Birds of a Feather

1762 Wishlisted
~$50/pax
What We Love
  • Cocktails inspired by Sichuan cuisine
  • Gorgeous, chic and spacious, celebration worthy
  • Impressive Sichuan fusion food, great for treat-yourself lunches or dinner gatherings
  • Find the Chicken in the Chillies, Fortune Skewers, Spicy Oriental Bolognese, Good Slime Shine

115 Amoy Street
#01-01
Singapore 069935

(open in Google Maps)

Monday:
11:00am - 11:00pm

Tuesday:
10:00am - 11:00pm

Wednesday:
10:00am - 11:00pm

Thursday:
10:00am - 12:00am

Friday:
10:00am - 12:00am

Saturday:
10:00am - 12:00am

Sunday:
10:00am - 10:00pm

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Reviews

From the Burpple community

Exemplary

Once in a while these ridiculously priced things deliver and I am happy. Tea tree mushrooms, ridiculously tender Duroc pork belly that's perfectly fatty, crispy claypot rice that's better than most hawkers(it's not burnt at all), fried kale, sichuan spices and onsen egg.

Blast after blast of incredible umami and texture. One of the best things I've eaten

The wait time is more than 20mins so call ahead to let them prepare in advance

Must try

Moody and atmospheric restaurant with perfect lighting; vibes alone are enough to impress a date. Service was also top-notch, always polite and with a smile. Food-wise, the dishes we ordered were all presented beautifully and delicious.

Our favourite was the Oriental Bolognese ($26) which was capellini pasta in an asian-inspired pork ragout sauce. The onsen egg added creaminess to it and the sauce was the standout of the dish. Equally as good was the Find the Chicken in the Chillis ($19) - the the dish doesn't deviate too much from the ubiquitous la zi ji of Chengdu cuisine, except perhaps I wished there were more of the popcorn chicken because after a few morsels I was, true to its name, finding if there were any more chicken in the chillis. The Yu Xiang Eggplant ($17) was mentioned in several reviews, but personally I thought it was just average, with the eggplant being small in portion and slightly too mushy in texture. The mozzarella balls and spring onion 'biscuits' also didn't really add to the dish. Overall felt that this dish was a bit of a mess. We washed all the food down with a glass of Bird's Rebujito ($18) which was refreshing.

Overall, the food had some hits and misses but I think the vibes and service made up for it. Would return to try their Sharing Menu for Two.

Someone said this is the best dessert she's had in her life. While that isn't the case for me, I have to say this ranks right up there

Most of the components were unique. From the peanut brittle, to the peanut ice cream(I believe there's some secret ingredient, I tasted ginger but the service said I was wrong), and the godly charcoal mochi. The mochi is not super chewy, forms crumb like structures and is loosely packed with a soft texture. The charcoal shell also has a distinct taste, on top of being uniquely crunchy.

There's also pomegranate and rice crackers, as well as a touch of savouriness from the sea weed which was brilliant.

Only gripe is that the ice cream melts somewhat quickly(partially due to the hot mochi), otherwise this was a genius masterpiece of flavours, subtlety and temperatures

1 Like

PSA chope set is just normal lunch set with $4 discount

Food:
Served w a fried rice cracker, with peppercorn snow(which is rlly rlly fragrant, it's brilliant, plus it doesn't melt easily in the soup)

They will ask to help you pour. Please politely reject them, there's way too much broth and it's way too hot, it turns into just soup instead of chazuke.

I like how their sourness and heat are unabashed, very very unexpected for a somewhat atas place. The numbness only comes from the snow as mentioned above, there wasn't too much numbness in the broth originally

The barramundi is abit confusing for me. If it's meant to be eaten separately, then what's the point of serving it on a chazuke? But if it's meant to be eaten w the chazuke, the almost deep fried skin turns soggy and rubbery when it meets the broth. The skin doesn't fit a chazuke at all

Overall innovation is there but execution for the main piece, the barramundi, leaves much to be desired

1 Like

Foam was slightly herbal, the pork dumpling was meaty and the chili oil was well spiced, this is why they're good. A lot of these fusion places cut back on the spices. Theirs is toned down but the essence is not lost at all

The almonds and raisins added texture and sweetness too. The skin has a little bit of the al dente texture, that's rlly their own innovation cos it's not entirely Chinese but not entirely pasta either

Pretty good, much better than expected

1 Like

^thats the name of the dish because be prepared to really hunt for the chicken pieces! That said, at $19, I think the portion is okay. I would have appreciated if there was more chicken just because of how good it was. The chicken is fried perfectly. It’s crispy, tender, not oily, and leaves a slight tingly numbing feeling in your mouth from the mala spices. It’s only a little so non-spicy eaters would be able to try this as well - just avoid the chillies!

2 Likes
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