I've been a fan of Birds of A Feather since they opened because they provide the unique offering of contemporary Western cuisine with Sichuan influence, but you know, we Singaporeans can definitely do with more spice. So after several sojourns to Chengdu in the last year, Head Chef Eugene See has created a new menu with original creations of authentic Sichuan flavours.
I was sold on the Charcoal Grilled Pork Bits ($15), a dish derived from the roadside barbecue pork belly skewers. A garlicky-spicy Duroc pork belly was crunchy and numbingly spicy but so perfect that i could have this all night with a cold cider (because not a beer fan). There are other crunchy bits like crispy rice crackers, crunchy Japanese sweet potato, and smashed baby potatoes.
The Baked Eggplant ($14) is also love because 鱼香茄子! The sauce made in-house by frying garlic, ginger, soy sauce, doubanjiang, pickled chilli and black vinegar. Chef layers the yuxiang-seasoned Japanese nasu with mozzarella, grills it to perfection, before serving the dish with fingers of fried mantou. The brioche-like pillowy fried sticks were perfect with the sauce! In fact i was craving this so much that i made a version of this at home.