$9 Michelin-Star Roast Goose & BBQ Pork in Hong Kong 🇭🇰 INSANE Cheap Eats!

Some of the most tender. So this one looks like the... I like how crispy the skin is and how it pops. So right out front, you can see them cutting some of the meats here. All right, DVW fam. So we're walking along a very popular tourist street in Hong Kong called Stanley Street. It's this little alleyway right here. But we're not here for no reason. We're here to visit a Michelin star restaurant restaurant right across this street from us. It looks very unassuming because a lot of Michelin star restaurants are, you know, very fancy. But if there's a bunch of customers out front, you know that they're doing something right. So without further ado, let's seek some shelter because it's just started raining and get some barbecue pork. Let's go. They have a lot of stars on the Michelin guide. That is a star. Yat Lok 2017, 18, 19, 20. They ran out of room on this wall, guys. 2021, 2022. I'm pretty sure they still have one this year. But we will see. But this is the menu and these are the prices in Hong Kong dollars. So it doesn't look too steep for a typical Michelin star restaurant because those can run you a pretty penny. So without further ado, let's go inside and check it out. So this is the interior of the place. It's pretty cozy. It actually sat us with other party members because there's not enough room in this spot and they want to maximize all the space. So make sure you guys are ready to touch elbows and make friends. So yeah, really excited for the pork and the barbecue goose. Inside. Looks like they're preparing the roasted goose here. Got a hanging goose. All right. So we got an uncle here cutting the pork. Oh, you guys hear that ASMR? That's how you know the pork skin is super crunchy. I can hear him cutting from all the way over here. Crispiness kind of sounds like you're cutting into sandpaper. That's how it should be. We got a soup station here. Rice station. All right, so they just dropped down our plates of food here at Yat Lok, a Michelin star barbecue restaurant here in Hong Kong. So we got the popular items. We got the roasted goose over rice and barbecue pork over rice and the crispy pork and barbecue pork over rice. They also serve it all with heart. If you guys want a whole portion of goose or duck or pork or anything like that. But this is how people usually order it. And as I said, this little spot here is densely packed in this cozy little area. So make sure you guys are ready to touch elbows and make friends because they even sat at the table with some strangers. So just had to make friends with them and make do. Speaking of the devil, we're having some more guests here right now. Making room for more guests. That was perfect right on timing. How are you guys doing? We're just talking about having to make friends with new people at the table. Yeah, without further ado, let's try out our plates. This is the barbecue pork over rice. Let's try this. That's soft, tender and has that Chinese char siu barbecue pork flavor on it. Some of the most tender. That's good. I think it's my first time trying roasted goose. I've tried roasted duck plenty of times. I love it. But I don't know how I feel about eating roasted goose. But you know what? Let's try it. All right, try it out. I think the meat is actually a little bit leaner and tougher than duck. And the fat caps are a little bit different. But I see what they're doing with the barbecue meat over rice. Because there's a lot of flavor in the pork and the duck. Like that char siu kind of soy flavor. But then the white steamed rice soaks all the flavor up very nicely. I'm gonna take another piece of a fat cap on this goose. I'd say the fat cap is more blubbery, like bigger. It's more separated rather than marbleized in between with the duck. Even duck is the fat. It's kind of distributed differently. So I'll say the main distinction between the barbecue duck and goose is where the fat is distributed. And I'll say the goose is a little leaner. Honestly, I prefer duck. But this has a less gamey taste than duck also. Less of like a meat odor. So let's try the crispy pork here. This one has a lot of fat and a little cap of skin right on top. You guys heard that crunch? It's like a 60-40 split with fat and leanness. Like actually like a 50-50. I'd say 50% fat and then 50% lean. I really like that crispy skin on top. Gives it that extra flavor. That pop. Not as much seasoning and flavoring as the other meats of barbecue pork. But I think the barbecue pork here is a standout. I have to see what dish won the Michelin star. Because usually at Michelin star restaurants, it's one dish that wins the star. And the rest ensues. So let's keep trying it out. I believe it has to be the barbecue pork. This is my favorite meat item here. And I'm taking another piece. Yeah, just super tender. Melts. Like a lot of Chinese barbecue pork. It can be kind of crunchy. Somewhat tough. This does have a certain crunch on the outside. Because it's a leaner piece of pork. But I don't know how they do it. But it's extremely tender when you bite through. And not too fatty. Has a good flavor. Slight hint of soy. That char siu sweet flavor. But it's not too overbearing. And if it is, you have this white rice to soak up all the flavor. So I would rank all of this barbecue pork one for the barbecue meat. And this spot is known for their barbecue meats as a Chinese barbecue place. Then the crispy pork. And then the goose last. I'm not too big of a fan of the goose. But I'm glad I tried it. So yeah, it's still good. All right, so we're eating family