Besides Roast Goose they are also famous for the Century Eggs. The modern version mercifully is without the strong sulphur and ammonia smell from the use of the coating materials for the egg. My parents used to tell me that the smell of these eggs I used to eat 30-40 years ago came from horse urine as the media used to coat the eggs were soaked in with this detestable solution!
The yolk was of creamy, greenish and gooey consistency. The egg white has turned light translucent brown and was jelly-like. I was told I was eating the best century eggs money can buy. Imagine having creamy yolk, jelly white (now brown) of egg and pickled old ginger together. Chew them and let it explode in the mouth, a mix of tart, pungent and spicy old fibrous ginger with creamy and gooey egg.
We liked the texture of the dark meat. Firm and juicy without the gamey taste. The skin was taut with a layer of soft fat. Dip the meat into the plum sauce and enjoy. Personally I enjoyed roast goose in Jalan Pasar area but then YK geese were really of high quality and the cut done expertly so each morsel are of the right size.
Fish Fillet on a Bed of Steamed Eggs. Probably the attraction was the bed of steam eggs as it received the juices of the fresh Chinese Carp during steaming. The fillet was well done and very fresh.
Check out the custardy steamed egg. The smell and taste were subtle. Really a genius of a dish.
Deserts were Black Sesame Seeds to round up the meal.