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Food review: Birds of a Feather’s new menu of modern Sichuan dishes

Samantha Chiew
Samantha Chiew • 4 min read
Food review: Birds of a Feather’s new menu of modern Sichuan dishes
We review Birds of a Feather's new menu of modern Sichuan dishes
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Birds of a Feather executive chef Eugene See spent a whole year developing the recipes for his new dishes that take us on an exploration of the palate through a bevy of nuanced flavours.

As an avid traveller, chef See is fascinated by the sights, sounds and, of course, food of Chengdu. Over the years, he became keenly interested in introducing Sichuan flavours to customers in Singapore. Tapping into his creativity, he began exploring ways to present an exciting amalgamation of Sichuan and Western flavours.

With a unique twist on classic Sichuan offerings, the new menu offers numerous surprises, with several of the new dishes being special requests by long-time customers. For a start, one of the new dishes is the Birds Avocado and Crab Bruschetta ($18). The light and refreshing appetiser features a chunky and creamy crab-avocado combination on top of a slab of buttery brioche. Expect also a slight spicy kick from the vine pepper in the mix, while beads of caviar top the dish for extra umami and texture.

On to the mains: the Double Cooked Pork Belly ($22) is a quintessential Sichuan dish that is a must-try. Cooked in a master braising liquid that has been in use since the restaurant’s opening in 2018, this dish is a combination of sweet, salty and spicy flavours. The pork belly is paired with an octopus leg that is first boiled, then chargrilled, lending the dish a soft and chewy texture. These ingredients sit on top of a bed of fregula, a type of pasta made with semolina flour with nutty flavours and a slight chewy texture. Everything is pulled together with a light and creamy fried onion mousseline on the side to complete the dish.

Quail dishes are not easy to find in Singapore. But look no further than Birds of a Feather as its BBQ French Quail ($23) boasts a delightful crisp and smoky tinge, which are achieved through a special barbecue technique commonly found on the streets of Chengdu. The quail is first brushed with the restaurant’s signature chilli oil before being grilled atop a bed of charcoal. As the meat is being grilled, it is brushed liberally with more chilli oil. Once fully cooked, it is then finished off with a blend of Sichuan spices.

For sharing, The Whole Wild Caught John Dory ($120) is bound to have everyone on the table smiling. It may not be a good-looking fish, but it definitely tastes better than it looks. This wild-caught fish is known for its firm and flaky flesh and slightly sweet flavour. Not for the faint of heart, this dish is numbingly spicy, as the charcoal-grilled fish is served in a sauce made with a generous amount of vine pepper.

A must-try is Homestyle Braised Pork Belly ($58), another dish that is great for sharing. This luxurious claypot dish features Sichuan chilli bean paste, fermented black beans, salt and soy sauce for a great salty and umami flavour. This blend of sauce is served with tea tree mushroom, mushroom garlic rice and unctuous pork belly. Fresh truffle shavings top this dish for that extra flavour. Everything in the claypot is then mixed thoroughly to offer every single flavour in a single bite.

End your meal on a sweet note with the Glutinous Rice Cake Rock ($15). The glutinous rice is laboriously pounded by hand, then steamed to achieve a soft, sticky texture. The rice cakes take on the rustic appearance of rocks and are served with sesame parfait. Coating each rice cake is the red sugar caramel, which seduces your senses with its bright hue and invigorating sweetness.

Apart from its food, Birds of a Feather is also known for its specially concocted cocktails. Try the Lucky Red ($32), a mix of watermelon, Hong Hua Lang, tonic, martini bianco and aperol. The Hong Hua Lang is a rare baijiu or Chinese white wine that boasts a strong alcohol content with sour and umami notes. For something more refreshing, the Osmanthus Tequila Sour ($23) is recommended. It is made with Osmanthus jam, bianco, egg white, passionfruit, lemon and elderflower, which gives the drink a gorgeous golden yellow hue and a floral aroma.

115 Amoy Street | Tel: (65) 6221-7449 | | Opening hours: 10am to 11pm daily

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