So we’re self-confessed Yard Bird junkies. We had one hit and our first thought was that we want more. The only problem is the rest of HK wants in too. The strict no bookings policy here ensures that it’s near impossible to get a table without queuing. Forever. We're considering moving closer to up our chances…

Anyway, American influence means at least the service is slick once you’re in and the atmosphere is always pumping. The concept is simple – sharing skewers of every part of the chicken cooked to perfection. We tried the oysters, inner thigh, breast, fillet, and then the next time got braver and had the knee, gizzard and skin. You can even eat the chicken butt. These people are yakitori visionaries and you won’t find better in HK.

They put as much attention into the sake, whisky and shochu (Japan's other indigenous alcoholic beverage) list, as the wine, and often feature products you can’t find anywhere else in HK. The cocktail list is unique too, playing around with Japanese alcohols and flavours you’re not likely to have encountered elsewhere. The interiors are kinda New York hip and the staff are all damn fine.

Luckily, we learnt it’s easier to get a table after 10pm, or if you only take one friend you can perch at the bar and get your chicken and booze fix quick.




154-158 Wing Lok St, Sheung Wan, Hong Kong Tel: +852 2547 9273


Monday 18:00 - 00:00
Tuesday 18:00 - 00:00
Wednesday 18:00 - 00:00
Thursday 18:00 - 00:00
Friday 18:00 - 00:00
Saturday 18:00 - 00:00
Sunday closed



Everything You Need To Know About Tequila

The Cocktail Trading Company, London

Dante, NYC