Birds of a Feather

PRESS RELEASE

"Since coming to roost in the heart of Singapore’s Business District in November of 2016, Birds of A Feather built its nest offering diners its unique cuisine of contemporary Western with Sichuan influence. With French-trained Head Chef Eugene See making several centered pilgrimages to Chengdu in t ...More

"Since coming to roost in the heart of Singapore’s Business District in November of 2016, Birds of A Feather built its nest offering diners its unique cuisine of contemporary Western with Sichuan influence. With French-trained Head Chef Eugene See making several centered pilgrimages to Chengdu in the last 12 months comes a tantalising new menu with original creations of authentic Sichuan flavours.

Many inspirations nestled within its latest menu were hatched from Chef Eugene’s appreciation of tastes and ingredients he had been exposed to in Sichuan cuisine. Dishes recall warm memories of eating local street foods; the wonderful flavours Chef had come across during his food exploration; as well inspirations from encounters with new Sichuan ingredients. Western techniques and authentic Sichuan flavours come together seamlessly; boldly and richly expressed on plates.

New flavours, traditional in Sichuan cuisine, are presented in familiar yet creative ways. Yuxiang (or fish fragrance), house-made by frying garlic, ginger, soy sauce, doubanjiang, pickled chilli and black vinegar, is very often cooked with eggplants. In Baked Eggplant ($14), Chef Eugene layers the yuxiang-seasoned Japanese nasu with mozzarella, grills it to perfection, before serving the dish with fingers of fried mantou.

And not all Sichuan dishes are spicy too, as in the Sichuan Oxtail Soup ($24, right). The clear broth, a nod to a classic pork trotter soup that had warmed and satiated Chef Eugene on one cold winter’s night in Chengdu, offers clean and light flavours concocted from boiling oxtail with fresh leek, spring onions, Chinese herbs such as angelica root, dansheng and yuzhu (solomonseal rhizome). A spring onion Arlette, a crispy western interpretation of Chinese spring onion pancakes, accompanies the dish." (Jul 2018)

THE BUZZ

“Inspired by the laid-back teahouses of Chengdu, the café tastefully makes use of lush greenery and eclectic design pieces to create a space you won’t mind unwinding at from morning till late” -Time Out Singapore

DISHES WE LOVE

Pig Ear Mosaic, Fortune Skewer in Sichuan Pepper Broth, Sweating Mussels, Hot & Sour Chazuke