Roast Goose appears as a signature dish in 1 Hong Kong cities. See each city's local variant and where to eat it.
Roast goose · Hong Kong
Hong Kong roast goose is the Cantonese siu mei classic, marinated with a secret five spice rub and hung over charcoal until the skin lacquers to mahogany, served sliced over rice or with lai fun noodles in clear broth.
Cantonese roast goose dates to Chiu Chow migrants who settled in Hong Kong post 1949 with goose roasting techniques. Yat Lok has roasted goose since 1957 (now on Stanley Street); Kam's Roast Goose in Wan Chai is the third generation of the Kam family roast meat tradition. Both hold Michelin stars in 2026 and define the form for Hong Kong.
Where to eat in Hong Kong:
- Yat Lok
- Kam's Roast Goose