yat lok bar­be­cue restau­rant

Hong Kong Tatler - - Features -

Nancy Fung ate so much roasted goose as a child that her ap­petite for the bird even­tu­ally took flight. It wasn’t un­til her sis­ter Eu­gene in­tro­duced her to Yat Lok Bar­be­cue Restau­rant in Stan­ley Street, Cen­tral, a few years ago that her taste for its cripsy skin and ten­der flesh once again came home to roost. “Once I had a bite, I was in­stantly hooked,” she re­mem­bers. The restau­rant has since be­come a firm favourite for Nancy, who is smit­ten by its cha chaan teng charm and its menu of Can­tonese com­fort food. Nancy’s friend Joyce Tam had lit­tle choice when it came to try­ing the restau­rant’s fa­mous roast goose. “A waiter loudly de­manded my or­der and, as I was un­able to de­cide, he then or­dered for me—‘the roast goose with noo­dle.’ He said it was the best and, frankly, he was right.” Joyce and Nancy agree that the ser­vice and decor is “not some­thing to write home about,” but the menu tempts them ev­ery time. Joyce swears by the roast bird with lai fun noo­dles, while Nancy prefers it with hor fun soup noo­dles. It seems the quick ser­vice and de­lec­ta­ble dishes are what drives Yat Lok’s thriv­ing busi­ness—but hav­ing a Miche­lin star doesn’t hurt.

nancy Fung and Joyce tam

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.