Birds Of A Feather @ Amoy Street - Refreshes Its Menu and Cocktails for Its 10th Anniversary

Celebrating its 10th anniversary in 2026, Birds of a Feather is entering an exciting new chapter with a refreshed culinary identity known as Progressive Chuan Cuisine. The iconic Amoy Street restaurant and bar has built its reputation on creative interpretations of Sichuan cuisine, and this milestone marks an opportunity to further explore the region's complex flavours through contemporary techniques and refined presentations.

Led by Chef-Partner Eugene See, the new menu explores Sichuan's 24 distinct flavour profiles, balancing the bold, spicy, and aromatic characteristics of traditional Chuan cooking with unexpected ingredients and influences from other culinary traditions. Alongside the refreshed menu, the restaurant has also undergone an interior transformation and introduced a renewed cocktail programme, offering a more mature dining experience while retaining its adventurous spirit.

Sichuan 'Kimchi' 4/5

We started with the Sichuan 'Kimchi' ($24, 2pcs), a playful reimagining of the familiar Korean fermented vegetable dish. House-made Sichuan-style kimchi is served atop crisp brioche toast, accompanied by yuzu jam, fresh Korean pear slices, bocconcini, shaved Parmesan cheese and mountain pepper oil powder.

Rather than relying solely on sourness, the kimchi blends Sichuan chillies and doubanjiang, with fermented glutinous rice known as laozao and Korean pear purée adding savoury depth and a touch of natural sweetness. The yuzu jam and fresh pear bring a refreshing fruity note, while the bocconcini and Parmesan add a creamy, savoury dimension to balance the chilli heat and acidity. Served on toasted brioche, each bite brings together crunch, creaminess, sweetness and spice in a distinctly modern interpretation of kimchi.

Abalone.Prawn.Clam 4.2/5

The Abalone.Prawn.Clam ($24) offers a refreshing start to the meal, inspired by both Chinese cold noodles and ceviche. The dish brings together steamed abalone, raw Argentinian prawn and torched clam, served with chilled Chinese wheat noodles in a vibrant green dressing known as green tiger's milk.

The seafood is dressed in ginger dressing made with fresh ginger juice and sugar syrup, while the green broth combines chicken stock, Chinese rice wine vinegar, vine pepper, green chilli, mint, chives and lime juice. Chive oil gives the liquid its striking green hue, while pickled green chillies, ikura, edible flowers, julienned celtuce and carrots add colour and contrasting textures.

The chilled wheat noodles, closer in style to somen than conventional stir-fried noodles, provide a smooth, delicate base for the seafood. With the ginger's gentle warmth, the citrusy acidity of the broth, and the freshness of the herbs, the dish delivers a bright, layered flavour profile well suited to Singapore's tropical climate.

Roasted Brussels Sprout 4/5

Vegetables take centre stage in the Roasted Brussels Sprout ($19), which combines deep-fried Brussels sprouts with a Sichuan sweet vinegar glaze and an assortment of nuts, greens and creamy accompaniments.

The brussels sprouts are first brined to help remove their bitterness, then deep-fried and cooked with dried Sichuan chillies, fermented black beans, garlic and shallots. They are then coated in a sweet-and-sour glaze made from reduced vinegar, sugar, ginger, onion and butter, with Huadiao wine adding another layer of aroma.

A bed of cannellini beans stewed with carrots and white wine provides a soft, comforting base. Roasted pistachio soil seasoned with Sichuan pepper, candied almonds, cashews and feta brings contrasting textures and flavours, while crispy kale and shallot rings add a final crunch. Cottage cream rounds out the dish, balancing the glaze's sweetness with the gentle numbing sensation of Sichuan pepper.

This elaborate preparation transforms brussels sprouts into a dish with multiple layers of flavour, from sweet and tangy to nutty, savoury, and creamy.

Burnt Chilli Eggplant 4.2/5

Another vegetable highlight is Burnt Chilli Eggplant ($18), a contemporary take on the classic Sichuan dish shaojiao qiezi (烧椒茄子). Japanese eggplant is deep-fried until tender, then tossed in a burnt green chilli sauce made by cooking the chillies in a hot wok without oil to bring out their natural sweetness.

The sauce is built with balsamic vinegar, Baoning black vinegar, light soy sauce, sesame oil and vine pepper oil, with sour cream added for a creamy counterpoint. The eggplant is topped with diced century egg, sun-dried tomatoes, pickled onion, coriander purée, chive oil powder and buckwheat puffs.

