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Chicken back end, also known as bishop's nose or bonjiri, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The chicken tail was cooked well, with a crispy and nice bite as it had a high fat content. The key to this dish is it's delicately musky flavour, which is worth a try.
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RM6.00 / stick
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