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SG may allow import of HK roast goose n other meat

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Singapore may allow import of Hong Kong roast goose and other roast meats

 

 

HONG KONG - Singaporeans who hunger for Hong Kong's roast meat, especially its famed roast goose, may soon have their fill of it without having to visit the territory.

 

 

The Singapore Government is considering easing the import rules on cooked meat products, said Senior Minister of State for Trade and Industry Chee Hong Tat in a Facebook post on Monday (Dec 3).

 

The rules are being reviewed by Singapore's Pro-Enterprise Panel (PEP) and its Agri-Food and Veterinary Authority (AVA), said Mr Chee, who is also Senior Minister of State for Education.

 

https://www.straitstimes.com/asia/east-asia/hong-kong-roast-goose-and-other-roast-meats-may-be-allowed-into-singapore

 

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finally~ But after flying for 5 hrs and 2 hours land travel, still nice to eat?

 

@enye Sifu, when can we expect your treat?

Edited by Kusje
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Import roast goose and other roast meats? It is packed in air-tight frozen package?

 

Why need to be in air tight and frozen?

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Why need to be in air tight and frozen?

 

 

can keep longer and against any contamination. 

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Why need to be in air tight and frozen?

Scare contamination lo. Cause no matter how fast they fly the meat over, also need to take at least 4 hours to reach here.

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Can't we slaughter the goose and roast it here?

 

 

bird flu.

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Can't we slaughter the goose and roast it here?

 

would taste better if its done that way.

 

vacuum prepacked somehow just sounds odd.

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from the hour they finish roasting to the hour they layout for us to buy.

 

i give it 10+- hours. 

 

even if buy home i think still need reheat 1 more time

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Slaughter there and roast there then send here no flu liao. But then not as nice as eating there.

bird flu.

 

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vacuum packed and quick freeze can be done in central kitchen to reduce the risk of contamination, it can store for long period which allow distributor here to import and sell in restaurant/supermarket.

 

 

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Why not import the skills of roasting good Hong Kong roast goose to our chefs in Singapore?  [laugh]

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Roasting duck or goose is quite similar technique, just watch out for the temperature not too high or get " Ala Bombay " [laugh]

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