Food Scoops: Birds Of A Feather Unveils New Sichuan-Inspired Western Mainstays

Posted on July 29, 2021 by theRantingPanda in Food, Snippets

What’s Buzzing? Popular Sichuan-Western restaurant Birds Of A Feather located at Amoy Street spots a new menu, after a year long exploration and research by Executive Chef Eugene See.

What To Expect? Start with the Birds Avocado & Crab Bruschetta (S$18), a combination of Crab Tartare, Caviar, Brioche & Sichuan Avocado Guacamole. It’s refreshing, yet you get the Sichuan ‘ma’ flavour at the same time. One of my favourite dishes on the new menu.

There is also the House Cured Duck Breast Bruschetta (S$21), which sees the French moulard duck marinated with Sichuan seasoning and aged for around 20 days.

A spin on the Sichuan classic ‘回锅肉’ is the Double Cooked Pork Belly (S$22). Chef Eugene’s rendition is accompanied with grilled octopus, fregola, chestnut, fried onion mousseline and garlic shoot.

The BBQ French Quail (S$23) is not quite like any other French quail renditions as this is brushed with the restaurant’s housemade chilli oil and dusted with a blend of Sichuan spices. It is not overly spicy, but you get that kick in the flavour.

A classic Sichuan dish, the Two-Way Braised Tofu (S$25/Mapo Style, Wagyu Sliced Beef) served with rice is elevated with Wagyu beef slices. This dish stands out less for me, as compared to the others.

For the first time since it opened, Birds Of A Feather is introducing communal large-portion dishes in its menu. The Homestyle Braised Pork Belly (S$58) is topped with decadent shaved Black Truffle, which adds to the aroma of the delicious mushroom garlic fried rice. It is a good communal dish to share for 4-5 persons!

The Sichuan Maine Lobster (S$42) with Lobster Tail, Tiger Prawn, Spicy Broth, Asparagus, White Fungus and White Bean & Chorizo is not for the faint hearted. One of the spicier dishes I had for the night, I’m not a big fan of it though my dining companions seem to enjoy it.

Alternatively, the Whole Wild Caught John Dory (S$120/800g – 1kg) spots a good balance of ‘ma’ flavour as the fish is charcoal grilled and served with Burnt Chilies, Vine Pepper Beurre Blanc, Charred Baby Leek, Fried Capers and Broccolini & Baby Courgette. The vine pepper Beurre Blanc is delicious.

For dessert, try the Glutinous Rice Cake Rock (S$15) with Sesame Parfait, Soy Bean Powder, Chocolate Branches and Red Sugar Caramel & Rice Cracker. The texture and flavour remind me of our local ‘muah chee’.