Info about getting from the airport, public transportation and more.
Getting from the airport
Relocated from Kowloon to Lantau Island in 1998, the Hong Kong International Airport is located just 30 km from the city centre. The Airport Express costs HK$115 (HK$110 with an Octopus smart card) or HK$205 for a round trip. Taxis from the airport to downtown average HK$370. Airport buses are slow but reach most locations around Hong Kong with budget-friendly fares ranging between HK$21 and HK$25.
Hong Kong’s MTR subway system reaches nearly every major location in the city. Buses are also user-friendly with destinations written in both Chinese and English. The classic Hong Kong tram (also known as the “Ding Ding”) and the Star Ferry are cheap and provide some of the best views of the city.
Cabs can be hailed nearly everywhere in the city with a flat rate of HK$24 for urban (red) taxis that operate throughout most of Hong Kong; after two kilometres the fare jumps every 200 metres and after every minute of wait time. There are additional charges for baggage and crossing the harbour. Tipping isn’t necessary, but it’s common to round up the fare and leave the change.
Urban Red Taxi: 852-2398-1881
By Sarah Liss
Yakitori – every-part-of-the-bird Japanese chicken skewers seasoned and grilled over a charcoal fire – from Yardbird Hong Kong just might be worth crossing the world for. The Canadian duo behind this buzzing izakaya serve up some of the best in town. These ever-popular smoky bites started as street meat, but executive chef and co-owner Matt Abergel, who sharpened his skills in high-end Japanese restaurants, makes them finer dining.
At Yardbird, chicken is meticulously seasoned according to cut by spraying it with sake, salt and seaweed before it hits the fire. Although they serve more conventional breast and thigh skewers, offal yakitori – like crispy garlic-topped gizzard and neck skin with a citrusy ponzu sauce – established this spot as one of the city’s top restaurants and turned it into a home away from home for visiting chefs. (Bonus: cocktails made with the house line of Japanese whisky.)
When food is this simple, ingredients are everything, and for Abergel, his main ingredient is key. He sources hyper-fresh homegrown chickens (from Hop Wo Poultry, just a few blocks away), a practice that wasn’t common when he started out. The birds – a fatty local variety known as “triple yellow” – have a well-defined muscle structure, making them suited to yakitori cuts, and the restaurant uses every last morsel.