The Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh chickens from Yuen Long are delivered to the restaurant for our chefs to butcher and prepare before service begins. Each chicken skewer is available in limited quantities until they sell out and everything from the thyroid to the inner thigh to the wing tip is grilled over traditional binchotan charcoal.

Ume Thigh – This skewer may seem simple but there’s a lot more to the chicken thigh than you may think! At Yardbird, we’re focused on highlighting simple ingredients by pairing them with unique flavors and this is exactly why the ume thigh skewer is so good. To make this skewer, the upper thigh meat is wrapped in shiso leaf. It is then brushed with olive oil, sprayed with sake, and seasoned with salt before and after grilling. Once the meat is perfectly grilled, it’s topped with umeboshi paste, finely julienned shiso, and black sesame seeds.

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