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G/F, 34-38 Stanley Street

(open in Google Maps)
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10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 05:30pm

10:00am - 09:00pm

10:00am - 09:00pm

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From the Burpple community

Yat Lok’s roast goose is said to be a tourist trap but I really don’t mind traps if they taste as good as this.

The signature roast geese are marinated with a secret recipe and go through over 20 preparatory steps before being chargrilled to perfection. Such diligence leads to a hella crispy skin and meat that balances both herbal and sweet. Get the 1/4 goose with the drumstick (185 hkd) and pair it with rice to temper out the grease and you’ll be a happy camper for the rest of the day.

Their roasted goose indeed deserved its gleaming reputation- crispy skin and tender meat albeit greasy. Their char siew was delicious too although I still prefer Joy Hing's rendition. Ate here twice but couldn't get the goose drumstick on both occasions. Still yummy nonetheless.


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.
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.
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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