This Wan Chai restaurant focuses on a highly edited offering of roast goose and char siu, a variety of soy-marinated ‘lo shui’ meats and offal. The goose here has a wonderful aroma that comes from the fatty, roasted skin with a unique savoury taste and meaty texture. 

Kang Tian bakery offer cookie crust egg tarts that are made daily in small batches. While these egg tarts may be small in stature, their cookie pastry crust is delightfully crisp and provides a contrasting texture to the creamy egg custard filling.

Founded in 1952, Lan Fong Yuen is now one of Hong Kong’s most historic cha chaan tengs (tea restaurants), with its main restaurant located on Gage Street in Central. Lan Fong Yuen is said to be the origin of classic local beverages yuan yang and stocking milk tea.