Hong Kong’s beloved siu mei (roasted meats) culture continues to captivate both locals and visitors, and a new comprehensive guide from U Food has unveiled 15 essential establishments across the territory, ranging from century-old institutions to hidden gems in the New Territories. The curated list, released in late March 2026, spans traditional charcoal-roasted char siu, Michelin-starred roast goose, and decades-old crispy pork specialists that have earned fervent praise from online food communities.
The Char Siu Masters
Sun Gwai Heung Roasted Meats in Chai Wan has built a devoted following through its ancient method of charcoal roasting. The shop draws crowds daily, including celebrities like Eason Chan and Grace Chan, who queue alongside regulars for the signature semi-fatty char siu. The pork is sourced fresh to eliminate freezer taste, then roasted over charcoal until the edges caramelize to a slight char. The result is a tender, juicy bite with honey sweetness that dissolves on the tongue without greasiness. Operating from 8:00 AM to 7:00 PM daily at 345 Chai Wan Road, this spot also serves exceptional roasted goose, soy sauce chicken, and crispy pork belly.
Lung Bong Siu Mei Kitchen in Sheung Wan has earned the distinction of being called “Hong Kong’s number one char siu” by actress Grace Chan. The thick-cut char siu features perfectly marbled fat and lean meat, with a crisp burnt edge and honey glaze that penetrates every slice. The restaurant also offers freshly roasted suckling pig with shatteringly crisp skin and tender meat beneath. Find them at 38 Bonham Strand East, open from 7:00 AM to 11:00 PM daily.
Joy Hing Roasted Meat in Wan Chai operates from a location established before World War II. This Bib Gourmand recipient earned the extraordinary accolade from CNN of being “synonymous with char siu.” The shop maintains an on-site production facility where meats are roasted fresh daily. Their signature char siu uses pork collar without tenderizer, resulting in naturally tender meat coated in sweet honey glaze. The “glass suckling pig” here features exceptionally brittle skin paired with rich, fatty layers. Open Monday through Saturday from 10:30 AM to 9:00 PM at 265-267 Hennessy Road.
The Roast Goose Royalty
Kam’s Roast Goose represents the third generation of the legendary Yung Kee family. Since opening in 2015, this Wan Chai establishment has earned a Michelin star for ten consecutive years. The house secret recipe involves marinating and air-drying the goose before roasting to achieve golden, glossy skin with abundant fat and remarkably tender meat. Celebrities including Chow Yun-fat count themselves among regular customers, and tourists frequently purchase whole geese to bring home. Located at 226 Hennessy Road, the restaurant operates from 11:30 AM to 9:30 PM daily.
Kam Tong Roast Goose in Causeway Bay is helmed by Kam Cheuk-lam, cousin of the late Yung Kee patriarch, alongside master chef Fung Ho-tong who spent over four decades at Yung Kee. Their “Kam一刀肥燶叉燒” uses the prized first cut of pork collar, wrapped in aromatic fat and roasted to a caramelized crisp. The signature roast goose, featuring black-maned geese, arrives tableside with a pour of rich, savory house-made sauce. Visit them at 88 Caroline Hill Road inside the South China Athletic Association, open 11:00 AM to 10:00 PM daily.
Po Kee Roasted Meat in Kennedy Town has stood for 50 years, earning consecutive Michelin Bib Gourmand recognition. The shop selects 6-7 catty black-maned geese, marinates them overnight with 13 spices, then air-dries for eight hours before roasting. The skin emerges paper-thin and uniformly colored, with generous subcutaneous fat that melts luxuriously on the palate. Beyond the celebrated goose, their roasted pork and char siu deliver exceptional value. Located at 425 Queen’s Road West, open Monday through Saturday from 11:30 AM to 8:00 PM.
Yat Lok Roast Goose in Central holds a Michelin star for nine consecutive years. The signature crispy roast goose features skin thin as paper with brilliant oil sheen, marinated using the family’s secret recipe. The meat emerges tender and juicy, permeated with rich five-spice and goose oil flavors. Regulars recommend pairing it with lai fun noodles to absorb the essence. Find them at 34-38 Stanley Street, operating from 10:00 AM to 8:30 PM daily.
