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

Permata Singapore – National Days Celebration [MEDIA INVITE]

This August, Permata Singapore celebrate the National Days of Singapore, Indonesia and Malaysia with 1-FOR-1 Halal Buffet, bringing together the best culinary menu of the three nations.

National Month 1-for-1 Buffet

Highlights of this feast are:

Punten + Sambal Ijo. Punten origin from Java, it is a rice cooked with coconut milk, crushed and mould into desired shape. It is rich, creamy and together with Chef Mel Dean’s sambal ijo, it has a kick to our palate and a good start to the meal.

Punten + Sambal Ijo

Pulut Kuning + Beef Rendang + Javanese Sambal Goreng. The yellow glutinous rice is packed with turmeric. The beef rendang is rich and fork tender and goes well with the sambal goreng made with potatoes and long beans.

Pulut Kuning + Beef Rendang + Javanese Sambal Goreng

Nasi Goreng Rawon + Ayam Goreng Rempah + Sambal Quail Eggs. This flavourful fried rice is made with beef and candlenut soup. It paired well with the tasty fried chicken and the rich quail eggs chilli.

Nasi Goreng Rawon + Ayam Goreng Rempah + Sambal Quail Eggs

Gado Gado. My favourite Indonesian salad. A combination of rice cake, fried tofu, bean sprout, fried tempeh, cabbage and keropok bind by thick, tasty and rich peanut sauce. I will usually drizzle peanut sauce until it covers the whole plate.

Gado Gado

Mee Siam Mamak. LD like the version here because of the bold flavours. It is sweet and tangy, plus the chilli is also power. Yummy!!

Mee Siam Mamak

Seafood Lemak Casserole + Rawon Risotto. I called this combination as Surf and Turf. The seafood lemak casserole is rich, creamy, infused with fish and prawns plus the flavour bomb from the Lemak Api Chilli.

Seafood Lemak Casserole + Rawon Risotto

Meanwhile, the Rawon Risotto has a closer texture to a fried porridge. It is tasty and it is great to eat with a keropok.

Soto Lamongan. Indonesian chicken consommé, flavoured with turmeric, coriander, candlenut, galangal and kaffir lime. A comforting bowl of soup.

Chargrilled Striploin with Sambal Geprek, Lemak Cili Api Sauce & Sambal Ijo. I always like the chargrilled striploin here. The beef is lean, yet tender. For me the Lemak Cili Api is the perfect companion for this dish.

Chargrilled Striploin with Sambal Geprek,
Lemak Cili Api Sauce & Sambal Ijo.

Botok Botok Barramundi. Chef Mel Dean version of Barramundi Otah. The fish is silky and the spices paired well with the fish. One of our favourite dish of the night!!.

Botok Botok Barramundi

Bubur Som Som + Kolak Pisang + Kole Kole Temasek. A sweet ending to the evening. Three traditional dessert that are full of flavours. I wanted to go for second round, but there was just too much food.

Bubur Som Som + Kolak Pisang + Kole Kole Temasek

By the way, I just found out there is a DIY Chendol Corner. So if you are in Permata, keep a look out for this.

Overall, it was another gastronomic journey at Permata, curated by Chef Mel Dean and his team. My picks are Seafood Lemak Casserole, Botok Botok Barramundi, Nasi Goreng Rawon, Beef Rendang and Bubur Som Som + Kolak Pisang + Kole Kole Temasek. Cheers!!

National Day Month Special (1-FOR-1 HALAL BUFFET)

When: 1st Aug to 31 Aug 2024

Time: Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Price: Lunch, Daily, $88++ Adult - $15++ Children 6 yrs - 10 yrs

Dinner, $98++ Adult - $15++ Children 6 yrs - 10yrs

(1-FOR-1 Buffet Promotion)

For Reservation:

Call 9082 9941 or Email: reservation@gedungkining.sg / event@gedungkuning.sg

https://www.sevenrooms.com/reservations/permata/chef-mel-dean

Thank you very much to Chef Mel Dean and Permata team for hosting us.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Permata Singapore

73 Sultan Gate

Singapore 198497

T: +65 9082 9941

W: https://www.gedungkuning.sg/permata

F: https://www.facebook.com/permata.restaurant

IG: @Permata.singapore

OH:

Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

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)