appConfigEntityId

bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

hooksArticlePageAdvertisementConfigArticle

liveArticle

appConfig

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

sectionsV2

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

json

Susan Jung

When a photo of yakitori chicken liver popped up on a chef friend’s Instagram feed hashtagged Birdie, I immediately did some research on this new restaurant, found the phone number on Facebook and booked for the next night.
It’s a good thing I acted fast, because now that the word is out, it’s getting a little harder to get a reservation.
We were seated at the counter around the open kitchen, where we had a bird’s-eye view of the chef grilling dishes over binchotan charcoal.
Because the place was so new (it was before last week’s grand opening) there were several empty counter seats, and not all the tables were full.

The person who took my booking had the foresight to mention that they did not have their liquor license, and that we could bring our own alcohol, without a corkage fee. That thoughtful service continued throughout our meal.
Birdie was opened by the 298HK group, which also has two yakiniku restaurants, 298 Nikuya Room and 298 Nikuya Kitchen, as well as the tonkatsu-focused, Porker. As you can probably tell by the name, Birdie specialises in chicken (near the entrance is a fake movie poster of a film called Cocky, starring Slyrooster Stallone, Chick Meredith and Carl Feathers), specifically yakitori (grilled chicken skewers).

The yakitori selection is quite limited, but had many of our favourite parts, and we liked everything we tried.
At many yakitori restaurants in Japan the customer is given the choice of seasoning the skewers with just salt, or with the tare sauce. We weren’t asked our preferences, but the chef used the tare on the richer cuts, which is what we would have done.
We knew the food would be good from our first skewer. Gizzard (HK$38 per skewer) was excellent. Too often, this part is overcooked and therefore very chewy; here, it was moist and bouncy. Mild, crunchy soft bones (HK$38) came with some of the white meat still attached to the cartilage, and went well with the yuzu kosho (yuzu chilli paste).


Whole hearts (HK$45) were meaty and intense, but even better were the fattier pieces of hatsumoto (HK$45), which (google tells me) is the connective tissue and blood vessels next to the heart. Sound appetising? Probably not – but this was one of our favourite skewers.
The delicately fatty tails (HK$38) was another dish we enjoyed, as well as the crisp skin (HK$38) that had been brushed lightly with tare sauce. An onion-y tsukune (HK$45) – the classic chicken meatball – was succulent and roughly textured.
And that liver (HK$45) that led us to Birdie in the first place? It lived up to our expectations; it was soft, moist, perfectly cooked, and so delicious we considered having a second piece each.


Of the non-yakitori dishes, we loved the pork belly and lettuce roll (HK$45) which was light and a nice option to the more common bacon and tomato roll (which was unavailable). Grilled ginkgo (HK$35) were nicely charred and intense, and shishito peppers (HK$35) were also very good.
The manager, who took our order, recommended a starter of celery pickle (HK$55) which was crunchy and refreshing, and a refreshing foil to the meatier dishes.
We ended the meal with yaki onigiri – grilled rice ball – (HK$40) that had two fresh shiso leaves pressed onto it, and a light chicken soup (HK$35).


Birdie, 9/F H Code, 45 Pottinger Street, Central, tel: 2789 2881. About HK$500 per person without drinks or the service charge
While you’re in the area:
New restaurants in Hong Kong: Shè in Central – hit-and-miss contemporary Chinese
New Hong Kong restaurants: Old Bailey serves superb Chinese dishes in Central
New Hong Kong restaurants: Madame Fu – delicious dishes in Tai Kwun, Central


Yuen Long cafe’s meat patties skyrocket to fame after viral online copypasta trend

Does Lamma’s new ‘hipster’ restaurant Terracotta deliver? The Quality Goods Club group behind Shady Acres has moved into Yung Shue Wan with a waterfront Mediterranean concept

Ozakaya restaurant review: Experimental Kansai cuisine from Osaka holds its own in a crowded market in this buzzy Japanese eatery in Wan Chai

Jade restaurant review: Former Yuè chef continues to shine at Fullerton Ocean Park Hotel Hong Kong’s spacious new eatery where you go for the seafood and stay for the views

Hong Kong restaurant reviews

Delicious, crunchy yakitori chicken at popular Birdie in Central

Gizzard and Heart at the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

Tsukune (front) and liver at the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

Yaki onigiri and chicken soup at the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

Shishito and ginkgo at the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

Tails and skin at the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

Interior of the Birdie in Central. 04MAR19 [FEATURES] SCMP / Winson Wong

A variety of skewers being grilled at Birdie restaurant in Central. Photo: Winson Wong

Three Hong Kong restaurants you must try in March, if you haven’t already

Interior of Hotal Colombo on Elgin Street in Central. 22JAN19 [FEATURES] SCMP / Jonathan Wong

***ONE TIME USE ONLY, PLEASE CLEAR THE COPYRIGHTS BEFORE RE-USE - OTUO*** Wagyumafia's Chateaubriand sando. Photo: HANDOUT [FEATURES 2019]

Interior of Nhau restaurant in Central. 22JAN19 [FEATURES] SCMP / Jonathan Wong

Bo la lot tartare at Nhau in Central. 22JAN19 [FEATURES] SCMP / Jonathan Wong

Chicken kothu, a delicious mess of a dish, served at Hotal Colombo on Elgin Street in Central. Photo: Jonathan Wong

Great, crunchy tempura at friendly Tempura Satoi in Tai Hang

Japanese Field Snails appetiser photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Chef Lee Cho-wing photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Tempura sea eel photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Tempura sardine photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Assorted Pickles and Vegetables photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Tempura big prawns photographed at Tempura Satoi in Tai Hang. 29JAN19 [FEATURES] SCMP / Xiaomei Chen

Exterior of Tempura Satoi in Tai Hang. Photo: Xiaomei Chen

Lifestyle

Food & Drink


Moist gizzard, meaty whole hearts, delicate fatty tails and succulent tsukune were big hits – but the perfectly cooked chicken liver was best of all
Of the non-yakitori dishes, the pork belly and lettuce roll was light and tasty



Moist gizzard, meaty whole hearts, delicate fatty tails and succulent tsukune were big hits – but the perfectly cooked chicken liver was best of all. Of the non-yakitori dishes, the pork belly and lettuce roll was light and tasty.


Where to eat in Hong Kong

Food and Drinks