Founded in the 1950s, Yat Lok Restaurant has become one of the most popular eateries in the city for those looking to try authentic Cantonese roast meats. The family-run restaurant follows a meticulous 20-step procedure to prepare each goose before it gets roasted, resulting in a juicy interior and paper-thin, crispy skin. The classic way to enjoy Yat Lok’s roast goose is over a bowl of lai fun noodles and drizzled with a touch of goose fat for extra oomph, but diners can also savour the goose over rice, or opt for other roasted meats like char siu, crispy pork belly, steamed or soy sauce chicken.