"Siu laap, the Cantonese style of barbecue, is an essential part of any local’s diet, and the most prized of all that meaty goodness is goose, with its gamey flavors and beautifully rendered fat. Few renditions are better than Yat Lok’s crispy-skinned, toffee-hued goose rubbed with a secret blend of spices and roasted in barrel-shaped ovens. Be warned: The lunchtime queues can stretch half a block. Instead, I go off-peak, between 3 and 6 p.m., for those juicy goose legs over rice noodles." - ByJanice Leung Hayes
Photo by Jason Michael Lang