The Yardbird menu is generally comprised of chicken, and with a focus on beak to tail dining, extremely couple of parts are left. Every early morning, fresh chickens from Yuen Long are provided to the dining establishment for our chefs to butcher and prepare prior to service starts. Each chicken skewer is offered in minimal amounts up until they offer out and whatever from thyroid to inner thigh to wing idea is grilled over standard binchotan charcoal.

Neck Skin– The neck skin has a strong taste due to the fact that the chicken’s neck is continuously moving, which might describe the neck skin’s springy texture. High in fat, this skewer is a textural experience with crunch and chew. At Yardbird, we separate the neck skin from the neck meat and suffice into squares. These squares are stacked, pushed, and frozen prior to being cut into 2 cm x 2 cm squares and skewered down the middle. It is skilled with sake, salt, and pepper, and after barbecuing, it’s topped with Ostentatious Harbour ponzu with a lime piece at the end of the skewer.