甘牌燒鵝

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帶朋友過香港玩，想帶佢去試下米芝蓮美食，咁啱路過灣仔甘牌燒鵝，唔算多人，等咗半個鍾島就到我哋了。兩個人要同人地搭枱，逼到手都無地方放。朋友唔識講粵語，一直用普通話叫服務員服務員，服務員當佢無到，我挨咗聲，“唔該！”先有阿姐慢條斯理咁行過來，真係把起火。點咗兩個碟頭飯同埋皮蛋酸薑，香港唔單止地系寸金尺土，d飯仲矜貴，2兩都唔夠，燒鵝肉霉霉爛爛，好似隔夜嘅咁。皮蛋酸薑陣味好怪，酸酸餿餿咁，食到都反胃。都唔好意思同朋友講係米芝蓮一星，仲話我介紹錯，真係失禮人。

明知依間野人多到爆棚都硬係要來試下，話係咩米芝蓮推介喔！訛人嘅！燒鵝一d都唔好食，肉又柴又凍，皮又唔脆，咁都可以叫招牌？？仲有皮蛋酸薑，無哩味道，唔甜唔酸，仲鬼死咁貴。等咁耐食d咁嘅野，篩曬我d時間。

平時係灣仔食燒味只會係附近既再X食,因為平靚正。但當日係紅日,中秋節翌日,再興唔開,就決定黎呢度食燒味啦。受到十一黃金周既影響,離遠一條街已經望到排哂長龍,唉,心諗有排等啦,最後等左成40分鐘先有得入,好肚餓呀。叫完之後又係要等一段時間先有,上菜速度係無X興咁快架啦。甘牌燒鴒飯 $53我自己就叫左甘牌燒鴒飯既,食第一啖,嘩,又真係幾好食喎!平時我都好鍾意食燒鵝...塊皮既,因為塊皮真係好好食。對比之下,舊肉就唔好食,肉質又差味道又一般。甘牌係唯一一間令到我係想食埋啲燒鴒肉。抵佢啲燒鴒咁出名,拎埋米芝蓮既!!另外可以問員工拎啲汁點(唔知叫乜名),都唔錯架 (我就唔鍾意點酸梅醬既)燒鴒燒腩飯 $60係朋友個度偷左一舊黎食,啲燒腩又係一流,塊皮真係好脆,啲肉肥瘦適中,肉質夠滑,堅正!另外有黃芥末醬點,都好夾好好味架。因為太好食,繼續偷朋友啲燒腩食,已經諗好左,下次黎一定要食呢個!!有齊燒鴒燒腩!叉燒油雞/叉燒切雞 各$48啲叉燒同埋油雞切雞我就覺得普通,唔算特別,但都對得住個價錢既。大合照總結:想食燒鴒, 燒腩就黎呢度啦; 想食叉燒,油/切雞,去附近既再X啦一定要再黎甘牌食燒鴒,燒腩另外好想

今時今日咁既服務態度咁都唔執笠真係香港既縮影。 有四十幾張枱排，問佢大概要等幾耐，例牌答你唔知，唯有行開整埋野先回來好過齋等。 45分鐘後回來佢話過左十張要從頭排過，我又要再等40分鐘？ 個大嬸一d都唔會想幫你，只是話寫明過左十張要從頭排過。 今時今日香港就係只剩下呢d齋靠自由行賺錢，不思進取既商店。 放眼其他地區或中國大陸，商店唔係咁做的，sevice唔係咁做的。 好多商店就算比你好彩紅幾年最後都執笠是有原因的

It's been a while since I last had some decent roast goose for dinner. I'm pretty picky when it comes to roast goose and there are only a handful of restaurants in Hong Kong that can satisfy my craving for roast goose. And of course, Michelin starred Kam's Roast Goose (甘牌燒鵝) is very much on top of that list.We had a pretty big lunch at El Cerdo this afternoon so an early bird dinner wasn't exactly what I had in mind in the first place. But after walking by Kam's Roast Goose and not seeing a crow

Overrated, the restaurant must’ve somehow bought their Michelin star. Goose was dry and fat, barely any meat. Service was at most ok. Wait staff didn’t date to serve anyone, just there to turn tables. Absolutely not worth the money and wait time.

食燒鵝最致命的兩點是肥膏多，皮不脆!!其次是不便宜。HK$190 燒鵝下庄。星期六1時10分左右開始等位，在門外等了約35分鐘。店內只有30多個坐位，位與位之間比較擠迫，九成是自由行顧客。早上11點半開門，未夠兩點已沒有乳豬供應。晚上6點後要收加一服務費。只接受現金或八達通，不接受信用咭。總括來說: 普通燒味店貨式，性價比底，不推薦。

i am always a lover of roast goose and always look forward when i come to hk. i been always going to sham tseng yue kee roast goose but heard about kam roast when they came to singapore without the roast goose. heard about michelin roast goose and decides to try and was very disappointed the roast goose is normal and not crispy and expensive! i will not recommend

I mean it was really that bad. Im a big fan for Michelin Star Restaurants And tried many Siu Mei Places in Hong Kong. As a Chinese American i do not have high standards for Siu Mei but this place was truly very very disappointing despite the heavy advertising and marketing. I waited in line for almost an 1hr and 30 mins and then thr customer service was horrible. They are so rude. Then i was hoping the food would make up for it. But for lunch just to try their duck i got the duck leg for a $40 h

