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

Sichuan Alley – Comforting Sichuan Dishes [MEDIA INVITE]

Sichuan Alley is a concept by The Foreign Project Group. Sichuan Alley is the expanded version of the Sichuan Alley noodle bar and took over the space of the defunct Basdban. Sichuan Alley (“SA”) serves hearty Sichuan dishes, comforting noodle dishes, complemented with creative cocktails and non-alcoholic drinks.

Sichuan Alley

Outdoor Seating

We started our meal with Small Plates and Signature Dishes. Zhang Fei Beef Slice ($11). It is a traditional dish normally served during the Spring festival in Sichuan area. Known to be low in fat, this dish uses the lean part of the beef and marinated with spiced powder. In SA, the marinade beef is thinly sliced, showcasing the bright pink flesh in the middle and penetrated by the spices. Think of it like Sichuan’s version of beef jerky.

Zhang Fei Beef Slice

Zhang Fei Beef Slice

Smoked Pork Liver ($7.50). A Sichuan version of dried pork liver pate, wrapping the egg yolk in the middle. It is served in thin slices, so you can taste the slightly dried texture of the pork liver and egg yolk.

Smoked Pork Liver

Fried Pig Intestines ($7.50). Deep-fried pork intestines stuffed with leek. I like the crispy and crunchy texture of the pork intestines exterior, follow by the chewy interior. It is stuffed with leek, which introduced a sweet flavour into the dish.

Fried Pig Intestines

Fried Pig Intestines

Lalalala Fried Chicken ($22) – Chicken, Lala Clams, Fresh Sichuan Pepper, Green Chili. A popular dish retained from Basdban. This dish will not be out of place in a Fear Factor challenge, as half of the plate is filled with cut Sichuan chilli. Well, I manage to get a few bites of the chicken cubes, that are aromatic and crispy. For the lala, it is like digging into the landmines, as seeds of the chilli or peppercorn might be hidden behind it. Not the dish for me, but Sichuan or spicy food lovers will appreciate this.

Lalalala Fried Chicken 

Lalalala Fried Chicken 

Crispy Pork Dumplings ($6). Perfectly pan-fried pork dumplings, with a crispy base of the skin, bouncy upper part, filled with plump and juicy pork fillings. I ate the first one without the dipping sauce, I find it flavourful and very tasty. For the second piece, I tried with the dipping sauce, I find the spiciness level is manageable.

Crispy Pork Dumpling

The dumplings also come in a boiled version, Hot & Sour Pork Dumpling ($6). The dumplings are boiled and tossed with hot and sour sauce. The flavour is full-on sour and spicy.

Hot & Sour Dumplings

Braised Ox Tongue ($11) – Ox Tongue, Homemade Chilli Sauce. Nicely done, the texture of the ox tongue is tender with a bit of crunchiness. The homemade chilli sauce is not spicy, instead, it enhances the dish further.

Braised Ox Tongue

Next up is Guokui also known as pot helmet, a kind of flat bread originating from Shanxi cuisine. There are two versions of Guokui in SA, Guokui Liang Fei ($7) and Guokui with Braised Pork Belly ($8.50). The first is a vegetarian version, filled with liang fen (mung bean jelly noodles) and red chilli oil. I find the flavour is underwhelming. The guokui has a very dry texture, while the liang fen is silky but mushy. The red chilli oil gives a spicy flavour; however, it seems to be missing the savoury and umami flavour in this dish. I think they should add mushroom or bamboo shoots as filling to give it more bite.

Guokui

Guokui Liang Fei

The Guokui with Braised Pork Belly is a different story. Filled with braised pork belly and chilli oil, it gave the dry bread the much-needed juiciness and umami flavour. I find it very comforting. Eating the Guokui, you must be ready to get your hand dirty.

Guokui with Braised Pork Belly

Guokui with Braised Pork Belly

Mini Hotpot ($14) – a medley of ingredients that contribute to the richness of texture and flavour in this dish. In the hotpot, it has Tiger Prawn, Potato, Bamboo Shoots, Black Fungus, Bean Sprout, Mushroom, Tofu and Liang Fen. It is a mini party in a bowl.

Mini Hot Pot

Mini Hot Pot

Braised Beef with Bamboo Shoots ($9). The bamboo shoot is just mind-blowing. Crunchy, tasty and soaks up the gravy nicely. It is cooked with beef check, till the beef turned tender and melts in your mouth. In addition, the smoky flavour just elevates this dish further. A lovely “rice thief” dish.

Braised Ox Tongue

Braised Ox Tongue

We finally reach the noodle dishes, starting with President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. The broth of the soup also comes in three options clear, red or mixed.

President Rice Noodle 

While the default is served in the soup version, I decided to make my dry version of the noodle. I took out a bit of noodle in a small bowl, then I ate it with braised beef cheek, pork ribs and braised intestines. It was packed with flavour and give a different flavour to the noodle.

The Noodle

The Noodle with the Ingredients

Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. You mixed all the ingredients, it become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.

Mashed Peas Dan Dan Noodles 

Mashed Peas Dan Dan Noodles Mixed 

Mushroom with Chicken Broth Rice Noodle ($11.50) – Clear, Chicken Broth, Mushroom, Spring Onion, Rice Noodle. A very comforting and healthy version of the noodle here. The rice noodle is silky and it soaks up the chicken broth very fast. Surprisingly, the noodle remains silky and did not become mushy. The clear broth is robust, packed with the essence of the chicken and mushroom. I also like the bamboo pith in this dish.

Mushroom with Chicken Broth Rice Noodle 

To cool down the fire at the end, I finish off with Black Plum Ice Tea ($8). It is refreshing with a combination of sweet and sour as well.

Black Plum Ice Tea

Cocktail - Bamboo Breeze

Chengdu Fizz

While there are no major changes in the furniture of Sichuan Alley, the décor has mellow. Instead of edgy and funky neon light, SA’s atmosphere is leaning towards zen, blending traditional elements such as the use of Chinese cloth fabric shade lighting and paintings of traditional costumes.

Part of the Indoor Dining Area

The Bar

The Decor

The Menu

Overall, I like the new version of Sichuan Alley. I feel the dishes served are more affordable, comforting and can be enjoyed regularly. I recommend the noodles, braised beef with bamboo shoots, mini hotpot and fried pig intestines. Cheers!!

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $11 – $25;$26 - $50

Sichuan Alley

51 Telok Ayer Street

#01-01

Singapore 048441

T: +65 9755 1058

W: https://linktr.ee/sichuanalley.sg

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

IG: @Sichuanalley

OH:

Mon – Fri: 10.30 – 22.00

Sat – Sun: 10.30 – 21.00

Menu available online