I wanted to order the lower quarter, but they said it was sold out. That was not true, since plenty of roast goose was hanging at the counter. The lower quarter, which consists of belly, lower back, and thigh, is the part many people order because they know it is the good stuff. It is more tender, fattier, and juicier. To balance things, the restaurant prefers to sell the upper quarter, otherwise they would be left with too many unsold pieces. Guess it was just my luck to end up with the upper quarter instead.

Upper Quarter Roast Goose (HKD 170)
Consisting of breast, upper back, and drumette. Rich fragrance, lean cuts, and meaty portions. To be honest, the portion size could feed two people. The skin was thick, crisp, and rich in flavour, with a sinful layer of smooth greasy fat in between. The succulent meat was chewy and dry in some areas, as expected from breast meat. I have never been a fan of breast meat. At least plum sauce was provided to cut the richness and add moisture and flavour to the dry parts. Other than that, it was enjoyable and well-deserved its Michelin.