Birds of A Feather – A Lighter and Refreshing Menu 2024 [MEDIA INVITE]

Birds of A Feather (“BOF”) has introduced new flavours in their latest menu, focusing on lighter and refreshing flavours. BOF remains committed to its principles, delivering contemporary cuisine with Sichuan influences that blend East-and-West menu.

We started the tasting with dishes from the “Beginning”.

Beginning

Ume Tomato (V) [$14] - Ume Marinated Looye Cherry Tomato, Ume Granite, Sour Jelly, Salicornia. The Looye cherry tomato absorbs the lovely ume marinate. When I bit into the tomato, it was bursting with sweet and plum flavour. The sour jelly and salicornia provide a contrasting flavour and crunchy texture.

Ume Tomato

Ceviche [$21] - European Sea Bass, Chopped Chilli Salsa, Celtuce, Oriental ‘Tigers Milk’, Citrus Pops. The thick cubes of European Sea Bass are marinated with Oriental “Tiger Milk”. Tiger Milk is a Peruvian sauce base used to make Ceviche. This oriental version is on the milder side and it also adds pickled ginger as part of the sauce. The result is a lovely Ceviche with Oriental flavours.

Ceviche

Yu Xiang Eggplant Soba (V) [$18] - Japanese Eggplant, Soba, Puffed Buckwheat, Julienne Vegetables. I am not an eggplant fan, but I must admit this vegetarian dish piques my interest. The julienne vegetables consist of bell peppers and carrots have a lovely crunchy texture, in contrast to the braised eggplant. The sauce has a touch of bitterness and tanginess to tease your palate.

Yu Xiang Eggplant Soba

Spinach & Mushroom (V) [$17] - Spinach, Pine Nuts, Smoked Bamboo Shoots, Tea Tree Mushroom, Rye Croutons, Ferment Soy Bean Sabayon. A lot of flavours and texture happening in this dish. I like the flavour combination of smoked bamboo shoots and mild fermented soy bean sabayon that coddles the bitterness from the spinach. Hidden in the background is Sichuan sweet vinegar sauce that liven up the flavours. Meanwhile, the pine nuts and rye croutons for some crunch in the dish. A nice warm salad dish.

Spinach & Mushroom

Pork Dumpling [$18] - Pan Seared, Sichuan Dressing, Fried Sage, Almond, Lavosh. The pork dumpling is bursting with flavour, coated with spicy Sichuan dressing and sweet butternut puree. The sesame lavosh tasted like crispy dumpling skin.

Pork Dumpling

Next up for the tasting is “Ongoing” Menu. These are the favourite items on the BOF Menu, that have undergone some tweaking.

Roast Duck Consommé 

Roast Duck Consommé [$28] - Oriental Flavoured Duck Consommé with Duck Ravioli, Black Trumpet Mushroom, Cordyceps Flower, Braised Daikon. For someone who enjoys a lighter dish. The broth is clean-tasting and infused with mild oriental herbs. The ravioli is filled with juicy roast duck.

Roast Duck Consommé 

Chow Chow Prawn [$43] - Wok Fried Spiced Tiger Prawn, Sichuan Chow Chow Relish, Coriander Puree. This is the dish that you want to keep the utensils aside and use your fingers. The tiger prawns are fresh and well-seasoned. I enjoy sucking the jus from the prawn head, followed by the crunchy flesh of the prawn. The Sichuan chow chow relish is tangy, sweet and packed mala heat. Yummy! One of the must-order dishes at BOF.

Chow Chow Prawn

Barramundi Chazuke [$36] - Pan Seared Fillet, Classic Sichuan Sour Veg Fish Broth, Japanese Rice, Sauté Romaine, Kale, Mustard Green. One of the main stayers in the BOF Menu. The barramundi fillet is pan-seared to deliver a crispy skin and moist flesh. However, the star of the dish is the classic Sichuan sour vegetable fish broth. It is robust, sourish and packed with a bit of heat. A great dish to warm up your stomach.

