Yat Lok in Central is another old-school Hong Kong institution. They’ve been roasting all kinds of meat here for almost fifty years, but you’re here for one type only: the roast goose. Specifically, the roast goose leg on vermicelli. It’s a richer version of duck and available all over town, but this is the hands-down local’s favorite. Because it’s certainly not the service that’s bringing people back.
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For a high-end take on Cantonese in Hong Kong, Lung King Heen at the Four Seasons does it best.
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Duddell's is definitely a scene, but the high-end dim sum at this spot in Central Hong Kong is great quality.
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