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

Akanoya Robatayaki – Hakken Omakase [MEDIA INVITE]

Akanoya Robatayaki is a Japanese bincho grill restaurant by the Akashi Group showcasing the revered robatayaki tradition. The robatayaki counter takes centre stage once you enter Akanoya, displaying the latest seasonal ingredients sourced by Akashi Group Japan-based team. The freshest ingredients are to be flown in to Singapore two into three times weekly.

The Marketplace / Fresh Ingredients

Customers can decide if they want an ala carte option by choosing the freshest ingredients on display or allowing the chef to curate their menu for Lunch set or Seasonal Omakase dinner menu. We are here to try Akanoya’s latest Omakase and Tea Pairing Menu Hakken [$168++; *Tea Pairing $38++].

Hakken Menu

The tasting started with Otoshi (Compulsory Appetizer) – Roasted Pumpkin and salad. The pumpkin is soft, sweet, smoky and complimented by creamy crab egg. The crispy Sakura ebi and crunchy pickles add a nice contrasting texture to the dish.

Otoshi - Roasted Pumpkin & Salad

Agemono (Deep-Fried) - Crab Croquette, Liver Sauce, Ikura. I like the crispy exterior of the crab croquette, followed by smooth and creamy fillings. The crab egg and liver sauce add a different taste and level of creaminess, while the bursting ikura introduces umami to this dish.

Agemono (Deep-Fried) -
Crab Croquette, Liver Sauce, Ikura

The 1st drink of this tea pairing is Ginger & Passion fruit. Lemon ginger tea, passion fruit and soda. The strong ginger taste helps to balance the strong flavour of the liver sauce.

Ginger & Passion Fruit

Bread – Milk Toast with Seafood Butter. Soft, pillowy and milky flavour bread provides a nice canvas to dip the strong and bold flavours of the seafood butter. This combination is so heavenly matched, and I wish I could have more.

Bread – Milk Toast with Seafood Butter

Nimono (Simmered Dish) - Meat and Potatoes. Consists of Chicken, truffle, mashed potato and braised potato. A comforting dish, as the succulent chicken paired well with two different textures of potatoes and truffle. 

Nimono (Simmered Dish) - Meat and Potatoes

Osuimono (Clear Soup) – Shell Fish Soup. This clear-looking broth is not as simple as it looks. Made with dry-aged fish bone, it infused complex and smoky flavour from the first slurp. The Fish Milt, prawn and mushroom, infused natural seafood sweetness to the broth.

Osuimono (Clear Soup) – Shell Fish Soup. 

Kushi (skewer) – Grilled Chicken, Grilled Wagyu, Grilled Pork Belly. For this dish, the robatayaki chef passed us the plate using the paddle, just like the old days when fishermen passed the food. There are three dipping sauces on the plate, yuzu mayo, black miso garlic and yuzu kosho.

Chef with the Paddle

Kushi (Skewers)

The Omi Wagyu brisket is amazing. The marbling and meat ratio is spot on, with a touch of caramelisation, the brisket just slowly melts in my mouth.

Omi Wagyu Brisket

The chicken is crisp and succulent. The meat is very tender covered with a lovely charred externally. Any of the dipping sauces will go well with the chicken.

Chicken Skewer

The pork belly is a bit dry, however, this also intensifies the flavour. I had mine with yuzu kosho and black miso garlic dip, as the pork belly is better with stronger dips.

Pork Belly

The 2nd drink of this tea pairing is Sudachi Lime, Bergamot. The tea base is Lady Grey which is a black tea with a touch of orange flavour tea. Once you add a dash of the Sudachi lime, the sweet and zesty flavour increases and helps to balance the “jelakness” from the kushi.

Sudachi Lime, Bergamot

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion. Fresh and crunchy while allowing the original flavours of the vegetables to shine. The miso onion sauce adds a subtle earthy and sweet taste to the vegetables.

Yasai (Stir-Fried Vegetables) – Asparagus, Green Pepper, Onion

Sakana (Fish) – Braised Sea Bream. Firm, sweet and flavourful. I like the crunchy texture of the burdock, but the creamy fish liver is an absolute delight.

Sakana (Fish) – Braised Sea Bream

The 3rd drink of this tea pairing is Black Pepper, Darjeeling. Served hot, the warmth from Sarawak black pepper infused nicely with the Darjeeling tea. Warm and comforting, suitable for the next solid dishes.

Black Pepper, Darjeeling

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido. A lovely braised dish. The melt-in-your-mouth beef cheek is served on the bed of mashed potato. The braising sauce is sweet and robust, topped with the mini greens and fried garlic providing a crisp and crunchy texture.

Nikku (Meat) – Omi Gyu Beef Cheek, Leek, Mido

Donabe (Claypot) – Sakura Ebi, Butter, Rice. Lovely flavoured rice mixed with Sakura ebi, ikura and sliced abalone. As the rice is cooked in the claypot, some parts are crispy with a bit of charred flavour. Yummy!!

Donabe (Claypot) – Sakura Ebi, Butter, Rice

At this point, I am very full and ready to be rolled out of the door. However, for those who might need additional serving to reach the satisfaction point, you can order the Somen. Dashi base broth, somen and spring onion. The clear broth is umami-laden and the somen is smooth, silky and with a touch of al-dente. A comforting end to the meal.

Somen

The final drink of this tea pairing is Mujicha (Mugicha) Soda. Roasted barley tea with soda.

Mujicha (Mugicha) Soda

Dessert is Warabi Mochi – Chestnut Mochi, Brown Sugar, Sesame Ice Cream. Foamy, slightly chewy with a nice brown sugar. A nice ending to the meal.

Warabi Mochi

Located at Orchard Rendezvous Hotel, Akanoya is a bit far from the heart of the shopping area of Orchard Road. Even drivers, will not notice as it is near the bent of the road where we have to concentrate on our driving, instead of admiring the view. Once you pass St Regis, look to your right, and you can see the grand Japanese structure of Akanoya.

Akanoya

When you enter the restaurant, you will be welcomed by the robatayaki counter with seats. This is probably the best seat in the house for foodies like us as we can see the chefs in action and engage with them. On the right, there is a holding room / bar, catering for drinks while you wait for your seat or nightcap. On the left, there are seating area for a more private and intimate setting.

Robatayaki Counter

The Bar

Overall, it was an exquisite robatayaki experience. The serving of the Hakken Omakase Menu is very generous, filled with great ingredients and the tea pairing flows with the meal nicely. For someone looking or enjoy a robatayaki experience, you must consider Akanoya Robatayaki. Kanpai!! Cheers!!

Thank you very much Kristine, Chef Brandon, William and Akanoya Team for hosting us.

Food & Drink: 9.25/10

Value: 8.5/10

Service: N/A (Media Invite)

Ambiance: 8.5/10

Budget per Person: $81 & Above

Akanoya Robatayaki

1 Tanglin Road

#01-01 Orchard Rendezvous Hotel

Singapore 247905

T: +65 6732 1866

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

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

IG: @Akanoyarobatayaki

OH:

Daily 12.00 – 14.30; 17.30 – 01.30