Served over house-made flatbread prepared with a 48-hour proofing process, the dish encourages diners to scoop up the eggplant and its accompanying toppings together. The flatbread is seared in a cast-iron pan, giving it a lightly crisp exterior while retaining a satisfying chew. The combination of smoky chilli, tangy sauce, creamy elements and the distinctive savouriness of century egg makes this a dish best enjoyed as a shared starter.

Journey to Chengdu Cocktail 4.2/5

The restaurant's renewed cocktail programme complements its culinary direction, with the Journey to Chengdu offering an exploration of two distinct baijiu styles. Priced at $45, the cocktail comes in two cups and features Shede and Moutai.

The Shede expression uses Sichuan's strong-aroma baijiu, known for its lifted floral fragrance, rounded sweetness and smooth texture. It offers a brighter and more elegant profile with a mellow finish.

The Moutai version, made with Guizhou's renowned sauce-aroma baijiu, takes a more robust approach. Its savoury depth, roasted-grain character, and fermented complexity create a bolder, more structured drink with a lingering finish.

Presented side by side, the two cups allow diners to appreciate the contrasting characteristics of these celebrated Chinese spirits. It is a fitting accompaniment to a menu that reinterprets Chinese culinary traditions through a contemporary lens.

Crispy Frog Legs 5/5

The Crispy Frog Legs ($21) showcase the restaurant's ability to bring together Chinese and European influences. A familiar ingredient in both French and Chinese cooking, frog legs are prized for their delicate, tender texture. Here, they are double-fried for a crisp exterior while staying succulent inside.

Before frying, the locally sourced frog legs are wet-brined with ginger, salt, sugar and yellow wine to build flavour. They are then coated in a flour-and-garlic powder batter and fried twice to achieve a crisp finish.

The frog legs are tossed with the house-made chilli sand, prepared from a blend of chillies, garlic and sesame seeds wok-fried in red oil. Rather than overwhelming the palate with heat, the chilli sand delivers a savoury fragrance. Green garlic purée, made with garlic shoots, confit garlic, parsley and lemon juice, provides a fresh, herbaceous contrast, while house pickles and lemon zest help cut through the richness.

The result is a dish that bridges the delicacy of French-style frog legs with the aromatic punch of Sichuan chilli seasoning.

Mushroom Mafaldine 4.5/5

The Mushroom Mafaldine ($26) is an interesting example of how Progressive Chuan Cuisine extends beyond traditional Chinese dishes. Instead of preparing the pasta with a conventional butter- or cream-based sauce, the kitchen borrows the Chinese technique of stir-frying noodles to create a distinctly different expression of an Italian pasta dish.

The mafaldine is fried in oil with aromatics, much like chow mian, and paired with a mushroom sabayon made using house-made mushroom oil. The sabayon is prepared with egg and cooked sous vide, then siphoned to create a light, airy texture without butter or cream.

A combination of dried and fresh mushrooms, including termite mushrooms, shiitake, tea tree mushrooms and black trumpet mushrooms, builds an intense earthy and savoury profile. Rye bread croutons add crunch and a subtle tang that cuts through the mushroom richness, while bullet head chilli provides a gentle Sichuan accent.

It is a creative meeting of Western ingredients and Chinese cooking techniques, demonstrating how the restaurant explores flavour and texture without being confined to a single culinary tradition.

Loup De Mer 4.8/5

For the seafood main course, the Loup de Mer ($98) features a whole European seabass served in a saffron yellow pepper broth with petite Napa cabbage. The fish is seared on both sides with its scales intact, creating an ultra-crispy exterior while protecting the flesh beneath.

The broth is particularly elaborate, beginning with a rich master stock made from corn-fed French chicken, pork trotters, chicken feet, fried and dried sole fish, leeks and ginger. Simmered and strained, the stock develops a gelatinous texture and deep savoury foundation.

Preserved yellow pepper is blended with shallots, garlic, and chilli, then cooked and strained into the broth. Dongqu Shaoxing wine adds fragrance, while saffron lends its characteristic aroma and golden colour. Iberico ham and sole fish powder contribute further savoury complexity, giving the broth a depth reminiscent of a French bouillabaisse while retaining the bold, distinctive character of Chuan cooking.

