甘牌燒鵝

營業中

休息中

懷住良好加期待嘅心情由門口排隊排到入去，坐低之後睇完menu揾伙記寫單，等成十分鐘先寫到，個女帶位幫隔離枱寫緊，我示意寫單，佢叫我等佢兩分鐘，佢寫完過嚟，俾少少時間佢，跟住第二枱叫佢，佢就過咗去幫其他枱寫，寫完三枱先返過嚟，返過嚟就燒鵝脾同下庒都賣晒喇，因為佢啱啱打我尖寫嗰兩枱落咗所以冇晒，即時咩心情連食慾都冇晒，得返成肚火，唔會再去幫襯！！！

沒有最差只有更差，是這樣的，久聞其名今天決定去試試（本人是一個為了吃可以專門搭車去廣州的那種人）拿號等位大概十分鐘就有位了，因為拿號時告知沒有什麼粉飯呀的套餐之類的吧！說只能散叫沒有關係我主要是來吃燒鵝的管你什麼餐呢？只要有燒鵝就行了，落單一個上臂➕一碗🍚五分鐘燒鵝來了，一看燒鵝三分之二的都是燒濃了，心大的我還是抱著試一下先，結果燒鵝皮竟然是苦的及時叫個男樓面同佢講“呢個燒鵝燒到濃曬口味仲係苦嘅，結果個男人盡然話，我哋係買燒鵝肉無係買燒鵝皮，你食下哋肉冇問題就得啦”講完轉身就走了，留下我茫然無措心裡一萬個疑問❓你老闆啊擺明蝦我冇食過燒鵝啦！一隻靚嘅燒鵝首先要求就係要皮脆肉唔柴仲要有肉汁留香咩？容我講一句粗口“撲你個街”咁嘅服務及食物點對得起你嘅口碑？呢間嘢永遠唔會在幫襯

I finally got my act together one Sunday morning and made my way to this widely, if not always highly, recommended roast goose restaurant. I've been meaning to start exploring Hong Kong's roast goose/meat options for ages and I figured why not jump in with a Michelin Star joint?Kam's has a big menu, but since I was there by myself I stuck to the roast meat with rice section and got the roast goose and suckling pig with rice. I had plenty of time to consider my choice - having arrived five minute

一行四人，聽人講左好多次，第一次黎食新年期間無套餐同碟飯，得單點不過都無問題，大家目標都係食燒鵝大家都各點一碗白飯同飲品手拍青瓜 ($25)好好食啊！青瓜帶點冰凍，所以食落去好脆，而且個汁好好食，好開胃，值得推薦海蜇拼燻蹄 ($70)依個反而一般，可能期望太大，可以試下其他小食甘牌燒鵝 ($540) 一上枱就好香，而且賣相都幾靚仔皮脆，肉唔會 un，唔會好多油 脆皮腩仔 ($85)脆皮真係脆皮！肉同油脂分佈啱啱好 蜜汁叉燒 ($65)肉唔乾唔un，蜜汁好香，唔會過甜，好味

話說上星期五, 午飯時諗住買個燒味飯盒, 返公司醫肚, 就諗起呢間有名既燒鵝飯店。滿懷希望咁去買咗個$90既燒鵝乳豬飯盒, 諗住食豪啲 。😋返到公司一打開, 裏面啲燒鵝散收收, 唔連貫的, 好明顯唔係同一舊燒鵝切出嚟, 係隨便咁執出嚟的, 而且啲皮又乾又鞋, 邊諗到啲燒鵝會係咁差! 個燒鵝醬又甜到暈,都唔知咩味。😖乳豬肉唔肥, 但啲皮唔係脆的, 係”靱”的, “乾筝筝”又”鞋霎霎”。😩個飯上面就一啲汁都無, 只係加咗一條菜心,。我買嗰陣發現, 宜家淨係得番啲大陸人會排队入去堂食，都唔見有香港人排隊。我以後都唔會再食呢間咁差既飯店, 真係你請我都唔會食。😠

以為會好多人，捻住去打包個碟頭飯就走人，點知去到竟然有位，就入去食。印象中甘牌d燒鵝好正，好出名嘅。叫咗個燒鵝拼叉燒，醒舊水嘅飯，d料縮曬水，叉燒得幾舊，又唔好食，無咩味，仲好干。燒鵝真係大跌眼鏡，全部都係肥膏，好核突，又唔新鮮，做壞曬自己招牌。唔怪得依家冇咩香港人來食啦，得翻大陸遊客，下次請我來我都唔會來啦。

