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

Paradise Pizza – 48-Hour Fermented Sourdough Pizza [MEDIA INVITE]

Paradise Pizza is excited to announce its official debut, under the same roof as Elixir Coffee and Wine. Paradise Pizza will feature its revamped lineup of pizzas, using 48-hours fermented sourdough crust made daily in-house plus the diverse flavours of comfort food from around the world.

Paradise Pizza

The tasting started with Deep Fried Burrata (V) [$24] – Pomodoro, Arugula, Balsamic. Paradise Pizza (‘PP’) uses high-quality burrata from Puglia, Italy. It is breaded, deep-fried to golden and served on the bed of pomodoro sauce, topped with seaweed balls pickled with balsamic vinegar and arugula. A lovely combination of crispy and creamy burrata, with sweet and tangy pomodoro sauce. The crunchy and bitter arugula salad compliments the fried burrata nicely and the balsamic vinegar seaweed balls balance the richness of the burrata. An awesome start to the meal.

Deep Fried Burrata

Mentaiko Lemon Butter [$22]. The first thing that captures my eyes is the uneven size of the mafaldine pasta. The pasta is al-dente and cooked with super zesty lemon butter. The mentaiko and tobiko provided different textures and umami flavours. Unfortunately, those umami flavours are overpowered by the zesty lemon.

Mentaiko Lemon Butter

Bismark Blanc Pizza [$26]. The 48-hours fermented sourdough base has a crispy exterior, followed by a lovely pillowy and chewy interior. The topping of the pizza includes white sauce, Fior di latte (cow’s milk mozzarella), crispy Parma ham and sous-vide egg. The overall pizza is rich and creamy, with a surprise heat coming from the cracked pepper. A Must Order here!

Bismark Blanc Pizza

Burrata Pomodoro [$24]. Impressed with the combination of burrata and pomodoro, we decided to order this pasta. The rigatoni is cooked to al-dente. It is chewy and crunchy, complementing the pomodoro sauce and burrata nicely. Simplicity at its best. Yummy.

Burrata Pomodoro

Darn Good Tiramisu [$14]. Well true to its name, it is DARN GOOD!!. Solid espresso, light, creamy and I easily finish the whole serving on my own, as LD is allergic to coffee.

Darn Good Tiramisu

To accompany the meal, I had the Yuzu Cooler [$6], while LD had Sparkling Piccini 1882 Vino Spumante [$14].

Yuzu Cooler

Sparkling Piccini 1882 Vino Spumante

Sharing the same space as Elixir Coffee and Wine, the décor of Paradise Pizza is modern, industrial and edgy. From the outside, the glasses are lightly tinted, giving the place a cool vibe. Most of the seating areas cater to smaller diners such as 2 to 4 pax, while there is a huge sharing table in the middle that can seat up to 10 pax.

Espresso Bar & Kitchen

Part of Dining Area

Overall, we enjoy the food at Paradise Pizza. The sourdough base pizza is very good, as demonstrated in the Bismark Blanc pizza and not forgetting anything with burrata or pomodoro sauce is a must-order as well. Cheers!!

Menu

Thank you very much Protegie Consultancy and Team Paradise Pizza for the invitation.

Food & Drink: 8.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $26 - $50

Paradise Pizza

24 Holland Grove

#01-18, Parksuites

Singapore 278803

T: +65 6908 5547

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

IG: @Paradisepizza_sg

OH: Wed – Sun (11.00 – 21.00)

TheFoodPan3 – New Local Pies Flavour [MEDIA DROP]

The team from TheFoodPan3 just dropped off their latest creations of savoury meat pies. They have created 2 new locally inspired flavours pies, Ayam Kari Kapitan [$8] and Chunky Beef Rendang [$9].

Delivery from TheFoodPan3

TheFoodPan3 is a home-based business that make its artisanal pies from scratch. The base of the pie is thick, buttery, yet you can taste the puffiness in the pastry. The pies are freshly baked and they try to time it as close as possible to the delivery or picked up time. Another thing that impresses me, is the size of their pies. They are HUGE!

The Pies

When I opened the top pastry of the Ayam Kari Kapitan pie, the ingredients filled the pie to the brim. The fillings consist of one-half of a hard-boiled egg, chunky carrots, potatoes and chicken pieces. All of the coated in curry and deliver spicy and rich flavour. I can taste the rich and robust flavour of the curry chicken, encased in the puffy, buttery pastry in every bite. The spiciness level is around 8/10. Yummy.

Ayam Kari Kapitan Pies

Moving to the Chunky Beef Rendang. Shape-wise, it is probably one of the closest-looking pies to the one I like to consume in Australia, but double in size. When I slice the pie, I can smell the aromatic rempah, herbs and spices coming out from the fillings. The beef is soft, fork tender, soaks up all the rempah, herbs and spices inside. Since it is a rendang, the fillings are a bit on the sweet side.

Chunky Beef Rendang

TheFoodPan3 team also send us the classic pies, Classic Chicken Pie [$7] and Red Wine Chunky Beef Pie [$9]. I reviewed them previously; however, it seems the taste of the classic pies have improved.

For the Classic Chicken Pie, the fillings consist of chicken, potatoes, carrots, peas, cooked in cream and one-half of a hard-boiled egg added during the pie-making process. The cream binds all the ingredients together, yet it is not heavy and allows the natural flavour of the ingredients to stand out. Definitely, one of the best chicken pies I ever tried in Singapore.

Classic Chicken Pie

The red wine chunky beef pies are the ones with dry chopped herbs on top. When I cut through the pies, the fillings did not flow out easily. It shows that they packed the fillings to the brim. The chunky beef cuts are lean, yet it is tender and well cooked. The gravy cooked with carrot and red wine, penetrated well into the inner part of the meat and at the same time extracted the beef essence into the delicious gravy.

Red Wine Chunky Beef Pie

CBK Verdict: I am impressed with the latest creation from TheFoodPan3. They have gone local with Ayam Kari Kapitan and Chunky Beef Rendang Pies, and they are pretty nice. If you like meat pies like I do, TheFoodPan3 artisanal meat pies are definitely a must-try. Cheers!!

Storage conditions: If you order the pies fresh, you can keep them refrigerated for 3 days. Or you can order the pies frozen, then you can keep them longer. Reheat instructions will be provided on the box as well.

Storage & Reheating instructions

Thank you very much TheFoodPan3 for arranging the delivery.

TheFoodPan3

Home Base Business

Made to order Pies & Specialities

F: https://www.facebook.com/profile.php?id=100084932408558

IG: @TheFoodPan3

E: thefoodpan3@gmail.com

WA: +65 9796 5460