Sweet baby Napa cabbage is braised in the same broth, soaking up its layered flavours. The dish brings together European fish preparation and French-inspired broth-making with Sichuan yellow pepper, resulting in a substantial seafood centrepiece designed for sharing.

Steak Au Poivre 4.5/5

Meat lovers can look forward to the Steak Au Poivre ($220), a substantial 700g bone-in ribeye of Spanish Rubia Gallega beef. Known for its mature cattle and deeply beefy flavour, Rubia Gallega is prized for its robust character and satisfying bite.

Rather than following the classic French preparation of coating the steak in a peppercorn crust, the beef is cooked in lard and butter and served with a Sichuan-inspired pepper sauce. The sauce starts with a bordelaise-style base made from beef jus and red wine, then incorporates Chinese-style seasoning, grain mustard and a blend of Sichuan pepper, black and white pepper, green peppercorns and coriander seeds. Baoning and balsamic vinegars add acidity to balance the richness.

The accompanying baby coloured potatoes are cooked in lard and butter and finished with Parmesan, while sautéed broccolini and hazelnuts round out the plate. The beef's pronounced, umami-rich flavour and firm, satisfying chew make it particularly suited to the bold, layered pepper sauce.

This confident reinterpretation of a French steakhouse classic adds Sichuan pepper and Chinese seasonings, adding another dimension to the traditional combination of beef, wine, and pepper.

Sparkling Ice Jelly 4.8/5

For dessert, the Sparkling Ice Jelly ($15) reimagines bingfen, a traditional chilled jelly popular in southwestern China. The house-made basil-infused jelly is served in a martini glass with fresh kiwi and muscat grapes, accompanied by dill coulis and a mint-and-muscat grape granita.

The transparent jelly has a delicate, slippery texture that provides a refreshing base for the fresh fruit. Dill coulis introduces an aromatic herbal note, while the frozen grape and mint granita adds a cooling finish. The dessert is finished tableside with a pour of Moët Champagne, adding celebratory sparkle to the presentation.

It is a refreshing departure from heavier, cream-based desserts, with the combination of fruit, herbs, icy textures and sparkling wine creating a light finish to the meal.

White Pearl 4.5/5

The White Pearl ($16) takes a more delicate approach to dessert, combining airy mochi with diced lychee and osmanthus tapioca jelly. The mochi is siphoned to create an unusually light texture, contrasting with the chewy tapioca jelly beneath and the lychee's juicy sweetness.

Together, the components offer a mouthfeel reminiscent of Japanese warabimochi, with soft, springy, slippery textures layered in one spoonful.

Alongside the main dessert is a lychee and rose rice wine sorbet made with laozao, or fermented glutinous rice wine. Cacao nibs are sprinkled over the sorbet, adding bitterness and crunch to balance the floral fruitiness. Enjoy the components individually or together for a different interplay of flavours and textures.

Red Date 'Clafoutis' 4/5

The Red Date 'Clafoutis' ($28) brings together French technique and Chinese ingredients. Baked to order and presented tableside, the dessert is scooped from its baking dish, offering a warm, dense and chewy texture enriched by red dates and figs.

The clafoutis is accompanied by chilled red date jelly, fresh figs, macadamia nuts, buckwheat candy and mascarpone crémeux. The red dates appear in both warm and cold forms, creating an interesting contrast between the baked dessert and the refreshing jelly. Seasonal fruit, such as hawthorn-marinated strawberries, adds brightness, while the macadamia and buckwheat candy contribute nuttiness and crunch.

With its combination of warm and chilled components, fruit-forward sweetness and creamy accompaniments, this is a more substantial dessert that rounds out the meal on a comforting note. Please note that the clafoutis is baked to order and requires about 20 minutes of wait time.

With its refreshed interiors and renewed culinary identity, Birds of a Feather marks its 10th anniversary not merely by looking back at its achievements, but by charting a new course for the years ahead. For diners who enjoy contemporary interpretations of Sichuan flavours and inventive cross-cultural cooking, this next chapter is one to watch.


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 the destination. Journey time is 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 the destination. Journey time is about 10 minutes. [Map]

Viva Lavender @ Lavender Road - European-Asian Cuisine with Modern Tapas, Wood-Fired Grill and Quality Steaks

Tucked along Lavender Street, Viva Lavender is a neighbourhood gem that has quietly built a loyal following for its European-Asian cuisine, warm hospitality and relaxed dining ambience. Led by a young local culinary team, the restaurant blends European cooking techniques with Asian-inspired flavours, offering a menu that is polished yet approachable.

