Vain Pot is currently overseas so I had the opportunity to entertain myself this year. I brought a friend to enjoy Sichuan food! Birds of a Feather is a Sichuan fusion restaurant that brings the East and West together in a manner that doesn't seem too deliberate. Most fusion cuisines don't really agree with me because I felt most try too hard. Over here, the cooking appears natural and you don't feel the chef forcing Chinese ingredients on Western style cooking and vice versa. This post is made up of 2 visits with a visit done earlier last year.
We settled for some mains and small plates. Everything was shared. Basically, being on Birthday mood, I didn't really research much on the food. I simply asked the staff to recommend. So we had Crispy Gyoza with Truffle Soy Vinaigrette ($16), Find the Chicken in the Chillies ($16) and Fortune Skewer in Sichuan Pepper Broth ($19).
I found the Gyoza to be well fried and the tastiness of the meat met expectations. However, I just realised it's supposed to have truffle which I failed to taste any. While the dish was executed well, I failed to see why the staff would recommend us to try.
Find the Chicken in the Chillies is the big winner of the night. The chicken chunks were fried and seasoned well. I found the chicken to be well infused with the Sichuan chilli and the chef got the flavour right. It feels authentic and legit as a Sichuan dish and it's so addictive I found myself digging through the chillies in hope of more chicken when we finished every piece.
The fortune skewers is also well cooked. The peppery broth stood out because it soothes the throat wetting our appetite before the mains arrived. While the dish is another tasty one due to its spiciness, I found the ingredients used for the skewers to be very ordinary. I don't feel it warrants the price it charges.
As for mains, there's the Hot and Sour Chazuke ($25), 'Xiang Su' Duck ($33) and Spicy Oriental Bolongnaise ($22). I found the Hot and Sour Chazuke to be delicious except it comes with rice. The hot spicy pickled mustard green broth really gives an added oomph for meal satisfaction.
'Xiang Su' Duck carried a twin style of seared braised breast meat and duck leg confit with roasted potato puree. I found the ducks to be well prepared. Duck confit had a well fried skin with tender meat that goes excellently with the potato puree. Braised meat was tender too!
The Spicy Oriental Bolognaise is a dish that stays deeply in my memory. Once the spicy angle hair pasta gets mixed with the onsen egg, the effect creates a creamy tangy taste which I like a lot.
Dessert was eaten during my first visit. Coffee latte ($7) and Caramel Chocolate Coffee Cubes Latte ($8). Latte taste like latte so $7 feels really pricey. On the other hand, I like it that the Chocolate Coffee Cubes are instagrammable and generally something different from the usual.
Would I return? Well, it's a yes since I came here twice. I really enjoy the spicy Sichuan food with a twist here. The ambiance is also awesome. This is probably the first fusion food joint I'm raving about because the chef managed to make east and west gel so well together. I'd strongly recommend this place for anyone who likes spicy Chinese food.
Birds of a Feather
15 Amoy Street #01-01 S069935