Barramundi Chazuke

Next up is the Apportion dish (dishes good for sharing). Loup De Mer (600g - 700g) [$98] - Whole European Seabass Spiced, Sichuan Chopped Chilli Salsa, Asparagus, Ratte Potato, Kale, Black Trumpet, Vine Pepper Beurre Blanc. The whole European seabass is spiced, butterflied and pan-fried with the scales still on. The result is a crispy exterior, with natural scales crackers on the skin side and velvety flesh. The vine pepper beurre Blanc (white sauce) complemented the fish perfectly together with the ratted potatoes and asparagus. Yummy!!

Loup De Mer

For “Finale” / desserts, we have Citrus Block [$16] - Grapefruits & Orange Terrines, Milk Chips, Spiced Earl Grey Sauce & Sabayon, Popping Candy, Crispy Yogurt. A refreshing citrus fruit terrine, paired with awesome spiced earl grey sauce. The milk chips popping candy provide an exciting texture in this dessert.

Citrus Block

Jujube & Strawberry [$17] - Red Chinese Dates, Jujube Mascarpone Cremeux, Jujube Cake, Jujube & Strawberry Compote, Almond Sable, Dried and Fresh Strawberry. A deconstructed version of jujube pastry, bind together by jujube mascarpone cremeux.

Jujube & Strawberry

Overall, it was an exciting meal at BOF. Executive Chef Eugene See and his team always impress us with the East-meet-West concept, beautiful plating and lovely Sichuan flavours. Although the latest menu is lighter and more refreshing, the Sichuan-inspired flavours remain. Our personal pick is the Ceviche, Ume Tomato, Chow Chow Prawn, Barramundi Chazuke, Loup De Mer and Citrus Block. Kanpai!! Cheers!!

Thank you very much Kristine, Chef Eugene See and BOF team for hosting us.

Food & Drink: 8.75/10

Value: 7.5/10

Service: N/A

Ambiance: 8/10

Budget per Person: $51 - $80; $81 and above

Birds of A Feather

115 Amoy Street

#01-01

Singapore 069935

T: +65 9755 7115

W: https://www.birdsofafeather.com.sg/

F: https://www.facebook.com/birdsofafeathersg

IG: @Birdsofafeathersg

OH:

Mon – Sat: 12.00 – 15.00; 18.00 – Midnight

Sun: 12.00 – 15.00; 18.00 – 22.00

Menu available online

ChuHuang - Hong Kong Royal Chicken

What is Hong Kong Royal Chicken (Gui Fei Chicken)? I first saw it in Hong Kong / Chinese ancient martial art show. The chicken is usually served during a big celebration or the last meal for prisoners on the death sentence. The glistening yellow colour is very attractive and they all eat it with gusto. So, on my first visit to Hong Kong, it was on my “Must Eat List”. The HK Royal Chicken is very easy to find in Hong Kong as most of the Roast shops or Cha Chan Teng will have it. I like the bouncy texture of the skin, succulent meat and the strong flavour of the chicken, combine it with ginger and spring onion mix, it is just yummy.

Since Hong Kong is no longer on our itinerary, I always keep a lookout for Gui Fei Chicken in Malaysia and Singapore. Once ChuHuang Hong Kong Royal Chicken (“ChuHuang”) came to my attention, I planned to visit them and it come to fruition in 2023.

ChuHuang Hong Kong Royal Chicken

ChuHuang is located on the first floor of People’s Park Centre, facing Ya Kun. The set-up is similar to most Cha Chan Teng, Cashier in front, dining area and the kitchen at the back. You can clearly see the Hong Kong Royal Chicken hanging from the display window near the kitchen. The SOP here is to find a seat, check out the menu, place your order at the counter and make payment first.

The Chickens on Display

Hong Kong Royal Chicken ($19.50 half, $38 whole). So far, I only managed to order half chicken, as my makan kakis are limited in the afternoon. When the Royal Chicken arrives at your table, the yellow colour (from turmeric and galanga powder) of the skin will just catch your attention.