At the helm is Head Chef Colin Peh, who trained in a Michelin-starred kitchen in France and gained experience at established restaurants including Tapas Club and Kulto. He is joined by Sous Chef Danny Kwok, who previously honed his craft at Gaig Singapore. Together, the two Singaporean chefs bring their respective experiences to the kitchen, creating dishes that balance thoughtful execution with flavours suited for casual dining.

The menu revolves around four key pillars: Modern Tapas, Wood-Fired Grill, Steak and Wine. Much of the restaurant's identity comes from its use of the wood-fired Josper grill, house-made sauces, and carefully considered flavour pairings. Viva Lavender is now expanding its tapas selection, giving diners more choices to kick-start their meal while retaining the signatures that have helped establish its following.

Salmon Tartare 4.5/5

One highlight of the new tapas selection is the Salmon Tartare ($22), a refreshing start to the meal that showcases the quality of its ingredients. Fresh, plump cubes of salmon are delicately seasoned, allowing their natural sweetness and clean flavour to shine through. Creamy avocado adds a buttery texture that complements the salmon without overpowering it.

The tartare is served over ajo blanco, a traditional Spanish chilled almond and garlic soup. Its creamy consistency and subtle nuttiness add another dimension to the dish, while the garlic contributes a gentle savoury depth. Pipirrana brings a refreshing vegetable element, while pomegranate adds little bursts of sweetness and acidity to brighten each mouthful.

The combination is thoughtfully balanced, with the salmon's freshness playing against the creamy ajo blanco and fruity accents. It is an elegant yet uncomplicated appetiser that sets the tone for the meal.

Charred Cabbage 4.2/5

Vegetables take centre stage in the Charred Cabbage ($12), demonstrating how the wood-fired grill can transform a humble ingredient into something more compelling. Cooked in the heavy Josper grill, the cabbage develops a deep, smoky char on the outside while retaining moisture and tenderness within its layers.

The charred cabbage is laid over a bed of herb yoghurt, which adds a cool, tangy contrast to the vegetable's smokiness. House-made chilli oil adds a gentle kick, while a savoury Parmesan crumble brings an extra layer of umami. Crispy kale completes the dish with an earthy crunch that contrasts nicely with the tender cabbage.

Lychee Mojito 4.2/5

For a refreshing accompaniment, the Lychee Mojito ($10) combines lychee, mint, lemon and soda in a lively, easy-drinking concoction. The soda gives the drink a pleasant effervescence, while lemon juice adds a zesty brightness that keeps the sweetness in check. Fresh mint leaves add a cooling, aromatic quality that complements the lychee's floral sweetness. The result is a light, refreshing drink that pairs particularly well with the restaurant's grilled dishes and richer plates. Its fruity profile makes it an approachable choice for those who prefer something sweet, citrusy and refreshing.

Eggplant Crisps 4/5

The Eggplant Crisps ($12) offer a playful take on a familiar vegetable. Thin slices of eggplant are coated in a delicate batter and deep-fried until golden and crisp, then drizzled with wildflower honey. The thin slices achieve a light, airy crunch on the outside, while the eggplant stays tender inside. The contrast between the crisp coating and softer interior gives the dish its appeal, making it an enjoyable snack to share. The wildflower honey adds a gentle floral sweetness that complements the eggplant's naturally earthy flavour. Rather than making the dish overly sweet, the honey provides a pleasing counterpoint to the savoury notes of the fried vegetable.

Hokkaido Scallop Risotto 4.2/5

Moving on to the mains, the Hokkaido Scallop Risotto ($38) brings together seafood richness and contrasting textures in a satisfying plate. The dish features four plump Hokkaido scallops, seared to develop a golden exterior while keeping the centres tender and succulent. The risotto is cooked in lobster stock, which lends the rice a deep crustacean aroma and concentrated seafood flavour. Parmesan is incorporated into the rice, contributing a savoury, umami-rich dimension that enhances the natural sweetness of the lobster stock. The dish's extra point of interest is the use of ponzu pearls. These delicate spheres burst in the mouth, releasing a bright citrusy acidity that cuts through the richness of the seafood stock and cheese. The tangy notes refresh the palate between bites, preventing the risotto from becoming too heavy.

