Revisiting Birds of a Feather (2018) – What A Difference A Year Makes

Birds of a Feather is a Western-Sichuan fusion restaurant that has been etched into my mind since I first visited the venue back in early 2017. At the time, I was quite impressed by the chef’s interpretation of modern Sichuan cuisine which is not only visually arresting but satisfying to the palate as well. Despite the cool factor of the place and the dishes, the level of authenticity here is not compromised although those who prefer their dishes fiery hot may be slightly disappointed. For people like me who don’t want their dishes too hot, Birds of a Feather certainly delivers.

My previous visit to Birds of a Feather was in the evening while my revisit coincided with lunch time. I quite like the natural lighting that peered through the ceiling, giving the hip decor a different dimension in the day. Birds of a Feather is as much a cafe as it is a Sichuan restaurant, owing to the owners’ expertise with GoodWood Coffee in Chengdu, China.

A light bite that can be easily paired with alcohol, the Charcoal Grilled Pork Ribs (S$15) consists of meat chunks that are deep fried and then grilled over charcoal. The result is some seriously crunchy pieces of pork with a smoky flavor enhanced by cumin and chili.

An eggplant dish might not sound that enticing initially but the erstwhile named Baked Eggplant (S$14) belies the complexity of ingredients here. Along with the veggie, it also comes with mozzarella cheese, bread chips and mantou but in my view, it is the mantou that stands out – with each piece encapsulating the flavor of the dish.

I’ve always been hesitant to eat stinky tofu whenever I’m in Taiwan but found the Birds Not Stinky Tofu (S$16) to be a more palatable version. The flavor stays true to the stinky tofu that we know as a street snack but the “stinkiness” is made milder through the inclusion of pungent cheese.

An oriental take to this European staple, the Forbidden Risotto (S$35) comes with black rice and sauteed sour veggies. Plump pieces of scallops and squid against a soya sauce dressing complete the picture. It is one of my favorites among the dishes I tried that day, though I note the serving is a bit small vis-a-vis the price.

The Sweating Mussel (S$29) proved to induce just that in me with its spicy-sour nage. The dish is a twist on your usual white-wine mussel dish and is even served in a metallic pot just like its European inspiration. Aside from the spicy flavor, there are other clear differences here such as with the yam noodles used.

Another favorite is the Sichuan Oxtail Soup (S$24) which reminds me very much of homecooked comfort food. The beef was quite tender and collapsed easily with one strike from the fork. Make sure to drink the soup – it’s highly nourishing as it is flavored with angelica herb, dangshen (poor man’s ginseng) and fragrant solomonseal rhizone. Daikon is also added into the soup.

The Red Birdie Noodle (S$20) is a lunch time special of the house. It’s a different take to the Bang Bang Chicken (named so because the chicken is tenderized by being hit repeatedly with a stick or hammer) and is paired with some spicy Hiyamugi noodles drenched in red oil sauce. For the price point and serving, it can work on its own and is filling enough for lunch.

It has been a while since I’ve been to Birds of a Feather and during this visit, the dishes I’ve tried were geared towards Sichuan cuisine with slightly less of the Western elements as compared to before. That being said, it would be helpful to know a bit of Sichuan cuisine before trying the new menu else the inspiration behind some of the dishes might be rendered lost to some diners.

Birds of a Feather
115 Amoy Street
Singapore 069935

+65 9755 7115

Opening Hours:

Mon: 11 am –11 pm
Tue & Wed: 10 am –11 pm
Thurs-Sat: 11 am –12 am
Sun: 11 am –10 pm