The Golden SunBird (Menu) Arrives at Birds of a Feather
Chef Eugene See is a man of vision, and has taken upon himself to study the art of Sichuan cuisine after being appointed Head Chef at Birds of a Feather, the restaurant that sees truly authentic Sichuan flavours through the French techniques and nuanced viewpoint of Chef See.
And this is important to note: Most people like to assume that Sichuan cuisine has two types of flavours: spicy, and numbing spice to the point of pain. That is a misconception. There are in fact 24 flavour profiles that Sichuan is known for, and Birds of a Feather takes time to go through it through the 7 dishes offered in the new Golden Sunbird Menu: Redefining Sichuan. It’s different from the usual sharing dishes that the restaurant is known for, and each dish is meant to give the diners the tasting portions of the different aspects of Sichuan while not overfilling your palate with one strong flavour or another.
Some may, for example, believe that a good main includes a big slice of steak. Chef See views this different, where a strip of MBS 9 Wagyu is cut to perfection, and accompanied by spiced butternut squash puree, Brussels sprouts, eryngii mushroom and Sichuan pepper salt. It’s the perfect amount of salt, fat, head and acidity that works well in this dish, as well as a main.
Chef See is also not afraid to make a dish that shows just how comforting Sichuan can be through the use of the numbing flavour profile, albeit in limited, yet powerful, effect. This can be seen from Sichuan Fish Stew, a comforting dish of Barramundi, sea cucumber, watercress, fennel ribbon and pearl couscous. The stew is made with elements of pickled pepper that do not overwhelm the dish. Instead it lends a subtle kick to the otherwise very hearty dish, and every aspect, whether it be the fish used, the pear couscous or even the fennel ribbon is meant to elevate how we usually view fish stews in Chinese cuisine while still paying homage to the home and hearth.
All the ingredients are fresh and vacuum-packed directly imported from the restaurant’s contingent in China, which ensures a quality bite to each of the ingredients and authentic tastes for the dishes.
The Golden SunBird Menu is available at S$89 per pax.
