Birds of A Feather @ Amoy Street - Soaring to New Height with A New Cuisine Approach & Refreshed Menu

Birds of A Feather has been a staple of Singapore's dining scene for eight years. Now, Head Chef Eugene See is refreshing the menu with bold new creations that continue to merge East and West, all while paying homage to the restaurant's signature Sichuan influences.

Crab and Avocado Bruschetta 4.2/5

We started the evening with the Crab and Avocado Bruschetta ($18). This dish features crab tartare mixed with Sichuan-infused guacamole, served atop toasted brioche and finished with pomegranate seeds, caviar, and slices of green apple. The interplay of creamy avocado, sweet crab, and the slight numbing sensation from the Sichuan peppercorns was delightful. The crunchy brioche was a perfect vessel for the toppings, and the pomegranate pops added sweetness — a satisfying and inventive starter.

Yu Xiang Eggplant 4/5

Next was the Yu Xiang Eggplant ($18), Chef Eugene's modern twist on the traditional Sichuan dish, Yu Xiang Qie Zi (鱼香茄子). The dish showcases eggplant in two ways — one is braised in house-made Yu Xiang sauce, and the other is prepared escabeche style, pickled in the same sauce. The combination of soft, braised eggplant and the slightly tangy, pickled version was a unique way to play with textures. The rich, garlicky sauce brought everything together beautifully.

Ceviche 4/5

The Ceviche ($21) is a vibrant and fresh dish inspired by the classic Peruvian seafood appetiser but with a Sichuan twist. Here, diced Spanish seabass is cured in a Sichuan-style "Leche de Tigre" with pickled ginger and vine pepper oil, which provides an additional zing to the delicate fish. The balance of acidity and spice made it a refreshing and bold offering, though not as Sichuan-heavy as some might expect.

Spinach & Mushroom 3.8/5

Spinach & Mushroom ($17) offers a fusion of flavours rooted in a classic breakfast combination but elevated with Sichuan influences. The spinach is topped with toasted pine nuts, smoked bamboo shoots, and rye croutons, finished with fermented Sichuan black soybean sabayon and a drizzle of Tang Cu sauce. The dish was hearty and well-balanced, with the earthy notes from the smoked bamboo adding an extra layer of flavour. The tanginess from the sauce brought a bright contrast to the rich ingredients.

Find the Chicken in the Chillies 4.5/5

A fan-favourite and rightly so, the Find the Chicken in the Chillies ($19) is Chef Eugene's playful take on the iconic Sichuan dish La Zi Ji (辣子鸡). Tender, juicy chicken popcorn is wok-fried with a mix of dried chillies, Sichuan peppercorns, garlic, and leeks. The chicken is first coated in seasoned breadcrumbs and then fried twice to achieve an ultra-crispy exterior. It's addictive, spicy, and flavourful — a must-order for spice lovers. One of the best renditions of La Zi Ji I've had in Singapore.

Ume Tomato 4.2/5

The Ume Tomato ($14) was a lighter, refreshing dish made with Looye cherry tomatoes sourced from Holland. The tomatoes are marinated in Ume (plum) and served with Ume granite, sour jelly, and salicornia. The combination of sweet, sour, and salty flavours was intriguing, with the tangy granite providing a nice contrast to the sweetness of the tomatoes. This dish is an ideal palate cleanser to order after the spicy La Zi Ji, as it beautifully cuts through the heat and refreshes the senses.

Oriental Duck Consomme 4/5

The Oriental Duck Consomme ($28) is a beautiful representation of Chef Eugene's love for roasted duck. The consommé is poured tableside over duck ravioli, braised daikon, black trumpet mushrooms, and cordyceps flower. The broth is clear yet rich in flavour, and the tender duck ravioli was the star of the dish. Each bite was comforting and elegant and showcased the complexity of the flavours in a subtle way. A dish that will impress both fans of Sichuan and French cuisine.

