When it comes to roast goose in Causeway Bay, most people immediately think of chain roast meat shops near major shopping malls like Times Square and SOGO. But the true connoisseurs among old Hong Kong residents know that the best-tasting roast goose is often hidden in small shops on the older streets, serving neighborhood locals while preserving decades of culinary craftsmanship and local warmth.
Causeway Bay, being the busiest consumer hub on Hong Kong Island, draws countless office workers and shoppers daily looking for a quick bite. What they don't realize is that behind this prosperity lies a hidden food trail—passed down from the old shops of the 60s and 70s to today, with every roast goose stall holding stories of Causeway Bay's transformation.
Unlike those typical guidebooks, this time I won't be showing you the trendy viral spots that every tourist visits. Instead, I'll share some insights I've gathered from years of hunting for good food in Causeway Bay—which old shops are still holding their ground, which ones are worth making a special trip for, and which ones will do fine for a quick meal.
The Persistence and Wisdom of Traditional Shops
One unique characteristic of Causeway Bay's roast goose shops is that you'll rarely see large chain brands dominating the market. Instead, many small shops manage to survive on their genuine skills. These old shops share several common traits: First, their roast geese are freshly roasted daily and sold until they run out—no waiting around. Second, the masters have typically been at it for decades; you can taste their dedication and attention to detail in every bite. Third, despite their small storefronts, many are family-run businesses, now in the hands of second or even third generation owners.
Pricing at these old shops tends to be more reasonable—a plate of regular roast goose costs around HK$35-45, offering great value and satiety, which is why many office workers head straight there for lunch. In contrast, some chain outlets inside shopping malls can charge HK$60-80 for a plate, yet the taste often doesn't compare to these smaller shops. This phenomenon of "expensive doesn't mean better" is particularly pronounced in Causeway Bay, and I believe it's worth paying attention to.
Recommended Small Shops Worth Trying
First up is "HoKee Roasted Meats" located at the intersection of Hennessy Road and Percival Street. This humble shop keeps a low profile, with strings of reddish-roasted ducks and geese hanging at the entrance year-round. But those in the know understand that their goose skin is perfectly crispy, the meat retains its juices, and the braising sauce has a slightly sweeter traditional flavor. HoKee operates in a fast-food style—you simply tell them which cut you want, and they'll slice it up in one swift motion, much faster than chain stores. Though there's no seating and you'll need to eat standing up, the value-for-money is exceptional—a regular plate plus a box of white rice costs under HK$40, making it a hidden cafeteria for nearby office workers. They're open daily from 11:30 AM to 10:00 PM, closed only on major holidays.
The second shop I want to mention is "Sun Hing Roast Goose" near the Causeway Bay MTR station exit. What sets them apart is that their goose is pre-cut before serving, maintaining a warm temperature so the meat doesn't become tough. Sun Hing's goose is leaner with less fat, perfect for those watching their calorie intake. Additionally, their regular portions are larger than what chain stores offer—one person ordering a quarter or half goose is usually more than enough. Pricing is similar to HoKee, around HK$35-45 per plate, representing excellent value for money. The downside is their shop is even smaller, sometimes requiring a wait, so taking out might be more convenient.
If you're looking for a place to sit down and enjoy your meal at a leisurely pace, I'd recommend "Chan Tin Kee" on Causeway Bay Road. Chan Tin Kee has been specializing in roast goose for over forty years, with a traditional cha chaan teng (milk tea cafe) layout that's quite comfortable. Their goose is sliced to order right before serving, and while it's still piping hot, you can order a milk tea to go with it. Chan Tin Kee's goose is slightly fattier, with a distinct aroma under the skin, paired with their special sauce over rice—simple yet deeply satisfying. What I appreciate most is that despite attracting tourists, they never compromise on quality and maintain the same attentive service they once provided to neighborhood regulars. Prices here are slightly higher—the regular plate goes for around HK$50-55—but the food quality and dining experience are well worth it. They're open from 12:00 PM to 9:00 PM, closed every Monday.
There are two other shops worth mentioning: A small roast meat stall behind East Point Centre offers great value but limited seating, ideal for takeout; and a chain store across from Times Square, while consistently good, is pricier—I'd suggest considering it as a last resort.
Useful Information and Timing Tips
Timing when buying roast goose is actually quite important. Typically, the busiest hours are from 12:00 PM to 1:30 PM—the geese are freshest, but expect queues. To avoid the crowds, try visiting between 3:30 PM and 4:30 PM—no waiting usually required, and the geese still retain sufficient heat.
In winter, roast goose cools down quickly. Remember to ask the shopkeeper to reheat it for you, or better yet, eat immediately while it's hot. If you're taking it back to your hotel or民宿, make sure to grab extra plastic bags as the sauce may leak.
With rental costs climbing steadily in Causeway Bay, many traditional old shops have been forced out. According to thefood and beverage industry statistics, the number of restaurants in Causeway Bay has decreased by approximately 10% over the past five years, yet it remains one of the districts with the most dining options in Hong Kong. So if you find an old shop that's been around for years, cherish it while you can—when the right food is gone, it may never return.
A Few Final Thoughts
To share a heartfelt remark: Compared to old districts in Kowloon (like Sham Shui Po or Yau Ma Tei), roast goose shops in Causeway Bay face greater rental pressure, which inevitably means higher prices. However, if you know how to choose, you can still find options with a good balance of quality and price. The key is not to simply follow popularity—some hidden gems are actually better than those viral trend spots. Next time you're shopping or working in Causeway Bay, consider stepping into these old shops—not just for a quick meal, but to experience this genuine warmth—that's the true soul of Hong Kong.
