Roast meats are among Hong Kong’s most recognisable foods. The appeal comes from texture, seasoning and the way the meat is paired with rice or noodles.
Roast goose
Crisp skin and rich meat are the defining features. It is often served with rice and a small amount of sauce.
Char siu
Char siu is Cantonese-style barbecued pork, usually glossy and slightly sweet. Leaner and fattier cuts can taste quite different.
Roast duck
Roast duck has a familiar crisp-skin profile but differs from the richer flavour of goose.
Ordering
If you are sharing, ask for a mixed plate so you can compare textures and flavours.
A useful tip
Go at a normal meal period so the shop has a steady turnover of freshly prepared food.