Chow Chow Prawn 4.2/5

A Sichuan-inspired take on the American South's chow chow relish, the Chow Chow Prawn ($43) features wok-fried spiced tiger prawns paired with a Sichuan chow chow relish made from cabbage, onions, and bell peppers. The prawns were perfectly cooked, with a slight char that added smokiness to the dish. The chow chow relish had a nice balance of tang and heat, complementing the sweetness of the prawns — a creative and well-executed dish.

Loup De Mer 4.8/5

The Loup De Mer ($98) is a whole European seabass cooked perfectly. The fish is served with asparagus, ratte potato, kale, and vine pepper beurre blanc, and then the fish is finished with Sichuan chopped chilli salsa. The crispy skin, with scales left intact, added a delightful crisp to the tender, flaky fish. The beurre blanc had a slight Sichuan kick, making this a dish that marries European finesse with bold Sichuan flavours —definitely one of the menu's highlights.

Homestyle Braised Pork Belly 4.5/5

A hearty, comforting dish, the Homestyle Braised Pork Belly ($63) draws inspiration from claypot rice but is elevated with Chef Eugene's signature touch. The tender pork belly is perfectly braised and served with fried kale, tea tree mushroom, garlic rice, and egg confit. For an added indulgence, shaved truffle is available as an add-on. The dish was rich and satisfying, though the price point might be steep for some.

Citrus Block 4/5

Birds of A Feather continues to impress with its new menu, blending traditional Sichuan flavours with contemporary Western techniques. Chef Eugene's creative vision shines through in every dish, particularly in standouts like the Find the Chicken in the Chillies, Loup De Mer, and Homestyle Braised Pork Belly. Whether you're a longtime fan or a first-time visitor, this menu refresh brings a sense of excitement and reinvention to the restaurant's already impressive offerings.

Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 10 minutes. [Map]

Yue Bai (月白) @ Duxton Road - Refined Fujian Heritage Dishes Paired with Portuguese Wines

Yue Bai on Duxton Road has launched a new Summer Menu crafted by Singaporean Chef - Owner Lee Hong Wei for the summer season. Celebrating his Fujian heritage, Yue Bai's new seasonal menu offers a touch of modernity to Fujian dishes from various cities. In addition to the Summer Menu, Yue Bai also introduces its extensive selection of Portuguese wines for wine pairing, the largest collection in a Chinese restaurant in Singapore. These wines, known for their varied and lively notes, complement the refined flavours of Hokkien cuisine without overpowering them.

Appetisers 4.5/5

We began with some appetisers. Tinted in pink, the Roselle Flower-Infused Chinese Yam ($12) was a light and nourishing bite, crunchy with an elevated sweetness. Crisp-Fried Burdock with Sesame Seeds and Spice Powder ($14) was moreish, and the Crisp-Fried Beancurd Skin with Minced Chicken and Water Chestnut ($14), seasoned with Five Spice, boasted a juicy and mouthwatering texture. Made from organic purple rice, the Deep-Fried Organic Purple Rice Cake ($16) carried a nuttier flavour, enriched with XO Sauce, Rice Puff, and Spring Onions. The Lion Mane Mushroom Nuggets with Salted Egg, Curry Leaf, and Bird's Eye Chilli ($18) was a table favourite. The minced and pressed mushrooms created meat-free nuggets with a surprisingly juicy and non-greasy texture. The salted egg and milk powder formed a perfect powdery light coating.

Double-Boiled Night Blooming Cereus 4.5/5

Next, we enjoyed a nourishing Double-Boiled Night Blooming Cereus, Dried Fig, and Duck Breast Soup ($18). The clear broth, featuring Ba Wang Hua (dehydrated Night-Blooming Cereus flower), known for its detoxifying properties, offered a herbaceous taste and sweetness with a comforting deep flavour.

Tong Ann Braised Pork Belly 4/5

The mains showcased timeless Fujian classics, which are relatively labour-intensive and traditionally reserved for special occasions. The Tong Ann Braised Pork Belly ($38) featured a thick cut of pork belly slow-cooked with Dried Oyster, Dried Shrimp, and Chestnut. While the dark and umami sauce was delightful, some parts of the meat were somewhat dry, which was a pity.

