PETALING JAYA, July 1 — The influx of Chinese eateries to our shores has led to an abundance of specialty restaurants, allowing us to pick and choose our preferences. 

Roast meats or siu mei, are considered a hallmark of Cantonese cuisine but so far, execution often falters, especially when the transfer of knowledge from a master to local chefs produces less than stellar results. 

Foshan Roast House is the latest newcomer to Damansara Perdana, promising authentic Foshan roasted meats. 

Opened less than a month ago, few people have noticed it because it is well hidden, away from the area’s main thoroughfare.

A lower volume of diners has meant practical measures like roasting the meats in small batches to keep them fresh. 

Two visits later, the food impresses at all levels, driven solely by their master from Foshan who skillfully handles the meats. 

Once hard to find here, roast goose has become almost a mainstay for roast meat shops. Rather than using any bird from China, this place brings in only geese from Foshan. 

It’s a bigger size too, where even the lower quarter looks more like a half bird portion. 

Their practice is to not trim the excess fat under the skin, unless requested. 

This is because one customer was upset when his goose hit the table without fat, so they left it there. 

If one can manage the fatty layer in roast pork, the same principle applies here: fat is where the flavour is and once you bite into a piece, that creamy fat under the crispy skin will just melt on your tongue like butter. 

However, if fat makes you queasy, opt for the upper quarter, which has less fat and ask that the excess fat be trimmed.

As the cavity of the goose is stuffed with salt, sugar, Chinese wine, spices, ginger and spring onions, and sewn tight for the roasting process, once you break that seal, all the juices are released over the goose, adding a layer of richness to the whole bird. 

A whole Roast Goose is RM328; a half portion is RM168, the upper quarter is RM78 and the lower quarter is RM88. 

If you don’t mind which part of the bird you receive, there’s a Roast Goose Rice for RM28, where the part of the roast goose will be decided for you. 

A popular choice for many seems to be their Cantonese Roast Duck, which offers soft, finely textured meat topped with luscious skin. 

Priced from RM28 for a quarter to RM88 for a whole duck, the Cantonese Roast Duck is significantly more economical than Roast Goose. 

It can also be ordered as Roast Duck Rice for RM15. 

Chicken often gets side-lined for the other birds but don’t make that mistake here as the Hand-torn Chicken, a Foshan specialty, is a dish you shouldn’t pass over.

Shredding chicken for a meal sounds ordinary but combine it with aromatics like chopped raw garlic and perhaps a trace of tingly chilli powder to transform it into a superpower. 

Tangy. Punchy. Crunchy skin on the poached chicken... this dish continues to deliver big flavours, even when I packed it home to eat cold from the refrigerator. 

A whole Hand-Torn Chicken is RM68, a half portion is RM35 and the solo eaters can order the Hand-torn Chicken with rice for RM15. However, this dish is labelled as Shredded Chicken on their menu. 

A friend who lives nearby highly recommended the Crispy Roast Pork.               

Unlike conventional siew yoke, which only has crispy crackling on top, this version’s crispy crust surrounds the entire strip of pork belly, creating a 360-degree crunchy experience. 

It’s beautifully fried to a golden puffiness, especially the top part where the skin is light, airy, and has a delicate crunch that dissolves in the mouth similar to a prawn cracker. 

Because deep-frying the whole strip might result in uneven cooking, some pieces may have a harder crunch that echoes as you eat them. Overall, most pieces have a light, crunchy texture. 

This version sprinkles sesame seeds over the crust, layering it with another flavour. 

Coarse sugar is also served on the side or sprinkled on some parts, adding just a touch of sweetness and crunch. 

Crispy Roast Pork can be ordered in a half portion for RM35 (serving one to two people) or a regular portion for RM68 (serving three to four people).

It’s not available as a pairing with rice but you can order a smaller portion with their combination meats platter instead. 

These platters, offering a choice of two or three different meats, start from RM16 per serving and are RM23 for the triple choice. 

Roast goose can also be ordered via the combination platters at a higher price: RM29 for a double combination and RM33 for a triple combination.

Honey BBQ Pork or Char Siu differs from what we typically get in stalls because the cut of meat is leaner, resulting in a less luscious bite. 

There’s also Crispy Roast Chicken, which I didn’t try. 

Don’t miss out on their cold drinks selection too, which is just as good as the drinks from other Chinese brands found in the malls. 

The menu may say it uses lemon but it turns out to be limes that are freshly pressed for the juice. 

Pandan Lemon Tea (RM9) features a strong pandan flavour balanced by refreshing lime juice, resulting in a more refreshing drink than one predominantly brewed with tea. 

As they’re relatively new, their days off are still not fixed. 

You can also order roast meats via WhatsApp for self-arranged pickup or delivery, as they aren’t listed on any food delivery platform. 

Foshan Roast House

D19-G-8A, Jalan PJU 8/3A, 

Perdana Business Center,

Damansara Perdana, Petaling Jaya.

Open daily: 11am to 8pm. 

Tel: 013-4506123 (WhatsApp for orders)

Facebook: @Foshan_Roast_House

* This is an independent review where the writer paid for the meal.

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