.
                http://chowhound.chow.com/topics/8193...

                1. re: huiray
                  klyeoh Nov 28, 2011 12:52 AM

                  Even better :-D

        Show Hidden Posts