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]

Pura Brasa @ PLQ 1 - Expands to the East with Josper-Grilled Spanish Specialities

Barcelona-born Spanish charcoal-grill concept Pura Brasa has expanded to the East with its second Singapore outlet at PLQ 1, nine years after its international debut at Tanjong Pagar. Known for its signature Josper charcoal oven, the restaurant brings together Spanish tapas, charcoal-grilled meats and seafood, and traditional Spanish rice dishes in a casual, convivial setting.

The new outlet places a greater emphasis on tapas and sharing, making it a neighbourhood dining destination for gatherings with friends and family. Diners can look forward to 20 tapas dishes, a mix of familiar favourites and new creations, alongside PLQ-exclusive signatures that showcase the restaurant's charcoal-grilling techniques.

Limited-Time $5 Opening Specials

To celebrate the opening, Pura Brasa PLQ Mall is also offering a Limited-time $5 Opening Promotion. Available daily from 3pm during restaurant operating hours, diners can enjoy their first selected tapas dish or drink for just $5. The selection includes Ibérico Pork Collar Satay, Chicken Wings, Spanish Omelette, Croquetas, Crispy Potatoes, Baba Ganoush, Broccolini and Sweet Corn. Selected drinks, including house-pour red or white wine and Spanish pale lager Estrella Galicia, are also available under the promotion.

Chef's Abuela's Beef & Pork Meatballs 4.2/5

A comforting start to the meal, Chef's Abuela's Beef & Pork Meatballs ($18) features handmade beef and pork meatballs served with seasonal mushrooms and crispy potato cubes. The name "abuela" means grandmother in Spanish, and the dish certainly evokes the kind of homely cooking associated with a family kitchen.

The meatballs were soft and tender, with a pleasant balance of beefy and pork flavours. They were generously coated in a savoury tomato-based gravy that brought everything together without being overly heavy. The mushrooms added an earthy dimension, while the crispy potato cubes provided a contrasting texture. It was a hearty, comforting tapas dish that offered a taste of traditional Spanish home cooking.

Josper-Grilled Iberico Pork Collar Satay 4.2/5

One of the more interesting tapas offerings was the Josper-Grilled Ibérico Pork Collar Satay ($16). The Cajun-spiced pork collar skewers are grilled in the restaurant's signature Josper charcoal oven, which imparts a distinctive smoky aroma and appetising char to the meat.

The Ibérico pork collar was tender and juicy, with its natural marbling keeping the meat moist while delivering a rich, savoury flavour. The Cajun seasoning added a gentle layer of spice, while the tangy Indonesian peanut sauce provided a sweet and nutty counterpoint. Finished with crispy fried shallots, the skewers offered an enjoyable combination of smokiness, savouriness and crunch.

Josper-Grilled White Sweet Corn 4.5/5

For a vegetable-forward option, the Josper-Grilled White Sweet Corn ($19) showcases how charcoal grilling can transform a seemingly simple ingredient. The corn is grilled over high heat until lightly charred, developing a smoky aroma while retaining its natural sweetness and juicy bite.

Served with savoury Cajun butter, the corn had a richer flavour profile, with the buttery seasoning complementing the kernels' sweetness. The charred edges added another layer of flavour, making this a worthwhile sharing plate for those who enjoy grilled vegetables.

Josper-Grilled Broccolini 4/5

The Josper-Grilled Broccolini ($20) is another vegetable dish that benefits from the restaurant's charcoal-grilling technique. The broccolini is grilled until it develops a rustic char while retaining a pleasant bite, with smoky notes that enhance its natural earthy flavour.

It is served with romesco sauce and escalivada emulsion. The romesco, a classic Catalan sauce traditionally made with roasted peppers, tomatoes, nuts and garlic, brings a nutty, savoury and slightly tangy character to the dish. Together with the smoky broccolini, the sauces add depth and complexity, making this more than just a simple side of greens.

Octopus Leg 4.2/5

For seafood lovers, the Octopus Leg ($38) is a signature dish worth considering. Sourced from Galicia in Spain, the thick octopus leg is grilled in the Josper oven and served with potato puree and sweet paprika. The charcoal grilling gives the exterior a beautifully browned, savoury finish while adding a subtle smokiness. Beneath the charred surface, the octopus was tender and meaty, with a satisfying bite. The smooth potato purée provided a creamy base that complemented the octopus without overwhelming it, while the sweet paprika added a gentle warmth.

Josper-Grilled Argentinian Striploin 4.2/5

Meat lovers can opt for the Josper-Grilled Argentinian Striploin (250g $35), served with crispy fried potatoes and house-made chimichurri. Cooked at high temperatures in the charcoal oven, the striploin develops a well-seared exterior that adds a smoky, savoury character. The intense heat helps create a flavourful crust while retaining the meat's natural juices. Paired with crispy fried potatoes, the steak makes a satisfying main course, while the chimichurri brings a fresh, herbaceous, tangy contrast that cuts through the beef's richness. The combination of grilled beef, potatoes and chimichurri is straightforward but effective, highlighting the appeal of good ingredients prepared over charcoal.

