after peak circle walk, we took the peak tram funicular to gardens road & walk to yat lok 一乐stanley street on 11.1.2016.
the place was crowded, packed at 3pm. we had to wait like 15mins.
partly because of the very bad queueing system.
we were a party of 6. the servers kept giving tables to parties of 2 & 3 behind us, and we had to wait till a table with 6 vacated. this was unlike at kam wah cafe the next morning where the server ushered us in & got others on a table that could seat 6 to move to other tables to free up 6 seats for us!
we were seated at a tiny table very crammed for 6, and the floor was wet at the ends so a few of us myself included had to seat with my feet tiptoed, extremely uncomfortable.
the roast goose is consistently crispy skin & flavourful.
the waiting, crammed table, wet floor & the overall poor experience aside, the roast goose was still very good.
in fact most of my friends still voted yat lok 一乐 the best roast goose (we had roast goose twice at fu kee congee 富记粥品, once at tao heung tsimshatsui, and once at yat lok).
for me, my first try at i felt it was as good as yat lok, after the second try, i decided for myself that i now prefer the more flavourful roast goose at fu kee congee 富记粥品 to yat lok.
the HK$145 char siew + siew yoke was a complete waste of time.
char siew was more moist than the even worse one at fu kee congee 富记粥品, but equally tasteless. & the roast meat had rubbery skin.
any, i meant any, coffeeshop, hawkerstall char siew & siew yoke in Singapore are better than these.
totally convinced me never to order char siew in hong kong.
dry egg noodles was HK$25 – steep!
we ordered 2 soup flat noodles also.
lettuce was such a tiny portion enough for 1pax.
the whole lunch came to about HK$650, expensive for the food we had & also a very poor overall dining experience.
after lunch, we walked to the mid-level escalators to go to central ferry to go cheung chau for a very next late afternoon island hike.