Handmade dumplings with pork and chive filling, steamed until tender. A side dish that shows kitchen skill even in the small offerings.
Tips from diners
Order these with any roast meat dish - they cleanse your palate and provide a textural contrast
Sliced roast pork belly with crackled skin served over rice with gravy. Less fatty than the goose but rich in its own way.
Tips from diners
If goose is sold out, this is your fallback. The pork belly here rivals the goose quality.
A single drumstick of roast goose over rice. Smaller portion, same quality, perfect for solo diners or lighter appetites.
Tips from diners
This is your entry point if you don't want the full leg. The meat-to-fat ratio on the drumstick is actually better than the leg.
A quarter of roast goose served over lai fun noodles in clear broth, finished with a drizzle of rendered goose fat. The noodles absorb the fat and broth.
Tips from diners
The goose fat on the noodles is the magic - it's not greasy, it's deeply flavorful. Request extra fat if you like it bold.
Their signature combination: a whole roast goose leg with crackling skin, tender meat underneath, paired with silky poached soy chicken over steamed rice.
Tips from diners
This is the dish that got them the star. The goose leg comes hot from the grill - the skin stays crispy for exactly 10 minutes.
The Yat Lok brand traces to 1957, though the current Stanley Street location opened in 2011. The marination recipe remains secret. The chargrilling involves 20+ preparation steps refined over decades. Michelin star awarded in 2015. Cash only, no reservations, 6 tables maximum.
Bring cash only - no cards, no exceptions. There's an ATM nearby. Budget HKD 200-300 per person.
Open at 10 am, goose is fresh then. Come 10-11 am on a weekday for no line. Lunch rush is 12-1 pm. Wednesday is closed.
One of two roast goose restaurants with a Michelin star in Hong Kong. They've maintained it since 2015 based purely on goose quality.
It's tiny - maybe 6 tables and a counter. No ambiance, no frills, just roasted meats and honest service. That's the point.
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