Yardbird

Dinner at Yardbird still carries the same upbeat energy that made it a fixture of Hong Kong’s dining scene. It’s informal, loud and built for long evenings that start with a few sticks and end with far more than planned. Chicken, unsurprisingly, takes centre stage. Thighs and wings are cooked until juicy and lightly charred, alongside more curious cuts that reward the adventurous. Even so, the menu wisely steps outside poultry when needed. Crisp sweetcorn balls and Korean-style fried cauliflower provide welcome diversions. Drinks play their part too. Japanese whisky and sake dominate the shelves, while cocktails keep the pace lively as the skewers keep coming. Combined with the industrial-leaning interior and an easygoing service team, the place rarely sits still for long.

Tatler Tip

The more unusual cuts—think heart and other prized morsels—often sell out early. Arrive on the earlier side if you want first pick from the grill.