UPTOWN FUNK
Birds of a Feather’s chef Eugene See isn’t a huge fan of traditional stinky tofu, so he decided to create his own take on the acquired delicacy: Birds Not Stinky Tofu. Instead of fermented beancurd is a sharp, creamy blend of silken tofu and pungent Vieux Lille cheese that’s piped into Abura-age (thin, deep-fried tofu pouches). These golden blocks are then oven-baked and complemented with shallow-fried soy beans, pickled beetroot and edible “charcoal”—an ashy powder made with charcoal-infused oil, pistachio, black sesame and spices that will transport you to the roadside stalls along the streets of Taiwan.