Yung Kee Restaurant, which is famous for its crisp, juicy roast goose, may be gone for good due to a long-running family feud.
But there are other restaurants you can seek out in the city to satiate those cravings for roasted meats.
Here are some other eateries to try:
KAM'S ROAST GOOSE
Kam's is probably the closest one can get to a Yung Kee goose besides the real deal. Owner Hardy Kam is the grandson of Yung Kee founder Kam Shui Fai, and was trained at Yung Kee.
The unpretentious Kam's, located in Wan Chai, earned its first Michelin star last year just four months after it opened.
Reviews say that the goose here is very similar to Yung Kee's, and the plum sauce is even better. A branch is said to be opening in Singapore soon.
YAT LOK BARBECUE RESTAURANT
Yat Lok is conveniently located at Stanley Street in Central, just a street away from Yung Kee. The queues outside this tiny eatery get pretty long at lunch.
Its main branch is in Tai Po, and was visited by TV personality Anthony Bourdain.
It is cheaper than Yung Kee, and was listed in the South China Morning Post last year as "best all-rounder" in a list of top roast goose restaurants in Hong Kong.
HO LEE FOOK
Chef Jowett Yu's funky restaurant at Elgin Street in Central gives a modern twist to Chinese cuisine.
It is known for its wagyu short ribs, but the roast goose and char siew also get the thumbs up.
Chef Yu does not let "precedent get in the way of deliciousness", raved a New York Times review which described the char siew as "life-changing".
The roast goose is not completely traditional and is prepared with some Western techniques.
SHAM TSENG RESTAURANTS
If you are willing to make the trek, Sham Tseng in the New Territories is known for its roast goose restaurants.
The oldest and biggest is Chan Kee, which also has a branch in Mong Kok. Others recommend Fu Kee, located just a couple of shops away.
Yue Kee, founded in 1958, also has its fans. Another restaurant to try is Nang Kee, where the goose is "better than Yung Kee", locals swear.
This article was first published on December 15, 2015.
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