Food & Drink
“White says Matt Abergel’s sweet corn tempura is “salty, crunchy, and so good I have a hard time not ordering a second plateful.” Abergel did stints at Masa in Manhattan and Zuma in H.K. before opening this Sheung Wan neighborhood joint, where his obsession is chicken. Oversized windows, retro furnishings, and a soulful sound track provide a minimalist-cool backdrop for beak-to-feet cooking: chicken hearts, necks, tails; chicken oysters, skewers, and meatballs; chicken liver mousse; chicken crackling. The birds are sourced locally and slaughtered daily; nearly everything else, including the whiskey list, is from Japan.
Price: dishes from $5