I thought the braised goose was well made, very moist and tasty overall, except maybe for a few chunks of breast meat that were a little dry. It's a good satisfying goose. However, the vinegary dipping sauce at Ho Yuen Ting was better -- more acidic, more garlicky and a nice hint of heat from chilli flakes that was absent in this version. Tonight's dipping sauce was mild in comparison.
We ordered a whole bunch of things, with both hits and misses. The sharp bittermelon with shreds of dried scallops (that were few and far in between) and fluffly scrambled eggs was a favorite. Lots of oohs and aahs for the congee as well.
I think the main conclusion from tonight's dinner was that the typical Hong Kong style roast meats and congee were the best. Other cooked dishes were more variable, with highs like the bittermelon and dried scallops with eggs and lows like the fish head in claypot which several hounds found appalling.
Since there were lots of folks there tonight, I'm leaving a whole bunch of blanks so that others can chime in. (Will start imposing the "last one to arrive will have to post" rule next dinner. *evil grin*)