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.
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| 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.
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| 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.
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| Oriental Negroni @$28 |
Beginning
Osmanthus Salmon
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| Osmanthus Salmon @$16 (2 pieces) |
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| 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
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| 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
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| Burnt Chili Baby Squid @$21 |
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| 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
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| 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
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| 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
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| 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.
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| chicken breast - 4 peppers roasted crown |
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| 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.
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| 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.
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| 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.
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| 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.
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| 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
Contact: +65 9755 7115
Business Hours:
Mon-Sat: 12–3 PM, 6 PM–12 AM
Sun: 12–3 PM, 6–10 PM
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