FLA­VOR TAKES FLIGHT AT BIRDS OF A FEATHER

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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

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