Yardbirg is no doubt Hong Kong’s hottest restaurant right now, easily confirmed by the standing-room-only crowds that ‘flock’ there every evening. It specializes in modern yakitori (skewered chicken parts) in a fun and casual atmosphere, adding fine wines and cocktails to round out the ‘it’ destination factor. Minimalist decor and good-looking people almost made me feel like I was back in New York for an evening.

Chef Matt Abergel (a Canadian!) worked at the famous Masa in New York before moving to Hong Kong and taking on the Executive Chef hat at Zuma before venturing on his own.

Yakitori makes up about 50% of the menu, the rest being split between delicious appetizers and side dishes, a lot of them vegetarian. We started with the excellent Sweet Corn Tempura, crispy and sweet kernels shaped in a ball…how playful!

The Seared Yellowtail Salad was super fresh and I was impressed by the quantity of fish included, usually almost decorative in these types of appetizers. Here it was clearly the star of the dish with the radishes giving it a nice little kick.

You’ve got to love the word play on the KFC, which as obvious as it sounds in a chicken restaurant, actually stands here for Korean Fried Cauliflower…and it’s pretty amazing glazed in a sweet and spicy sauce!

A side dish of Mushroom Rice was a deep, almost woodsy flavor and could have easily made a meal on its own.

The main draw of Yardbird of course is the yakitori which is made with just about any part of the bird that you can imagine. I stayed somewhat conservative and opted for a sample of thigh, liver, and tail – all very tender and tasty, the tail being a delicious BBQ’d fat string. For the curious, you can also get the knee (soft bone), oyster (hip joint, apparently amazing), skin, heart, neck, wings, etc.

Packets of their special spice come with the bill…nice souvenir to take home and try with my own chicken dishes!

Yardbird certainly lives up to its hype – honest good food, professional service, good-looking people everywhere, and a relaxed atmosphere that makes you want to come back again and again…at least until you’ve eaten every single piece of that bird! Only downside… they don’t take reservations so come early!

I was first introduced to the concept of ‘Private Kitchen’ on my first trip to Hong Kong many years ago: amateur chefs running unlicensed eatery hidden in a random apartment, counting only on word of mouth to bring hungry foodies to their door for an intimate dining experience not far from eating at home…but a little more exciting!

Soland, a secret vegan private kitchen right in Central Hong Kong, offers a lunch-only respite from the busy lunch crowd by serving healthy meals in a cozy and relaxing oasis.

To get there, you first have to find the entrance in an alley way just off Queen’s Road and walk up three flights of stairs before a small sign tells you you’re here.

Like most private kitchen, there is a set menu decided by the chef so you don’t get to choose what you’re going to eat, and that’s part of the attraction.

At Soland, you’re always served a soup (ours was a beet soup, super creamy and delicious!) before getting your main dish.

The main dish usually consists of fresh salad with brown rice (or pasta) and the accompanying sauce.  We had the choice between two sauces and opted for the Aubergine one. The food is fresh, colorful, healthy and wholesome, meaning you’ll leave there feeling full but not uncomfortably so.

At 55 per head (you also get a smoothie, whatever is made fresh that day), it’s incredible value for such a hearty and zen lunch.

Phone ahead if you are thinking of arriving much after 13.00 as they often “sell out”.

An unassuming front tucked away along Wellington street hides my all-time favorite lunch place – Dumpling Yuan. Try to picture a small room with communal seating, quick and efficient service, ladies shouting orders in a somewhat controlled chaos, and deliciously filling and cheap dumplings and you get the gist of it – a true gem!

The owners originate from Shanghai and make extremely good Chinese Dumplings and Shanghainese snacks, many of which I have yet to try.

That’s because I keep going back to these insanely addictive Fried Red Bean Pancakes – I seriously wish I knew what on earth they put in these, taste like heaven, sweet in the middle and salty on the outside!

The steamed Pork & Leek Dumplings (who were once in the top 50 must-try dishes of Hong Kong) were also simply amazing. Arriving piping hot, with skin thin enough to let the meat filling play center stage, they get even more sublime when dipped in the accompanying black vinegar and chili sauce.

Pan-Fried Vegetarian Dumplings come perfectly crispy on one side with enough juiciness coming from the mix of chinese vegetables inside to create a wonderfully pleasing textural and gustative experience in your mouth…enough said. For a meal rarely going above $50 HKD, this is one of the best ‘quick fix’ to be had around.

Named after Tokyo’s famous fish market, this tiny little sushi house offers surprisingly good value for money. Tucked into Gage Street, once you’re inside and seated you could almost feel like in a Tokyo back street. The food is honest, you won’t find the very best or most inventive sushi in Hong Kong here but the price is hard to beat and their lunch set have become one of my friend’s staples, which was enough to convince me to try!

We ordered various sashimis and specialties along with a bowl of edamame and a side of pumpkin cakes which I’ve always been a huge fan of…all was delicious!