Since its revamp last year Amber has renewed its focus to create a fresher approach to its menu offerings, with an abundance of colours and textures and less protein in the dishes they serve. Instrumental to these changes, chef Richard Ekkebus has refined his chicken dish to present Longgang chicken with baby aubergine, maitake mushrooms and miso. Ekkebus presents his dish with tender local Longgang chicken, and pairs it with sweet baby aubergines and earthy miso.  
 
Amber, 7/F, Landmark Mandarin Oriental Hong Kong, 15 Queen’s Road Central, Central, Hong Kong; +852 2132 0066

At Neighborhood, David Lai makes good use of his French culinary expertise in one of his favourite ways to prepare the local chicken. The Ping Yuen chicken is encased in a crust of sea salt, marrying the essence of the ocean with the richness of the land, baking until  the chicken turns tender. The chicken is then carved and served on top of rice and a sauce richly flavoured with morel mushrooms and cream. 
 
Neighborhood, G/F, 61 Hollywood Road, Central, Hong Kong; =852 2617 0891 

In many occasions, simplicity can simply be the best execution for great ingredients such as the local chicken. Daniel Calvert’s iconic roast chicken is the restaurant’s most ordered signature dish, and both the chef and his bird get equal the credit. The whole roasted chicken with pommes anna is superbly golden, presented whole before the bird is carved, served alongside a creamy gratin of potatoes. 
 
Belon, G/F, 41 Elgin Street, Central, Hong Kong; +852 2152 2872 

Returning to Hong Kong dining scene late last year, Zest by Konishi is the two-storey lounge and dining room in Central. Helmed by Japanese chef Mitsuru Konishi, the fine dining establishment is home to one of the city’s most celebrated roasted birds. Arriving in a custom-made wooden box, unveiled tableside in a plume of smoke and served carefully carved, t. The Ping Yuen chicken is richly filled with fox tears and mixed grains, wrapped with lotus leaf before its roasting process. The flesh stays tender throughout, and the grains from the bird’s belly absorbed the rich juices from the chicken. 
 
Zest by Konishi, 28-29/F, 18 On Lan Street, Central, Hong Kong; +852 2715 0878

One of many celebrated ways to prepare chicken that marries the essence of the sea and land, The Chairman’s pan-fried crispy chicken stuffed with shrimp meat is a labour-intensive dish where local chicken is deboned and flattened slightly, filled with minced shrimp and deep-fried until golden brown. The complexity within each bite, combining crisp chicken skin, succulent flesh and chewy minced shrimp is worth saving our appetite to share this dish with friends. 
 
The Chairman, G/F-1/F, 18 Kau U Fong, Sheung Wan, Hong Kong; +852 2555 2202

Before you go straight to Lung King Heen’s signature crispy chicken for your next dinner,. give a chance to something lighter, as chef Chan Yan-Tak’s poached Kamei chicken with ginger and green onions is a delightful alternative. Similar to a Hainanese chicken but much simpler in execution, the local Kamei chicken is poached in a rich stock and served with a mounting portion of julienned ginger and green onions. The dish is a healthier alternative and certainly best with a bowl of steamed rice. 
 
Lung King Heen, 4/F, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8888 

Ta Vie’s Hideaki Sato is presenting his fine dining menu with just a touch of Chinese inspiration. His deep-fried Lung Guang chicken wing stuffed with black truffle rice, pea sprouts and Shaoxing wine sauce is a spectacular dish inspired by Chinese cuisine. The deboned wing of the fresh, local bird is generously stuffed with black truffle rice and deep-fried until golden brown, allowing the rich juice of the bird permeating into the rice granules.  
 
Ta Vie, 2/F, The Pottinger Hong Kong, 74 Queen’s Road Central, Central, Hong Kong; +852 2668 6488 

This popular yakitori restaurant needs no further introduction. Japanese chicken skewers done well featuring just about every edible parts of the bird, from chicken thyroid to ventricle, neck skin to achilles, created by chef Matt Abergel. Don’t forget the restaurant’s chicken and egg rice, chicken soup and fried chicken with garlic Kkewpie mayonnaise are also very good. 
 
Yardbird, G/F, 154-158 Wing Lok Street, Sheung Wan, Hong Kong; +852 2547 9273 

Chicken Bar arose rather late in the game. Opened in 2019 at Central’s H Code, neighbouring Nojo and Birdie (links) the casual eatery surprises us with its fantastic deep-fried bird in the style of the American South. Marinated in whey and Japanese rice koji, local chicken is tenderised in the marinade before they are hung to dry the skin and deep-fried in hot fat until golden brown. The deep-fried chicken sandwich is particularly great as the bird keeps its juice within, and best between white sandwich bread and hot sauce. 
 
Chicken Bar, Unit 3, G/F, H Code, 45 Pottinger Street, Central, Hong Kong; +852 2569 9883