Hong Kong’s cherished roast meat tradition takes center stage in UFood’s newly released 2026 guide, which curates 15 standout siu mei establishments from across the city. Assembled by the publication’s food team and informed by passionate online roast meat enthusiast groups, the list spans Michelin-starred icons and neighborhood stalwarts alike, offering a definitive resource for locals and visitors seeking exceptional char siu, roast goose, and crispy pork belly.
Siu mei has long been a pillar of Cantonese cuisine in Hong Kong, woven into daily meals and festive occasions. UFood’s roundup honors that legacy while showcasing the diversity of techniques and flavors that define these eateries.
Char Siu Champions
Several shops on the list stake their reputation on char siu. 新桂香燒臘 in Chai Wan attracts crowds—including celebrities like Eason Chan and Grace Chan—with charcoal-grilled pork that balances smoky depth and a sticky-sweet glaze. The prized half-fat cut yields a tender, almost melting texture with a caramelized edge. 龍邦燒味小廚茶餐廳 in Sheung Wan has earned Grace Chan’s endorsement as her favorite char siu in Hong Kong, serving thick slices with a crisp, sugary crust and juicy interior. 再興燒臘飯店, operating in Wan Chai since before World War II, has been called “the synonym for char siu” by CNN. Its traditional ovens and secret spice blend produce honey-kissed pork that earned a Michelin Bib Gourmand. For a more refined take, 甘棠燒鵝 in Causeway Bay offers the “Gam Yat Do” char siu, cut from the first section of premium collar pork. The fat cap is seared to a caramelized crisp, delivering a decadent mouthfeel.
Roast Goose Royalty
Roast goose appears in multiple incarnations. 波記燒臘粉麵店 in Sai Ying Pun has held a Michelin Bib Gourmand for years, using six-to-seven-pound black-haired geese that are marinated overnight and air-dried for eight hours before roasting to a brittle, golden skin. 甘牌燒鵝, run by a third-generation descendant of the legendary 鏞記 family, has retained its Michelin star for a decade, serving goose with translucent, glossy skin and aromatic, tender meat. 一樂燒鵝 on Central’s Stanley Street matches that achievement with its own nine-year Michelin streak, prized for wafer-thin skin infused with five-spice and rich goose oil. Beyond Michelin, 天鴻燒鵝飯店 in Yuen Long has earned a Bib Gourmand and a devoted local following for geese flown in from Foshan and roasted in small batches. 棋哥燒鵝 employs lychee wood in its ovens, imparting a subtle fruity smoke, while 榕哥陳皮燒鵝 introduces an inventive twist by marinating birds with aged tangerine peel and Chinese herbs, a hit on social media. 大壹燒鵝, with three outlets, is often hailed as “the ceiling of roast goose” for its consistent quality and modern approach.
Crunchy Pork and Old-School Favorites
Suckling pig and roast pork belly enthusiasts are well served. 新合成燒臘飯店 in Jordan has specialized in twice-roasted pork belly for over four decades, using Dutch pork and a secret salt rub to achieve an extra-crisp skin. 永合隆飯店 in Prince, a half-century-old institution, still roasts its piglets over a charcoal fire—attracting regulars like Chow Yun-fat—yielding golden, tender meat with smoky depth. 新蘇記燒豬大王 in Sham Shui Po is similarly famed for its crackling suckling pig. For a budget-friendly taste of nostalgia, 祥興燒臘飯店, also in Sham Shui Po, offers generous portions at street-level prices; its roast goose leg rice is a local legend, often described as having more toppings than rice.
Cultural Significance and Next Steps
UFood’s 2026 guide underscores the enduring appeal of siu mei, a craft that blends exacting technique with deep cultural heritage. These 15 establishments not only satisfy cravings but also preserve time-honored methods that continue to evolve. For complete addresses, hours, and additional details, readers can refer to the original article on UFood. Whether sampling a Michelin-starred goose or a humble charcoal-roasted char siu, these recommendations offer an authentic taste of Hong Kong’s culinary soul.