Iberico Pork Paella 4.2/5

One of the highlights exclusive to the PLQ Mall outlet is the Ibérico Pork Paella ($37 Medium Size), a hearty interpretation of the Spanish rice classic that puts the restaurant's charcoal-grilling expertise front and centre. The dish features Spanish rice cooked with a deeply savoury broth and topped with Josper-grilled Ibérico pork jowl, crispy pork jowl bites and allioli. The rice absorbs the flavours of the broth while picking up a subtle smoky aroma from the grilling technique. The Ibérico pork jowl adds another dimension to the dish. With its generous marbling, the pork delivers a rich, savoury flavour, while the crispy pieces provide a satisfying contrast to the softer rice. The allioli adds a creamy, garlicky finish that ties the components together.

Burnt Basque Cheesecake 3.5/5

For dessert, the Burnt Basque Cheesecake ($12/Slice) offers a familiar but satisfying finish. Its signature deeply caramelised top gives the cheesecake a rustic appearance, with the darkened surface contributing notes of toasted sugar and a hint of smokiness. Beneath the exterior, the cheesecake has a soft, creamy texture, with a custard-like centre that contrasts with the more caramelised edges.

Catalan Cream 3.5/5

Another Spanish classic on the dessert menu is Catalan Cream ($13), the traditional Catalan counterpart to French crème brûlée. The dessert features a silky custard infused with lemon zest and cinnamon, giving it a fragrant citrus note alongside gentle warmth from the spice. The highlight is the crisp layer of caramelised sugar on top, which cracks satisfyingly under the spoon to reveal the smooth custard beneath. The bright citrus notes help balance the richness of the egg-based custard, while the caramel adds a pleasant bittersweet finish.

With its second Singapore outlet at PLQ Mall, Pura Brasa brings its Barcelona-born concept of Spanish tapas and charcoal-grilled cooking to the East. For those planning a visit, the limited-time $5 opening promotion offers an affordable way to sample selected tapas or drinks from 3pm daily. Whether you stop by for a few small plates or settle in for a more substantial meal of charcoal-grilled meats and paella, Pura Brasa PLQ Mall is a new option to consider for Spanish dining in the East.

Note: This is an invited tasting.


Pura Brasa
Paya Lebar Quarter 1
1 Paya Lebar Link
#01-01
Singapore 408533
Tel: +65 96726025
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu, Sun: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

Direction:
1) Alight at Paya Lebar MRT Station. Take Exit E. Walk to the destination. Journey time is about 3 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]

Les Bouchons @ Rochester Park - Is the $68++ Unlimited Feast Worth It?

I haven't been back to Les Bouchons at Rochester Park in quite a while, so it was nice to revisit this French steakhouse tucked away in a charming heritage setting. While Les Bouchons has several outlets around Singapore, the Rochester Park outlet remains my favourite for its unique ambience. Housed in a 1940s two-storey black-and-white bungalow and surrounded by lush greenery, it offers a dining experience that feels a world away from the city's hustle and bustle.

One of the main reasons for my return was its Unlimited $68++ Promotion, which lets diners enjoy free-flow grilled meats, fries, and selected sides. Available daily for both lunch and dinner, this promotion is exclusive to the Rochester Park outlet and looks like an attractive proposition for meat lovers looking to indulge in a French steakhouse feast.

However, there is a little catch. While the promotion is unlimited, the selection is restricted to Grilled Australian Wagyu Onglet MS4/5, BBQ Half Spatchcock Chicken, Homemade Agria Potatoes French Fries, Mushroom Soup with Extra Virgin Olive Oil, Homemade BBQ Sauce and Mesclun Salad. Although the food quality is commendable, I would have appreciated more variety in beef cuts or additional grilled meat options to make the experience more exciting.

Grilled Australian Wagyu Onglet MS4/5, 4.2/5

The highlight of the unlimited feast was the Grilled Australian Wagyu Onglet MS4/5. Also known as hanger steak, the onglet is a butcher's cut prized for its robust, beefy flavour and satisfying texture. The Australian Wagyu, with its marbling score of 4/5, offered a good balance of richness without being overly fatty.

Grilled to develop a beautiful char on the exterior, the beef was tender and juicy, with a deep, beefy flavour that came through in every bite. I enjoyed the contrast between the lightly smoky, caramelised surface and the succulent meat within. For those who appreciate a good steak with plenty of character, this was a satisfying choice, especially considering that it is included in the unlimited promotion.

BBQ Half Spatchcock Chicken 4.2/5

The BBQ Half Spatchcock Chicken was another worthy addition to the feast. Flattened before grilling, the chicken developed a nicely charred exterior while retaining its natural juices. The skin carried a smoky aroma, while the meat remained succulent and flavourful.

