Roast goose in KL
[Non-halal] Looking for the best roast goose in KL?
Max has always been dreaming of having HK-style roast goose ever since he first ate the dish in Yat Lok, Hong Kong.
Yat Lok’s goose was simply phenomenal – skin that’s perfectly marinated and crispy, with meat that was warm, tender and juicy. The restaurant was truly deserving of its 1 Michelin star!
Anyways, we always thought roast goose is an elusive protein in Malaysia due to the limited supply and high price point. That is, until we found out weeks ago that there are three (!) restaurants in Pudu which sell these birds.
Old-school charm, strict SOPs
After a quick research, we decided to check out Restoran Wei Kee in Pudu. Currently operated by the third generation, we learnt that the founder learned this recipe from one of the establishments in Sham Tseng, HK.
Old-school charms 
We arrived at the unassuming shop on a Saturday at 10.30am, there was only one other table occupied.
The premise exudes old-school charm with its mosaic floor tiles and aged Chinese-brush paintings. Make no mistake, the place is pristinely clean. The owners ensured we were properly checked-in, and even rearranged our table slightly further from the other patrons.
When we were done with our meal in an hour – the place was still largely empty, but the staff kept busy with ongoing takeaway and delivery orders.
The early bird gets the goose
Roast geese and ducks on display
We decided to arrive early for lunch as we learnt that the supply of geese is limited every day. The friendly owners were kind to explain that these geese are imported, with only a few birds served daily.
Apart from goose, Wei Kee also serves duck, siew yoke, char siew, and ancillary dishes such as Kiam Chye Boay (spicy sour mustard green stew).
Get what you pay for
Goose on the foreground, duck at the back
We ordered a quarter serving of Roast Goose (RM75), a quarter of Roast Duck (RM21), and a side of greens (RM9).
At RM75 a pop, a quarter goose might seem pricey. However, this is understandable as the protein is a scarce commodity here.
Also, an adult goose also weighs significantly more (up to 10kg for adult bird vs. 5kg for duck), so you technically get more meat with the price.
We thought prices were cheaper than the ones in HK. The quarter goose in Yat Lok will set you back for HKD204 (RM101) – a premium but justified price, in our view.
Gee(se) whiz, sweet meat!
Roast goose
We enjoyed our goose – prepared HK style. The meat was tender, well-seasoned, and not gamey at all.
As geese are herbivores (vs. omni ducks) – the meat tends to be fattier and less gamey. Max found the goose to be subtly fragrant and sweeter than Wei Kee’s duck.
Fattier and less gamey meat 
Fatty and moist goose skin
However, the main distinction for us has to be skin. As geese are larger in size, you tend to get more fat deposits under the skin. Hence, we found the skin to be extremely moist, with more oil beautifully rendered into the meat during the roasting process.
The bird was also served in a pool of natural gravy, which oozed out during the roasting process. We relished the gravy as it was not overtly oily with the right amount of added five-spice to enhance the natural sweetness of the goose.
Homemade plum sauce
Accompanying chilli and plum sauces
The accompanying plum sauce was also a highlight. Compared to commercial ones, the plum sauce had a lighter hue as it is 100% made in-house.
The sauce provides the right amount of saccharine without any trace of artificial sweetness or additives. It was a great compliment to the goose and duck.
One of the best roast duck
Quarter roast duck
Ming actually preferred the duck to the goose, as she found the meat to be sweeter (a contrast to Max’s view, interestingly).
In fact, she thinks this is one of the best ducks she’s had in Klang Valley – as the meat excels in terms of tenderness and moistness. Compared to goose, the skin is also crispier with less fatty deposits.
Priced at RM21 per quarter, we found the duck was popular with customers (everyone who walked in ordered duck rice to takeaway).
As the duck and goose were very similar in taste and texture, I would recommend the duck as a more economical option.
Follow us on Instagram
Follow us on Instagram for the latest food adventures and recipes. Check out the Wei Kee video in the Instagram reel below.
Other recommendations for roast duck
For more Cantonese-style roast meat, check out these following places:
- De’ Champion Duck, Kepong (Non-halal)
- Sunrise Roast Duck, PJ (Non-halal)
- Nam, Bukit Damansara (Halal)
Conclusion
Overall, we enjoyed both the roast duck and goose.
While the goose is not as good as the one Max had in HK (juicier, fattier and served warm) – it was sufficiently tender with lovely fats rendered into the meat. Ming favours the duck for the sweeter meat, and personally ranks it as one of the best in the Klang Valley.
We both enjoy the plum sauce and the pool of natural gravy.
Service was attentive, with great adherence to SOPs. HIGHLY RECOMMENDED.
As goose is a scarcity in KL, we recommend trying it out here.
P/S: Wei Kee also has a branch in Puchong that is being operated by their brother.
Restoran Wei Kee
Address: 50, Lorong Yap Hin, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Hours: 10.30am-4pm Daily (Closed on Wednesdays)
Phone: 03-9221 8428
![Penang Hokkien prawn mee [Pressure cooker recipe]](https://thokohmakan.com/wp-content/uploads/2020/06/20200403190645_IMG_6224-Copy-150x150.jpg)