Birds of a Feather

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

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

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

^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!

Burratine & Tomato ($26):
Something about burratine paired with sichuan sesame dressing just didn’t work for me. The dressing was overpowering and just an odd combination. Birds of a Feather has done really well with their fusion concept for other dishes but this was a miss!

Pork dumplings with Sichuan dressing, sage foam, butternut purée, almond bits, and fried sage ($17):
You can literally taste everything at once if you scoop up everything and put the whole dumpling in your mouth with all the sauce. It’s juicy, salty, spicy, sweet, sour… I could go on and on. So many flavours and textures happening together like a symphony! Best dumpling I’ve had.