Hong Kong’s first and only lamb-focused izakaya Kyanbasu has unveiled a major menu refresh
And it includes everything from triple-cooked tallow fries to a crispy lamb oesophagus
Hong Kong's sole lamb-focused izakaya, Kyanbasu, has introduced a significant menu overhaul. The Central-based restaurant, founded by Clement Wong and Clement Li and overseen by master grill chef Rex Lam, reimagines lamb as a canvas for culinary creativity. The new menu features items such as flame-seared lamb picanha tataki ($158) and a triple-cooked lamb tallow fries ($78).
For mains, the dry-aged crispy roast lamb flank ($198) showcases Cantonese siu yuk techniques, while the braised lamb belly ($328) boasts a sansho-infused citrus flavor. The restaurant also offers a crispy slow-cooked lamb esophagus ($118) and returns its signature lamb soup ($market price) with seafood dumplings. In addition to lamb, the menu now includes a dry-aged Yuen Long three-yellow chicken ($288) and new tasting menu ($580) that explores the kitchen's innovative approach to lamb.
The lunch menu has also been refreshed, offering sets like the hand-pounded lamb patty donburi ($128) and a five-cut lamb kushiyaki set ($238). Kyanbasu hopes to broaden its appeal and challenge preconceptions about lamb's culinary potential.
Written by urgent.news from Time Out Hong Kong's reporting — not their text. Machine-written — it may contain errors, so check the original before relying on it.
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