FLAVOR TAKES FLIGHT AT BIRDS OF A FEATHER
Visiting Birds of A Feather two years after it first opened reveals a lot of growth on Chef Eugene See’s part. Previously, the restaurant’s use of Sichuan flavors was punchy and pronounced, perhaps even a little too literal. But with the revamped menu, the distinct spicy and tongue-numbing flavors are nuanced, easing their way into East-meets-West dishes in a more natural way.
There are lots to love in the new menu, starting with the Baked Eggplant, a moreish dish that uses yuxiang-seasoned grilled Japanese eggplant with mozzarella. The accompanying side of fried mantou is perfect for mopping up the tasty sauce. If you’re not a fan of the infamous Taiwanese stinky tofu, you’ll love Birds of a Feather’s less pungent version – a bura age tofu piper stuffed with a mix of vieux lille cheese and silken tofu. The Charcoal Grilled Pork Bits is a crowd pleaser too, with layers of addictive flavors that come from a marinade of cumin, garlic, and chili, which is then deep fried, and finally, grilled.
Finally, the Forbidden Risotto makes more sense in your mouth than on paper – black rice, parmesan cheese, cream, butter, assorted seafood, pickled ginger, sour vegetables and soya sauce dressing. It seems daunting at first, but trust us when we say it is a delightful mix of savory flavors that’s pleasant, and not at all confusing.
Visit Birds of A Feather at 115 Amoy Street, Tel: 6221 7449