When I was sourcing for the locals' favourite place for Roast Goose, it is quite consistent that they like Yat Lok more than the others.
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What I really love was the paper-thin crispy skin, with fats beneath it. The skin was quite phenomenonal. However, I recall that when I was visited Yung Kee in 2011, and had the luxury of time to slowly savour half a roast goose on the third floor of the restaurant, their goose were more tender and had more dimensions to it.
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Definitely, I'll have roast goose again when I'm in Hong Kong, but I won't fly there for it. Maybe Kam's would be better?
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