This is it, this is the holy grail, a roast goose restaurant owned by the son of a Cantonese opera singer. For 60 years Yat Lok has been churning out the good geese with secret family recipes.
This restaurant was closed almost every day of this holiday. Five days prior I had turned up, walked in pointless, hungry circles at Google Maps, only to arrive at the devastating realisation that the shopfront I was looking for was the one with the shutters drawn, salivating. On my last day I returned off-peak at 3pm – they were open, surely a mirage – there was no line, no waiting, just pure unadulterated roast meat hours before my flight home. Bless this Bird bestowed upon me at the eleventh hour. This was the most perfect meat I’d ever eaten – sweet, succulent, crisp roast goose and char siu. The plate, a chalice; my face, not worthy.