Roast goose and suckling pig in Hong Kong: Yung Kee, Asiania and Tai Chung Wah

There are two things that should always be at the top of your Hong Kong eating list: roast goose and suckling pig. Cantonese-style roast goose, in particular, is a delicacy we rarely get to enjoy in Sydney. In Hong Kong, it's almost as commonplace as roast duck, cooked to the same level of juiciness with a slightly gamier taste to the flesh. And then there's suckling pig, reaching levels of