Roast meats (siu mei): where to get it

Siu mei — roast and barbecued meats hung in shop windows, most often goose, duck, pork and chicken — is one of the most visible strands of Cantonese cooking in Hong Kong, and one address in particular has built an outsized reputation around it.

Yat Lok (Stanley Street, Central)

Founded in 1957 and family-run ever since, Yat Lok holds a Michelin star in the current 2026 guide, largely on the strength of its roast goose — marinated to a closely guarded recipe and put through more than 20 preparation steps before chargrilling. It's often cited as one of the most affordable Michelin-starred meals in the city. The dining room is small and no-frills, sharing tables is normal, and the goose is typically ordered by the quarter, best paired with a bowl of lai fun noodles in clear broth. It's closed Wednesdays.

What to order

The roast goose is the reason to visit; char siu (barbecue pork) and roast pork belly are also on the menu and well regarded, though reviews consistently rate the goose as the standout.

The wider siu mei tradition

Yat Lok is far from the only siu mei specialist in Hong Kong — nearly every neighbourhood has at least one respected roast-meat shop, identifiable by the hanging birds visible from the street. It's a good category to explore beyond one famous name, once you know what to look for.