Phoebe Fong

"Mamma mia, so tender! I missed this so bad."

Jordan Liow

"Executive chef Asai Masahi also serves up heart, liver, tail, cartilage, and gizzard – a Japanese practice that reduces wastage. If one is survivor-level brave, go for the chewy cock’s comb – the flesh on top of the male bird makes for an intensely flavoured delicacy."

Denise Tan

"The menus at Bincho change frequently depending on what fresh produce is available that day, but chicken in various ways, shapes and forms will always remain the star of the kitchen (that’s where the tori in yakitori comes in). In fact, if you’re feeling adventurous, don’t miss out on the cock’s comb – gelatinous & soft in texture, it’s a delicacy that Chef Asai does exceptionally well!"

Levitise

"Ok, a weird one coming up; Kanmuri or cockscomb! Much softer than the Nankotsu, lightly salted with a mild taste and a kinda slimy texture. It was accompanied with some stronger condiments including Japanese yellow mustard (similar to a hot yellow English mustard) and some great Japanese paprika. This one was beautifully prepared."

Never Trust a Scrawny Foodie

"The Cock's Comb - which I was truly fascinated with. When I asked the waiter what this was - he said it was the red thing on top of the rooster but just that it was not red after cooking anymore. No one else at my table wanted to try it. Surprisingly it tasted pretty good! It has the texture of chicken feet but not as soft, and slightly smoother. I finished the whole plate myself."