48 indulgent hours in Hong Kong (including a roast goose chase)
BY STEPHANIE ZHENG
Hong Kong Central is a culinary playground where roasted meat reigns supreme. For those with only a few short days to spend in the city, narrowing down the incredible options available can be difficult. Central, in particular, is home to some of the Hong Kong’s most iconic and long-standing eateries, such as Joy Hing, which have mastered traditional roasting techniques over centuries.
These establishments are dedicated to time-honoured practices like charcoal roasting, delivering authentic flavours that are deeply rooted in Cantonese culture. If you have only two days in Hong Kong to embark on a meat-filled food trail, here is a short and satisfying line-up of slow-roasted, flame-grilled, and wok-tossed creations that celebrate flavour and craft.
DAY ONE
Lunch: A cornerstone of Hong Kong’s roast meat culture, Joy Hing has been serving mouth-watering char siu for over a century. This Cantonese institution draws crowds for its caramelised, melt-in-your-mouth char siu, richly flavoured roast duck and goose, and perfectly crispy pork belly. The secret lies in its use of pre-war designed oven, imbuing the meats with a deep, smoky aroma. Do yourself a favour and get a serving of ginger sauce, and drizzle the dark sauce available on every table, lightly over your rice. Locally sourced ingredients, a time-honoured marinade recipe and a no-frills dining experience make this a casual joint that is easy for repeated visits.
Lunch: Just a short walk away is Tin Lung Goose, an eatery that opened in April 2023. It might seem fresh in the heart of Hong Kong’s culinary epicentre, but its roots run deep. The chef-owner brings a wealth of expertise to the table, having previously led the barbecue meats department at the renowned Tin Lung Heen in Ritz Carlton. Tin Lung Goose offers set lunches that come complete with vegetables, a side dish, rice, and a daily boiled soup – a comforting touch reminiscent of traditional Cantonese home cooking. The menu also allows diners to customise their meals, mixing and matching different meats to accompany the rice, ensuring something to please every palate.
Dinner: As night falls, head to Yardbird, a trendy yakitori spot that’s equal parts casual and chic. Known for its expertly grilled chicken skewers, Yardbird utilises every part of the bird — from the heart and liver to the neck — to create a nose-to-tail dining experience. Each skewer is carefully seasoned and grilled over Binchotan charcoal, delivering a perfect char and smoky finish. Pair these with the bar’s craft cocktails, like the Yuzu Sour, to heighten the meal’s umami-rich flavours. The buzzing atmosphere and sleek, industrial design make it a must-visit for foodies and cocktail enthusiasts alike.
DAY TWO
Lunch: Start your second day on a high note — literally — at Tin Lung Heen, a two-Michelin-starred Cantonese restaurant perched on the 102nd floor of The Ritz-Carlton, Hong Kong. The menu boasts elevated classics like roasted ducks and Peking ducks with crispy skin and barbecued Iberian pork with honey. Ingredients are sourced from premium suppliers, ensuring each dish is as elevated as your view of Victoria Harbour.
Dinner: Cap off your culinary journey at Masterbeef, a hidden gem celebrated for its affordable yet flavourful beef dishes. Though unassuming, this spot is a favourite among locals for its Taiwanese-style hot pot, where tender chunks of meat and vegetables are cooked in richly spiced broths. Another highlight is their braised beef rice and traditional secret recipe duck blood. It’s a great spot to maximise your meat-filled adventure.
Eat before departing: Before heading home, make a pit stop at Duddell’s in Hong Kong International Airport. This Michelin-starred Cantonese eatery brings its modern flair to the travel dining scene, offering dim sum sets and roasted meats ideal for a luxurious pre-flight meal. The char siu bao and crispy roast pork belly are crowd favourites, and roast goose are packed incredibly well to take away.
Note: Officially, Singapore Food Agency (SFA) has clarified that goose meat from Hong Kong is not on the list of approved sources of poultry to bring into Singapore. We still don’t know if that might change in the future, but bear in mind the risk if you are thinking of bringing back any for personal consumption.