No Reservations: Lindsay Jang & Matt Abergel of Hong Kong's "It" Izakaya, Yardbird
Nestled among the temples, antique shops, bars and cafés that wind through Hong Kong's trendy Soho district, modern yakitori restaurant Yardbird has made once-sleepy Bridges Street a go-to destination for serious foodies with an itch only that only world-class skewers can scratch.
Contents
- Get There Early, Eat To Your Heart's Content & Tip Well
- Yardbird
- Lindsay Jang
- Matt Abergel
- Jing Daily (JD): How would you describe Yardbird, in a few words?
- Lindsay & Matt (YB)
- JD: How has Yardbird’s unique business plan (no reservations, no service charge, and limited stock) helped with the restaurant’s success?
- YB
- JD: Hong Kong is home to a fantastic food culture. How does Yardbird keep up with the competition and new food trends while staying original?
- YB
- JD: "Going organic” has become a popular epicurean movement in Hong Kong. What are your thoughts on this movement and quality of ingredients? Does Yardbird plan to go organic if it hasn’t already?
- YB
- JD: Yardbird is extremely social. How has Yardbird utilized social media to keep in touch with local Hong Kong and form food partnerships e.g., the Hecho pop-up ?
- YB
- Yardbird
- Recommended
- Dig Deeper