Paired with the homemade BBQ sauce, the chicken had a pleasant balance of savoury and smoky flavours, with a touch of sweetness from the sauce. It also offered a welcome alternative to the beef, though I would have liked more grilled meat options to round out the selection.

Mushroom Soup with Extra Virgin Oil 4.5/5

Among the sides, the Mushroom Soup stood out and earned the highest rating of the unlimited selection. Rich, earthy, and comforting, the soup had a velvety consistency, with the deep, savoury flavours of mushrooms coming through beautifully. A drizzle of extra virgin olive oil added a fragrant finish, lending a subtle fruity note that complemented the earthiness of the mushrooms. It was a comforting start to the meal and something I would happily return to, even outside the unlimited promotion.

Mesclun Salad 4/5

The Mesclun Salad offered a refreshing contrast to the heavier grilled meats. A mix of tender baby greens was tossed in a tangy vinaigrette, delivering a light, crisp bite that helped cut through the richness of the beef and chicken. Simple but effective, it served its purpose as a palate cleanser and added some freshness to an otherwise meat-centric meal.

Homemade Agria Potatoes French Fries 4.2/5

No steakhouse feast would be complete without a serving of fries, and the Homemade Agria Potatoes French Fries did not disappoint. Made with Agria potatoes, known for their suitability for frying, the fries came with a golden exterior and a satisfying crunch. The insides were fluffy and light, creating a pleasing textural contrast. They were enjoyable on their own or dipped into the homemade BBQ sauce, and having them available for free-flow made it easy to keep the sides coming throughout the meal.

Homemade Foie Gras Terrine 4/5

Beyond the unlimited promotion, I also ordered a few items from the à la carte menu, starting with the Homemade Foie Gras Terrine ($28). The terrine offered the rich, buttery character expected of foie gras, with a smooth, indulgent texture that melted pleasantly on the palate. It was served with onion chutney and toasted bread, which provided a welcome contrast to the richness of the duck liver. The chutney's sweetness balanced the foie gras, while the toasted bread added crunch and made each bite more enjoyable. It was a decadent appetiser that brought a touch of classic French indulgence to the meal.

Classic French Onion Soup 5/5

Another highlight was the Classic French Onion Soup ($20), served with a crouton generously topped with melted Emmental cheese. The soup had a deeply savoury broth enriched with the sweetness of slowly caramelised onions. The long cooking process allowed the onions to develop a mellow, concentrated flavour that blended beautifully with the beef stock. Each spoonful was comforting and full-bodied without losing the natural sweetness of the onions. The cheesy crouton was the finishing touch. The Emmental cheese was melted until gooey and golden, adding a nutty flavour and creamy texture to the dish. Breaking through the cheesy topping to reach the steaming broth beneath was particularly satisfying. This classic French bistro staple was executed well and was one of my favourite dishes of the meal.

Creme Brulee 4.2/5

For dessert, I had the Crème Brûlée ($15), a timeless French classic featuring silky baked custard beneath a layer of caramelised sugar. The highlight was the crisp sugar crust, which cracked satisfyingly under the spoon to reveal the smooth, creamy custard beneath. The custard had a rich vanilla flavour, while a subtle citrus note added brightness and helped balance the sweetness of the caramelised topping. It was a comforting and well-executed dessert that stayed true to the appeal of this classic French favourite.

Signature Homemade Traditional Tiramisu 4.2/5

The Signature Homemade Traditional Tiramisu ($15) rounded off the meal on a sweet note. Made with espresso and Amaretto-soaked ladyfingers layered with whipped mascarpone, it offered a lovely combination of coffee, cream and subtle almond notes. The mascarpone was smooth and airy, giving the dessert a light, cloud-like texture despite its richness. The espresso brought a pleasant bitterness that balanced the creamy layers, while the Amaretto added a gentle aromatic sweetness. It was a familiar and comforting rendition of the Italian classic, making it a pleasant way to end the meal.

Les Bouchons Rochester Park remains a charming destination for French steakhouse dining, with its heritage black-and-white bungalow and lush surroundings adding plenty of character to the experience. The Unlimited $68++ Promotion offers good value for diners who enjoy grilled beef, chicken, and classic sides, especially with the option to return for more of the included items. That said, the limited selection does take away some of the excitement of an unlimited feast. While the Grilled Australian Wagyu Onglet and BBQ Half Spatchcock Chicken were both enjoyable, I would have liked to see more beef cuts or other grilled meats on offer.

Note: This is an invited tasting.


Les Bouchons Rochester
10 Rochester Park
Rochester Commons
Singapore 139221
Tel: +65 69048972
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Nearest MRT: Buona Vista (CC, EW Line)

Opening Hours:
Mon-Thu: 12pm - 230pm, 6pm - 10pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit C. Take the sheltered walkway and walk towards Star Vista. Turn left onto Rochester Drive. Walk to the traffic junction of Rochester Drive and Vista Exchange Green. Turn right onto Vista Exchange Green. Walk down Vista Exchange Green and walk to the destination. Journey time is about 6 minutes. [Map]