62
24
36
4-min walk from Exit D2, Central MTR Station continue reading
Telephone
2524 3882
Introduction
The friendly Hong Kong-style restaurant offers a great variety of roasted meat, noodles, congee and rice dishes. Yat Lok highlights that their food is made to order and you will not want to miss their signature homemade dumplings. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2017)
Opening Hours
Mon- Sat:10:00-21:00; Sun and public holiday:10:00-17:30
Payment Method
Cash
Number of Seats
48
Other Info
Delivery
TV Broadcast
Signature Dishes
叉燒桂林米粉 叉燒燒鵝脾飯 自製北京淨水餃 特製減肥素水餃 脆皮燒鵝飯 燒鵝瀨粉
Review (145)
Level3 2017-03-25
10 views
今天約12:45分正在中環,1:30pm要做facial, 只得45分鐘不夠,不知吃什麼好。走呀走的,忽然想起一樂。這中環店還未有試過,便向就在附近的士丹利街走去。到達時,店外沒有人排隊,我可以即時入坐。店子小小,都坐滿了,我一個人,算好運。因坐得十分迫,只可影一下廚房,地方只這一丁點。一樂出名的是燒鵝,我也想試試它的义燒。於是,便點了义燒燒鵝飯,盛惠53元。很快便端來了,見到這碟飯,有點兒呆了一下。份量之小,女士們應該也是剛剛好罷了! 試試味道, 可以說只有鹹味或者詳細點是只有些八角香料的燒味汁味,真的义燒沒有义燒味,燒鵝沒有燒鵝味!我還點了碟菜心,價值28元。整體而言,價錢偏貴,名過其實!沒打算再吃!離開時是大概下午1:17分,門外已有十多人在排隊啊! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-03-25
8 views
一開始已經有同佢講未齊人,佢話ok 可以入去先。坐低左之後,其中一人要落一落地鐵站接老人家,等咗幾分鐘佢話我唔點野就立即好無禮地趕我走。又係佢俾我入去等先…真係好可怕。唔會再去,唔會再去,唔會再去。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-02-28
2113 views
脆皮燒腩燒鵝飯燒腩皮超級脆這個對我來說還蠻驚喜但除此之外就沒了⋯另外覺得整體口味蠻鹹的友人的燒鵝油雞飯配上一杯凍奶茶好吃是好吃,但cp值不高米其林一星覺得過譽了 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-02-19
1996 views
I ordered duck chest rice, Beijing dumpling, and veggies. Overall, foods were very salty. I don't leave foods unfinished, but I left those behind since my tongue ached due to saltiness. Oyster sauce, soup's sauce, sauce on rice would be the main cause. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
During lunch - more precisely - before lunch, I was being instructed by a drill sergeant of a woman. She was in my ear, barking: "Sit down, hurry up! You're blocking the way." Ah lunch hours in Central, the time when the city truly comes alive. It is only during this time that you truly witness the magnitude and multitude of Hong Kong, as nearly every single individual that works in this bustling financial district, from the humble office staff to the suit-clad, cologne bathed executives, find themselves out on the busy streets in search of a good lunch. While the yuppies and the snobs have power lunches in beautiful restaurants overlooking the skyline of the city, the majority of the people will squeeze in to one of the many smaller, local restaurants in the vicinity. Now back to my predicament - I have finally gotten a seat, but I had to make my way through the hordes of diners and clustered tables to my assigned destination, a difficult task given the amount of people in this tiny restaurant and the constant bellowing by the slave master in the red cardigan behind me.Most times, I overlook bad service in traditional Cantonese establishments, dismissing it as simply part of the restaurant's tradition. And in some aspects, it really is - one really does expect to be treated poorly in Kau Kee while making an order, it's part of the entire ordeal. It is almost as if the bad service enhances the experience of the meal. Snobbishness is inherent in restaurants that have thrived for long periods of time, after all, why would they need to worry about one dissatisfied customer when there are many more queuing outside the front door. Like Yung Kee across the street, Yat Lok specialises in roast goose, and has been recognised by the Michelin Guide for many consecutive years. But while Yung Kee is all polish and brass with expensive menu items and multiple storeys, Yat Lok operates on a much smaller scale, with a cramped spaces, messy interior and rude staff. For once - and I don't normally say this - I craved the glitz and glamour that is usually found in a Michelin recommended establishment.Let me recount the number of times that I have been poorly treated during my lunch: the discerning looks from the staff when I asked for a simple glass of water; the smirks I received when I asked to browse the menu for ONE more minute; and the classic "think properly before ordering" when I decided to switch my lunch option. The last one particularly peeved me, because if they allowed me to order what I wanted to order (which was ON THE MENU), then this particular conversation could have been avoided. After being told that "we are out of roast goose drumsticks, order something else", I inquired if I could order the xia zhuang (下莊) - the lower quarter of the bird - consisting of the drumstick and the thigh. "Of course you can order that," my server replied; and of course I could, it was 40 dollars more expensive. So to recount this conversation in layman terms, I cannot order the drumstick option on the menu, but I can have a drumstick if I pay 40 dollars more for a quarter of a goose (I know, logic right?!). Whatever, I really like my drumstick, so I gritted my teeth and did what my server wished. Bad service can be overlooked if the food is seriously good. While I have been reprimanded numerous times in Kau Kee or Sang Kee for being choosy or slow, the exceptional quality of the food more than makes up for it - almost like a contrast where the brilliance of the food is enhanced by the horrible service. If Yat Lok's food provided me with a fantastic bird with lovely lacqued,  crispy skin and juicy, succulent meat, I would not have been cross; in fact, I would have returned for more abuse. But despite being mentioned in contention as the best roast goose destination in Hong Kong, Yat Lok fell horribly flat. The first and most concerning problem was the skin. Rather than being light with a glass-like crispness, the skin was a puzzling texture of spongey and crispy, something akin to a potato chip. It was almost as if the chef had just decided to deep fry the entire bird instead of roasting it, creating an oily, dry mess. The meat was seasoned too liberally with too heavy a hand, which overwhelmed any flavour the meat initially had. It was also tough as shoe leather, almost as if the entire thing was cooked and plated beforehand - which was a likely scenario as it came seconds after I placed my order. The best thing in front of me? It was the small plate of plum sauce that came with the bird, where the tart fruitiness cut the fat and sodium of the bird nicely. But then again, it probably came from a jar and there was too little of it for the entire plate. You might think that Yat Lok, with its humble interior and crass service, would be a wallet friendly restaurant that fits the agenda of Wong Eats Hong Kong. Think again - a quarter of a goose goes for HK$165, while a plate of plain white rice was charged on the bill for a staggering HK$17 (The rice, for your information, tasted like normal white rice rather than the angel tears and gold dust as it should for 17 bucks). Most infuriating of all, as I headed out after settling the bill, I heard a sarcastic "don't come back" being uttered behind me - even though I was just a regular customer having a regular meal without doing anything out of the ordinary. Hong Kong has a bad reputation for horrendous service, and Yat Lok certainly does not quiet the notion. In fact, this terrible meal has made me suspect that all Hong Kong restaurants either cater towards millionaires or  operate as death traps to loot tourists and misinformed locals. So to the man who asked me not to return even though I did not even do anything, no I won't bloody come back.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)