We were just talking about fried rice the other day lol.
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we can just shorthand it to ERT eat-right-there.
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Did Chef reveal any upcoming dishes he wants to do?
Nope. But he did say that he’ll rotate the skewers and grill different stuff.
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I though about ERT already, but ERTAT sounds like STAT (what we say in medicine) 
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3 letters or 1 syllable that’s the rule.
Yours do look much more unevenly charred than mine. As far as crispy skin goes, are yakitori wings suppose to have crispy skin? I don’t think I’ve had one that’s crispy even at Raku in Vegas.
My expectations for grilled wings will be much higher from now on if that’s the case!
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BYO___ already breaks that rule. Besides, someone else has already used ERTAT effectively.
Good question @moonboy403.
I almost elaborated on this. 
There’s not many things I love to eat more than grilled meat. I love Yakitori! And there’s not many things I’m pickier about than chicken. I didn’t love my beloved Aburiya Raku’s wings either. 
“Crispy“ might not be the right word. It’s about evenly cooked with fat rendered and the chewy, rubbery skin attaching the drum & wing cooked-off, some golden finish and char… for me anyway, lol. But most places only get the splotchy char part down. I haven’t had yakitori everywhere but the one place I loved the wings was this little, untrendy, Japanese spot on the corner of Wilshire & San Vicente (long closed, now Continental Kitchen). It’s my benchmark.
Aren’t you glad you asked? 
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nitro red bean ice | red bean, oat milk, crushed ice
A lighter and more refreshing rendition of the classic red bean ice in Hong Kong cafes with the use of oat milk. The mild oat flavor works surprisingly well with the sweetened red beans that are cooked down. What a nice drink to counter this awfully hot weather.
It’s a bonus that it’s not overly sweet!
char siu fried rice | char siu, long bean, egg, rice, scallion
Does it fall apart like sand? Yes sir! Passed! A fried is is 80% of the way there if they fall apart like that.
It’s not perfect yet, but I like this fried rice quite a bit! In striving for the best fried rice it can be, here’s my musing:
- char siu was diced very evenly
- char siu was taken a bit too far when it was charred in the wok so it’s on the dry side. on the flip side, it’s always a fine line between trying to get better aroma from the charring vs a less flavorful but drier char siu pieces.
- the combination of that caramelized char siu flavor, egg fragrance, and that mild spicy & grassy scallion scent is really what I love about Yeung Chow fried rice and this fried rice by extension
- good wok skills that resulted in fluffy, plump, and mostly unbroken rice grains that easily separated into individual grains
- it has wok hei but it can use even more
- can use a splash of water in the hot wok to soften up the rice grains just a touch before adding in scallions
chicken steak rice | jidori chicken leg quarter, black pepper sauce, market vegetables, white rice
This is ultimate nostalgic comfort food x quality ingredients x perfect execution. Every component was cooked perfectly. And special shoutout to the moist, chewy, and delicious rice that weren’t in any way clumpy even after a 25 mins drive! I can never have Garden Cafe or Baccali’s chicken steak again…
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Was planning on adding mung bean to our soy milk but might switch it to adzuki now 
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> 
all day
Looks great @moonboy403.
Is yeung chow fried rice the traditional & ubiquitous fried rice or is there something that makes it different?
That’s basically the default fried rice in HK. Every darn restaurant has it on their menu.
Edit: I should also add that char siu and shrimp are the two default proteins in Yeung Chow fried rice if you’re in HK.
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Thanks. Learning!
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Looks great! But bro you forgot the ong choy looks like too much Yeet hay
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I go by the PRD motto: Yeet Hay Life 
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I am sure you saw this but since we love rice rolls
Did you talk to him about the rice rolls at HK Cafe? Lol
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Lol. No I didn’t. I wonder if he made his own rice rolls.
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