The new menu offers numerous surprises, with several of the new dishes being specially requested by long-time customers.
Sichuan is best know for their mala but in reality, the place offers many more taste profiles. If you love Sichuan food, be sure to check out Birds of A Feather’s new dishes that will take you on an exploration of these nuanced flavours. Each dish is the creation of Executive Chef Eugene See, marking the culmination of a year-long research and development journey.
Here are some dishes and drinks that we highly recommend and why you should try them:
5. Two Way Braised Tofu, S$25.00
Every bona fide Sichuan restaurant has its very own homemade chilli red oil. The restaurant’s recipe calls for 15 spices and rapeseed oil, an essential ingredient in Sichuan cooking. From preparation to letting the ingredients sit and develop flavour, making each batch of chilli red oil a two-day affair. This chilli red oil is used in this tofu dish. Reminiscent of mapo tofu, this dish is made with blocks of silky tofu and broad bean chilli paste. The dish is then topped with marinated fried tofu. It is also served with sliced A4 wagyu — shabu-shabu the meat to soak up the moreish sauce!
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