Comments on: “Your Goose is Cooked…”

By: Kaye Catral

Kaye Catral — Fri, 10 Jan 2014 06:09:18 +0000

L. Cheng! Yes! I’ve been googling for that particular stall! So cheap pa their meals, I think P80-P120 and their rice serving is as big as that of Hong Kong. Too bad Divi Mall burned down. I love that stall! I hope they find a new location soon!

By: Shandra

Shandra — Wed, 18 Dec 2013 02:50:53 +0000

Hi everyone, here’s a big tip for bringing home roast goose from HK: Always put it inside a duffel bag or luggage. Even if handcarrying, never just carry the box out in the open. Always put it in a nondescript-looking bag.

By: TheHematologist

TheHematologist — Sun, 07 Jul 2013 14:09:20 +0000

Mr. Marketman sir, we abide by the same philosophy when it comes to what’s inside our luggage. I do remember bringing home an entire un-chopped roasted goose from Hong Kong (much like your posted photograph) a couple of months ago. And now, my first stop whenever I go some place is the SUPERMARKET (followed by the local wet market).

Will be in Bacolod next month, I foresee meself with two boxes of cake from Calea. Can’t wait to visit Cebu… Most probably my luggage would contain a kilo (or two… or three) of your Zubuchon!

By: EbbaBlue

EbbaBlue — Mon, 01 Jul 2013 02:05:03 +0000

I am coming home to Phils this November, medio takot na akong magdala ng food pasalubong, kasi 2 years ago, customs at NAIA 3 stopped me for my gumamela plants, After begging, pinalampas din nila ako, pero sinermunan na huwag ng ulitin. They said pati mga pagkain, bawal din daw.

By: L.Cheng

L.Cheng — Sat, 29 Jun 2013 02:16:09 +0000

The best roast goose in HK seems to be at Yung Kee, located in Central. Their century egg and many other dishes are quite excellent as well. There’s always a long queue but the waiting is worth it. We usually dine at odd hours to shorten the waiting time.

We almost always handcarry at least one whole roast goose from HK to Manila too :) I even bring extra plastic ware from home to make sure the extra plum sauce and preserved ginger we order from Yung Kee will survive the flight home without leaking.

Early this year, there was a HK Chef that opened a small fastfood stall inside Divisoria Mall’s food court. We work in the area so having roast goose any day we fancy was a real treat. Unfortunately, the mall burned down last month and we haven’t found his stall reopening in nearby tiangge malls yet.

By: psychomom

psychomom — Fri, 28 Jun 2013 19:49:57 +0000

my sister and i brought home roast goose from a recent trip to HK. was told because of increased risk of bird/avian flu that bringing in poultry is not allowed. we had the goose cut up into quarters and snuck it in. was supposed to bring back cherries from US mainland but was advised by my sister not to as customs was strict with fresh produce. i guess it is a gamble.

By: Ging

Ging — Fri, 28 Jun 2013 08:51:14 +0000

Brought in 2 Peking Ducks from HK. Our Cathay flight arrived at 7 pm in Mactan. I was already through customs and just 3-4 steps away from the exit doors when another customs officer came RUNNING after me and grabbed the box with one of the ducks. (My brother who had requested the ducks was waiting just outside the door to lovingly cradle them in his arms. His face FELL when the customs guy grabbed the box.)

He told me a blah blah story about meat being prohibited from being brought in. He also wanted to check my bag (where the other duck was) so i quickly surrendered the one in the box and made haste out of the door. I was afraid he would get both.

But the week after, on an earlier flight, my friend simply breezed through with her own duck.

Lesson learned: When bringing in meat items, do NOT choose a flight that arrives in time for lunch or dinner.

By: ECC

ECC — Thu, 27 Jun 2013 20:48:54 +0000

All this talk of bringing food in from abroad reminds me of my dearest Mom. Whenever one of us visits the Philippines, she is sure to cook her special Adobong Alimango and pack them in plastic containers for the other family members living here in the US. I have explained to her several times that, while it is very much appreciated, it is an inconvenience to the traveler. She nevertheless would still prevail (as she always does). Last year, she had cooked Alique ng Alimango and had it canned for me to bring back. Little did I know then that it would be the last time she was sending pasalubong. I still have that can of Aligue in my freezer. I don’t know if I can ever open it and eat the contents.

By: EJ

EJ — Thu, 27 Jun 2013 16:43:03 +0000

I used to take home Yung Kee geese during my HK years and never had a problem getting them through Customs. Very bulky but always worth the effort. I went to Yue Kee in Sham Tseng a few times in the 80’s. Good but not the same quality as Yung Kee’s. Cheaper, though. Maybe it has improved over the years.

By: Marketman

Marketman — Thu, 27 Jun 2013 15:52:27 +0000

Isa, hmmm, I wouldn’t ask foreigners to try and bring it in for you… they are at a higher risk for being given a hard time… but the goose didn’t cost THAT much, so it MAY be worth the risk…