Since it opened in 2011, there’s no question that Yardbird has earned itself a cult following not just in Hong Kong, but around the world. It’s not hard to see why. The vibe is good, the drinks are always flowing, the food is deliciously simple and always prepared with respect – for both the ingredients and for the art of yakitori, the time-honoured Japanese cooking technique in which chicken skewers are grilled over binchotan charcoal and enjoyed with an ice cold beer, sake or cocktail… Chicken and Charcoal, the first ever book about Yardbird (Hong Kong)[…] delves into the restaurant’s journey from humble beginnings to the culinary phenomenon it is today.