Hong Kong Royal Chicken (Gui Fei Chicken) - Half

The skin is smooth, silky and bouncy. The meat is tender, with a nice chewiness and packed with chicken flavour. The thigh meat is more succulent, while the breast meat is tender but not dry. Unlike our regular chicken rice that uses broiler chicken, ChuHuang uses Kampong Chicken from Southern Malaysia with 120-days growth cycle. This explains why the chicken is so tasty.

Hong Kong Royal Chicken (Gui Fei Chicken) - Half

The rice ($1) is fragrant, tasty and not sticky. However, it is not as fragrant and robust compared to the top chicken rice shops in Singapore. The ginger-scallion mix is a must-have, as it elevates the flavour of the chicken. Since I do not try the Chilli sauce, I can’t comment on it.

The Rice

Each of the diners will be served chicken soup. It is from the broth that boils the chicken, so you can expect a robust chicken soup.

Our Order

Hong Kong Soy Sauce Chicken ($12.50, lower part). Cooked in Soy Sauce mix, the chicken is juicy, succulent and infused with the soy sauce. The skin is smooth and carries a stronger soy sauce flavour. I feel the chicken is a bit overcooked thus it is not as tender, I like to see the bone a bit reddish and will also translate to juicier chicken meat.

Hong Kong Soy Sauce Chicken - Lower Half

Trio Treasure Combo ($5). Giblets, soy sauce egg and tofu. It is a good companion for your rice. The beancurd is the traditional firm type and the exterior is coated with soy sauce concoction. The giblets are crunchy, while the egg is firm and tasty.

Trio Treasure Combo

Bean Sprout ($6). The beansprout is crunchy, topped with crispy fried garlic and bask with soy sauce. It is tasty and refreshing.

Bean Sprout

Giant Grouper Soup ($10.90). Clean and robust broth, filled with firm, slightly chewy and bouncy grouper.

Giant Grouper Soup

The décor is simple and fuss-free. Tables and Chairs (Stools) bring back the nostalgic feel of a traditional tea house. Most of the space on the wall is filled with photos of the dishes and photos of Chef Wu Hai Feng with celebrities and international leaders. Service is friendly and helpful.

Menu

Overall, ChuHuang satisfy my cravings for Hong Kong Royal Chicken. It is unique, tasty and flavourful. I have not had a chance to try other dishes, I will be aiming for the noodles, braised chicken feet and prawn roll next time. Cheers!!

Food & Drink: 7.5/10

Value: 7.5/10

Service: 7/10

Ambiance: 6.5/10

Budget per Person: $11 - $25

ChuHuang Hong Kong Royal Chicken

厨皇香港贵妃鸡

101 Upper Cross Street.

#01-05L, People’s Park Centre

Singapore 058357

T: +65 6532 0380

F: https://www.facebook.com/profile.php?id=100063968653511

OH: Daily, 11.00 – 20.00

Wine Mansion Keong Saik – Captivating New Menu [MEDIA INVITE]

Wine Mansion at Keong Saik (“WM”) is a cosy wine bar tucked away in Singapore Heritage Landscape at Keong Saik Road. They are known for their diverse wine selections that are popularly priced. To complement the wine, the chefs have prepared a diverse and captivating menu.

Part of Dining Area

Recently, the team at WM unveiled their new menu and I was there with Epicurious Caniggia to sample the new creation.

Fresh Japanese Hyogo Oyster

We started with Fresh Japanese Hyogo Oyster ($28 per half dozen). Every Tuesday & Friday it’s Oyster Night at WM, so each piece is priced at $2.50 only. Additional $1/pc for Baked Version. The oysters are fresh, plump, sweet and juicy with minimum brainy taste. I had mine in two different ways, first with freshly squeeze of lemon juice; and second with lemon juice and the salsa.

Fresh Japanese Hyogo Oyster

Fresh Japanese Hyogo Oyster

The oysters paired nicely with the Prosecco that was served at the start of the meal.

Prosecco

Harissa Eggplant ($14). The eggplant is cooked with Harissa paste, the recipe originated in Tunisia. It is made from roasted red peppers, red chilies, tomato paste, olive oil and lemon juice. I don’t usually eat eggplant due to its soft and mushy texture; however, I find the bold flavour from harissa paste covers the texture of the eggplant nicely. Watch out for the spicy kick that comes out at the end. It is served with a few slices of toast bread, providing a different texture to the dish and help to carry the paste.

