

Opinion
SCMP Columnist
Diner’s Diary by Bernice Chan
Best roast goose in Hong Kong just a memory now Yat Lok closed – Tai Po restaurant’s version was almost flawless
The meat was addictively good – tender and juicy, the skin crispy and not too fatty underneath. But preparing and serving roast goose at the family-run restaurant was hard work, and after 61 years its ovens are now cold
Updated: 10:21pm, 5 Jun, 2018
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Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.