You could get most chicken parts imaginable here—the cockscomb and windpipe were firsts for me. The cockscomb, was soft and fatty, with a slight chewy, gelatinous texture, full of chicken flavour. The windpipe had not much to offer other than a rubbery crunch, but it’s worth trying anyway. Other standouts were the Otafuku (neckmeat), which was sinfully fatty, as well as the tontoro, mid-wings and chicken skin. Each priced from $3.50 to $5 #foodporn #vscofood #eeeeeats #vsco #foodie #foodies #vscocam #food #instagood #eat #instadaily #whati8today #foodinsing #sgfoodblogger #foodphotography #eating #lunch #igfood #igfoodie #foodspotting #onthetable #feedfeed #foodstagram #sgfoodie #sgigfoodies #8dayseat #burpple #yakitori

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Can Go👌🏼
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