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2022-12-09
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📍Tori ChuI am really not an adventurer. But if I am willing to venture out of Central/CWB, it means there is definitely something special. Have longed to give Tori Chu a try and it lives up to its reputation. They specialise in yakitori but uses Hong Kong’s local loong kong chicken instead of the usual three yellow chicken. The chicken used is dissected by the chef himself on a daily basis, so there are some interesting pieces like 雞腳筋.As it’s fresh chicken, Tori Chu is able to serve half cooked
I am really not an adventurer. But if I am willing to venture out of Central/CWB, it means there is definitely something special.
Have longed to give Tori Chu a try and it lives up to its reputation. They specialise in yakitori but uses Hong Kong’s local loong kong chicken instead of the usual three yellow chicken. The chicken used is dissected by the chef himself on a daily basis, so there are some interesting pieces like 雞腳筋.
As it’s fresh chicken, Tori Chu is able to serve half cooked chicken. The texture is really different from fully cooked, especially the chicken liver. Seasoning is on point, mostly with simple salt as they already used mirin to marinate the chicken beforehand.
A lot of the pieces stood out but my favorites have to be the chicken neck skin as well as the skin area around the tail. Crispy but yet maintain a bit of the chewy fatty factor. Their thigh wrapped leek was so nice.
The chef is also experimental in the non skewer items, such as their grilled tamagoyaki which soft bones to add extra texture. The minced chicken boiled radish was perfect for winter nights.
Thoroughly enjoyed it and booked my next meal already!
Price: HK$900 pp (dinner)
Revisit: 10/10
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