[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] Fat Belly @ Serene Centre

Was invited to Fat Belly, a community steakhouse located in Serene Centre (Bukit Timah). They are known for offering delicious uncommon steak cuts. 

Thank you Hence for the invite and Fat Belly for hosting the tasting. We got the counter seats and was able to chat a bit with Head Chef Spencer Lau. 

have a sip while perusing the menu

menu

I've tried their onglet, flatiron and shortribs before and back then, onglet was the preferred cut due to its overall texture and price point.

Starters

Toasted Sourdough & Raclette Cheese

starters

Toasted Sourdough @$6 (served with salted butter)

Raclette Cheese @$18

The raclette cheese was served bubbling, so don't go touching the sides of the plate! Sourdough was crisp on its exterior and we used it to mop up the yummy cheese. 

delicious bites

Both the sourdough and raclette cheese combination could easily feed up to 3 to 4 pax as starters.

But of course, before that, friendly Shanice came by the counter to ask if we're ready to order our drinks. Hence got himself a Hugo mocktail while I chose the Malbec.

a glass for you?

Bodega Catena, Malbec 2021 (Argentina) @$23 per glass

The malbec tasted of ripe dark fruits with a hint of chocolate. Tasted good with the raclette cheese sprinkled with bits of salty crispy bacon.

left: Hugo (mocktail) @$14

Hugo's a refreshing drink with main ingredients from elderflower, grapefruit and soda. The cocktail version is gin-based and topped with prosecco.

Charcoal Grill

beautifully marbled meats; Picanha, Denver

Fat Belly takes pride in its sourcing and butchery of the meats and works closely with their network of producers for the uncommon cuts. These fine cuts are then expertly grilled over charcoal, rested and sliced into morsels of deliciousness for us, diners to enjoy.

Picanha

Picanha cut is from the rump above a fat cap while Denver cut is from the chuck located on the shoulder part.

steak dinner for two

Steak was done medium rare and it was quite a sight to behold when served. Minimalist plating yet visually impactful. A mouthwatering sight.

Picanha (American Wagyu MBS 6/7, America) @$55

The steak was served with garlic confit, salt and we tried the Mustard Royale sauce ($4). The meat was flavourful on its own or good with a tiny dab of salt. Tender and juicy mouthfeel yet not oily. As we are alternating between the Denver and Picanha between bites, the Mustard Royale with it a tinge of tangy-ness helped to refresh the tastebuds.

Denver 

Denver (Full Blood Wagyu MS 6/9, Australia) @$65

Full Blood Wagyu typically refers to the beef produced from Wagyu cattle that has no evidence of cross-breeding with other breeds and whose pedigree can be traced back to Japan providing 100% Full-Blood Wagyu beef.

As both Picanha and Denver cuts at Fat Belly are of high wagyu grading, the meat was tender, with good mouthfeel. Denver has a fuller/richer/creamier mouthfeel in comparison. I think it is best to share Denver with a partner/friend while I am confident that I can polish off the whole plate of Picanha on my own. Of course, sips of Malbec between bites of these premium meats complemented the overall enjoyment.

Sides

Pomme Puree

Pomme Puree @$10

Fried Brussels Sprouts

Fried Brussels Sprouts @$14

The sides portion are good for two. Pomme Puree was expectedly smooth and creamy. Was surprised by the fried brussels sprouts for its smokey aroma. There are savoury granola in it and the garum caramel added a touch of sweetness to this dish. 

Desserts

Signature Tiramisu

Signature Tiramisu @$14

Tiramisu portion was good for two pax and best to dig in as soon as it was served. Light as a cloud in all its creme chantilly glory! Strong coffee flavour in this one. 

All in all, Fat Belly is a cosy place, with friendly vibes to enjoy premium uncommon steak cuts in the Bukit Timah area.

Once again, thank you Fat Belly and team for your hospitality. Special thanks to Chef Spencer and also to Shanice for coming by to chat with us.

Fat Belly (FBG)

Address: 10 Jln Serene, #01-04 Serene Centre, Singapore 258748

Website: https://www.fatbellysg.com/

Contact: 6314 2247

Business Hours: 

Mon - Fri: 11 am–4 pm, 5–11 pm

Sat: 11 am–11 pm

Sun: 11 am–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