150-Day Grain-Fed Australian Black Angus Flat Iron (300g) 4.2/5

For steak lovers, the 150-Day Grain-Fed Australian Black Angus Flat Iron ($42 for 300g) is a worthwhile option. While ribeye is often favoured for its marbling and rich, buttery character, the flat iron offers a different appeal, with a more pronounced beefy flavour. The cut comes from the shoulder area and provides an alternative for diners who prefer a leaner steak. Despite having less fat and marbling than ribeye, a properly cooked flat iron can deliver a firm yet tender bite with plenty of beefy character. The 150-day grain-feeding process adds flavour, giving it satisfying depth without the heavier, fattier mouthfeel of some other cuts. Its relatively lean profile also lets the beef's natural taste take centre stage.

Chocolate Mousse & Hazelnut 4.2/5

No meal is complete without dessert, and the Chocolate Mousse & Hazelnut ($16) is a fitting finale for chocolate lovers. Inspired by the flavours of Nutella, the dessert combines dark chocolate mousse with a lighter chocolate mousse, creating a contrast in intensity while keeping the presentation simple and elegant. The dark chocolate mousse delivers a deeper, more pronounced cocoa flavour, while the lighter mousse provides a smoother, airier counterpart. Together, the two layers offer a satisfying chocolate experience without relying on a single dense component. Scattered throughout are salted hazelnuts, which contribute a pleasant crunch and a nutty aroma. Their savoury saltiness contrasts with the chocolate's sweetness, while the hazelnuts' earthy notes reinforce the dessert's Nutella-inspired character.

Viva Lavender offers a relaxed neighbourhood dining experience where European culinary techniques meet Asian-inspired flavours. Under the guidance of Head Chef Colin Peh and Sous Chef Danny Kwok, the kitchen emphasises quality ingredients, thoughtful combinations, and the smoky character of wood-fired cooking. With its expanded tapas selection, wood-fired dishes and steak offerings, Viva Lavender is a comfortable spot for a casual meal with friends, a relaxed dinner or a gathering over food and wine. Its approachable menu and welcoming setting make it a neighbourhood dining destination worth considering for those looking for something beyond the usual casual fare along Lavender Street.

Note: This is an invited tasting.


Viva Lavender
161 Lavender Street
#01-02/03/04
Singapore 338759
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Bendemeer MRT station. Take Exit A. Cross the road at the traffic junction of Lavender Street and Kallang Bahru. Turn right and walk down Lavender Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit B. Walk to the bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to Foch Road. Walk to the destination. Journey time is about 10 minutes. [Map]

3) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Walk down Horne Road. Turn right onto Tyrwhitt Road. Walk down Tyrwhitt Road. Turn left onto Lavender Street and walk down Lavender Street. Walk to the destination. Journey time is about 15 minutes. [Map]

Peking Chamber(四季民福) @ Resorts World Sentosa - From Signature Roast Duck to Old Beijing Classics

Beijing’s celebrated Peking Chamber (四季民福) has arrived in Singapore, bringing its renowned Beijing-style cuisine and signature hanging-oven roast duck to WEAVE, Resorts World Sentosa. Opened in Singapore since August last year, this gourmet landmark is a familiar name to diners in Beijing, having earned a spot on Dianping’s Must-Eat List for nine consecutive years. Now, local diners can experience its celebrated flavours without having to make the four-hour flight to Beijing.

Roasted Tender Duck 4.5/5

The undisputed star at Peking Chamber is its Roasted Tender Duck ($68 Half/ $118 Whole), a dish that showcases the restaurant’s traditional approach to one of Beijing’s most iconic culinary specialities. The duck undergoes a traditional air-drying process before being roasted over fruitwood in a hanging oven. This gives the duck its distinctive glossy jujube-red skin, delicate crispness and fragrant smoky aroma, while the meat remains tender and juicy. The hanging-oven technique lets heat circulate evenly around the duck, gently rendering the fat beneath the skin while retaining the meat’s natural moisture. The result is a beautifully roasted duck with that satisfying contrast between crisp, aromatic skin and succulent meat.

Priced at $68 for half a duck or $118 for a whole duck, this is a must-order when dining here. To enhance the experience, the duck is carved tableside and served through Peking Chamber’s signature roast duck ritual, allowing diners to enjoy it in several traditional and contemporary ways.

