Winging It

As dining tables around the world brace for the inevitable turkey onslaught, we propose some alternatives of the feathery kind for festive feasts. Here are the top birds to try this season

By Fontaine Cheng

TAKE A GANDER KAMCENTRE ROAST GOOSE AT BASEHALL 02 Roasted on site daily, Kamcentre’s signature goose boasts crispy, aromatic skin and tender meat. Paired with homemade goose sauce, the bird can be savoured on its own, or atop rice or noodles. basehall.hk RULE THE ROOST WING With its golden-brown skin, the soy sauce-marinated chicken at Wing is both flavourful and visually striking. Served with a glossy sauce enriched with Moutai, which cuts through the sweetness, the chicken’s natural flavour shines through. wingrestaurant.hk DUCK IN JEAN MAY The classic French dish of duck à l’orange is refreshed at neighbourhood restaurant Jean May. The duck breast is roasted, enhanced with a spiced honey glaze, and complemented by a rich sauce blending gastrique, brandy, orange juice, and brown chicken stock. instagram.com/jeanmayhk SQUAB GOALS…

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Tatler Hong Kong (Digital) - 1 Issue, November 2023

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