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:
2. Double Cooked Pork Belly, S$22
Why have one when you can have the best of both worlds? The double-cooked pork belly is a quintessential Sichuan dish. The pork belly is cooked in a master braising liquid that has been in use since the restaurant’s opening. Comprising fermented soybean paste, preserved mustard greens and garlic, the aged liquid is responsible for the meat’s incredible depth of flavour. The pork belly is paired with an octopus leg that is first boiled then char-grilled. The seafood offers a soft and chewy texture, acting as a foil to the pork belly’s gelatinousness.