The Hidden Gems and Specialists
Tin Hung Roast Goose Restaurant in Yuen Long has earned the nickname “Hidden Goose King” among locals. This two-time Michelin Bib Gourmand recipient sources black-maned geese directly from Foshan, marinating and roasting in small batches to ensure freshness. Their char siu features semi-fatty cuts with caramelized edges that deliver intense flavor. Located at 88 Kin Yip Street, the shop operates with split hours: 11:00 AM to 2:30 PM and 4:30 PM to 7:00 PM daily.
Ki’s Roasted Goose operates multiple locations across Hong Kong Island and Kowloon, specializing in lychee wood-smoked roast goose. The shop insists on using 5-catty, 4-taels female geese that have never been bred, emphasizing crispy skin and flavorful meat. The geese undergo central marination before being delivered to individual stores for immediate roasting. The lychee wood imparts a subtle fruity aroma while eliminating gameyness. Branches in Tin Hau, Shau Kei Wan, Wan Chai, Causeway Bay, Cheung Sha Wan, and Tsim Sha Tsui operate from morning until late evening.
Yung Gor Chen Pi Roast Goose has gained significant traction on Xiaohongshu for its innovative take on traditional roast goose. Proprietor Yung Gor uses black-maned female geese marinated with over a dozen premium herbs and aged Chen Pi (dried tangerine peel) from Xinhui. The result balances rich meat flavors with subtle citrus notes. Their char siu and roasted pork have also earned praise for deep flavor and crispy skin. Locations in Mong Kok, Jordan, Tsim Sha Tsui, and Wan Chai operate extended hours, some until midnight.
The Crispy Pork Champions
Sun So Kee Roasted Pig King has dominated Sham Shui Po for over 50 years. Their signature suckling pig features extraordinarily brittle skin with tender, juicy meat beneath. The roasted goose achieves crispy skin and flavorful meat with pronounced oil richness. The crispy pork belly offers ideal marbling between fat and lean meat. Operating from 9:00 AM to 9:00 PM daily at 72 Yen Chow Street, this establishment remains a neighborhood institution.
Wing Hop Lung Restaurant in Prince Edward boasts over 50 years of history with the bold slogan “Number One in Suckling Pig and Roasted Meats.” The shop continues using traditional charcoal roasting methods with entirely handmade production. The suckling pig emerges golden with soft meat carrying charcoal fragrance and complex savory notes. The crispy roasted pork features slightly charred exterior with hard, crunchy texture and substantial meat that avoids greasiness. Located at 392 Portland Street, open 11:00 AM to 8:00 PM daily.
Sun Hop Shing Roasted Meat in Jordan has operated for over 40 years, specializing in handmade suckling pig that is prepared to order. The shop’s double-roasted pork belly uses Dutch pork belly seasoned with a secret salt formula, resulting in exceptionally crispy skin with savory meat. Their traditional char siu employs abundant spices, roasted at high heat to seal in juices before adding maltose for caramelized sweetness. Find them at 589 Canton Road, open 10:00 AM to 8:00 PM daily.
The New Wave and Neighborhood Favorites
Kitchen One Roast Goose operates three locations and has earned the title “Hong Kong’s Roast Goose Ceiling” for its consistent quality. Their signature goose uses Shandong sea salt, bay leaves, and star anise for seasoning, producing fragrant skin and tender meat. The premium char siu features thick, fatty cuts with intense pork flavor. Branches in Causeway Bay, Lam Tin, and Ma On Shan serve from early morning until evening.
Cheung Hing Roasted Meat in Sham Shui Po represents traditional Hong Kong siu mei at its most accessible. This neighborhood fixture offers remarkably affordable prices, with single-item rice boxes starting at HK$24 and double items at HK$26. Customers frequently report receiving more meat than rice in their orders. The roast goose leg delivers juicy meat with fragrant sauce, while the roasted pork earns comparisons to being even better than the goose. Operating from 9:00 AM to 10:00 PM at 45 Pei Ho Street, this shop embodies the community spirit of old Hong Kong.
Beyond the Plate
These 15 establishments represent the remarkable diversity within Hong Kong’s siu mei culture, from century-old recipes preserved through generations to innovative interpretations using aged citrus and lychee wood. As the city’s culinary landscape continues evolving, these roast meat specialists maintain their position as essential pillars of Hong Kong’s food identity, bridging tradition with contemporary dining expectations. For visitors seeking an authentic taste of Hong Kong or locals looking to expand their siu mei repertoire, this guide offers a comprehensive starting point for exploring one of the city’s most cherished culinary traditions.