It became evident quite early on that this restaurant was just a little bit too trendy to take my dad too. In fact, this restaurant might be a little bit too trendy for me. Door girl wearing Acne, speakers blasting Linda Lyndell and more funky frames (on waiters and diners alike) than the Bespec'd website. We took our seats and patiently awaited Suntory (dad) and Shochu cocktail (me). We had left Hong Kong and entered Japan. It-restaurants are all well and good but for me - and especially when I have a family member in tow - the food has to deliver. Think, for example, of Ms G's in Sydney, or Nanashi in Paris. Well, you can add Yardbird to that list. Interestingly, Yardbird also draws on that growing trend for blending traditional asian flavours (in their case Japanese) with modern pairings, a tongue-in-cheek menu (K.F.C translates to Korean Fried cauliflower, crispy, sticky and resolutely not like cauliflower at all and the hilarious Bloody Kim Jong Il cocktail, a blend of Vodka, Tomato Juice and Kimchi) and a sense of playfulness that comes effortlessly to the innately cool. We savoured our yakitori and enjoyed truly delicious cucumber salad with peanut oil dressing and pine nuts but the real hero dish was the crispy balls of sweet corn tempura and the rich, sinfully thick chicken egg rice, with crispy chicken skin and a whole egg cracked over the top. We cleaned up the lot with just enough room for peanut butter ice cream after. Trendy? Yes. But in a good way, in the best way, in that it looks good but tastes even better.
Yardbird, 33-35 Bridges St, Sheung Wan, Hong Kong
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