This dish seduces with pronounced wok hei (the 'breath of the wok'), built from careful technique. The goose meat is leftover from the braised goose preparation, combined with XO sauce and tiny sakura shrimps to add complex, alluring depth. This is Chef Hung's interpretation of a humble dish refined through ingredient quality and wok mastery.
Tips from diners
Order this if you appreciate traditional wok technique — the wok hei here is textbook.
This signature dish uses hefty Shantou Lion-Head goose, known for its deep meaty flavor and dense texture. Chef Hung simmers the goose in his Chiu Chow master stock for 90 minutes, then meticulously trims each slice of veins, sinew, and fat before hand-dipping in a fragrant scallion-infused broth. The result is robust, meaty, and delicately seasoned — refined simplicity backed by precise technique.
Tips from diners
Order this — it's what Chef Hung is known for. The technique and meat quality are noticeably different from standard roast goose.
This is restaurant-quality dining, ideal for special occasions or impressing guests.
A simple noodle dish that shows the chef's skill. The lo mein is hand-tossed to evenly coat with sauce, made with goose or other meats from the day's preparation.
Tips from diners
A lighter option if you want to taste Chef Hung's technique without the richness of braised meats.
Taro is cooked in the same braising tradition as the meats, becoming silky and absorbing the Chiu Chow flavors. It's a vegetable side that shows Chef Hung's approach to all cooking.
Tips from diners
Don't skip this side — the braising technique transforms taro into something special.
Chef Hung treats foie gras using his traditional Chiuchow braising technique. The foie gras becomes silky and rich, enhanced by the Chiu Chow broth.
Tips from diners
This is a premium indulgence — pair with the signature fried rice for a tasting menu experience.
Chef Hung entered the kitchen at 16 as an apprentice at the iconic Yung Kee, building 50+ years of expertise before launching Hung's Delicacies in 2003. The signature marinated goose uses hefty Shantou Lion-Head goose simmered in Chiu Chow master stock for 90 minutes, with each piece hand-trimmed of veins and sinew. The restaurant has earned consistent Michelin recognition, reflecting Chef Hung's meticulous approach to traditional Chiuchow cuisine.
Reservations are recommended, especially for dinner and weekends. Call ahead to ensure availability.
This is refined Chiuchow dining — dress up slightly and come ready to linger. Plan 90 minutes for a full meal.
Chef Hung's consistency has earned Michelin recognition for years. If you're collecting Bib Gourmand experiences, this is a must.
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