早排收到朋友嘅電話，佢話甘牌燒鵝出咗一品鵝煲，以後唔一定要去鏞記訂，有多個選擇。於是大家就約埋試試呢個傳說中既一品鵝煲，點知奶晒嘢，完全中伏！雖然價錢平過鏞記，但味道就真係「吃了忘不了」，肉質同味道都係劣貨首選，真係電視廣告都有講99%仿真等如100%假，明晒！ 米X嚟一星嘅食物，淘X嘅包裝問題嚟喇:一開蓋就見到隻活生生嘅螞蟻喺度爬來爬去，嘩！真係蛋白質豐富，照理成個煲都有保鮮紙密封，無可能喺運送過程中有嘢走到入去，可想言之甘牌燒鵝嘅衛生情況係有幾差，真係污糟到「攞星」。鵝煲湯底無鏞記咁濃郁，最慘係身為鵝煲嘅主角－鵝肉又鞋又韌，少啲牙力都食唔到，而且仲有雪味！食神話齋，一定係用啲汁蓋過彊屍鵝嘅雪味。鵝腸又細條又韌，以為係木乃伊抽出嚟用，鵝肝同腎都好乾好硬，之後仲吃到有毛既鵝肉，天啊！唯一讚嘅係鵝紅夠滑，可惜又唔夠入味。以往喺鏞記訂一品鵝煲食，個個都爭住吃，仲會留返啲汁第二天再煮麵食。但係甘牌燒鵝嘅鵝煲，大家食咗幾件就停晒手，啲汁好油，味又唔濃，實在唔會再有下次。

因為平時好多人排隊，所以今晚見到唔駛點排，就試吓...但拎飛時，佢已經講明要叫半隻鵝，因為無晒燒味！叫咗招牌燒鵝半隻（佢規定要叫半隻），皮蛋，海蜇醺蹄，油菜...瀨粉...白飯但燒鵝皮唔脆，肉質比較嚡同"un"，味道一般....真係覺得失望，大家樂好食過佢😳海蜇一般，醺蹄好重酒味，鍾意酒味的人可能會ok🤔至於清湯瀨粉，味道怪怪的！？唔好食，反而都係白飯唔知係咪今晚既瀨粉先咁怪呢反而最好食係碟菜😅海蜇...皮旦一般...如果要排隊，覺得唔值得！

Came here for take away.Man the goose here is awfully expensive. I suppose that's what happens when you get a michelin star- you get a little bit of market power, and can begin to set prices. Still, I think they've worked themselves into a bind, because it's wayyy too much money. I got something like 1/2 kg for $180 HKD, and didn't think it was it that worth it.Sure it was very good, but you're really not getting much food considering what you're paying. Still, I feel like getting it to go is th

每次經過都見到排隊，一心想試下係咪真係咁好食。成餐飯由係門口等到食到走，一肚火！！排隊時候，d啊姐已經好似唔做。你食就食唔食就算，一堆大陸人塞住係到，裡面無人執嘢。。。應該都係特登要做到好多人排隊。燒鵝凍嘅、叉燒乾嘅、鹵水肝硬嘅。。。到走投訴d嘢食唔得，當聽唔到。好少特登打食評咁話一間餐廳。。。不過真係太離譜。。。

開係公司附近，但係最近先發現，真係相逢恨晚。因為太好味，連續黎幫襯左兩次。第一次係星期五下午，排左接近45分鐘先有位，好彩無遲返公司。食客九成係內地遊客，無問題，睇野食先。點左好抵既＄62蚊午餐，有跟飲品同一小碟小食，開心！要左油雞燒肉飯，油雞係正常好味，未見突出。燒肉就有脆皮，肥肉唔算太肥，整體黎講唔油脷，但係無乜肥肉就會唔係太香，正常好味啦。同事點既叉燒就香好多，難得都係完全無肥肉，正！小食點左海蜇青瓜，海蜇又粗又長，調味好輕手，非常滿意！青瓜就切得非常薄，更顯得新鮮爽脆。同事點左卤豆腐同黑木耳，都唔錯，但係無海蜇青瓜咁驚艷。熱奶茶估唔到有好既茶餐廳既水準，茶味突出奶唔多。第二日星期六再食過。一樣咁多人等，一樣咁多遊客，都要等半個鐘。今次無餐，單點左一大碟海蜇($55)過下引，凍奶茶都好好味($19)，主食就慳錢d叫左一碗雙拼粉($63)同一碟無餸既撈面($37)。今次終於試到燒鵝！鵝肉當然係甘香肥美，爆晒汁，味道豐富，不愧招牌菜，唯一可惜係皮唔夠脆。太子撈面唔係用蠔油，係燒鵝油！撈勻左真係啖啖燒鵝香味。其實仲想試海蜇分腣飯、卤水墨魚飯同金錢雞，下次有機會先啦。我朋友帶左導盲犬，排

公司位於灣仔區，自從呢間米芝蓮餐廳開左之後都間唔中去朝聖一下。由於無得訂座，只可以在門口排隊，秋冬時節還好，但夏天就未必選擇。通常午飯時間等約10-20分鐘左右，有午餐定食，包小食，燒味飯/面同飲品。叫得甘牌燒鵝，主打既燒鵝就梗係必叫。如果人多，可以叫半隻SHARE…原隻即斬既味道係唔同啲架，不過最好有四至五位一齊分享，唔係好就會膩。由於係午飯時間，通常都係叫SET食，燒鵝都係好JUICY......加上開胃小菜，好掂！