First, savour the original flavours by enjoying the crisp duck skin and meat separately. Dip the skin in white sugar for an almost melt-in-the-mouth texture while letting the subtle fruitwood aroma come through. Pair the duck meat with mashed garlic to highlight its natural savouriness.

Next comes the classic Beijing wrap. Place two to three slices of duck meat with skin onto a duck pancake, add a little sweet bean sauce, pickled cabbage, and shredded scallions, then fold everything together using the restaurant’s “baby folding method”.

For something a little more contemporary, try the Signature Begonia Plum Wrap, pairing slices of duck with begonia plum sauce imported directly from Beijing, Hami melon and cucumber. Made with Beijing’s begonia fruit, the sauce brings refreshing fruity notes and a pleasant acidity that helps cut through the richness of the duck.

For those ordering a whole duck, the remaining bones can also be transformed into a second dish for an additional $15, with a choice between Deep-Fried Duck Bones with Spiced Salt or Duck Bone Soup, ensuring that practically every part of the duck is put to good use.

Deep Fried Crispy Baby Eggplant 4.5/5

The Deep Fried Crispy Baby Eggplant ($19) is a surprisingly addictive side. Tender baby eggplants are cut into bite-sized pieces, then deep-fried until the exterior turns shatteringly crisp. Biting through the crunchy shell reveals a soft, creamy interior that practically melts in the mouth. The combination of savoury, lightly sweet and subtly seasoned flavours makes this an easy dish to keep reaching for, especially for fans of contrasting textures.

Deep Fried Shrimp with Honey Sauce 4.8/5

Another standout is the Deep Fried Shrimp with Honey Sauce ($39/$65), one of the restaurant’s “6 Must-Order Signatures”. Large prawns are deep-fried until beautifully golden and remarkably crisp. The shells are fried thinly enough to eat whole, giving every bite a satisfying crunch before you reach the plump, juicy, naturally sweet shrimp beneath. The prawns are finished with a glossy honey sauce that adds gentle sweetness without overwhelming the seafood’s freshness. It is an enjoyable balance of crisp texture, juicy shrimp and light sweetness.

Mixed Bean Sprout with Sauce 4.5/5

For something lighter, the Mixed Bean Sprout with Sauce ($19) is another of Peking Chamber’s “6 Must-Order Signatures”. This cold appetiser combines crisp, tender pea shoots with a sweet, tangy and subtly spicy dressing, topped with a generous amount of ultra-thin, crispy shredded potato. The contrast is particularly enjoyable — fresh greens provide a clean snap while the potato adds an airy crunch. The dressing’s bright acidity also makes this a useful palate cleanser between richer dishes such as the roast duck and lamb.

Zha Jiang Mian, Traditional Beijing Style 4/5

A meal at a Beijing restaurant would hardly be complete without Zha Jiang Mian ($12), one of the city’s most recognisable comfort foods. Peking Chamber’s version features springy wheat noodles tossed with a rich, savoury soybean-based sauce, alongside fresh julienned vegetables such as cucumber, radish, bean sprouts and edamame. The dark, robust zha jiang is intensely savoury and packed with fermented soybean and sweet bean flavours, with diced pork belly adding further richness. The thick noodles have a satisfying chew that holds up well against the substantial sauce. The dish arrives unassembled, allowing diners to pour the sauce over the noodles, add the fresh vegetables and mix everything together before eating.

Fried Cake with Egg and Bean Sprouts, Beijing Style 4/5

Despite its English name, the Fried Cake with Egg and Bean Sprouts ($18) is actually closer to a traditional Northern Chinese stir-fried pancake noodle dish than a pastry. Traditional Northern Chinese flatbread is cooked and sliced into thin shreds, then stir-fried over high heat with fluffy scrambled egg and crunchy bean sprouts. The wok-firing gives the pancake shreds a lightly charred exterior while retaining a soft, dense chew. The fresh bean sprouts add a contrasting crunch and a touch of freshness, making this a comforting, satisfying dish.

Sesame Seed Cake Stuffed with Minced Pork 3/5

The Sesame Seed Cake Stuffed with Minced Pork ($2/pc) is a classic Beijing snack, featuring a baked Northern Chinese flatbread generously coated with toasted sesame seeds. The pastry is hand-rolled into multiple delicate layers before baking, resulting in a golden exterior with a fragile, flaky crunch. Inside is a savoury minced pork filling seasoned with soy sauce, spring onions and traditional Northern Chinese spices. Personally, this was not my favourite of the dishes we tried, as I found the Shao Bing slightly too dry for my liking.

