Hong Kong’s beloved siu mei (roasted meats) culture gets a comprehensive update as U Food editors unveil a curated list of 15 must-visit shops for 2026, spanning from charcoal-fired char siu to Michelin-starred roast goose, drawing on recommendations from dedicated online communities, celebrity endorsements, and decades of culinary heritage.
The guide serves both locals craving that perfect half-fat, half-lean char siu with caramelized edges and tourists seeking the city’s most iconic roast goose and crispy pork belly. Each establishment has earned fervent praise from the “Siu Mei Concern Group,” a passionate online forum of roast meat aficionados, ensuring no visitor leaves Hong Kong without experiencing its defining comfort food.
Charcoal Char Siu: The Gold Standard
Several shops on the list have elevated char siu to an art form. New Kwai Heung Roast Meat in Chai Wan remains a pilgrimage site for fans like Canto-pop star Eason Chan and actress Grace Chan. Their signature: pork roasted over traditional charcoal, yielding a smoky-sweet exterior with a tender, juicy core. “The slightly burnt edges crunch as you bite, then the honey glaze melts on your tongue,” one regular explains.
Lung Bong Roast Kitchen in Sheung Wan has earned Grace Chan’s public endorsement as “Hong Kong’s best char siu.” Their thick-cut version balances fat and lean perfectly, with a glossy lacquer that penetrates every slice.
Choi Hing Roasted Meat in Wan Chai, a pre-World War II establishment, was famously called “the synonym for char siu” by CNN. Still using ancient ovens and a master roaster with 40 years of experience, their pork shoulder is never treated with tenderizer—just pure craftsmanship.
Roast Goose Royalty
From Michelin-starred icons to hidden gems, roast goose dominates the list. Yat Lok Roast Goose in Central has held a Michelin star for nine consecutive years, its goose skin thin as paper and bursting with five-spice fragrance. Kam’s Roast Goose, run by the third generation of the legendary Yung Kee family, has also earned a star since 2015, using a secret family recipe that keeps Hollywood star Chow Yun-fat returning.
For a wood-fired twist, Ki’s Roast Goose uses lychee wood to smoke their birds, imparting a subtle floral aroma. Meanwhile, Yung Gor Roasted Goose has become a sensation on Xiaohongshu, infusing their roast goose with aged Xinhui tangerine peel for a fragrant, citrusy depth.
In Yuen Long, Tin Hung Roast Goose is hailed as the “hidden goose king,” using black-bristled geese trucked daily from Foshan and earning a Bib Gourmand nod for two consecutive years.
Old-School Crispy Pork and Suckling Pig
For devotees of crackling skin, Sun So Kee Roasted Pig King in Sham Shui Po has operated for over 50 years. Their suckling pig is legendary—skin so brittle it shatters at the touch of a cleaver, meat tender and juicy. Wing Hop Lee Restaurant in Prince Edward, also half a century old, still roasts their suckling pig over charcoal, a method that adds deep, smoky notes.
New Hop Shing Roasted Meat in Jordan offers a “double-roasted” pork belly: Dutch pork belly seasoned with a secret salt blend, then twice-roasted for extra crispiness. Customers describe the sound of the knife cutting through the skin as “pure satisfaction.”
Beyond the Basics: Hidden Treasures
The list also celebrates neighborhood institutions. Po Kee Roast Meat in Sai Wan, a 50-year-old shop, uses 6- to 7-pound black-bristled geese marinated overnight and air-dried for eight hours before roasting—a process that delivers impossibly juicy meat. Cheung Hing Roast Meat in Sham Shui Po offers a nostalgic taste of old Hong Kong, with affordable combos like double-leg, triple-item rice bowls that locals swear have “more meat than rice.”
Kitchen One Roast Goose, with three branches across Hong Kong, has been dubbed the “ceiling of roast goose” by foodies. Their char siu, thick-cut and honey-glazed, rivals any specialist.
What This Means for Food Lovers
This 2026 guide underscores that siu mei remains the beating heart of Hong Kong’s food scene—a living tradition passed down through generations. Whether you’re chasing a Michelin star or a hidden counter in Yuen Long, each shop offers a unique window into the city’s culinary soul.
For the full list with addresses, phone numbers, and opening hours (including branches for Ki’s, Yung Gor, and Kitchen One), visit the complete feature on U Food. Pair your roast meats with a bowl of lo mein or a side of crispy pork skin—and taste why Hong Kong’s siu mei has captivated the world.