Yat Lok Barbecue Restaurant

The goose taste good at this place but the best is still 裕記 at 深井. Price wise it is similar to 裕記 but their goose is like 20% smaller. And unlike 裕記, their goose is not always served warm. I live in Tai Po so it has the advantage of being not that far away.

We arrived in Tai Po, New Territories in search of our beloved GFFJ; Grease, Flesh, Fat & Juice. We’ve read, heard, and watched documentaries of such a sacred place that could satisfy all four earthly pleasures for carnivores like us. Yes, there is a place and I would like to thank Anthony Bourdain’s 2007 episode of No Reservations for introducing us to Yat Lok. The cinematography made his segment seem like a drug induced orgy in the back room of an EDM rave but for us, remove the scantily clad women, the molly and the LSD. Instead give us a packed room, with loud barking patrons and just imagine there being no air conditioning but instead the interior is muggy, humid and all you smell is sweet dark soy and the fragrance of roasted animal flesh and skin. Yessir, this is my psychedelic rave right here, Yat Lok.
I am a man who enjoys all earthly pleasures that can be found pleasurable. And Cantonese Siu Mei AKA Roasted BBQ is one of them. I am of Cantonese ancestry and growing up and traveling extensively to Southern China, I am a bit arrogant to say that I KNOW Siu Mei better than most. I’ve had Siu Mei all over Hong Kong, Southern China (Guangzhou, Toisan, Hoiping, Shundak, Futsan, Nanhoi, Gongmuun, Sunwai, Hoksan, Ji-​hoi, Zhungsan, Shenzhen and Dongguan), and Chinatowns across North America. Since the early 90s, as a child and I will say that the best Siu Mei descend from the rural villages in surrounding Canton towns. Fleshly slaughtered free range fowl and pigs raised on organic feed. Not sure if this is the case anymore in China (everything is fake nowadays) but back in the 90s that’s how us country bumpkin folks did it. Hoisan Hiang Haa!
We phoned Yat Lok a head of time asking when they are going to finish roasting their first batch of suckling pigs and geese. I’m going to add that I’ve been raised eating geese in our household. I pretty much grew up with different varieties of geese and chickens running around in our backyard in the middle of Seattle. We made monthly trips to the Pavilion to see what livestock was up for auction. I’m also a waterfowl hunter in my home state of Washington. Snow & Canadian Geese is a part of my primal diet. So I have my nose in the air and claim I’m duck & geese connoisseur. Anyway, back to my review… This was early in the morning because we had to time our travels accordingly from Shek Kip Mei (where we we stayed at, thanks Grandma Mak!) and make it to Tai Po just in time as they pull the swine and fowl out from the roasting ovens to the front display. It took us a good 45 mins via MTR and foot to get all the way to Yat Lok and granted we were the first customers of the day! Hard work pays off.
Items we had to order: Suckling Pig, Roasted Goose, Roasted Duck, Cha Siu, Roasted Pork belly, and Soy Sauce Chicken. No veggies. Mind you, this is for 3 grown men. On the side we ordered steamed rice and three bowls of rice noodles for our roasted goose.
We ordered everything in appropriate portions so we can still have the ability to walk and leave afterwards. All the roasted meat dishes came at the same time. I truly didn’t know where to begin. As a big pork eater I hopped on the suckling pig first, then the goose, pork belly, cha siu, duck, while chicken was last of course. I must say the star of the show was the roasted goose and the pork belly. The goose meat was so tender with it’s skin having that perfect blend of flavor and crispiness. The pork belly gave me the feeling of an gastronomical orgasm after that first bite. That perfect balance of super bubbly crackin’ skin and a layer of thick, thick fat, oh my… I felt my arteries clogging already! The suckling pig, duck, cha siu and chicken was good too but just not as good as the goose and pork belly. I tried all the meats on rice and on the noodles but felt the goose complimented the noodles the best while the cha siu and chicken with the steamed rice. I remember spending quite of bit of dough here as we ordered so much. The total cost was over $ 100 USD for us three including drinks.
We left Yat Lok bloated and lost my six pack abs for the remainder of the day. What an experience it was, from journey to end. Was it worth it? Hell yes! Just for the goose and pork belly alone was worth it. Was it the best I’ve had? Not by a long shot but Yat Lok was still damn good though.

Since I just got my Unilocal Elite status in Hong Kong, I will start off by writing a 5-​star review for a landmark Hong Kong style cuisine restaurant in Tai Po. That’s right, many hidden gems and dives in HK are actually not located in the downtown of Central, Wan Chi, and Causeway Bay, but instead in the unknowns of New Territory. Since Anthony Bourdain found it, Yat Lok has been one of the musts for foodies from the States.
Located in the heart of Tai Po just inside of Kwong Fuk Rd, Yat Lok has been the leader of local barbecue for many years. HK style BBQ is big amongst the locals and rightfully so.
Many restaurants in the US offers HK style BBQ, but almost none of them would use goose as a main staple. However at Yat Lok, BBQ Goose is probably the best dish of all.
It is very flavorful and the meat is very tender. For none goose eaters, you are missing out, but no worries. BBQ pork, soy sauce chicken, and roast pork belly are all on the menu. They are all equally as good and clearly beats out any other HK BBQ joint I’ve ever been to.
If you are a tourist, you can get half a goose for $ 200 HKD. Along with that, you can also get a standard order of other meats for around $ 140 HKD. The BBQ is good with rice or rice noodle. And of course, for you health conscious folks, throw in a plate of veggie as well.
Needless to say, I will sure go there when I get a chance. Only problem is that it is soooo far…

Good bbq, especially good goose. Not as cheap as I expected, about 200 for a goose leg, but still super tasty. Portions not huge, including the rice, so be prepared for that. Fast and helpful service.

roast goose. HK meat is amazing, and here is no exception. might not have to make the trip all the way out here, and there is one in central. as a noodle soup or over rice (my preference), roast pork and goose are just so savory, greasy, great skin

I’ve been going to Yat Lok for years — yes, before Anthony Bourdain decided to step over to the Dark Side to indulge at this purveyor of godly goose noodles in his Hong Kong episode of ‘No Reservations’. When I worked in Tai Po for a brief stint, I’d scoot round to Yat Lok for a quickie bowl almost every other day.
An embarrassing story for all you Unilocalers: the first time I ever walked into this restaurant, I sat down and the owner asked what I’d like. Being a White girl who didn’t know much Cantonese, I replied «yat lok» thinking this was how one said «goose noodles». He nodded with suspicious perkiness, and came back with my first bowl of Yat Lok’s finest. Only later did I realize that this was not how one said «goose noodles» and I cringed and blushed ten times over.
I was almost too embarrassed to return, but of course I did.
I’d like to justify this all now by saying that ‘Yat Lok’ has become synonymous with goose. The best goose in Hong Kong, hands down. Haters gonna hate — lovers already ate.
My boyfriend and I go here every time we’re back in Tai Po. One lady recognizes us, probably because we order pretty much the same thing every time. I order «ngor lai fun» — ‘lai fun’ being tapioca noodles, which may prove super slippery for the not-​so-​dexterous chopstick holder, but my favourite noodle pairing for the broth and goose. The Significant Other believes the goose loses its juiciness when plunged in broth (self-​proclaimed Goose Expert that he is), so he suggests buying it by the half portion or full portion, with no frills.
We also get clams stir fried in black bean sauce, and Chinese kale with oyster sauce. Never disappoints.