Stir-Fried Sweet Potato Cake 4.8/5

One of the highlights was the Stir-Fried Sweet Potato Cake ($32) with Shiitake, Sakura Prawns, and XO Sauce. The dish's smoky and umami flavour made it a crowd-pleaser, and the chewy texture of the sweet potato cake was impressive. Apparently, it hasn't been easy for Chef Lee to create such a texture as the characteristics of our local flours differ from those of China. Chef Lee's effort paid off, making this a must-try!

Hokkien Braised Noodles 4/5

Hokkien Braised Noodles ($35), a native's favourite, is elevated with a Seafood Medley. Braised in an oyster-based stock, the noodles were served with scallops, prawns, and lettuce, topped with minced mushrooms, pork, and fried garlic. The noodles' texture was enjoyable, and their light flavour profile complemented the more robustly flavoured dishes.

Braised Yam, Alkaline Rice Cake 4.5/5

The Braised Yam, Alkaline Rice Cake ($18) is traditionally reserved for Chinese New Year. Chef Lee replaced rice with yam using his grandmother's recipe because of its higher collagen content. The rice cake was tender with a slight hint of alkaline taste, paired perfectly with the tender pieces of yam doused with a highly flavoured sauce.

Braised Chinese Mustard Green 4/5

Braised Chinese Mustard Green, Minced Pork, and Sun-Dried Chinese Mustard ($24) was a simple, homely dish. The lightly poached Chinese mustard was topped with an appetising mixture of minced pork and mei cai.

Jasmine Milk Pudding 5/5

Dessert was impeccable. The wobbly Jasmine Milk Pudding ($12) was aromatic with jasmine floral notes and finished with Xiang Pian Tea to balance the sweetness. We ended the evening with an amazing dessert wine from Portugal, adding a perfect finale to the meal.

Yue Bai is proud to unveil a special promotion in tribute to Chef's Fujian heritage and in the spirit of sharing Hokkien creations with a broader audience. Enjoy 50% off select weekly dishes from 20 May to 30 June 2024. Six dishes will be on promotion on rotation depending on the different weeks:

20 – 26 May 2024: Stir - Fried Sweet Potato Cake, Shiitake, Sakura Prawns, XO Sauce (UP $32)
27 May – 2 June 2024: Braised Chinese Mustard Green, Minced Pork, Sun-dried Chinese Mustard (UP $26)
3 – June 2024: Tong Ann Braised Pork Belly, Dried Oyster, Dried Shrimp, Chestnut (UP $38)
10 – 16 June 2024: Hokkien Braised Noodle with Seafood Medley (UP $35)
17 – 23 June 20 24: Chinese Mustard Green, Shiitake, Sakura Prawns, Pork Belly, Rice (UP $28)
24 - 30 June 2024: Red Vinasse Pork, Turnip Pearl (UP $28)

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
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Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel - Usher In the Auspicious Dragon with Trailblazing Feast and Festive Takeaways & Goodies

Celebrate the Year of the Dragon in grandeur with Ya Ge's spectacular Chinese New Year feast, meticulously crafted for joyous reunions. Whether you choose to dine in or opt for the convenience of takeaways, Ya Ge ensures a memorable experience for family, friends, and business partners alike.

Crispy Golden Eel and Yellowtail Yu Sheng 3.5/5

This auspicious dish, available in both set menus and takeaways, features the Crispy Golden Eel and Yellowtail Yu Sheng. In line with the Year of the Dragon, it presents a raspberry-flavored dragon pudding atop crispy eel, yellowtail, fresh julienned carrots, radish, and pickled ginger. The ensemble is elegantly dressed in a passionfruit and kumquat dressing, offering a delightful blend of sweetness and tanginess.

Double-boiled 'An Xin' Chicken Soup 4.2/5

Extracting the essence of the renowned 'An Xin' Chicken, this soup combines the flavourful French poulet with Matsutake Mushroom, Dedrobium Stem, and Conpoy. The result is a rich and comforting bowl of soup that exemplifies culinary finesse.

