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Hong Kong, China

How about beak-to-tail eating, Japanese style?

“Sharing is caring”, according to this trendy yakitori restaurant, where diners are encouraged to order small plates to be split across the table. Canadian head chef Matt Abergel takes a beak-to-tail approach in the kitchen, skewering every part of the chicken to make his yakitori, from neck and heart to knee and tail. Poultry aside, there are plenty of punchy flavours in dishes such as Brussels sprouts with black garlic, KFC (Korean fried cauliflower) and ox tongue with Japanese herb and mustard dressing.

Throw in great cocktails and excellent beers, hip young staff and loud music and it's no surprise that Yardbird has been a smash hit with Hong Kong's in-crowd since day one. People are willing to queue for hours to get a table at the no-reservations restaurant, which has a cool urban interior design comprising floor-to-ceiling windows, old-school wooden bar stools and sleek black table-tops.

Abergel previously worked for top-end Japanese-led restaurants Masa (New York) and Zuma (Hong Kong) and is now regarded as one of the stars of the city's vibrant restaurant scene. In 2013, he opened a second, much smaller restaurant called Ronin, focusing on seafood.

On the pass

  • Matt Abergel

Style of food

  • Japanese yakitori

Standout dish

  • KFC – Korean fried cauliflower