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.