Braised 10-head Abalone with Pagoda Iberico Pork Belly and Preserved Mustard 4.2/5

A highlight of the feast, this dish showcases pagoda-stacked Iberico Pork Belly with Preserved Mustard, creating a divine harmony of flavours. Paired with a 10-head Abalone, it promises a luxurious and unforgettable experience.

Red Garoupa 4/5

Breaking away from tradition, the Red Garoupa at Ya Ge takes on a modern twist. Sautéed fish fillet is bathed in truffle sauce, sprinkled with pine nuts, offering a delightful interplay of flavours – a novel and delicious take on the classic Chinese fish dish..

Fiery Maotai Crispy Duck 4/5

Prepared with precision, the Fiery Maotai Crispy Duck undergoes an 8-hour marination with Maotai and spices, followed by steaming and air-drying. The deep-fried duck is then flambéed tableside, creating a visual spectacle. With perfectly crispy skin and succulent meat infused with Maotai flavors, it's a delicious masterpiece.

Braised Duo Vermicelli with Crab Meat and Crab Roe 4.2/5

A medley of crab meat and crab roe crowns a bed of meticulously braised rice vermicelli and glass noodles, topped with fish roe. The Braised Duo Vermicelli with Crab Meat and Crab Roe presents a perfect balance of sweet, buttery, and umami flavours – a fitting end to a celebratory meal.

Yam and Nian Gao Ingot-shaped Pastry, Yuzu Snowskin Mochi 3.8/5

Symbolizing boundless fortune, Yam and Nian Gao are masterfully shaped into an ingot-shaped pastry, offering a divine blend of earthiness and sweetness. Complementing this is the Yuzu Snowskin Mochi, a soft and fluffy delight with a tangy twist from yuzu.

Place your pre-orders for set menus or takeaway festive goodies from January 1st to February 24th, 2024. Enjoy a 10% discount on all takeaways, whether ordered online (https://eshop-yage.myshopify.com) or at the restaurant. Celebrate abundance and prosperity with Ya Ge's culinary delights this Chinese New Year.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Celebrate The Year of The Dragon with an Ensemble of Lavish Experiences

Wah Lok Cantonese Restaurant at Carlton Hotel Singapore welcomes the Year of the Dragon with a splendid array of Chinese New Year offerings, featuring six meticulously curated set menus and exquisite takeaway options. The restaurant invites families, friends, and loved ones to partake in the joyous celebration of the Lunar New Year.

"Soon De" Style Yu Sheng

Commencing the festivities is the unique "Soon De" Style Yu Sheng, a refreshing toss of abundance featuring a plethora of shredded greens and thick cuts of sashimi-graded fish. This light and flavoursome Yu Sheng sets the tone for a prosperous year ahead.

Double-boiled Soup with Sea Whelk and Chicken

Next is the Double-boiled Soup with Sea Whelk and Chicken, a heartwarming bowl of goodness infused with the essence drawn from hours of meticulous double-boiling.

Pan-fried Scallops with Golden Sauce

The Pan-fried Scallops, sweet and plump, are paired with broccoli and adorned with a delectable homemade golden sauce, providing a delightful harmony of flavours.

Steamed Soon Hock with Mandarin Orange Skin

Continuing the auspicious tradition of consuming fish during Chinese New Year, Wah Lok presents the Steamed Soon Hock with Mandarin Orange Skin. The perfectly steamed fish receives a tangy lift from the Mandarin Orange Skin, adding an extra layer of flavour.

Roasted Duck

The Roasted Duck takes centre stage, boasting a perfectly crisp exterior and succulent, juicy meat—a delectable tribute to Cantonese culinary excellence.

Braised Pork Belly with Abalones and Potatoes

A newcomer to the menu is the Prosperity Pot, a lavish dish featuring slow-cooked pork belly, meticulously prepared abalones, and an array of symbolic ingredients such as potatoes, fat choy, and lotus roots, symbolizing abundance and good fortune.

Braised Ee Fu Noodles, shredded dried scallop, golden mushroom

As is customary in Chinese dinners, the meal concludes with a choice between rice and noodles. The classic Braised Ee Fu Noodles, adorned with shredded dried scallops and golden mushrooms, provide a comforting end to the savoury courses..

