Birds of a Feather is located at 115 Amoy Street and has been around for years. I like the place for its classy, cosy vibes. Plus, of course a place to enjoy a bowl of freshly fried "辣子鸡" or as they called it there, "Find the chicken in the chilies" with a glass of bubbly prosecco.
Was invited back for a taste of new inclusions in its menu, as well as new presentation of existing favourites. Thank you Kris for the invite and Chef Eugene for your hospitality.
 |
| table art |
Beginning
Ceviche
 |
| Ceviche @$21 |
It was a pleasant surprise to see ceviche served in an oriental setting. Imported European seabass, and celtuce both cutely diced, topped with chopped chili salsa, oriental "Tigers Milk" and citrus pops (that light translucent golden boba). "Tigers Milk" is a Peruvian sauce/liquid for marinate made of lime juice, sliced onion, chillies, salt, and pepper. The Oriental version had subtle taste of ginger, while maintaining the lovely sharp acidity of the lime. The fish had a slight firm, texture. A fun, fresh and zesty dish to wake-up the taste buds.
 |
| like a beautiful painting |
Ume Tomato (V)
 |
| Ume Tomato @$14 |
Ume is a type of plum, and one could still distinguish its flavours infused into the skinless tomatoes. Served with ume granitas, sour jelly and Salicornia. Okay, I admit I had to Google what is
Salicornia. Well, good to learn more about the ingredients in the food that we eat, yes? Also known as asparagus of the sea, this succulent had a crunchy texture with a slight salty taste.
 |
| topped with ume granitas |
The ume tomato has an addictive quality which appeals to the older folks for its familiar taste that's more mellow and leaning towards sweet-tangy.
Yu Xiang Eggplant Soba (V)
 |
| Yu Xiang Eggplant Soba @$18 |
 |
| pickled eggplant, julienned vegetables, puffed buckwheat, soba |
This dish changed my mind after tasting. I had tried some of the previous renditions of Yu Xiang Eggplant at Birds before, but this version has to be one the tastiest renditions by far. Mix well, the small portion of soba with the julienned vegetables (bell pepper, celtuce, carrots) and get those lovely oil coated onto each strands of the noodles. Crunchy texture, tangy flavours and topped with well-braised eggplant by its side. Yums.
 |
| mix well for a tasty slurp-up |
Spinach & Mushroom (V)
 |
| Spinach & Mushroom @$17 |
If I looked at the menu and saw "Spinach & Mushroom", I'd probably be picturing that dish from wedding dinners... But of course, why imagine when one could try it for ourselves at Birds of A Feather. This dish sure looked fancy with the Ferment Soy Bean Sabayon on top.
 |
| packed with earthy-smokey flavours |
I left this dish out for quite a while before trying it but man, it was packed with that lovely smokey flavours. There's crunchy bits from the pine nuts and rye croutons as well. If vegetables tasted like this, then give me more please!
Pork Dumpling
 |
| Pork Dumpling @$18 |
Flavourful meaty pork dumplings pan seared, served with sichuan dressing with a hint of heat, dollops of buttersquash puree for that sweet and creamy accompaniment and now comes with crunchy lavosh. I do like the lavosh crackers.
 |
| lavosh crackers |
Ongoing
Roast Duck Consommé
 |
| Roast Duck Consommé @$28 |
This dish exuded elegance in its presentation. The consommé was comforting in its mild herbal flavours, and not gamey at all. The daikon was clean tasting and the ravioli was packed with the duck meaty flavours.
 |
| duck ravioli |
Chow Chow Prawn
 |
| Chow Chow Prawn (5 pieces) @$43 |
Wok-fried spiced tiger prawns, served with chow chow relish and corriander puree. Prawn was firm and easy to eat since the shell at its body had been thoughtfully removed.
 |
| closer view |
Barramundi Chazuke
 |
| pan seared barramundi fillet, Japanese rice topped with sauté romaine, kale, mustard green |
 |
| Classic Sichuan Sour Vegetable Fish Broth |
Liked the new presentation as one could see the components clearly before the staff pours the broth.
 |
| Barramundi Chazuke @$36 |
Taste-wise, it has a balanced quotient of spicy and sour. But man, the spice is real! Best shared with a partner/friend. Loved all the greens in there too.
Apportion
Loup De Mer (600g - 700g)
 |
| Loup De Mer (600g - 700g) @$98 |
Imported European seabass, spiced with scales on and pan-seared till golden. Served with deliciously baked ratte potatoes, vine pepper beurre blanc, asparagus, kale and chopped chilies salsa.
 |
| apportioned for sharing |
Balanced well-seasoned flavours in every bite. Loved the crunchy texture of the scales/skin and the firm flesh of the seabass.
 |
| delicious |
Finale
Citrus Block
 |
| Citrus Block @$16 |
Fruity flavours from the grapefruit and orange terrine, eaten with the spiced Earl Gray and sabayon sauce and a change-up in texture with the crispy yoghurt/milk chips/popping candy.
 |
| closer view |
Jujube & Strawberry
 |
| Jujube & Strawberry @$17 |
The component that drew me to this dessert was the "Jujube Mascarpone Cremeux". Cheese in dessert is a good idea. And, surprisingly, I quite liked the jujube cake for its spongey-bready texture. Lovely end, with a cup of hot mocha.
Once again, thank you Chef Eugene for opportunity to learn more about the ingredients in each of the dishes that we tried and also thanks to the staff at Birds of A Feather for your care during the day of our visit. Take care and see you again!
Birds of A Feather
Address: 115 Amoy St, #01-01, Singapore 069935
Contact: 97557115
Business Hours:
Mon-Sat: 12–3 pm, 6 pm–12 am
Sun: 12–3 pm, 6–10 pm
No comments:
Post a Comment