Harissa Eggplant

Harissa Eggplant

Baked Spinach ($14). Creamy spinach is normally a side dish found beside your steak order. However, the chef baked this dish to create a crispy cheese crust on top. It is rich and creamy but the bitterness in the spinach helps to reduce the “jelakness”. It is served with a few slices of bread on the side, making a comforting entrée.

Baked Spinach

Baked Spinach

Crispy Pork Belly ($12). The pork belly is light and super crispy. It is served with purple cabbage sauerkraut, which is crunchy and acidic plus homemade chilli sauce. I also paired the red cabbage with baked spinach to offset the rich and creamy flavour.

Crispy Pork Belly

Crispy Pork Belly

Moving to mains, Pulled Pork Cheese Melts Quesadilla with Fries ($18). Juicy and tender pulled pork, infused with Philippines’ Adobo flavour and wrapped in the toasted tortilla. Instead of using fork and knife, I dive in with my fingers and enjoy the delicious quesadilla. The quesadilla is served with fries and garlic mayo. Don’t miss out on their fries, as it is super crispy externally but moist and fluffy internally. Dip with the garlic mayo, it is just a flavour bomb. Yummy!!

Pulled Pork Cheese Melts Quesadilla with Fries

For the mains, the wine served is Shiraz from Australia.

Shiraz

Tomahawk Steak ($148 per portion, 1 to 1.3kg). Every Thursday is a Tomahawk Steak Day, it is priced at $98, making it one of the most affordable Tomahawk Steak in Singapore. It is cooked perfectly to the point of medium-rare. The exterior has a nice charred crust while the flesh is juicy, succulent and with nice chewiness on it.

Tomahawk Steak

Tomahawk Steak

Tomahawk Steak

The tomahawk is served with salad with balsamic dressing, grilled tomatoes and three sauces; Brown sauce, honey mustard and chimichurri. (*Pre-order is required for the tomahawk steak promotional price to apply and waiting time is 45 to 90 minutes)

Salad with Balsamic Dressing

Honey Mustard, Chimichurri and Brown Sauce

Dessert is Black Sambo Panna Cotta ($14). Black Sambo is double-layered gelatin of chocolate and milk flavour. In short, it tasted like chocolate pudding with cream, topped with crushed pistachio, chocolate garnish and strawberries. Smooth bouncy texture and very comforting at the same time. Yumz!!

Black Sambo Panna Cotta

Black Sambo Panna Cotta

The setting of the restaurant is very cosy with dimmed lighting. The walls are purposely left with unfinished looks, showing some part of the bricks, creating the atmosphere that you are entering a wine cellar. Near the bar, a diverse range of wine are displayed prominently.

Part of Dining Area and The Bar

Part of Dining Area

The service team is very attentive. It had been raining before we arrived at WM, once we were seated the service staff immediately served us warm water. This allows us to get settled comfortably. Kudos to the team.

Check out the Daily Promotion for Wine Mansion Keong Saik below.

Daily Special

Overall, it was nice to be back at Wine Mansion Keong Saik. The dishes from the new menu are very delicious and well-executed. I like the Hyogo Oysters, Crispy Pork Belly, Pulled Pork Cheese Melts Quesadilla with Fries, Tomahawk Steak and Black Sambo Panna Cotta. Do visit Wine Mansion Keong Saik for your next dining destination. Cheers!!

Thank you very much Epicurious Caniggia for the invite and Team Wine Mansion Keong Saik for hosting us.

Food & Drink: 7.75/10

Value: 7.75/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $26 - $50; $51 -$80.

Wine Mansion

26 Keong Saik Road

Singapore 089133

T: +65 6225 4468

F: https://www.facebook.com/winemansionkeongsaik/

IG: @winemansion_keongsaik

OH:

Mon – Fri: 11.30 – 22.30

Sat: 17.00 – 22.30

Closed on Sunday