Last week I found out that my trader has never been to Yat Lok (一樂燒鵝), so I decided to take him for a taste of my favorite roast goose in Hong Kong. We went a little bit early to avoid the long lines, and thankfully we were seated right away...
November 6, 2015
The first-timer
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Last week I found out that my trader has never been to Yat Lok (一樂燒鵝), so I decided to take him for a taste of my favorite roast goose in Hong Kong. We went a little bit early to avoid the long lines, and thankfully we were seated right away...
Rice flour noodles in soup with roast goose (馳名脆皮燒鵝瀨粉) - knowing how they ration their drumsticks, I decided to let my trader have the drumstick while I just had the regular goose. No, I will never get tired of the flavors coming out of this goose... and I relished all the fat underneath the thin and crispy skin.
Blanched choy sum (菜心, 全走)
After we were done, my trader told me he understood why I love this roast goose so much. Well, it's certainly a helluva lot tastier than the stuff you get at Yung Kee (鏞記酒家)!
Last week I found out that my trader has never been to Yat Lok (一樂燒鵝), so I decided to take him for a taste of my favorite roast goose in Hong Kong. We went a little bit early to avoid the long lines, and thankfully we were seated right away...
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1 comment:
Hi,
Assuredly, Yat Lok is much better than Yung Kee ! It's now just a roast goose factory. Did you ever tried Nang Kee Restaurant 能記燒鵝飯店 at Sham Tseng ? I find their roast goose really good but perhaps not as much as Yat Lok...
Bye.
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