Yardbird

Review

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.

Tatler Tip

Make sure to check the daily specials on the wall menus, and always ask for the hot sauce.