Stewed Firm Tofu with Roasted Pork Slices 4.2/5

The Stewed Firm Tofu with Roasted Pork Slices ($29) is a comforting, hearty dish that combines roasted pork belly with firm tofu, golden fungus and sweet baby cabbage. The pork belly is first roasted until the skin caramelises and becomes fragrant, then sliced and slow-braised. This allows the rich pork juices to permeate the broth. Meanwhile, the firm tofu has a slightly porous texture that absorbs the savoury braising liquid while still holding its bite. The sweetness of the baby cabbage helps round out the pork’s richness, creating a mellow, comforting stew.

Grilled Lamb with Scallion 4.5/5

Another standout hot dish is the Grilled Lamb with Scallion ($45), a refined interpretation of old Beijing-style grilled lamb. The dish features tender hind shank lamb from six-month-old lambs raised on the grasslands of Hulunbuir, Inner Mongolia. The meat is hand-sliced into thin, even pieces, then cooked with plenty of thick white scallions. It is presented tableside in a distinctive copper vessel specially imported from Beijing, fitted with an integrated grilling plate that retains intense heat. The lamb is quickly seared with the scallions in a savoury marinade, garlic, and cumin-forward spices. The result is aromatic, tender lamb with the sweetness of caramelised scallions and a fragrant hit of cumin.

Baked Pudding with Durian and Caramel 4/5

Dessert takes an interesting local turn with the Baked Pudding with Durian and Caramel ($7 per pax). The warm baked custard has a smooth, delicate texture, with luscious durian flesh hidden within. The durian’s richness works surprisingly well with the creamy egg-and-milk custard, while a layer of caramelised sugar adds bittersweet depth. It is a rich dessert, but the caramel helps balance the creamy and fruity elements.

Shaved Ice with Chilled Mango Sago Cream and Pomelo 4/5

For something more refreshing, the Shaved Ice with Chilled Mango Sago Cream and Pomelo ($6 per pax) reimagines the familiar Cantonese mango sago dessert in a cooling shaved-ice format. Finely shaved ice forms the base, topped with chilled mango cream, chewy sago pearls, fresh mango chunks and pomelo pulp. The ripe mango brings plenty of tropical sweetness, while the pomelo adds a refreshing citrusy bitterness that keeps the dessert from becoming overly heavy. It makes for a particularly refreshing way to end a substantial meal.

Homemade Yogurt with Honey 4/5, Almond Tofu 4/5

The Homemade Yogurt with Honey ($7 per pax) pays homage to Beijing’s traditional glass-jar street yogurt, or Nai Lao. It has a thick, smooth and silky texture, with a clean fermented tang and gentle acidity. A drizzle of fragrant honey adds natural sweetness, creating a simple yet pleasing sweet-and-sour contrast. Compared to heavier desserts, this is a lighter and more comforting option to finish the meal.

The Almond Tofu ($7 per pax) is another classic Beijing-style dessert, offering a delicate almond fragrance and soft, chilled pudding-like texture. Its mild nuttiness is complemented by a touch of floral sweetness, making it a soothing and understated dessert after the richer dishes.

Peking Chamber 四季民福 brings a substantial taste of Beijing to Resorts World Sentosa, with its signature hanging-oven roast duck remaining the main draw. Tableside carving and multiple ways to enjoy the duck make the experience more than just another roast duck meal, while the extensive menu offers plenty of traditional Beijing favourites to explore. From the crisp-skinned roast duck and cumin-scented grilled lamb to comforting Zha Jiang Mian and nostalgic Beijing-style desserts, there is plenty here for diners looking to explore Northern Chinese cuisine beyond the usual familiar dishes. If you have been craving an authentic taste of Beijing but don’t have a flight booked anytime soon, Peking Chamber 四季民福 at WEAVE, Resorts World Sentosa is worth adding to your dining list.

Note: This is an invited tasting.


