Michelin Star – Yat Lok – Hong Kong

Yat Lok

Yat Lok is a much heralded one Michelin Star restaurant specializing in roasted meat, goose in particular.

Anthony Bourdain has dine on camera several times over the years at this very restaurant. Some people complain about the price, saying that it is very expensive for what it is, and that there are many other restaurant that serves roasted meats at a much better price.

That may be, but along with Kam’s, Yat Lok sets the gold standard.


From the street, the restaurant has a very small storefront, and you could easily pass by it without much thought.

Store Front

The only thing that may catch your attention is the roasted meats hanging in the large window, along with the multitude of Michelin Star stickers.

Partial English Menu

They do have menus in English. Once you are seated, look above you, as the English menus are usually hanging on the wall somewhere.

There was some communication breakdown somewhere between placing my order, and the dish I received. I ordered the roast goose and roast pork platter at $155 HKD, along with a side of vegetables.

Once the order was brought to my table, I was severely disappointed in the portion size for the price. I now understood why many people got upset with the supposedly high prices.

Roast Goose & Pork

The roast goose was glimmering in goose fat and glaze. The skin was very crunchy with just the right amount of fat under the skin to coat your mouth in oily deliciousness. The goose itself was rich and succulent. The roasted pork has a very thick and crunchy skin that bordered on jaw breaker hard. I thought the roasted pork skin at Lei Garden was thick and crunchy, but that was nothing compared to Yat Lok. The pork itself was tender and full of flavor. The roasted meat sat atop a pile of rice with a drizzle of goose fat sauce.


The vegetables were tender and barely wilted, retaining some texture. It came with a small side of sauce that was slightly sweet, with Chinese five spice.

Once my bill came, I was pleasantly surprised. Rather than the $155 HKD I was expecting; my bill was $73 HKD. For just under $10 at a one star Michelin restaurant, this is a great deal. Yat Lok is worth a trip for a very affordable one Michelin star experience. Going at off times may be your best bet as wait times can be considerably long from what I hear.

Michelin Star – Tim Ho Wan – Sham Shui Po – Hong Kong

Tim Ho Wan

Tim Ho Wan is now a chain of dim sum restaurants, with locations spread across Asia from its original spot in Hong Kong that now spans as far south as Indonesia.

Famed for being the cheapest Michelin Starred restaurant for years, which has been supplanted by Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore, where a meal can be had for under $2.

With regards to Tim Ho Wan, two of their branches in Hong Kong each hold 1 Michelin Star. Since I was staying on the Kowloon side, I decided to go the location located in Kowloon.

I tried to go at an off time since lines can be horrendous there. The flip of the coin, is that the food might not be the “freshest”.


The restaurant is clean inside, well organized and tables are spread out fairly well.

Baked BBQ Buns

The signature Baked BBQ Buns were sort of underwhelming. They were lukewarm, bordering on cold. They were still crunchy, but the disappointment in not having it served hot was glaring.

Har Gow

The Har Gow was typical but nothing special. The har gow is on the smaller side. The skin is a little thick and chewy. The filling did not have much taste, as it seems like there is some sort of “filler” in addition to shrimp, thereby making it less “shrimpy”.

Pan Fried Radish Cake

The Pan Fried Radish Cake was fried and tender. The crust added a bit of sweetness. The radish was tender, and still had a bit of a bite to it. Paired with the chili sauce, this is a good combination.

Vermicelli Roll with Shrimp

The Vermicelli Roll with Shrimp come three to an order. The vermicelli was nice and chewy, paired with a sweet soy sauce. The shrimp were small, but still on the sweet side.

Pork Dumpling with Shrimp

The Pork Dumpling with Shrimp (Sui Mai) were larger than the Har Gow. The dumplings were full of pork and shrimp. The skins were not as chewy the Har Gow, but still good.

Obviously, the star at Tim Ho Wan is the Baked BBQ Buns. This is the dish that garnered them the Michelin Star. The rest of their dim sum in my experiences are mediocre at best, and nothing that you couldn’t find at most dim sum restaurants.