连续三年的米其林一星，但似乎盛名之下，其实难符。两个人点了烧鹅饭、蜜汁叉烧饭和时蔬。一念之差没点鹅腿，结果只有一块吃得到肉，其余都是筋骨。我的牙口还算可以，咬起来也非常痛苦和费劲。就算不是鹅腿，也不该都是边角料吧。论味道，烧鹅和叉烧还不如上海的一些粤菜馆，遑论香港其它米其林烧味餐厅，实在令人失望。个人认为无法代表香港烧味的中上水平。地段是好的，闹市区大马路很好找。装修也比较新，灯光非常强烈，把烧味照得油汪汪的很好看。别的就乏善可陈咯。工作日下午四点排队到五点，不值得。想尝鲜的话建议外带。

GOOD: The skin of the roasted goose had just the right amount of crispy with each bite and the fats underneath were buttery goodness.BAD: The meat was not as tender as I hoped it would be. The goose was also excessively oily. If there is already a thick layer of fats under the skin, there is no need for any more oil on top! The flavour of the goose fat was sooooo good but it's such a pity that the excess oil was present to undermine it. Fortunately, the citrus dip and its brightness helped balan

1/1去不能點便當，只能單點，只有兩個人不好點菜，沒辦法多點幾樣。我們點了燒鵝跟脆皮燒楠，非常好吃，又香又油，口味比高級餐廳的食物更好。但是排隊排了1個多小時，排的好累呀～建議平日人少去吧！！

人地話香港開始淪為大陸人嘅天地，開頭我都唔信邪，不過琴日係甘牌就真真切切體驗到了。一支公去食飯，發覺醒間鋪d客都係講普通話嘅，服務員個個笑茄茄，一味獻殷勤，見你摞住大抽細抽仲叫你放低先。個阿姐嫌我叫得少，俾面色我睇，洗唔洗咁白鴿眼啊？大陸人食到津津有味，我就覺得麻麻地了，已經唔係原先米芝蓮嘅味道啦，聽講d米芝蓮大廚都走曬，唔怪知得無曬香港人來，依家淨係靠大陸人來賺錢，真係俾人呃左都唔知。

其實真係好懷疑 啲人係咪真係識食定係完全只相信個名 食過就知 呢度啲燒味 真係好一般 性價比極低 相信幫襯嘅 都係只盲目相信權威嘅遊客 好多人仲要曬住咁等位 真係超級唔明白 啲 燒鵝 咸過頭

無論焼䳘 乳豬 义焼 切雞 一概好食 頼粉仲正 排隊是少不免 不過值得 好個那間x 記多多聲 付多一陪價值但名過其實 甘牌燒鵝就算皮蛋也好味 但是撘枱是最不喜歡 不過為了食 沒有辦法 會再去

自從上次試左甘牌燒鵝之後,一直都念念不忘每次收工去飯都無得叫碟頭飯,一定要叫例牌咁岩今日中午有時間可以行遠少少, 就決定衝去甘牌燒鵝啦帶位姐姐見我係打工仔,唔係遊客就同我講等等,盡快安排比你,抵讚好彩唔算等得耐,10-15分鐘就有位啦上次試左幾乎試哂所有種類,係爭乳豬未試所以一早已經決定好食咩啦燒鵝乳豬雙拼 $90因為佢啲燒鵝太好食,所以就要燒鵝乳豬雙拼先食乳,豬,無失望到,脆皮,正呀唔知係米唔同部位既關係,燒鵝無上次咁好食下次都係指定要燒鵝脾,或者叫佢比啲有啲肥肉既今次啲燒鵝太瘦,所以覺得一般$90一個燒味飯真係貴左啲...下次黎都係叫返燒鵝燒腩啦

聽朋友講呢間甘牌燒鵝係米芝蓮餐廳, 所以就有一日自己一個喺灣仔食飯, 就試下佢嘅燒腩仔。差唔多點幾兩點去到, 勁多人排隊但係全部都係大陸人, 個個都講普通話。好似一個香港人都見唔到。等咗好耐終於有得食喇。咁我就照舊叫個燒腩仔飯啦, 咁冇錯佢嘅燒腩仔嘅質素係唔錯嘅。皮好脆肉, 肉係瘦肉, 但係又唔會好鞋咁樣。啲飯有啲汁配落去好好味。但係因為出面好多人排隊, 基本上食完就急急腳咁走。 而且覺得周圍都淨係得旅客。唔係幾鍾意個環境。總括而言, 甘牌燒鵝啲燒味係好食嘅。但係係一個做旅客生意嘅餐廳。我應該唔會再幫襯。好食嘅燒味有好多, 唔使特登食呢間 。佢價錢又啲太貴, 又食得唔舒服, 不如食啲酒樓嘅燒味飯好過。

We are about to close the books on 2017 with just one important meeting standing in between us. Everybody was a little tense before the meeting so I decided to buy lunch to cheer the team on. I remember a lot of friends have been raving about Kam's Roast Goose but ironically, not for their goose. Instead, it's their char siu that's getting a lot of love from the gang these days, which was what I got for myself this afternoon.The char siu was surprisingly succulent. Just a little more fat would h