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2008-08-30
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Okay I admit that the recent heavy PR is a turn-off but if you want authentic yakitori this is the place. Right, for us 'hongkees' that are brought up with 'Nanbantei', welcome to the reality. Authentic yakitoris are actually char-broiled not grilled, and all those garlic powder and black pepper that you guys are so used to, save it for your homemade BBQ please! The real thing should be just slightly crunchy outside but definitely not grilled like BBQ. Most importantly, juice from the meat shoul
Right, for us 'hongkees' that are brought up with 'Nanbantei', welcome to the reality. Authentic yakitoris are actually char-broiled not grilled, and all those garlic powder and black pepper that you guys are so used to, save it for your homemade BBQ please! The real thing should be just slightly crunchy outside but definitely not grilled like BBQ. Most importantly, juice from the meat should be well sealed and should come out pipping hot when you bite.
I am not sure about you but I do find this place as close to the real thing as one can get in Hong Kong. The chicken sashimi/tataki, usually found in a Japanese Shochu Bar, is a must try, and the procelain charcoal did manage to do the trick when it comes to perfecting the smell and taste. For those that are a bit tired of those Hong Kong style yakitori after all these years, this should be a present surprise!
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