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Last time around, we launched our HYPEBEAST Eats with Eddie Huang’s rendition of Hainanese Chicken in which he touched briefly on the relation of chicken and rice. Although it was far from deliberate, former Masa (NYC)/ZUMA (HK) chef Matt Abergel of Hong Kong’s Yardbird had a similar objective when he set out to put his own spin on Chicken and Rice that is probably much different than what you’re used to ethnically speaking. Forgoing the literal approach of using chicken protein, it’s the bit parts that factor into this scrumptious dish comprised of rendered chicken fat and rice, topped with double fried chicken skin.
If you’re in Hong Kong, make a stop on quiet Bridges St. for chicken-centric yakitori, a myriad of interesting and delectable eats… and Yardbird’s own Japanese shochu and sake, the latter which is brewed in Shiga, Japan.
The Phantom Gallery in Long Beach, California was home to the Vans “Under the Radar” Heel Bruise x Stussy photo exhibit that had an enthrall...