Birds of a Feather has been on Amoy Street since 2016, long enough to count as one of the older names among restaurants in Telok Ayer. For its 10th anniversary, the restaurant closed for a refresh and reopened on 5 September 2026 with a reworked dining room, padded menu and a new cocktail list.
The cooking is built on Sichuan flavours, but the restaurant now describes it as “Progressive Cuisine with Chuan Influences”. In practice, that means Sichuan and Southwestern Chinese ingredients cooked with French technique.
What Is Birds of a Feather?
Birds of a Feather is a progressive restaurant on Amoy Street. Its founders are from Chengdu, inspired to bring the bold, complex flavours from their city to Singapore.
Over the past decade, it has shifted from an all-day cafe-bistro-bar into a chef-led restaurant. The kitchen is run by Chef-Partner Eugene See, who has led it for 10 years and trained in classic European cooking.
This is not a mala-heavy menu. Most of the dishes we tried used chilli for fragrance and depth rather than numbing spice, making it suitable for those who might not be able to tolerate heat well.
Where Is Birds of a Feather?
Birds of a Feather is at 115 Amoy Street, Singapore 069935, in the Telok Ayer and Tanjong Pagar dining stretch of the CBD. The nearest MRT stations are Telok Ayer (Downtown Line) and Tanjong Pagar (East-West Line), both a short walk away.
The Revamped Space: What Changed After 10 Years
The interior is heavily nature-themed. The centrepiece is a live olive tree placed directly beneath a skylight, shipped directly from Italy.
Mid-modern century furniture and tropical plants fill the rest of the space, complemented by raw wooden accents and mood lighting. It’s a darker and private ambience, but retains a warm and welcoming energy thanks to the attentive staff and communal dishes.
Their food is served on custom-designed ceramics from Jingdezhen, the ceramics capital in China. Guests can browse and purchase any pieces they fancy from the restaurant.
The restaurant seats 86 across its indoor and outdoor areas.
Birds of a Feather Menu And Prices
The à la carte menu is split into Starters, Seconds, Big Plates, Sides and Desserts. All prices are subject to GST and a 10% service charge.
| Section | Price range | Examples |
| Starters | $14 to $25 | Sichuan ‘Kimchi’, Find the Chicken in the Chillies, Crispy Frog Legs, Pork Dumplings, Birds Skewer |
| Seconds | $25 to $48 | Strange Burrata, Chairman Dan (dan dan capellini), Barramundi Chazuke, Mussel Stew, Wok-Fried Tiger Prawn |
| Big Plates (to share) | $68 to $220 | Homestyle Pork Belly Rice, Loup De Mer, Steak Au Poivre (700g) |
| Sides | $16 to $23 | Spice Fries, Pear Salad, Baby Coloured Potato, Seasonal Vegetables |
| Desserts | $13 to $28 | Wild Strawberry, Sparkling Ice Jelly, White Pearl, Glutinous Rice Cake, Red Date ‘Clafoutis’ for 2 |
Set menus
They also offer three curated set menus:
- Leisure ($68++ per pax, minimum 2 pax): A four-course set with choices at each course. Upgrading to the Loup De Mer costs an extra $38, and the Wok-Fried Tiger Prawn an extra $20.
- AnYi ($118++ per pax, minimum 2 pax): An eight-course set of the restaurant’s signature dishes. This is the set we tried.
- Executive Menu ($35.90 per set, 11.30am to 2.30pm): A two-course weekday-style lunch with a starter and a second, with optional sides and add-ons. It is the most affordable way to try the restaurant, and includes a Mapo Tofu that isn’t on the dinner menu.
What We Tried At Birds of a Feather
We sampled the AnYi set, with eight courses.
Small plates
The meal opens with the Sichuan ‘Kimchi’ ($14++ for two pieces). Set on toasted brioche is the restaurant’s take on kimchi using a blend of Sichuan and Guizhou dried chillies with dou ban jiang.
