[Tasting] Birds of A Feather - Sharing Menu @ Amoy Street

My favourite place to enjoy Happy Hour till 7pm and "Find the Chicken in the Chilies". 

Birds of a Feather, interior

Happiness in a glass, Prosecco (@$10 Happy Hour)

Bird's Snack

I always look forward to something new when returning to familiar places. This time round, the creative kitchen team had come up with a new snack, which is an elevated spin from prawn toast (面包虾).

Bird's Snack - deep fried onions, land caviar, minced scallop on brioche

Encountered a short dilemma as the snack was too pretty to be eaten yet, it was beckoning for a taste. In the end, the stomach triumphed. Balanced flavours and simply enjoyable.

If you're in a party of 2, they have "Sharing Menu for 2 " @$128 per pair or the "Anyi" menu for a minimum of 2 pax @$102 per pax.

Birds Avocado & Crab Bruschetta

Birds Avocado & Crab Bruschetta

lovely starter

One is never short of flavours at Birds. Aesthetically pleasing as well. Enjoyed the canape in two bites.

Yu Xiang Eggplant

Yu Xiang Eggplant, tart

Wow, I didn't expect an eggplant dish to be looking like this. Thought it was a chocolate tart dessert! There's baby mozarella, edible flowers and somewhere in there, lay pickled daikon and juicy eggplant. Yums and this was a meatless dish.

Pork Dumplings

Pork Dumpling, from Anyi menu

The pork dumpling dish looked mighty fine, I must say. Pan-seared with distinct marks, surrounded by sage foam, topped with crisp almond and fried sage leaves. The secret, is in its sichuan dressing. Don't be shy and do scoop up more of the tangy vinegary sauce to enjoy with the meaty parcel. So good.

Anyi 安逸, means feeling comfortable and relaxed. And I do get that feeling at BOAF. Then, coupled with bubblies, delicious food and informative conversation with Head Chef Eugene, one leaves happy.

But don't leave without trying the slow-roasted Angus Beef Short Ribs.

Beef Short Ribs

delicious slow-roasted Angus Beef Short Ribs, part of Anyi menu 

Sichuan rub, broccolini, morels and ratte, potato fricasse

Oooh, I think this is my first time having beef short-ribs in this style. Super love the sichuan rub for its familiar flavours. The meat was tender yet with a good chew. Mouthfeel was luxurious and best paired with a drink (or two!). Definitely need 2 to finish.

For something lighter but equally luxurious, their Loup de Mer was nothing short of amazing.

Loup de Mer 

Loup de Mer, Sharing Menu for 2 (+$35)

Beautiful European Seabass, topped with House Pickled Shitake mushroom slices, salsa verde and broccolini.

The dish is worthy of two thumbs up! Fish deboned, lightly baked and pickled shitake lends an interesting lift to the sweet, super cottony flesh of the fish. Wow, I think I could finish more than half of the fish on my own.

I believe I have found my favourite chicken, beef and fish dishes at Birds!

For dessert, both menu offers Pear & Jelly.

Pear & Jelly

Pear & Jelly, Classic Ice Jelly

Wah... as usual, Head Chef Eugene and team, exceeded expectations. Beautiful plating, and the inclusion of pickled cucumber did tickle the palate by introducing an unexpected element yet so matching.

Thank you Kris for inviting and Chef Eugene for the delicious food, as always. Kudos to team Birds for lovely experience. With Shermaine and Tiara.

Birds of a Feather

Address: 115 Amoy St, #01-01, Singapore 069935

Website: https://www.birdsofafeather.com.sg/en_SG/

Contact: 6221 7449

Business Hours:

Daily:

Mon - Thurs: 10.45am to 3pm, 5pm to 11pm

Fri - Sun: 10.30am to 12am (10pm on Sun)

Of Evening Cocktails @ Pacific Club Lounge Pan Pacific Singapore

Evening cocktails and canapés are served at the Pacific Club Lounge from 6:00pm to 8:00pm. Was excited to check this out, and thus, here is the collection of the items enjoyed for the 2-nights stay.

daytime view from Level 38

night time view

Taittinger Brut Réserve,  canapes

The menu is different for alternate days, so one gets to try different canapes throughout their 2-nights stay. I did inform the staff to tone down on the quantity served since am only dining solo, but I think in general, they were still trying to keep me well-fed. Hahaaa!

