As it marks its eighth anniversary — which one might say is quite a feat in Singapore’s ever-changing F&B scene — Birds of a Feather has launched a new menu with more of the East-meets-West vibe that the restaurant has come to be known for.
Among the new dishes introduced by head chef Eugene See is the sea bass ceviche ($21++). For a Sichuan-infused twist on the traditional tiger’s milk, which blends citrus juice, onions and chillies, See adds pickled ginger and vine pepper oil, which give a subtle kick to the fish.
The use of vine pepper — a key ingredient in Sichuan cuisine — continues in the crab and avocado bruschetta ($18++). Two types of crab are enmeshed with a guacamole that includes powdered red and green Sichuan peppercorns for an intense fragrance and slight numbing sensation; this is set atop a slice of crisp toasted brioche, with pomegranate seeds, green apple and caviar.
We then have an ume tea granita with cherry tomatoes ($14++), which we’re told was inspired by a similar dish See had in Sichuan. Looye cherry tomatoes from Holland are marinated with ume and vinegar, then paired with the granita and bits of osmanthus jelly. We like the refreshing tartness of the tomatoes, which serve as a good palate cleanser for the courses ahead.
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First up among the protein-heavy dishes are the chow chow prawns ($43++), featuring a spin on the American relish made with summer vegetables. There’s no denying this is an Asian take, with flavours of doubanjiang bean paste and star anise taking centre stage. Then there’s the loup de mer ($98++), a European sea bass with a vine pepper beurre blanc, which we also enjoy for its contrasting textures of crispy skin and tender flesh.
For long-time patrons of the restaurant, Birds of a Feather has kept a number of its signature dishes on the menu. Chief among these favourites is its spin on laziji, cheekily named Find The Chicken In The Chillies ($19++) after the familiar mass of sliced chillies that covers just about the entire plate. The chunks of chicken thigh are tender, with a slight outer crisp that leaves our mouths tingling.
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Ending the meal is the Citrus Block ($16++), a light dessert comprising a grapefruit-and-orange terrine and a luscious sabayon with gingery Earl Grey tea sauce. The fizz and crackle of popping candy adds an exciting element to this already-zingy sweet treat.
The new creations at Birds of a Feather are available a la carte, with some available as part of the seven-course An Yi tasting menu ($103++ per person, with a minimum of two diners).
