One of the star new mains(for me) at Birds Of A Feather is this "black rice" risotto infused with umami from being cooked in a stock of Sichuan sour vegetables and pickled ginger and a shoyu dressing. Littered around are pearls of ikura that pop with bursts of brininess in contrast to the nutty and creamy rice, crunchy fried soybeans and a perfectly cooked Hokkaido scallop and succulent squid. A faint, citrusy note from lemon zest is present, not in substantial amounts to be consciously registered mind you, but just enough to lift the flavours of the dish.

<< Invited Tasting >>

Taste: 3.5/5