Birds Of A Feather 2024
115 Amoy Street #01-01
https://www.birdsofafeather.com.sg/
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| Find The Chicken In The Chillies (SGD $19) |
Excellent Modern Sichuan Dishes, Always
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 9
Ambience & Setting: 9
Food & Beverage: 9
Service: 9
Value for Money: 9
Spent about SGD $54 per person.
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Established since April 2016, Birds Of A Feather has garnered acclaim for their unique modern contemporary take on Chinese Sichuan cuisine. No in-your-face fiery burning sensations here, instead, their dishes elevate the bold flavours of the cuisine to an elegant art form. Coupled with the refined service and comfortable ambience, Birds Of A Feather is great for long lingering meals throughout the day.
Ambience at Birds Of A Feather is comfortable, eclectic, and plush. The warmly spotlit place has a black tiled floor, offset by ample natural light from the sun roofs, and faux greenery lending a lush feel. Wide and sturdy wooden tables along the walls are flanked by large sofas, great for groups. Hand-crafted art and copper pipes exude an industrial chic vibe, while a wall of decorative light bulbs next to the glass-walled kitchen emits a soft attractive glow. A long bar, stocked with all manner of bottles, completes the look.
Service at Birds Of A Feather befits a fine dining establishment (though it's not). Staff are immaculately dressed, according guests personalised attention when speaking. They demonstrate good product knowledge, able to describe components of dishes. I note they clean up tables quickly when diners leave, and also offer to clear finished plates throughout the meal. While you may have to sometimes request for a change of plates / cutlery, requests are fulfilled expeditiously. Staff also have a professional bearing, and make you feel welcome.
Food at Birds Of A Feather is Modern Chinese Sichuan cuisine. Think elements of that familiar spicy flavours, but elevated and refined for the discerning. Never too punchy or painful on the palate, each dish is masterfully crafted with fresh ingredients by Chef Eugene See and his kitchen team. Bold yet balanced in flavour, each plate is also a visual work of art, carefully plated to showcase the ingredients. Portions are medium to large size for individuals, but can also be shared. Prices naturally reflect the excellent standards, budget about SGD $54 per person.
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The Latte (SGD $7) is warm and comforting, with a robust medium body that carries toasty milky earthy sweet flavour. The foam head is medium thin. Good!
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| Latte (SGD $7) |
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| Latte |
The Crab And Avocado Bruschetta (SGD $18) is a little morsel of luxury. A base of fluffy soft toasted brioche bread is topped with a chunky moist tartare made from deshelled crab meat, avocado guacamole, and Sichuan spices. Garnished with crunchy pomegranate seeds, crisp green apple slices, juicy sturgeon fish caviar, and edible flowers. Bite in and you get the lovely smoky bready sweet vegetal earthy salty briny savoury fruity floral flavour. Highly recommended!
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| Crab And Avocado Bruschetta (SGD $18) |
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| Crab And Avocado Bruschetta |
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| Crab And Avocado Bruschetta |
The Find The Chicken In The Chillies (SGD $19), also known as Laziji / Spicy Firecracker Chicken / Mala Chicken, features marinated then deep-fried pieces of boneless chicken chunks, tossed with dried Sichuan chilli pepper, spicy bean paste, Sichuan mala peppercorn, garlic, ginger, leeks, spring onions, and white sesame seeds. Each satisfying bite of the crispy tender chicken releases a bold savoury salty spicy flavour, tingling the palate and piquing the appetite. Yummy and addictive, among the best renditions I've had. Highly recommended!
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| Find The Chicken In The Chillies (SGD $19) |
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| Find The Chicken In The Chillies |
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| Find The Chicken In The Chillies |
The Barramundi Chazuke (SGD $36) is now on its 4th revision. This latest version features a classic hearty Sichuan / Szechuan stew of pickled mustard greens, garlic, ginger, peppercorns, leeks, spring onions, and Japanese white rice, in a warm fish bone soup / broth that has been stewed for hours. The ingredients are soft and tender while the soup / broth carries robust grainy sweet savoury sour salty earthy spice flavours. The medium large slab of pan-fried barramundi fish fillet sits on top, with a garnish of juicy ikura / salmon fish roe that bursts with briny salty flavour. The boneless barramundi fish fillet is tender flaky moist, with a smoky sweet savoury flavour that is nicely enticing. The bubbling stew looks so appetizing when served, and the crisp rice wafer gradually dissolves within. Highly recommended!
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| Barramundi Chazuke (SGD $36) |
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| Barramundi Chazuke |
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| Barramundi Chazuke |
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| Barramundi Chazuke |
Chef Eugene See informed us that the Charred Marinated Octopus (SGD $32) would soon be removed from the menu, as the season was ending. This features a whole octopus leg, perfectly grilled then marinated in Sichuan pickled green chili salsa, sun-dried joyn tomato, feta cheese, and baby arugula / rocket leaves. Paired with toasted charcoal pita bread and spring onions, you mix everything together and stack it within the bun. This has soft springy juicy crisp textures, with lovely bready earthy savoury sweet vegetal herbal sour flavour. Good!
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| Charred Marinated Octopus (SGD $32) |
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| Charred Marinated Octopus |
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| Charred Marinated Octopus |
The Oxtail Mapo Tofu (SGD $38) was delicious, hearty, and filling. Served in a hefty stone bowl (which keeps it warm), the large bone-in braised oxtail has meat and tendon which just falls off the bone. Together with the rich mapo tofu (with tender minced beef and soft silken tofu bean curd) and its garnish of crisp spring onions and crunchy white sesame seeds, this carries rich meaty grainy savoury salty sweet spice vegetal nutty flavour. Accompanied by a bowl of soft fluffy moist steamed white rice dressed with crunchy black sesame seeds, carrying grainy sweet nutty flavour. Highly recommended!
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| Oxtail Mapo Tofu (SGD $38) |
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| Oxtail Mapo Tofu |
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| Oxtail Mapo Tofu |
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| Oxtail Mapo Tofu |
The Winter Melon Tea Ice Jelly (SGD $16) is a novel modern dessert creation. This features soft juicy compressed winter melon chunks, wobbly gelatinous winter melon tea infused ice jelly / aiyu jelly, chewy dried longan and goji berry / wolfberry meringue, and a rich compote of winter melon and dried longan, dressed with edible flowers. This carries a lovely aroma, with distinct fruity earthy herbal sweet floral candied flavour. Good!
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| Winter Melon Tea Ice Jelly (SGD $16) |
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| Winter Melon Tea Ice Jelly |
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| Winter Melon Tea Ice Jelly |
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CONVERSATION