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 soju.
Stepping up the standard established by more conventional cocktail bars and lounges, Sugar House
In a world of priorities, expensive dining takes a backseat to microwaved meals. The difficult part
Furnishing a little bit of summertime longing, Kinfolk Magazine recently enlisted the help of film
For CUT Magazine, Kyle Bean created a series of objects dubbed “Soft Guerilla” that finds normally
Famed for his signature keyhole spectacles, schoolboy haircut and staccato manner, food world
Creative fashion brand Shipley & Halmos gets together with Chocolate Editions to produce some
Having already presented some exclusive collaboration pieces, ranging from outerwear to novelty
Nothing like having a drink for the holiday season with an added amount of class. Thanks to the
London-based publication Monocle has recently opened its first ever café in Tokyo’s business
Loved by many, Korean BBQ has long been a favorite of restaurant goers and food connoisseurs alike.
Scottish single malt scotch whiskey brand The Macallan recently partnered with photographer Nick
Load More
