Yardbird in Hong Kong is ingredient-obsessed (it’s all about chicken), democratic (it doesn’t take reservations) and design-centric (it celebrates skateboard art). And chefs around the world are paying attention. Writer Brook Larmer explains how this little restaurant epitomizes the dining scene of 2013.
F&W is proud of the extraordinary, epoch-defining cooks who’ve contributed to our pages over the past 35 years. Here, our editors describe their encounters with greatness and share the lessons and recipes that have amazed them the most.