The skin is glistening and moist. The leg, dripping and irresistable. One taste, pure ecstasy - and just like that, you’re hooked. We’re talking about the roast goose at Yat Lok, of course (what were you thinking?).This unassuming hole in the wall on Stanley Street dishes up some of the best Hong Kong BBQ in the city. Its honey-glazed pork is perfect, the suckling pig is, in a word, unforgettable. But it’s the roast goose that makes Yat Lok an institution and a favorite amongst the city’s top chefs.Despite its annual appearance in Hong Kong’s Michelin Guide, Yat Lok stays true to its humble roots. The menu is still a no-frills laminated A4 sheet and the “si fu”, with his blood- and grease- stained apron, still cooks, cuts and serves his meat the same way he has since day one.Leave your diet at the door and let the man work his magic. It’s so worth it.