Birds of A Feather
A restaurant that marries cuisine from Chengdu and cuisine from the Western world.
I was invited to a private event to sample the foods from the revamped menu. Staying true to their Chengdu roots, there were new items that will please the discerning palate.
Before the lunch starts, we were served with a welcome drink. A refreshing lime mint mocktail.
Birds not Stinky Tofu
Aburrage tofu with Vieux Lille and Tofu stuffing, charcoal oil powder, pickled spice beetroot
This was an interesting take of the chou tou fu (smelly tofu). Fried tau pok that was stuffed with Vieux Lille cheese. This cheese is pungent and the taste was strong and bitter. It is a love hate kind of a dish. Not for the fainthearted though.
Charcoal Grilled Pork Bits
This bears in resemblance to one of their signature dishes in the previous menu. Like "Finding the chicken in the chillies", the taste and marination was somewhat similar. Salty with a medium spicy tone. Wonderfully crispy. Quite addictive in fact.
Good Slim Shine
Looks like kway teow but not. Chinese yam noodles aka shirataki noodles. Made from yam flour. Drenched in classic Sichuan hot and sour broth. The noodles were chewy and almost gelatonous texturally. Tangy broth that will cause you to take bite after bite after bite. Because of its scintillating finish, it actually cleanses the palate.
The Forbidden Risotto
A pretty looking dish indeed. Healthy black rice, Hokkaido scallop, squid, daikon ribbon, pickled ginger, sour vegetable, shoyu dressing, fried soy bean, spring onion, baby bak choy, lemon zest, ikura.
I am not a huge fan of risotto. When I took a spoonful of this, I could not stop eating it. It was cooked aldente but yet tender. Delightfully creamy. Zesty with a subtle twang finish. However, I recommend to share as it can get alittle heavy, one might find it too rich to finish.
Sweating Mussels
Blue Mussels cooked in Sichuan spicy and sour nage served with Chinese Yam Noodles.
Nage is a broth that has been flavoured with white wine, vegetables and herbs. Chinese yam noodles came in the form of thin slivers. Immersed in a salty tangy broth and sweetened by the natural umaminess of the mussels. A manageable spicy heat. I liked this as it is comforting and a dish I would indulge in if I am feeling under the weather or to achieve that warm and fuzzy feel.
Wagyu Striploin
Looking like a beef dish from a western restaurant. This wagyu striploin was seared. A tad crisp on the edges but slight pinkish inside. Garnished with stirfried tea tree mushroom Sichuan style, crust potato with cumin and dressed with sesame sauce. Well marinated with simple seasonings. The beef was good but my favourite component was the tasty mushrooms.
Cocktails lovingly prepared by the Operations Manager, Vincent.
This dainty cocktail is aptly named "Someone Like You". A quirky name. I am not a drinker. From what I gathered from fellow foodies, this was a tad sourish with a subtle hint of alcohol.
Ice Ice Baby
So magical. A typical sichuan classic dessert. Housemade jelly topped with assorted fruits, burned cucumber and crushed peanut. Think the likes of our local Ice Jelly cocktail. Similar but this had a sweetilicious syrup, a Chinese Lao Zao wine granite. A very refreshing and cooling finish after all the tantalising numbing dishes.
Birds of a Feather revamped menu looks exciting. Old favorites still remain whilst the new ones will certainly intrigue the discerning palate.
This was a hosted private tasting.
Thank you, Megan and Vincent @birdsofafeathersg for the invite to a wonderful meal.
Birds of a Feather
115 Amoy Street
Tel : 62217449/97557115
Hours :
Mon to Thurs 1030 to 1500hrs; 1700 to 2300hrs
Fri to Sat 1030 to 0000hrs
Sun 1030 to 2200hrs
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