The grand-daddy of Hong Kong charcoal-roasted goose restaurants, Yung Kee started off as a food stall in the 1940s. It has won a string of awards over the decades, including a Michelin star a couple of years, and is a popular spot not only for duck but also pigeon, crispy prawns, 100-year-old eggs and dim sum. After a recent family rift, a grandson of the late founder has started a more casual eatery, Kam's Roast Goose, over on Hennessy Road in Wan Chai.

yungkee.com.hk