Frequented by the creative crowd in Hong Kong and beyond, Yardbird serves fresh chicken cooked to perfection in two dozen ways, complemented by an extensive drinks list
Coming up to a year in their new and expanded home on Wing Lok Street, Yardbird’s allure only seems to expand with each passing day. The Sean Dix-designed space continues the functional aesthetic of the restaurant’s first location, but with the addition of a large open kitchen that offers diners a glimpse into the binchõtan charcoal-fuelled magic happening within. The chicken is sourced daily from farms in the New Territories and meticulously broken down into 18 types of unfailingly succulent yakitori skewers. From the heart and Achilles to the thyroid and ventricle, nothing goes to waste in the restaurant’s beak-to-tail policy. Served in pairs, the oyster makes for a simply seasoned yet juicy cut—order this early as it tends to sell out quickly. The drinks menu is extensive, covering a comprehensive cross-section of Japanese spirits in addition to house cocktails and the in-house Sunday’s Grocery brand of sake. Service, meanwhile, is dependably warm and attentive—so make sure to tip at the end.
Make sure to check the daily specials on the wall menus, and always ask for the hot sauce.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Corkage Charge||HK$300 per bottle|