Premium ingredients, no cutting corners. Enjoy a drink in a cozy little world @ FEN

FEN (Yau Ma Tei) 📍 22/F, Yu Fat Plaza, 560 Nathan Road, Yau Ma Tei Happy Friday! Meet up with friends at the newly opened izakaya on the 22nd floor of Yu Fat Plaza in Mong Kok to savor charcoal-grilled skewers. Being on a higher floor offers a panoramic view of the entire Mong Kok street and Lion Rock. The restaurant’s decor features a wood theme, with warm yellow lighting creating a cozy and inviting atmosphere. The izakaya uses Binchotan charcoal for grilling on demand, giving the food a rich smoky aroma and ensuring top-quality ingredients. Glowing Squid 🦑: The glowing squid has a strong oceanic freshness, with a noticeable salty sea flavor upon tasting, accompanied by a natural sweetness. The meat carries a subtle seaweed aroma, adding depth. When eaten raw, the squid’s flesh is firm and chewy, with the tentacles especially crisp and fresh. Fresh glowing squid sashimi may have a slight sticky texture. Golden Crab Roe Salad: The golden crab roe is sweet, salty, and crisp, with a hint of sweetness reminiscent of light smoking or pickling. It has a crunchy texture with distinct granules that burst with a “pop” when bitten, adding layers of flavor. Paired with mayonnaise and lemon juice, the taste is creamy and slightly tangy, balancing the salty freshness of the crab roe. Cucumber slices, crab meat, and refreshing vegetables help neutralize the saltiness, providing a sweet and crunchy contrast. Sauce-Grilled Chicken and Scallion Skewers: The chicken thigh meat is tender and juicy, grilled until the skin is slightly charred while the inside remains soft. The sauce seeps in, offering a sweet and savory flavor similar to teriyaki. The grilled scallions bring out a sweet taste with a hint of char and a touch of spiciness, balancing the chicken’s fat. Chicken Breast Cartilage: The cartilage near the chicken breast is crispy and chewy, prepared with salt grilling. It’s crunchy yet tender, producing a satisfying “crackling” sound when bitten, similar to chicken knee cartilage but more delicate. Refreshing and not greasy, perfect for pairing with drinks. Garlic Sliced Beef Tenderloin: The beef tenderloin cubes are tender and smooth. The garlic slices are cut thin and evenly to avoid burning outside while remaining raw inside during frying. Some recipes suggest blanching the garlic slices in boiling water for 1-2 minutes to remove bitterness and enhance crispiness. The beef is cooked to medium rare. Homemade Dumplings 🥟: Highly recommended by the manager, the dumpling skins are pan-fried to a golden crisp. The chive and pork filling is bursting with juice, and the dumpling skins have many folds, beautifully wrapped, showcasing the chef’s skill. Minced Chicken Skewers: Made from ground chicken mixed with finely chopped chicken cartilage, shaped into long sticks or patties, then grilled or pan-fried. The exterior is crispy and fragrant, while the inside is juicy with a crunchy cartilage texture. Traditionally dipped in raw egg yolk, which adds a smooth and rich flavor. Grilled Whole Eggplant 🍆: Served like a cold dish, it’s soft and tender inside with a dense texture, topped generously with minced garlic, very flavorful. Plum Wine: Balanced sweet and sour flavor with moderate alcohol content, served with crushed ice. Suitable for drinking neat. Made from Japanese plums, sugar, and base alcohol, with no artificial flavors or colors added, offering a natural and pure taste that helps cleanse the palate. Summary: Premium ingredients, no cutting corners A great place for a casual drink #GoldenCrabRoeSalad #GrilledWholeEggplant