Yat Lok Roast Goose

A one-Michelin-star hole-in-the-wall on Stanley Street where the roast goose — lacquered, smoky, dripping fat over rice or lai fun noodles — costs a fraction of fancy Cantonese rooms. A friend would tell you: order the leg, expect elbow-to-elbow seating and abrupt service, and go off-peak or queue.

Key facts

Frequently asked questions

How do I get to Yat Lok?

Central MTR Exit D2, then about four minutes to Stanley Street. It's an easy add-on to Lan Fong Yuen, Tai Kwun, and the Mid-Levels Escalator, all within a few blocks.

How long is the queue at Yat Lok?

At lunch, 20-40 minutes is normal; the shop seats only a few dozen at shared tables. Turnover is fast, and going before 11:30am or mid-afternoon usually means minimal wait.

Is Yat Lok comfortable for a leisurely meal?

No — it's cramped, loud, shared-table, and the staff want you fed and gone in 25 minutes. That's the deal at every great HK roast shop; come for the goose, not the ambience.

What's the difference between roast goose and roast duck?

Goose is fattier, gamier, and more intensely flavored, with thicker, crispier skin — it's the premium bird in Cantonese roast shops and harder to find outside Hong Kong and Guangdong. If you've only had duck, the goose here is the upgrade worth flying for.

Is Yat Lok really Michelin starred?

Yes — one star in the 2026 Michelin Guide, a status it has held for years. Anthony Bourdain also famously ate the goose leg here, which did the queue no favors.

What are Yat Lok's opening hours?

Daily from 10am to around 8:30pm. Popular cuts, especially legs, can sell out before closing — this is not a place for a 8pm dinner gamble.

What should I order at Yat Lok?

The goose leg — the lower quarter with the drumstick — over lai fun (rice noodles) in broth, with a drizzle of goose fat. That's the order that made the place famous. The plum sauce on the table cuts the richness.

How much does roast goose at Yat Lok cost?

A leg-quarter portion runs around HK$220, with a bowl of noodles adding about HK$20; a simpler goose-on-rice plate is cheaper. It's a splurge by noodle-shop standards and a steal by Michelin-star standards.

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