The yakitori restaurant's inaugural volume tells the significance between charcoal and the versatile bird

Since it opened in 2011, there's no question that Yardbird has earned itself a cult following not just in Hong Kong, but around the world. 

It's not hard to see why. The vibe is good, the drinks are always flowing, the food is deliciously simple and always prepared with respect—for both the ingredients and for the art of yakitori, the time-honoured Japanese cooking technique in which chicken skewers are grilled over binchotan charcoal and enjoyed with an ice cold beer, sake or cocktail. 

“Yardbird, Hong Kong is our dream restaurant; a place where I can cook the food I love, create the environment I have always envisioned, and be surrounded by both my family and best friends,” says chef Matt Abergel, who opened Yardbird with business partner Lindsay Jang

See also: Review: Yardbird’s New Roost Is Bigger And Busier Than Ever

Now, the pair is launching Chicken and Charcoal, the first ever book about Yardbird that delves into the restaurant's journey from humble beginnings to the culinary phenomenon it is today.

It includes everything from a step-by-step guide to Abergel's grilling techniques, recipes for their signature cocktails, as well as chapters that explain the art of sourcing and butchering. 

Published by famed publisher Phaidon, Chicken and Charcoal also chronicles Yardbird's past collaborations with artists, designers, illustrators, and brands such as Vans, Carhartt WIP, and Stüssy. 

With high praise coming from all corners—Conde Nast Traveller once wrote: “Matt Abergel and Lindsay Jang are the arbiters of cool in Hong Kong, and at Yardbird, they serve the best yakitori in the world"—the restaurant's influence is undeniable, and Chicken and Charcoal perfectly captures the soul of this buzzing Hong Kong hotspot.

Yardbird will be celebrating the launch of Chicken and Charcoal on Wednesday, May 23. You can purchase tickets to the event, which includes food, drinks and a signed copy of the book, here

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