We are delighted to have the chance to try out the Four Hands Collaboration menu between Chef Eugene See (Birds of a Feather) and Chef Kelvin Cheung (Jun’s, Dubai) when the latter was in town for 2 days in March.  It was such a treat to enjoy the vibrant flavours over great conversations, thanks for Kita Food Festival for bringing them together. 

Birds of a Feather x JUN 01
I look forward to every visit to Birds of a Feather because it is set in a beautiful location with delicious food.  This collaboration showcases an innovative 7-course sharing menu ($118 nett per pax) blending bold Asian flavours.  The good news is that even though this was a 2-night only collaboration, some of the dishes are still available on Birds of a Feather’s regular menu.
Birds of a Feather x JUN 02
The first starter is the Crab & Avocado Bruschetta.  We have shared about this dish previously – a refreshing combination fo delicate crab tartare and creamy Sichuan guacamole, artfully layered atop a crisp, buttery brioche.  I love how this dish strikes a balance of fresh flavours with a subtle heat, an appetiser that awakens the palate.
Birds of a Feather x JUN 03
The seabass is one of my favourite dishes that evening.  It is delicately prepared with tender coconut for a smooth creamy texture and brightened with a tangy touch of vinegar and the distinctive umeboshi (a Japanese pickled plum). 
Birds of a Feather x JUN 04
Next, the chefs served us a refreshing take on the traditional Filipino ceviche, combining the sweetness of amaebi (sweet shrimp) with the bright citrusy punch of calamansi.  The crispy fish skin adds a satisfying crunch, a contrast to the tender shrimp.
Birds of a Feather x JUN 05
The Yammy Duck features duck confit with a crispy skin, some preserved mustard greeds and sautéed tea tree mushrooms. 
Birds of a Feather x JUN 06
The yam and duck soup (a rich and flavourful broth made from slow-cooked duck, simmered with yams and aromatics) is then poured in when served.  The broth is slightly thickened by the natural starches of the yam, creating a comforting, velvety texture. 
Birds of a Feather x JUN 07
The Eggplant dish brings together elements from different culinary traditions.  The smoky, tender goodness of the charred Sichuan eggplant is combined with the the rich savoury depth of walnut, kheema, creamy hummus, tangy sumac and soft pillowy pita. 
Birds of a Feather x JUN 08
Give everything a good mix before scooping it onto the warm pita served on the side.  It combines the spices of Sichuan cuisine with Middle Eastern and Mediterranean influences – I thought that this dish brought out the four-hands collaboration best.
Birds of a Feather x JUN 09
For mains, we could choose between the homestyle braised pork belly rice or the Loup De Mer.  Both dishes stood out for me during my last visit to Birds of a Feather, so I had a hard time choosing.  Thankfully we had sufficient people dining at this meal and could order one of each!
Birds of a Feather x JUN 10
The Loup de Mer (European Sea Bass) is the star of this dish, sitting gracefully at the center, its crispy skin glistening.  The Sichuan chopped chilli salsa is spooned on top, and a generous drizzle of vine pepper beurre blanc surrounds the fish, adding a glossy sheen.  The crispy kale is placed at the side and garnished with fresh herbs and microgreens. 
Birds of a Feather x JUN 11
The homestyle braised pork belly rice is a must-have whenever I’m at Birds of a Feather.  A perfect blend of hearty comfort and sophisticated luxury, I love how the melt-in-your-moth braised pork belly is served over a bed of mushroom garlic rice that’s rich in umami and fragrance.  Accompanying the pork belly are deep-fried kale leaves that offer a satisfying crunch, a silky egg confit with a rich, yolky center, and a finishing touch of shaved truffle for an indulgent, earthy aroma. 
Birds of a Feather x JUN 12
Dessert came in the form of a kaya-based dessert.  A layer of sponge cake is topped with sago pearls soaked in kaya, with a generous dollop of kaya cream.  Toasted sesame seeds are scattered over the top, adding a nutty aroma.  

Overall, Birds of a Feather is a place that I will return and bring friends to, especially those who want to be introduced to refined Sichuan food.  

Budget: $118 per person

  • Birds of a Feather x JUN

  • Phone
    +65 9755 7115
  • Address
    115 Amoy St, #01-01, Singapore 069935
FoodGem Recommendations
Related Tags