This was tangy, umami and a little sweet from yuzu jam and Korean pear. It’s impressive they achieved this depth of flavour without fish sauce or shrimp paste, instead using laozao, a fermented glutinous rice.
The Abalone.Prawn.Clam ($24++) was a refreshing take on Chinese cold noodles and ceviche, using raw Argentinian prawn and torched pen clam in an appetising, lightly-numbing green chilli broth.
Inspired by the Sichuan dish shao jiao qie zi (烧椒茄子), Burnt Chilli Eggplant ($18++) was our favourite plate. The smoky, vinegary green chillies and deep-fried Japanese eggplant was umami-rich, carried perfectly by the warm flatbread.
The Crispy Frog Legs ($21++) are the most overtly spicy dish in the set. Locally sourced frog legs are brined and double-fried, then tossed with a house-made chilli sand of three to four chillies.
It tasted like a juicy, tender chicken, with an addictive spice that had us going back for more.
Mains
The Mushroom Mafaldine ($26++) is fried “chow mian” style take on pasta. This was deeply savoury and earthy, balanced out by the punchy chillis and a mushroom sabayon.
The Loup De Mer ($98++) is the restaurant’s signature sharing dish, and it has been upgraded for the relaunch.
A whole European sea bass is seared scale-side until the scales turn crisp, then set in a yellow broth. The base is a gao tang (高汤) master stock made with French corn-fed chicken, pork trotters, chicken feet, leeks, ginger and house-dried sole fish powder.
The essence of this dish was the master stock: sweet, aged, slightly tangy from preserved yellow pepper. It lifted the tender sea bass without overpowering it, the team’s expertise clear in the perfectly crisp skin.
Desserts
The Sparkling Ice Jelly ($15++) is a reworking of bingfen, the Southwestern Chinese ice jelly usually served with brown sugar syrup and toppings.
Their iteration features a basil-infused bingfen with kiwi, muscat grapes and a dill coulis, topped with muscat grape and mint granita. Moët champagne is poured over at the table.
We also ordered the White Pearl ($16++) from the à la carte menu. An airy mochi sits on osmanthus tapioca jelly and diced lychee, making for a light and fruity dessert. The side of lychee rose rice wine sorbet with cacao nibs was a favourite!
The Red Date ‘Clafoutis’ for 2 ($28++) is baked to order, so expect a 20-minute wait. It is a French-style tart made with red dates and figs, scooped at the table and served with cold red date jelly, buckwheat candy and mascarpone crémeux. The fruit changes with the season; ours came with figs.
It was best enjoyed with all the elements, creating an enjoyable hot-cold mouthfeel. The clafoutis was slightly chewy and sweet, making it a nice comforting end to the meal.
Birds of a Feather Cocktail Menu
The drinks list takes cues from Chengdu’s tea culture, with osmanthus, jasmine and oolong alongside Sichuan elements like pickled chilli and baijiu. Signature cocktails range from $23 to $45, classics are $21, and non-alcoholic drinks run $11 to $15.
Signature cocktails worth knowing about:
- Spirit of Grain ($26): Shede baijiu with laozao, jasmine green tea, lemongrass, passionfruit and peach, served semi-frozen.
- Journey to Chengdu ($45): One recipe made two ways, with Shede and Moutai baijiu, served side by side. A good pick if you want to compare the two spirits.
- Double Take ($25): Vodka infused with Sichuan pickled chilli and bullet head chilli, with amaretto, mandarin and passionfruit.
- Golden Hour ($28): Oolong-infused tequila with dried osmanthus, St-Germain and lemon.
- Breakfast Club ($28): A kaya toast-inspired drink with kaya-washed gin, ondeh ondeh soju, coconut, gula melaka and pandan.
Classic cocktails (Old Fashioned, Negroni, Margarita, Espresso Martini and others) are all $21.
For non-drinkers, the zero-proof list is more considered than most. Blackforest ($15) combines cold drip coffee, mint oolong and cherry, while Between Us ($15) layers cold drip coffee with jasmine green tea, grapefruit and osmanthus.
