Back for more. Thank you Kris for the invite and Eugene for graciously hosting us. Dinner with Tiara and Kris at Birds for their newly launched Menu GSB (Golden Sun Bird). A 7-course meal that's specially curated for the single or couple diner. Was excited to see what Chef Eugene has up his sleeves for this menu.
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| interior |
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| special menu |
Liked that diners have the option to request for multiple courses to be served at once, or at a slower pace for maximum enjoyment.
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| ready to dine |
For starters, it was Home-made Pickled Vege Focaccia with Sichuan Compound Butter. Bread was nicely crisp on its outside and with just a slight hint of pickled vegetables. Slap on a generous amount of that delicious Sichuan Compound Butter onto the bread, chew on it and tell me if that didn't bring a smile to your face.
Would love to get my hands on a bottle of those butter~
Am impressed by this strong starter that's full of umami flavours.
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| Home-made Pickled Vege Focaccia with Sichuan Compound Butter |
Next, was the Birds Snack, and meant as a surprise dish. Depending on Chef's inspiration for that day, this dish is anticipate to change as and when.
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| Birds Snack - Foie Gras Ravioli |
Chef made us ravioli that day, and boy... I loved it! Textural contrast, harmony of many flavours that complemented each other, and thus made this dish such a joy to eat. Flavour profile was still on the stronger side, and that piqued my interest for more.
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| lovely foie gras ravioli |
One thing about dining at Birds, is that you get to feast on the visuals too. Beautiful plates, one after another.
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| Octopus Carpaccio |
The octopus was tender, but I found the flavours of the Sichuan Mustard Dressing was rather subdued. It was probably my first time eating saffron mung bean jelly!
The next course, was rather "Wow". Stunning visuals. Have a look.
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| 'Yu Xiang' (鱼香) Carabinero Prawn |
Lovely, plumpy carabinero that tasted of the sea, laid daintily ontop of a deep fried polenta. Best paired with wine. In fact, this menu has a pairing option. The first three dishes are likely served with white wine, while the next three would be paired with red and for dessert, it will be paired with a cocktail.
The fourth and fifth course, would be slightly heavier, but hey, am not complaining! The broth for the Sichuan Fish Stew was poured table-side and look at its colour! So vibrant in green.
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| Sichuan Fish Stew |
Lovely barramundi, with bits of sea cucumber, and served with healthy pearl couscous. I think if you like boba, you'll like pearl couscous. The broth was mildly spicy, lightly tangy and tasted rich with cream.
Next up, for the meat lovers, let's indulge in Wagyu Striploin,
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| finishing touches |
The spice butternut puree was a surprise. It was insanely sweet! Chef Eugene explained that it is its natural sweetness that had been intensified naturally. Liked that there was a dash of hot oil on the puree to balance out things. Lovely lightly charred brussel sprouts too. Dab the meat with a bit of the Sichuan Pepper Salt for that East meets West feels.
Last dish, dessert; named simply as Mandarin. We tried the cocktail that's paired with this dessert and it was a good match. Basil cocktail with gin based. Mildly alcoholic, refreshing and not too sweet.
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| Mandarin, paired with cocktail |
The dessert was essentially Baba au Rhum without the rum. A focused flavour of citrus on this plate. The vanilla cream was lovely combined with the soaked baba.
Overall, GSB menu with its tasting portions, offers a good experience to diners who are curious to try a variety of the culinary delights from Birds without worrying about feeling too full after the meal.
Menu is priced at $89++ and Pairing at $60++.
Once again, thank you Eugene and Birds of a Feather team for your hospitality.
Birds of a Feather
Address: 115 Amoy St, #01-01, Singapore 069935
Website: https://www.facebook.com/birdsofafeathersg
Contact: 6221 7449
Business Hours:
Daily:
Mon - Wed: 10.45am to 3pm, 5pm to 11pm
Thurs: 10.45am to 3pm, 5pm to 12am
Fri - Sun: 10.30am to 12am (10pm on Sun)
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