Fusion 🎆 Infuse

Delicately shaped and breaded, each cube packs a wonderful capsule of beefy goodness. You can feel how painstakingly the chef has assembled this with the right cut of beef to give it a really full texture. Perfectly complemented with the mustard mayo although the base sauce to me was probably not necessary as it’s almost taste like a tardy teriyaki sauce.

Would certainly recommend his appetizer which I can imagine would be almost be as wonderful a tapas to go with your booze.

So full of Wok hey, good consistency in the noodles - keeping the right level of al dente whilst keeping the moisture intact with lots of eggy goodness in the pork broth. Loved their use of their smoked pancetta in place of sliced pork belly which gives packs a bigger punch in flavour. The clams are fresh and good. But can’t say the same for the prawns used which is the only reason why it’s not getting a full 5 star rating.

Without a doubt the winning canapés in the new menu tasting at Birds. But it can certainly use a more imaginative name, perhaps “Fish on Dry Land”. Chef explained he wanted to introduce another flavour or Szechuan dish 魚香 literally translated as “fragrant fish” which has nothing fishy in its ingredients though. Those familiar with the Cantonese dish 魚香茄子 (Fish fragrant eggplant) would find similarity as it is basically a salty meat sauce used to braised the egg plant. Birds rendition included mozzarella and a really interesting base of fried mantou.

A substitute for the previous spiced grilled pork trotter. This will no doubt be a crowd favourite. The pork bits are well marinated with yet again an oriental spice, not typical of Szechuan, each laid upon a 飯焦 or rice crispy which packs a crunch in every bite!

A really interest rendition of an iconic street food in the Oriental world: China and Taiwan - 臭豆腐 (smelly beancurd). Chef uses aburrage tofu (or Tau Pok as we call it here) and introduce another level of pungent with Vieux Lille as the stuffing - somewhat more palatable stinkiness acceptable to the Occidental world. It was not everyone’s kind of appetizer, running the risk of losing it completely but I love it. P.S. Love the other details that goes into the dish: the beet slices were spice pickled; the charcoal powder were oil infused and yes the toasted soy beans can be eaten!

Black rice known as Forbidden Rice much like the texture of pulut hitam used in porridge or more commonly desserts in this part of the world, is the main staple for this risotto. The pan seared scallops, squid and ikura really comes together like a medley of the ocean. The mustard (sour pak choy) used has too rich a sour element. But otherwise the texture is really what I like, the kind of comfort wholesome feel - even the emperor in the Forbidden City will be delighted.

The tenderness and juiciness of the pan-seared sea bass was skillfully locked in. Drizzled on the edamame sauce to give it an even more fluid vibe. Love the presentation with the bold stroke of squid ink across the plate. Interesting tomato paella laid on the base with a coconut peanut sauce and acar (pickled cucumber) which brings it all together with a really Asian touch.

Not the most impressive side dish, no matter how you look at it.

Every cafe has at least one signature/ iconic item which comes to mind when they are being referred to. In a good way, it sets the impression with the guest favourite; but on the flip side it's probably the only item worth ordering on the menu.

Thick cut, juicy, seared, tender pork ham. No frills, just original tasting, not over saltish ham, simply great.