[Tasting] New Items @ Birds of a Feather (and re-introducing some of my favourite classics)

Happy to have the opportunity to try the newly launched menu items at Birds of a Feather recently. Glad to see familiar faces upon arrival and warm greetings exchanged with staff.

menu

Service was prompt and friendly as usual. Was offered a choice of iced or warm water as soon as I sat down. Felt welcomed through these actions. 

But of course, since it is a Friday night, let's get some iced cold beer! And if you're there before 7pm on a weekday, there's Happy Hour pricing. 

Sapporo draft @$12

If you're curious about their cocktails, here's an Oriental Negroni for reference, adorned with Mandarin orange sorbet for bursts of citrussy sweetness.

Oriental Negroni @$28

Beginning

Osmanthus Salmon

Osmanthus Salmon @$16 (2 pieces)

closer view

The very crispy brioche toast was loaded with generous amount of salmon mousse, dotted with smoked bamboo shoots, with bits of osmanthus gel, and beautifully topped with a sleek looking piece of osmanthus cured salmon. First bite and the salmon mousse bursts out onto the palm of my hand. And, I thought I could eat this somewhat elegantly...

The contrast of crispy (toast) and soft (mousse/salmon) was nice, with osmanthus fragrance floated to the fore subtly, and the slightly burnt savoury flavour from bamboo shoots, creamy salmon mousse were enjoyable. A slightly sweet-savoury combo.

Perhaps can consider serving this as 2-halves, so that one could eat it as bite-sized?

Argentina Shrimp Crudo

Argentina Shrimp Crudo @$24

Crudo refers to dish of raw fish/seafood typically dressed with olive oil, salt, citrus juice and vinegar. 

The ginger pineapple syrup, pineapple chili salsa, with coriander puree and red oil dressing, works well for this dish at BOAF. Refreshingly good and whets the appetite for more.

Burnt Chili Baby Squid 

Burnt Chili Baby Squid @$21

closer view

One gets hint of smokey spiciness when you bite into the tender part of the baby squid stuffed with mentai burnt chili. The furikake chips provided some umami savouriness and should be eaten quickly, otherwise it turned into seaweed strips after soaking too long in the sauce. Those small cubes of pickled sichuan vegetable gave it a familiar homely feels. I sincerely thought those were edamame but turns out to be fava beans. Tasted similar.

Find the Chicken in the Chilies

Find the Chicken in the Chilies @$19

It is still a must-order dish for me everytime when I dine at Birds of a Feather. Served hot, spicy and savoury. Loved the right-sized chicken bites, plenty of cashews and garlic. Just yums.

OnGoing

Duo Scallop and Daikon

Duo Scallop and Daikon @$48

Layered dish with the pretty (and tasty) chives tuille, medallions of scallops raw and seared, braised daikon served ontop a bed of cous cous and lentils, and bubu arare (Japanese rice crackers of tiny baked glutinous rice balls). At the center of the dish, there's cauliflower blanc manger and jamon iberico.

Barramundi Chazuke

Barramundi Chazuke @$36

One of the classic dish at BOAF for that warm, comforting feels and a strong touch of tangy and spicy!

Apportion

Whole French Chicken in 2 Seasons

Chicken done two ways, and served with a side of summer salad. Priced at $88 and good for sharing amongst 3-4 pax.

Firstly, a plate of beautifully roasted chicken breast. Chef came over to add the finishing touches to the plate with the 4 peppers dressing.

chicken breast - 4 peppers roasted crown

finishing touch with 4 peppers dressing

Subtle flavours from the firm tender meat, and recommended to have it with skin on. The dressing was rather light and allowed the natural flavours of the chicken to shine.

summer salad with 4 peppers dressing

The summer salad came in the form of watermelon cubes, cherry tomatoes, crushed olive emulsion, and some greens. More please!

Lastly, the second serving of the chicken. Whole leg deboned and done up in roulade style and braised in albufera sauce. Served with ratte potatoes, sweet baby carrots, trumpet mushrooms and renkon chips.

spiced braised whole legs

The braised chicken meat had a creamy, rounded refined flavour and some gentle overall sweetness. Loved the salted chips for contrast. 

Finale

If you asked me, which dessert fits the summer vibe. I'd say "Citrus Block". If you asked me which dessert is my favourite, I'd say "Glutinous Rice Cake Rock"

We asked Elle and Tiara to decide and these were their choice. 

Jujube & Strawberry

From the top, there's strawberry leather with strawberry compote, fresh strawberry slices sitting prettily ontop of mascarpone cremeux. Jujube cake at the bottom and sprinkling of almond sable/flakes all round.

Jujube & Strawberry @$18

Glutinous Rice Cake Rock

The table might have been influenced to get this but hey, I think it was a good time to taste it again. Eat it while it is still warm.

Loved the pomegranate bits together with the warm glutinous rice, dabbed with soy bean powder and eaten with the ice-cream. 

Glutinous Rice Cake Rock @$18

Thank you Chef Eugene See for your kind hospitality and team Birds of a Feather for taking care of our table that evening. Special thanks for Ivan and Kris to gather up our smallish group of 5 for a short catch-up. Great meeting everyone again!

Birds of a Feather

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

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

Contact: +65 9755 7115

Business Hours:

Mon-Sat: 12–3 PM, 6 PM–12 AM

Sun: 12–3 PM, 6–10 PM

[Tasting] A Refreshing Look at Contemporary Cuisine with Sichuan Influences @ Birds of A Feather

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

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

Contact: 97557115

Business Hours:

Mon-Sat: 12–3 pm, 6 pm–12 am

Sun: 12–3 pm, 6–10 pm

[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)