Chris Bulow

Pig enthusiast

A restaurant set not far from sea-front in Hong Kong, that takes Zen-master level yakitori skills and explains this skill in words and photos and drawings of exquisite detail, for anyone to follow; whether you’ll be able to easily master the complex breakdown of a whole chicken carcass anytime soon is debatable but the whole vibe here is of “wasting nothing, using everything” available from the “triple yellow chickens”, including legs, cartilage and tendons whilst producing some of the most mouth watering skewers of food in the whole damn world. If you don’t want to eat every single dish shown here, you should check out your pulse now — just in case — as you may actually already be dead. Fire up the Konro or stove-top grill and give your partner (or family or house-mates), some of the tastiest chicken ever.