Chilled Peach Gum, Red Dates, Lotus Seeds, Gingko Nuts

Wrapping up the feast is the Chilled Peach Gum, a traditional Chinese sweet soup featuring red dates, lotus seeds, and gingko nuts—a sweet note to conclude the Lunar New Year celebration.

For reservations, contact Wah Lok at +65 6311 8188 or email wah.lok@carltonhotel.sg. For orders and delivery, reach out to the festive desk at +65 6349 1292, email cafe.mosaic@carltonhotel.sg, or visit https://celebrations.carltonhotel.sg

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. Walk to destination. Journey time about 5 minutes. [Map]

SHAO Tapas (烧) @ Holland Village - A New Modern Teochew Tapas-style Restaurant By SHAO (烧)

SHAO Restaurant, renowned for its Teochew cuisine at Frankel Avenue, has expanded with SHAO Tapas (烧), a new Teochew tapas-style restaurant located in the bustling district of Holland Village. The atmosphere at SHAO Tapas exudes contemporary style and vibrancy, offering diners a modern setting to savour bold and flavorful Teochew dishes. To elevate the dining experience, they also feature a well-crafted bar menu, serving creative cocktails that perfectly complement the diverse flavours of their cuisine.

Pan Seared Black Ink Cuttlefish Sausage 4.5/5

Pan Seared Black Ink Cuttlefish Sausage ($18) kicks off the meal, presenting an unusual but delicious creation. The use of squid ink elevates its savoury profile, while the texture is slightly crunchier than a typical sausage. The pan-searing process enhances the aroma, making this cuttlefish sausage highly addictive.

Raw Roe Crab Marinated with Shao Xsing Wine in Teochew Style (500g) 4.2/5

Raw Roe Crab Marinated with Shao Xsing Wine in Teochew Style ($78) is a must-try for those with adventurous palates. Unlike typical raw crab dishes, it's surprisingly devoid of any fishy taste. This dish is a palate-pleasing blend of aromatics that complements the crab's natural sweetness.

Baby Pomfret 3/5

Previously savoured at the Frankel outlet, the Baby Pomfret ($9 for 5pc, $16 for 10pc) is a cute dish deep-fried to a satisfying crispiness, allowing diners to enjoy the entire fish. However, the appreciation of this dish largely depends on personal preferences, as there is little beyond its crispy texture to make it a standout fish dish. So, diners should consider their expectations and preferences when ordering this dish.

Braised Combination Platter 4/5

An essential element of Teochew cuisine lies in its mastery of braised dishes. We opted for the Braised Combination Platter ($28), which included Pork Belly, Pig's Skin, Pig's Intestine, and Tofu. To enhance the dining experience, it was accompanied by a traditional Teochew white vinegar dip, which perfectly complemented the braised items. The only drawback is that the pork belly was excessively fatty for my taste. It might reflect a shift towards healthier eating choices as we age.

Grilled Pork Jowl 4/5

Although not a traditional Teochew dish, the Grilled Pork Jowl ($18) is well-executed, with a tender texture and a delightful sweet sauce.

Poached Crispy Rice in Seafood Stocks 4.8/5

The Poached Crispy Rice in Seafood Stocks ($34) was undoubtedly one of our favourite dishes, providing a hearty and comforting experience. This dish featured a rich seafood broth accompanied by grouper fillets, scallops, and prawns. What set it apart was the rice, which retained its grainy texture, offering that distinct Teochew preference for a delightful bite.

Yam Paste 4.2/5

To end on a sweet note, the Yam Paste ($10) includes a surprise addition of osmanthus to the creamy yam paste, enhancing its fragrance and sweetness.

Note: This is an invited tasting.


SHAO Tapas (烧)
Holland Village
44 Lorong Mambong
Singapore 277697
Tel: +65 6993 9333
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 430pm - 1130pm
Sat-Sun: 12pm - 1130pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput and turn right onto Lorong Mambong. Walk to destination. Journey time about 5 minutes.[Map]