Located in Telok Ayer, Birds of A Feather has been serving up vibrant Sichuan flavours since 2016. 8 years on, the restaurant is launching a new menu featuring contemporary Sichuan food items.
Contemporary Cuisine with Sichuan Influence
The new East-meets-West creations will feature produce and flavours from around the world but with familiar Sichuan elements. While the restaurant mainly offers an a la carte menu, there’s also an 安逸 (An Yi) sharing menu ($103/pax – min 2 pax).
The An Yi sharing menu does refresh occasionally but currently features all the new creations Birds of A Feather has to offer.
New Menu At Birds of A Feather
Here are some dishes we tried:
First was the Ceviche ($21), which is not something we’d expect to see at a place known for Sichuan cuisine. However, the classic Peruvian dish takes a twist with the marinade infused with Sichuan pickled ginger and vine pepper oil. The result was a pinch of familiar Sichuan spice and numbness that complemented well with the raw seafood.
There’s also the Chow Chow Prawn ($43) which features wok-fried prawns seasoned with Sichuan aromatics and a side of Chow Chow relish. If you’re unfamiliar with the name Chow Chow relish, it’s something prevalent in South America that resembles a coleslaw. Here, the vegetables are pickled in a mixture of white vinegar, cinnamon, and star anise, giving it a nice aroma.
One unexpected item that we enjoyed was the Ume Tomato ($12). Inspired by the osmanthus cherry tomato appetizer he tried in Sichuan, Chef Eugene steeps Looye cherry tomatoes sourced from Holland in ume, instead of the usual osmanthus tea. The juicy tomatoes are topped with osmanthus flowers, ume granite, and samphire.
This went well with their Find The Chicken In The Chilies, the restaurant’s rendition of La Zi Ji. While it’s not a new menu item, we highly recommend ordering this classic dish! A bite of the spicy chicken followed by bursting, refreshing tomatoes – yum!
The Oriental Duck Consommé ($28) is a tribute to Chef Eugene’s love for roast duck. The dumplings in this dish are stuffed with minced duck meat and chicken farce filling and are served alongside braised daikon, watermelon radish, black trumpet mushrooms, and cordyceps flower. The consommé, which is poured tableside, is light yet flavourful, and brings all the elements of the plate together.
The highlight of our night came in the form of the Loup De Mer ($98), featuring a 600-700g seabass. The fish is pan-seared, scale side down which produces a satisfying crisp. It’s then served on top of a buttery beurre blanc that’s infused with vine pepper and sesame oil – which gives it that nice Sichuan touch.
Together with the ratte potatoes, asparagus, kale, and house-made Sichuan chili salsa, this was truly one of the night’s best dishes.
Restaurant in Telok Ayer
Aside from delectable food options, Birds of A Feather also offers an extensive drink list, from cocktails, wines, and beers to spirits and non-alcoholic options. Their cocktail menu was interesting, with a nice mix of classic and unique ones. A few cocktails were made using traditional Chinese spirits, such as Lang Jiu and Moutai.
Birds of A Feather’s combination of food, drinks, and space is probably one of the many reasons they survived so long in Singapore’s ever-changing dining scene. With this new menu, diners can experience a new side of Sichuan cuisine, and who knows? You might see them for another 8 years.
Birds of A Feather
115 Amoy Street, Singapore 069935
Mon-Sat, 12pm-3pm, 6pm-12am, Sun, 12pm-3pm, 6pm-10pm
Nearest MRT: Telok Ayer (DTL)
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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