Best Skewers in Hong Kong
Do you hate food being served in massive, belt-busting portions? Do you like to pick and choose, or mix and match, your meal? Or are you just hungry for a snack? If you said yes to any of the above, Japanese-style grilled skewers are the answer. These tasty foods-on-a-stick might be called anything from kushiyaki and yakitori to robatayaki, but the result is the same: delicate portions of meat and vegetables grilled to sizzling perfection. Sample some of the city’s best at these eateries.
Yardbird
Yardbird is hands down Hong Kong’s coolest chicken coop, with Matt Abergel, former executive chef at Zuma, at its helm. Everything in this place oozes a relaxed, New York-meets-Tokyo-vibe, from its jazzy music and ridiculously charming staff to its tantalizing skewers. As the venue’s name implies, yard birds are its specialty and with options such as chicken heart, chicken butt and chicken oysters, there’s no shortage of poultry parts to choose from. Try the chicken heart ($38) with ginger, spring onions and olive oil sprayed on top to prevent any dryness. The protein is full of flavor and has a real kick, especially when eaten with chili on the side. Also try the drumstick meatball ($42) on a stick, dunked in egg yolk and taro soy. This quirky dish is our top pick—sinfully spiced, yet lean and light within, this skewer is a winner. The chicken oyster (a round, dark-meat piece near the thigh, $42) is also recommended. You’ll need to come early for a table because of Yardbird’s no-reservations policy. But if you do walk up late, remember to fill up at its slick sake bar while you wait.
33-35 Bridges St., Sheung Wan, 2547-9273.
Ippou
From the owners of Mirror Restaurant 10 floors below comes Ippou, a Japanese yakitori and hotpot joint with beautiful bamboo motif that was designed by one of the the co-owners, David Suen, who is an interior designer by profession. The chicken liver skewers ($30) at Ippou are a bit of an acquired taste, but those who love organs will feel right at home. The pork belly skewer ($40) is delicious, full of fatty flavor; it comes with a unique spicy salt and pepper seasoning and a lemon wedge on the side. Wash it down with a bit of green tea, then go for the delicious salted chicken wing stuffed with fish roe ($50 for two).
16/F, Tiffan Tower, 199 Wan Chai Rd., Wan Chai, 2833-2178.
Robata Zawazawa
Robata Zawazawa is an intimate space with a uniquely cinematic atmosphere—the result of the collaboration between chef Daisuke Nakano, interior designer Shigeru Sato and fashion designer Yoshiyuki Ogata. That said, the robatayaki, not the surrounds, are the highlight here. Robatayaki is a Japanese traditional cooking style whereby food is grilled on a charcoal fire. The simplicity of this cuisine relies heavily on the chef’s skill and the quality of the ingredients. The marinated beef tongue skewer at Robata Zawazawa is deliciously juicy; the pork belly skewer ($40) is a rich, tasty treat that melts in the mouth, as is the succulent teriyaki chicken soft bone skewer. The chicken skewer (with seaweed, ginger and wasabi, $35) is equally tasty. Best of all, Robata Zawazawa makes its own haku-bai plum sake ($180 for 300 ml) that complements every skewer.
LG/F, 41 Wyndham St., Central, Hong Kong, 2536-9898.