Peking Chamber(四季民福)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#01-212/213/214
Singapore 098138
Tel: +65 6993 1600
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the monorail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Hey Kee HK Seafood @ Guillemard Road - Introduces 12 New Dishes and 2 Live Crabs Cooked in 18 Flavours For $88

Returning to Hey Kee HK Seafood, housed in the former Singapore Badminton Hall along Guillemard Road, feels a little like revisiting an old favourite with new surprises. This time round, the spotlight is not only on a refreshed line-up of dishes but also on a compelling crab promotion — two live crabs (approximately 500g each) prepared in your choice of 18 flavours for just $88.

Stir-Fried Crab with Black Truffle 4.5/5

One of the newest additions to the menu, the Stir-Fried Crab with Black Truffle, reimagines the familiar wok-fried crab with a luxurious twist. The kitchen uses a black truffle sauce sourced directly from Italy, layering it into the dish with precision rather than overwhelming the palate.

A generous amount of spring onions is first tossed in the wok, releasing their aromatic oils under intense heat. This step is crucial — it softens the sharpness of the truffle and coaxes out a more rounded, fragrant profile. The truffle sauce is then introduced, melding seamlessly with the aromatics before the crab is added.

Cooked using a high-heat “dry-frying” technique, the process intentionally reduces moisture, allowing the sauce to cling tightly to the shell while subtly infusing the naturally sweet crab meat. The result is a well-balanced dish where the truffle enhances rather than dominates. It’s an inventive flavour that works surprisingly well, offering something different without straying too far from the essence of a good crab dish.

The ongoing promotion of $88 for two crabs (available Monday to Friday, lunch and dinner, excluding weekends) makes this an even more attractive option. Diners can also opt for other flavours such as Typhoon Shelter, Curry, Sichuan Spicy, Braised Crab with Vermicelli, and Baked Ee-fu Noodles with Crab in Spicy Butter Cream Sauce.

Deep-Fried Eggplant 4.5/5

A standout among the new dishes is the Deep-Fried Eggplant ($16.80), featuring the rare Glacier Brinjal (冰川茄) from Yunnan. This heirloom variety is prized for its naturally low bitterness, minimal seeds, and remarkably dense yet velvety flesh. Deep-fried to achieve a delicate crisp exterior, each piece gives way to a pillowy-soft, almost creamy centre. The contrast in textures is further elevated by a glossy sweet-savoury glaze that coats the eggplant evenly, adding just enough richness without masking its natural sweetness. It’s the kind of dish that disappears quickly from the table — deceptively simple, yet highly addictive.

Temple Street Chicken with Spicy Chips 4.2/5

The Temple Street Chicken with Spicy Chips ($39.80) returns, now upgraded with even more attention to detail. Each chicken undergoes a meticulous preparation process — brined for close to five hours with lemongrass, ginger, garlic and salt, then air-dried for several hours to remove excess moisture. This results in a beautifully crisp, golden skin upon frying, while the meat remains tender and juicy within. The accompanying house-made chips are tossed in a bold, spicy seasoning that delivers a satisfying kick without being overwhelming. It’s a crowd-pleaser through and through — the kind of dish that appeals across all age groups, making it perfect for communal dining. Given its limited daily availability, pre-ordering is highly recommended.

Crab Roe Baked Rice 4.2/5

Rounding off the meal is the indulgent Crab Roe Baked Rice ($48), a dish that leans into richness and depth of flavour. The rice is first braised in a luxurious mixture of fresh crab roe, crab butter and milk, ensuring every grain is infused with the essence of the sea. It is then finished in a hot wok, creating a crisp, golden crust at the base reminiscent of traditional Guoba (锅巴). This adds a smoky aroma and a delightful crunch that contrasts beautifully with the creamy rice above. The dish is served with an additional crab roe sauce, generously packed with roe, crab meat and eggs, and topped with tobiko, spring onions and fried shallots. The interplay of textures — creamy, crunchy, and popping — makes this a satisfying finale. Do note that pre-ordering is advisable, especially during peak hours, as preparation takes at least 30 minutes.

Hey Kee HK Seafood continues to evolve while staying true to its strengths in wok-fired seafood. The new dishes demonstrate a willingness to innovate — particularly with the black truffle crab and premium ingredients like Glacier Brinjal — while maintaining the bold, familiar flavours diners expect. Coupled with the value-driven crab promotion, it’s a compelling reason to revisit, whether for a casual weekday indulgence or a hearty group meal. With a good balance of creativity and execution, Hey Kee proves that even classic seafood concepts can still surprise.

Note: This is an invited tasting.


Hey Kee HK Seafood
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk to the destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to the traffic junction at Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]