I had a plate of roasted goose for dinner, Hong Kong style of course, with absolutely nothing on the side. The meat was succulent, dripping in goose juice and soy sauce, paired with a smoky chili oil dip. There was no English menu so an older couple began talking to me in Cantonese, pointing to items while explaining what they were. I didn’t understand anything so I just gestured to one of the roasted birds hanging in the window. They smiled knowingly and yelled my order into the air, and we clinked beers and ten minutes later you already know how it went.∗