Bernice Chan
Bernice Chan
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

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