Is Birds of a Feather Worth It?
Yes, Birds of A Feather is worth it. The food was refined, flavourful and unique, complete with good portion sizes that will keep you full. The ambience alone also makes it worth the patronage, suitable for all types of gatherings.
For first-timers, the AnYi set covers most of the new signatures in one sitting. If you’d rather keep the bill lower, the Executive Menu at lunch or the Leisure set at dinner are the more affordable entry points. Anyone coming for the drinks can sit at the bar, which stays open later than the kitchen.
Things To Know Before You Go
- Spice level: Most dishes are fragrant rather than fiery. The Crispy Frog Legs and Double Take cocktail carry the most heat among what we tried.
- Vegetarian options: Dishes marked (V) include the Sichuan ‘Kimchi’, Burnt Chilli Eggplant, Mushroom Mafaldine, Strange Burrata and several sides. Some contain egg or dairy, so check with staff if you are vegan.
- Pork and lard: Several dishes use pork, lard or jamón ibérico, including the Loup De Mer broth.
- Wait times: The Red Date ‘Clafoutis’ takes 20 minutes. Order it early if you’re having it à la carte.
- Set menus: Both dinner sets require a minimum of two diners.
- Private events: The space can be booked for private gatherings and events of up to 80 seated guests.
How Do You Book Birds of a Feather?
Reservations can be made through the Reservations button on the Birds of a Feather website or by calling +65 9755 7115. Booking ahead is advisable for dinner and weekend lunch, and for groups who want the communal table or semi-private area.
Birds of a Feather Singapore: Key Information
| Name | Birds of a Feather |
| Address | 115 Amoy Street, Singapore 069935 |
| Nearest MRT | Telok Ayer (DTL), Tanjong Pagar (EWL) |
| Cuisine | Progressive cuisine with Sichuan (Chuan) influences |
| Chef | Chef-Partner Eugene See |
| Opening hours | Mon to Sat: 11.30am to 3pm, 5.30pm to 11.30pm; Sun: 11.30am to 3pm, 5.30pm to 10pm |
| Kitchen hours | Lunch 11.30am to 2.30pm; dinner 5.30pm to 9.30pm |
| Price range | Executive lunch from $35.90; set dinners $68++ and $118++ per pax; cocktails from $21++ |
| Seating | 86 seats (indoor and outdoor) |
| Reservations | birdsofafeather.com.sg or +65 9755 7115 |
| @birdsofafeathersg |
Frequently Asked Questions About Birds of a Feather
Where is Birds of a Feather in Singapore?
Birds of a Feather is at 115 Amoy Street, Singapore 069935, in the Telok Ayer area of the CBD. The nearest MRT stations are Telok Ayer and Tanjong Pagar.
What kind of food does Birds of a Feather serve?
It serves what it calls progressive cuisine with Chuan influences: Sichuan and Southwestern Chinese flavours cooked with French techniques. Examples include a whole seabass in a saffron yellow pepper broth and a red date clafoutis.
How much does a meal at Birds of a Feather cost?
Set dinners cost $68++ (Leisure) or $118++ (AnYi) per person, with a minimum of two people. The weekday lunch Executive Menu is $35.90 per set. À la carte starters range from $14 to $25 and mains from $25 to $48, with sharing plates from $68.
When did Birds of a Feather reopen?
Birds of a Feather reopened on 5 September 2026 after a revamp marking its 10th anniversary.
Is the food at Birds of a Feather spicy?
Less than most Sichuan restaurants. Chilli is used mainly for fragrance and depth, though dishes like the Crispy Frog Legs carry noticeable heat.
Does Birds of a Feather have vegetarian options?
Yes. Vegetarian dishes are marked (V) on the menu, including the Sichuan ‘Kimchi’, Burnt Chilli Eggplant, Mushroom Mafaldine, Strange Burrata and several sides.
Is Birds of a Feather halal?
No. The menu includes pork, lard and alcohol.
This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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