style. Gotta make friends. Because they're seating us. What's that? What's your name, guys? Arizona. Arizona? Natalia. And you guys are from Sydney? Yeah. I hear the twang and the accent. California. Have you guys tried roasted goose before? No, no. I've had it in Sydney once. But it's generally duck. So there's only one place in Sydney that does it. But yeah, so that's pretty much it. What did you order here? Fried noodles. Fried noodles and noodle soup. What do you feel about the cozy atmosphere? I was just telling the fans that. I'm like, we got to make friends with all the people here. Well, I've been to Japan before, so it's the same. Yeah, they seat you in tables with other people if it gets too crowded? Yeah, pretty much, yeah. Awesome, awesome. But if I will give the goose something, it is the skin. I like how crispy the skin is and how it pops. It's naturally very oily once you bite into the skin and it pops. Very crispy. The natural oil just oozes down into your mouth. So I really like the skin. But nah, I think I just prefer duck. But apparently they won the Michelin award for that and it's really good. But this pork is a standout for me. I love barbecue pork, so I give a DVW score of the roasted pork. 9 out of 10. The goose, an 8 out of 10. The crispy pork, like 8 out of 10. And the value for all of this in a very popular, densely populated tourist Hong Kong street. Stanley Street, this whole experience, no frills. It's all about the food. As you guys can see, you just order the food, they bring it to you, good prices. Overall, an 8.6 out of 10 DVW score for this Michelin star restaurant in Hong Kong called Yat Lok. So yeah, I'll finish off the rest of this and on to more Hong Kong adventures. Go! So we got the butchers there, some of the chefs. You can see them with the roasted goose legs. And then this is the setup. You got a couple of the Chinese or Hong Kongese aunties here serving up. And some of the fresh food up front. So right on top, there's a bunch of photos of, I guess, some of the shop owners. There's some famous peeps, I'm assuming. And, oh, excuse me, it's pretty tight here. So here's some of the awards. There's the restaurant here. Looks like the roasted pork set up here. I think it's safe to ask you guys your assessment of this. What do you guys think? I liked it. I like it better than duck. I'd say 7.5 for the noodle soup. Probably get the dry noodle. Did you get the goose? Ah, the goose leg. Yeah, goose leg. How about you? Give it a score out of 10. Out of 10? Yeah, 7.5. 7.5? Pretty close to what I gave it, around like 8-ish, low 8s. What'd you give it, Haresh? He doesn't look impressed. What'd you give it? I would give it 7. For the goose? Yeah. For all, actually. So that is their Michelin for this year, 2024. Cash. Thank you. Man, there are a lot of rules and stipulations to this spot. They're plastered all around the restaurant inside. But for one of them, we don't see incomplete parties. Because I was literally outside doing an intro, and then someone, one of my friends were inside getting a seat, and they wouldn't let us in. So they do honor that rule. So yeah, just dined at Yat Lok Restaurant, a Michelin star barbecue restaurant here. And overall, it was, I would say, pretty standard, solid barbecue spot. Standout for me was the barbecue pork. Good price in a pretty popular district area. Apparently, this is like the financial district here, central. So a lot of the restaurants here are going to be more bougie, high-end, pricey. So our meal here was 144 Hong Kong dollars. Around 20. Around 20 dollars. So Haresh here is a local. He didn't look impressed the whole time he was there. But me, I was loving it. I was like, oh, we're at a Michelin star, cheap eat spot. So what would you give it? I would give it 7 out of 10. 7 out of 10, yeah. Because I've eaten many other barbecue pork. So this seems a little bit pricey as well. Yeah. So I do feel like it's somewhat of a tourist destination now. Pretty quick in service, like fast food in nature. They give you your plates and your order. There's not really any pleasantries. No frills is really all about the food. And they try to usher you out so they could get more customers in. And it makes sense because, hey, that's how we got in. So if they didn't do that, there'd probably be a huge line outside. So just make sure you guys are ready to go in and out with your food. And yeah, I guess that's the culture here at this spot called Yat Lok. In and out. No frills. Go in for your food. No talking. Get out of there. That is Yat Lok restaurant. And my take on a Michelin star, cheap eats restaurant here in, I keep wanting to say New York City because it looks like New York City right now in Central, but Hong Kong. All right, here we're entering another popular street and destination in Hong Kong. It's absolutely lit and beautiful with all these colorful lights and billboards. It kind of reminds me of like the Hong Kong-ese Times Square, but just in this little alley and with a lot of Chinese symbols and characters everywhere. But yeah, some background on this spot with all these skyscrapers. It's called Central, this whole area. And it is a financial district in Hong Kong. Usually when you're in a financial district, the buildings just get a little bit nicer. The streets get a little bit cleaner. But this strip here is actually a popular bar and street food district. So a lot of people come out here to eat, drink, enjoy themselves. And that's what we're going to do. This street is called Leng Kwai Fong Street. So we're going to explore it and get some good eat and food for you guys. Let's go!