I think the last thread on this topic was back on 2007. Was wondering what the current opinions are as to the best cantonese style roast goose places? Yung Kee or other in HK, Kowloon, or out in Sham Tseng, or some other place? Last time I was in HK was about 2000-2001. Went to both Yung Kee and Sham Tseng. Yung Kee felt too touristy. Sham Tseng felt more authentic. But, frankly, the goose tasted about the same. Perhaps my taste buds are dull. What are your more enlightened opinions? And what is the criteria you use to rate the quality of the roast goose? What do you think is the best pairing with goose: lai fun, mai fun, or rice? I personally prefer soup lai fun.