Lo Pak Restaurant     鹵八鵝店  

The marinated items at this place are really nice, they have sliced goose breast, intestines, ears, livers etc.

The most popular item is sliced goose breast.

This time I chose tofu and egg which costs $40.

Basically you can choose any two combinations which cost $40 so if you are choosing tofu and egg like I did this time, it is not really worth it because meat is more expensive.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chiu chow style marinated tofu and egg with rice:

The duck here is not bad but as you can see I only got about three to four tiny pieces.

As well as the duck, I tried marinated tofu with rice (No Photo) which is quite nice.
The tofu is well marinated from outside to the centre and it is fully flavoured in the middle as well.

Ordered the marinated goose livers with rice.

When I opened the box, there were slices of duck heart in there as well.

Usually I order the goose breast but this time I just ordered goose with rice.
It tastes Ok, but goose breast is lean and healthier.
The goose this time was too oily and fatty.

Im not trying to promote abnormal zoophobia (love with animals) but i find it an interesting experience to chew, suck, and eventually eat, a flesh which used to be the tongue of an animal.

It felt better with an ox's tongue as it was usually served in slices. There was no feeling of an intimate physical contact between you and the flesh...but this was certainly not the case if you happening to be sucking on a duck's tongue.

Whenever I go for goose at this place, the locals always warn me that eating goose will result in acne attacks, well I have had it for a few consecutive days and it doesn’t happen to me!!
Although the thought of an acne attack sends goose pimples forming!

Same with fried food, without drinking their so-called “herbal tea” I do not get sore throats either, the only scientific reason I can think of is that the fried food hot, so it probably burns the throat resulting in a sore throat the next day.

My favourite dish here is the goose slices (sliced goose breast) with rice, it is pure meat, and the skin has also been removed.
I always request it without sauce, because it softens the rice, and the sauce is very oily and I wonder how long its been there after cooking the geese in it.
Instead I prefer the sauce from the bags, it is much more concentrated and less greasy.

The goose slices are rich, but also depends which part they slice it from, one of is much nicer without the artery running through it.
As well as goose, I also tried the liver, very big in size too.

Although the food is good, I think the locals have a better digestive system than me, because the hygiene of roast meats in Hong Kong isn’t that good. They are usually left by the window, and sometimes there are flies.

This is a nice small restaurant that we discovered during lunch in Wan Chai Spring Street!
Food selection- goose rice, kidney, liver and tongue is all tasty and the price is reasonable
Have long queue during lunch time so try to be there early

Finally found a place that serves goose liver, ordered the marinated goose liver and rice. It was served with the marinade sauce and the chiu chow style vinaigrette dressing.

The goose liver was smooth, and full of flavour, and the sauces were good too, especially the vinaigrette, not too sour and exploding wtih garlic and chilli in it.