91
45
71
4-min walk from Exit D2, Central MTR Station
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Telephone
25243882
Introduction
Yat Lok Restaurant is a Hong Kong-style restaurant that offers a great variety of roast meat, noodles, congee and rice dishes. The food here is prepared on a made-to-order basis and they are famous for their delicious roast goose.
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Awards and Titles
Michelin 1 Starred Restaurant (2015-20)
Opening Hours
Mon-Sat: 10:00-20:30
Sun: Closed
Public Holiday: 10:00-17:30
Signature Dishes
Recommended Dishes
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燒鵝瀨
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Roast Goose
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燒鵝瀨粉
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燒鵝飯
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腐乳通菜+10
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尋日中午去開中環，經過一樂，見冇人排隊，買左盒燒鵝飯，竟然一加就10皮，要成60蚊，諗住問吓燒鵝脾要加幾錢，佢話要11X元，都癡癡地，百幾蚊鋸扒都得，駛食你飯盒。燒鵝非常普通，反而啲飯有驚喜，食完想再添飯。咁不如下次用10蚊買碗白飯好過了。
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過往沖着米芝蓮星來試試這家燒鵝瀨，兩次都覺得嚴重中伏，如其他食評所說，肉少得可憐，主要是幾塊皮包骨。今天心血來潮想吃燒鵝，本想試試好評如潮的日日香，但那邊好像只有飯，沒有燒鵝的唯一絕配—瀨粉。只能再戰一樂。這一次決定試鎮店名菜燒鵝脾。果然！偏細的瀨粉襯托着美味的鵝脾，皮脆肉厚汁香濃！油菜上可能用上了鵝油？（亦有機會是自己終於吃到像樣的午餐而神智不清）。反正通菜也不錯。這個故事的教訓就是：有時候，金錢是可以買得到品質的。但錯誤選擇（比較）便宜的option的話，就會用了金錢換來懊惱。
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$50個燒鵝飯，得一舊手指公咁大舊嘅肉，個師傅竟然可以抽出一隻燒鵝最無肉嘅地方，放晒落我個一碟飯上面。難得！我同姐姐反映，（我語氣平和，同姐姐講，「姐姐點解我碟飯得一夠舊肉」）佢望都唔望，就同我講，咪有肉囉，下次叫燒鵝髀，或者燒鵝胸飯咪多啲肉囉。咁你叫得燒鵝飯，我梗係以為都會有肉㗎啦，最後我食咗唯一一舊肉，爬咗一啖飯，好唔憤氣擺低$50就走咗。其實講真，我唔期望俾$50 ，會有隻燒鵝髀俾我，只不過得一舊肉，嗰個感覺真係好差。我亦都唔係要佢返俾返舊肉我，不過希望，希望想食燒鵝肉嘅朋友，可以諗真啲先幫襯。除非你鍾意食燒鵝皮，肥膏和骨頭。
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打電話去一樂叫外賣自取，男職員說不接受電話下單，我說我電話下單，我立即到舖自取可以好嗎？我公司好近！他將電話交俾老闆娘聽，還聽到男職員說好煩，八婆！我呢一世都唔會再幫襯！！！
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Of the highest hallways of culinary perfection, Yat Lok sits on a golden goosed throne. Sumptuous, caramel-like skin concealing the moistest goose your lips ever met, immediately forcing the biggest smile on your face that you can ever remember. Eyes shut, take a moment to meditate on the flavours rolling around on your tongue. Forget the crowded room, the bustle of conversation, the screams in the kitchen, forget it all and just savour that salty, sweet, delicious bite of roasted goose.A culinary miracle.
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