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It may seem daunting when you’re told everything on this skewer must be eaten in one bite. But question not when the authority is none other than the multi-hyphenate, highly-accomplished-across-many-fields David Yip. He’s so passionate about preserving Lingnan cuisine (the type of cooking born of the geographical hybrid of Cantonese, Teochew and Hakka) he actually opened this restaurant in a space of four weeks. Amazingly, it took him only a month from saying yes to the venture to receiving his first diner here. If you are in the business, you’ll know what an incredible feat that is.
And coincidentally, “incredible” would be how I’d describe this 金钱鸡 or “Golden Coin Chicken”. Because when you obey the gentleman and pop what looks like strata of resin into your mouth, you’ll be handsomely rewarded.
Toe-curling, eyelid-fluttering pleasure awaits with this triple threat of candied lard, chicken liver and pork shoulder. Smoky, sweet, sticky, chewy, creamy and rich meatiness - they’re the ballers partying up a storm on this single stick. If you love wine, chase your mouthful with a sip of red for the most ambrosial experience.

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