Menu for Mondays and Thursdays

Marinated Mixed Olives, Beetroot Tzatziki, Comte’ Cheese with Crackers

a

Poached Prawns and Pineapple Chutney 

The menu indicated it as poached prawns and pineapple chutney but it looked and tasted like ngoh hiang though. Was amused and yet wondering if there's anything wrong with me...

At first the bright pink of the tzatziki looked suspicious. However, it tasted pretty refreshing with mild sweetness. Loved it with those thin as wafer super crunchy sesame crackers.

Beetroot Tzatziki and crackers

Grilled Chicken Sausage with Mustard and Cornichons 

The chicken sausages were of a texture that I enjoyed. Bouncy and soft.

For Day 2, I had skipped the Afternoon Tea in a bid to save some stomach space for the canapes and drinks.

Menu for Tuesdays, Fridays and Sundays

Grilled Lemon Grass Chicken

Deep-fried Mushroom Spring Roll

Chickpea Hummus

no idea what this was but it was tasty with the jam

I think this had tuna in it

I felt the canapes and hot items served on Friday, fared better than the Thursday menu. The cheese served was the same though. For Day 2, I opted to try the cocktails, thus ordered the lychee martini and margarita. Boy, I didn't know that they'd make it this strong. Wow!

Lychee Martini

Margarita

Staff at Pan Pacific are generally sweet. I was given a birthday card with signatures from them and best wishes for the special occasion. Thank you !

thank you for making this special

[Tasting] Brand New Dining Experience @ Grissini Grand Copthorne Waterfront Hotel

Grissini by night, transforms into a cosy, romantic place. Lovely flower decor on the table too. Was invited to try the Grissini Menu Degustazione , curated by new Head Chef Kenny Huang.

The menu is available at $128++ per pax, and likely to be refreshed on a quarterly basis.

cosy ambiance

you know it's fine dining by the number of cutleries laid out

While waiting for the meal to start proper, we could munch on the super crunchy Grissini breadsticks, or enjoy the soft sundried tomato bun or focaccia. I liked the soft bun with the tasty olive oil.

bread, baked inhouse

AMUSE BOUCHE

amuse bouche of prosciutto con tartufo e mascarpone and roselle pomodorino

Hmm, must have been too engrossed and must had misheard the sequence of which to eat first. Hence, I tried the prosciutto con tartufo first. Strong truffle savoury taste. Chased that with a pop of roselle pomodorino. Oooh, tasted sweet with hint of sour plum.

Appetite opened, and ready for more!

GAMBERO DI MAZARA

Paired with Ruinart Blanc de Blanc Reims Champagne France NV.

cheers to friendship with Ruinart Blanc de Blanc

Gambero Di Mazara

The Italian Mazara red prawn, comes from the waters around Mazara del Vallo, a small town on the south-western coast of Sicily in the Mediterranean Sea.

For the Gambero Di Mazara dish, one could devour the head as Chef had cleaned it, coated it with semolina flour and deep fried till crunchy. Love the bright colour of the green pea puree. That squid ink cracker was so good. Umami with a crunch. The prawn itself was very tasty with savoury sweet briny taste.

Having this with Ruinart Blanc de Blanc, was a luxury I didn't know I needed. The wine was smooth, creamy with a touch of honey.

RISOTTO CON FEGATO GRASSO

Risotto Con Fegato Grasso

Oh my! Risotto with foie gras. If that doesn't scream rich, how about adding a 24K gold leaf onto the foie gras? Well, this dish has it all!

I thought I had tasted enough risotto but this one, was an eye-opener, or rather, tastebud opener! That first spoonful without the foie gras was already so, so good. 

golden

With the foie gras, it was pure decadence.

Capon consomme, white truffle oil, sweet onion confit melded so well together. Kudos to Chef Kenny and team. This is now my current favourite risotto.

TORTELLI DI ZUCCA

Paired with Marques de Caceres Gran Reserva DOC Rioja Spain RV

Tortelli Di Zucca

Truth be told, I was starting to feel full midway through the risotto. But finished all, because it was just too good. Next, was this tiny parcels of bright yellow tortelli. This dish is only available via the Degustation Menu.

