For the second year in a row, Madame Goose has been awarded one Michelin Guide star in Shanghai, and with this title, all branches in Shanghai are immediately full. The lack of this branch in Hangzhou did not show a hot scene.
In fact, Madame Goose is the first Chinese catering brand under Wang Pin Group. As we all know, the reputation of Wang Pin steak has always been good, and the catering of Wang Pin Group is mainly based on Western and Japanese food, as its first Chinese food sub-brand, its strength should not be underestimated. The chef in charge of the roast meat is Li Qiuyou, the former executive chef of the Hilton Hotel in Guangdong, and the dim sum department is controlled by Hong Kong celebrity chef Tang Guihai, who is best at pastry dim sum.
Mrs. Goose's menu has a large letter on the menu that reads "Specializing in roast goose cuisine", and the name of the restaurant also shows the importance of roast goose. The restaurant's supplier is Haida Goose Farm, one of the four major goose factories, and the source of the goose is the same as Hong Kong's Michelin-recommended restaurant Yu Kee. The black and brown goose with a growth period of 85 days and about 5 catties will be chilled and delivered to the store within 24 hours after being slaughtered in the goose factory. Wang Pin claims to use a "space oven" to roast the roast goose, so that the roast goose is baked in a closed environment imitating space, and the heating will be more even. This is more of a commercial gimmick, and Mrs. Goose's roast goose production is indeed remarkable, but in fact it is not worthy of the praise of major media.
If you order a case of roast goose, serve it warmly with a small candle. The jujube red goose skin is seductive and translucent, and you can even see a clear oil net when you clamp it, which makes people salivate. Unfortunately, the roasted goose skin is not very evenly roasted, with different thicknesses and thicker subcutaneous fat. The thinner part is very similar to Peking duck, which is very crispy, melts in the mouth, and has no residue; The thicker part is more tough and glutinous, and the greasy feeling is heavier, which makes people unbearable to put down the chopsticks. Pickling and seasoning is a failure, the goose meat is not very flavorful, the entrance is only a faint salty taste, relying on the soy sauce at the bottom to taste, but the soy sauce has a kind of light feeling of adding sugar to water, and the goose juice that Cantonese people like is missing. There are bright spots in the sauce, and the light yellow in the three dishes of small ingredients is the sour plum sauce, which is sweet and sour; On the other side is garlic spicy sauce, but Cantonese people generally rarely use it for dipping roast goose; The sour and spicy cucumber in the middle is pleasantly surprised, sweet and sour, slightly spicy, refreshing and greasy, and very suitable for a small piece after eating greasy roast goose. It is recommended to eat the original flavor first, and then dip it in sour plum sauce to eat the original taste of goose meat.
Ordering food in Mrs. Goose, the highest scoring rate and the least easy to step on the thunder are goose products, which can be blind spots. The ancient method of smoked foie gras is a must-see, the smoky taste of foie gras is relatively heavy, with a thick but not greasy goose sauce, the taste is dense and delicate, melts in the mouth, and leaves a fragrance on the teeth and cheeks. There are only 5 tablets in one case, and the amount is just right, and it is easy to get greasy if you eat more. The secret salt and pepper goose chin is very delicious, the skin is crispy and the meat is tender, and the flavor is three points.
In addition to common products such as roasted meat, milk tea is also the standard in Hong Kong-style tea restaurants. Mrs. Goose exclusively won the champion formula of the "International Golden Tea King (Hong Kong-style Milk Tea) Competition", the tea base is mellow, very fragrant and smooth, and the ice is also made of milk tea.
Outside of Hong Kong, the menu at tea restaurants overlaps a lot with tea houses, and Cantonese dim sum is on the page, and Madame Goose is no exception. Mrs. Goose's menu has a lot of Cantonese dim sum, and the serving rate is very high. Swan barbecued pork crisp is Mrs. Goose's housekeeping dim sum, which is made into a swan shape, the puff pastry is layered obviously, the crispy fragrance is loosened, and the hot barbecued pork filling inside is salty and delicious. The crystal shrimp dumplings and the popping quicksand buns are also very good. If there is a chicken first and then there is an egg, there is only a shape, there is nothing to see, the taste is ordinary, it is not recommended to try.
Mrs. Goose's meat dishes and snacks are on the small side, while the main dishes and vegetables are generous. For example, a whole large plate of seafood rice, which is full of clam meat, shrimp meat, and scallop meat, is sprinkled with crispy rice after it comes out of the pot, and every spoonful of instant rice is scooped up.
The interior of Mrs. Goose is dominated by dark purple, the large swan wings on the ceiling echo the theme, the small round table and the small square table are placed in an orderly manner, and the yellowish light overflows from the butterfly-shaped hollow lampshade overhead, and the whole dining atmosphere is more mysterious. However, due to the compact arrangement of tables and chairs, the distance between the tables is very close, so the meal is relatively noisy. The female clerk wore a white apron, and the male clerk wore a blue-black apron with a white bow tie. Each table comes with a jug of water, and napkins are thoughtfully prepared.
Mrs. Goose is a chain brand, and the quality control in Shanghai is stable, and there is little difference between branches. However, the Hangzhou store is relatively chicken, the production is ordinary, and it does not make people feel the charm of Michelin, and it is not surprising that there is no queue.
