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It's been quite a while since I last stepped foot in
Yat Lok (一樂燒鵝), my favorite place for Cantonese roast goose, so I figured I could drop in for a lunch.
Rice flour noodles in soup with roast goose (馳名脆皮燒鵝瀨粉) - I've really missed this. I love the thick rice flour noodles, even if they do tend to flail around when I pick them up and often splatter soup on my clothes. The skin of the goose is always very flavorful, with enough seasoning and fragrant 5-spice. It's also crispy enough while the layer of fat underneath provides a good deal of satisfaction.
Normally I'd order this with the drumstick, but as prices have skyrocketed over the years, now I am happy with just the other parts of the goose - at around a 40% discount to the drumstick.
Blanched morning glory (通菜) - asked for it plain, without the fermented
tofu sauce (腐乳) usually accompanying it here.
1 comment:
A wonderful reflection on the timeless appeal of Hong Kong’s Cantonese roast goose—crispy, aromatic skin, tender meat, and comforting rice flour noodles make this a beautifully simple yet memorable dining experience. The writer’s attention to flavor and texture captures exactly why traditional dishes like this continue to stand out.
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