Marques de Caceres Gran Reserva DOC Rioja Spain RV

handmade tortelli, butternut squash, parmesan fondue

So easy to pop these into the mouth. Loved the burst of gentle sweetness from the butternut squash, and countered by that salty-crunchy cheese. Then, complement it with the deliciously red Marques de Caceres Grand Reserva.

YUZU SORBETTO

yuzu sorbet with champagne konnyaku, lemon confit

Palate cleanser of refreshingly sweet yuzu sorbet.

For the main course, one could choose either the fish or the beef. I went for the A4 Wagyu but that bite of Branzino, almost had me converted. Almost.

Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV

BRANZINO

Paired with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV

Branzino - European seabass, wild mushrooms, spinach and thyme jus

A4 WAGYU

Paired with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV

A4 Wagyu, purple artichoke, celeriac puree, veal bone marrow jus

The seabass has a crispy skin that tasted of fish oil, which I liked. Lovely. A4 Wagyu was good as expected. Amarone wine was full bodied, juicy and tasted of cherries and spicy hints.

FRAGOLE ALL'ACETO BALSAMICO

Paired with Huber Riesling Eiswein Traisental Austria 2018

dessert - lavender gelato, strawberries, aged balsamic, rumble

Huber Riesling Eiswein Traisental Austria 2018

It was a lovely dinner. I had enjoyed all dishes and all glasses of wine that night. Food portion was good and the wines complemented the dishes. Kudos to Chef Kenny, Sommelier Uzair Yaacob, and team. 

Petit Four, cr to handmodel

mini treats

Degustation Menu at $128++ per pax, and top up $70++ for wine pairing.

Thank you Ziqing for the invite, special thanks to Chef Kenny and Uzair for sharing so much with us and Grand Copthorne Waterfront Hotel, Grissini for hosting the dinner.

Grissini

Address: G/F Grand Copthorne Waterfront Hotel, 392 Havelock Rd, 169663

Website: http://celebrateatgcw.com/grissini

Contact: 8168 1539 or email: dining.gcw@millenniumhotels.com

Business Hours:

Lunch: 12pm to 2.30pm (last order at 2pm)

Dinner: 6pm to 10pm (last order at 9.30pm)

Meatsmith @ Telok Ayer

It was deja vu, all over again. The thing about eating out at Telok Ayer on weekends at popular places like this one, could only mean one thing. One needa queue even when there is a reservation. Our 8pm reservation saw us queueing till an hour later and that was because we were lucky for the previous party had kindly vacated their table after an hour of dining. We know, because we were there when the food was served to their table, to the time that they left.

alfresco dining

Kona Big Wave Golden Ale @$12++

bacon wrapped cheese

Meat Platter for 2 @$90++

Our order was plenty. There's starters and meat platters plus additional ala-carte order of beef short ribs and hangar steak.  The meat platter consists of brisket, pork ribs, brisket springrolls, buffalo wings, pastrami burnt ends and pork belly burnt ends. Plus, it came with corn bread!

Pork Ribs

Pastrami Burnt Ends

Brisket

Whoa, the meat platter sure was strongly flavoured. Not that I wasn't expecting it but still, I was somewhat caught surprised by the pork ribs. Possibly due to the sauce, me thinks.

I liked the springroll brisket more than the brisket itself. The pastrami burnt ends was nice to nibble on. The corn bread was my favourite! The pickles were lovely too and it helped to take off some of the greasiness. Well, ice cold beer works too!

Corn Bread with smoked butter

Next, we enjoyed the Hangar Steak. Loved the salad that came along as well. This meat had an enjoyable chew to it and tasted of its natural flavours.

300g F1 Wagyu Hangar Steak @$38++

tender with a chew

Best meat of the night? The vote went to Beef Short Ribs, hands down. It was just wow. Right up my alley, this one.

Beef Short Rib @$48++

can't wait to get some

Fork tender, with some fats and tasted so good with that sauce. What was that sauce again? 

big bites, big love

The staff are friendly and ice water was topped up whenever we needed a refill.

MeatSmith Telok Ayer

Address: 167-169 Telok Ayer St, Singapore 068620

Website: https://www.meatsmith.com.sg/

Contact: 6221 2262

Business Hours:

Daily 11:30am–11:45pm