M E D I A T A S T I N G
This is a favourite of the PR lady who hosted me for the lunch at @birdsofafeathersg. After tasting it, the “Sichuan Oxtail Soup” has gone on my list of must-return-for-more.
When you break it down, this is basically soup and bread but interpreted very deliciously by Head Chef Eugene See.
The clear oxtail broth is made by boiling the cut of meat-on-bone with scallion oil, leek, spring onions, angelica root, dangshen (the “poor men's ginseng”), yuzhu (fragrant solomonseal rhizome) and big chunks of radish, which accounts for its hugely satisfying depth of flavour.
Feather-light and flaky to the nth degree, the spring onion arlette is also Chef’s version of the classic 葱油饼 (spring onion pancake). I love how he uses laminated puff pastry so it harks of French croissants.
You can choose to heat things up by adding in the spicy and fragrant housemade sauce. I also found dipping the oxtail meat and radish in the sauce to be very tasty.