With a unique twist on classic Sichuan offerings, the new menu offers numerous surprises, with several of the new dishes being special requests by long-time customers. For a start, one of the new dishes is the Birds Avocado and Crab Bruschetta ($18). The light and refreshing appetiser features a chunky and creamy crab-avocado combination on top of a slab of buttery brioche. Expect also a slight spicy kick from the vine pepper in the mix, while beads of caviar top the dish for extra umami and texture.
Birds of a Feather executive chef Eugene See spent a whole year developing the recipes for his new dishes that take us on an exploration of the palate through a bevy of nuanced flavours.
As an avid traveller, chef See is fascinated by the sights, sounds and, of course, food of Chengdu. Over the years, he became keenly interested in introducing Sichuan flavours to customers in Singapore. Tapping into his creativity, he began exploring ways to present an exciting amalgamation of Sichuan and Western flavours.
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