Nestled along the bustling Amoy Street, Birds of A Feather continues to impress with its refreshed menu.
Fusing East and West in a way that feels both innovative and authentic, the restaurant delivers dishes that reflect Head Chef Eugene See’s mastery of Sichuan and European culinary techniques. While fusion cuisine can sometimes miss the mark, Birds of A Feather excels, showcasing bold, harmonious flavours with meticulous execution.
Although I came for the food, I definitely stayed for the service, which is attentive and thoughtful at Birds of a Feather.
Plates are cleared swiftly, tables are kept tidy, and dishes are introduced with care and precision. The staff’s clear explanations of the dishes enriched the dining experience, allowing us to fully appreciate the intricate layers of flavours.
Intrigued? Read on for AVENUE ONE‘s favourite dishes and our impression of the establishment.
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Birds of A Feather’s Refreshed Menu: Dishes That Stood Out
The Crab & Avocado Bruschetta (S$18 for two pieces) sets the tone for the meal, presenting a visually stunning plate of Crab Tartare served on buttery brioche with Sichuan guacamole and a touch of caviar.
The avocado’s creamy texture melds seamlessly with the sweet and briny crab, while the Sichuan spices add an unexpected yet delightful kick. Each bite feels indulgent yet refreshing — a stellar way to begin the meal.
The Ceviche (S$21) is another standout dish.
Having had ceviche countless times, I wasn’t expecting this dish to surprise me. But Chef Eugene’s rendition, with European Sea Bass, Celtuce, and Oriental Tiger’s Milk infused with Sichuan Pickled Ginger and Vine Pepper Oil, made me rethink my expectations. The interplay of citrus pops and the subtle numbing heat was exhilarating — a bold yet balanced twist on a classic.
The Loup De Mer (S$98 for 600g – 700g) is a showstopper, as this spiced whole European sea bass is pan-fried to perfection.
The crispy skin crackles under your fork, releasing the fragrant aroma of Sichuan spices. Accompanied by a vine pepper beurre blanc, Sichuan chili salsa, and buttery ratte potatoes, the dish demands to be savoured immediately, as the sauce beautifully complements the fish without overwhelming its crispiness.
The Homestyle Braised Pork Belly (S$63) is made for sharing, though its melt-in-your-mouth pork belly might tempt you to keep it all to yourself — just like one diner who reportedly does!
Paired with fried kale, mushroom garlic rice, egg confit, and a sprinkle of shaved truffle, it’s an umami-packed delight. The textures and flavours meld into a deeply satisfying bite every time.
For dessert, the Citrus Block (S$16) offers a refreshing end to the feast. Grapefruit and orange terrines are paired with spiced Earl Grey sauce, sabayon, popping candy, and crispy yogurt. It’s a playful and vibrant dish with surprising textures and flavours that ensure no spoonful feels repetitive.
My final verdict is that if you enjoy bold, richly flavoured dishes — or “重口味” as the Chinese would say —Birds of A Feather will leave you thoroughly satisfied with its offerings.
Don’t Miss: Innovative Cocktails with a Sichuan Twist
Birds of A Feather isn’t just about food; its bar programme is equally exciting, and I highly recommend trying the cocktails embrace Chinese spirits (such as Maotai) with creativity and flair.
One Night in Chengdu is a cocktail that blends Maotai or Wu Liang Ye with a fruity, slightly spiced profile, served alongside Maotai-infused ice cream for a fun and interactive experience.
For a sweeter option, go for Tian Mi Mi, which beautifully balances the intensity of the spirit, with complementary flavours and a whimsical presentation. This is also accompanied with a Maotai ice cream for a creamy, fragrant, and indulgent experience.
Birds of A Feather is located at 115 Amoy Street, Singapore 069935. It is open from 12pm-3pm and 6pm-12am from Mon to Sat, and 12pm-3pm and 6pm-10pm on Sun. Make your reservations on Chope.
