Birds of a Feather - Sichuan Cuisine Meets French Technique

Nearly a decade after opening its doors on Amoy Street, Birds of a Feather (BOAF) hasn’t just survived Singapore’s notoriously brutal F&B landscape — it’s thrived. The secret? A kitchen that genuinely doesn’t play by any rulebook.

Under Head Chef Eugene See, whose training cuts across both French technique and deep Sichuan tradition, BOAF serves up fusion cuisine that feels entirely its own: bold, inventive, and impossible to replicate anywhere else.

Find the Chicken in the Chillies ($19)

A nod to the classic Sichuan la zi ji that any regular will insist on ordering for first-timers. BOAF uses deboned chicken thigh for extra juiciness, then buries it under a mountain of Zi Dan Tou dried chillies, Sichuan peppercorns, and deep-fried garlic. The dish delivers everything a proper la zi ji should — the heat, the numbing tingle, the irresistible umami — while the deboned chicken ensures every bite is as satisfying as the last. It’s the most straightforwardly Sichuan item on the menu, but executed with the same precision and care as the more experimental plates.

Yammy Duck ($28)

The dish that best captures what BOAF is all about. French-style duck confit — slow-rendered, fall-apart tender — meets Sichuan mala in what sounds like an unlikely pairing, then lands on a bowl of smooth, earthy yam soup that pulls it all together. The broth, slightly thickened by the yam’s natural starch, creates a velvety, almost comforting finish that offsets the tingle of the numbing spice beautifully. It reads like a gimmick on paper; in practice, it’s one of the most original flavour combinations on the island. Regulars describe it as unexpectedly comforting — somewhere between a proper main and a savoury dessert. If there’s one dish that defines what makes BOAF worth the trip, this is it.

Barramundi Chazuke ($36)

The chazuke technique — pouring hot liquid over rice — has been a Japanese dining tradition for centuries. BOAF takes that familiar comfort and gives it a full Sichuan overhaul. Pan-fried barramundi sits atop Japanese white rice, but the broth poured over is a deeply layered Sichuan fish bone soup that’s been simmered for hours with pickled mustard greens, garlic, ginger, peppercorns, leeks, and spring onions. A generous scattering of ikura finishes the bowl, adding briny pops against the warm, complex base. Now on its fourth iteration, this dish has been continuously refined since it first appeared on the menu — proof that even BOAF’s most creative ideas get better with time.

Crab and Avocado Bruschetta ($18)

A lighter opener that shows off BOAF’s range. Crab tartare meets Sichuan-spiked guacamole on a toasted brioche base, finished with pomegranate seeds, green apple slices, sturgeon caviar, and edible flowers. The Sichuan peppercorns bring a gentle, lingering hum beneath the sweetness of the crab — barely-there heat that keeps things lively without overpowering. It’s the kind of starter that opens up the appetite for everything still to come.

Oriental Duck Consommé ($28)

Duck lovers who want something more refined will find plenty to love here. Chef Eugene stuffs ravioli parcels — which sit closer to Chinese dumplings in form — with minced duck and chicken farce, then serves them alongside braised daikon, black trumpet mushrooms, and cordyceps flower. The pièce de résistance is the consommé itself, poured tableside from a delicate, hours-long reduction of duck bones and hoisin. Light but deeply flavoured, it ties the whole bowl together in one seamless, quietly spectacular dish.

Yu Xiang Eggplant ($18)

Chef Eugene’s modern spin on the classic Sichuan Yu Xiang Qie Zi is one of the menu’s most quietly compelling dishes. The traditional fish-fragrant sauce — a hallmark of Sichuan home cooking built on garlic, ginger, vinegar, and chilli — gets reinterpreted here with the kitchen’s signature East-meets-West sensibility. Silky, yielding eggplant carries those bold, sweet-savoury-spicy notes that define the original, while the refinements in technique elevate it just enough to feel at home on a menu this ambitious. It’s a dish that rewards anyone who knows the original, and intrigues anyone who doesn’t.

Birds of a Feather is the rare restaurant that has earned its reputation through genuine creativity and consistent execution. Chef Eugene’s ability to find surprising common ground between Sichuan ingredients and techniques from France, Japan, and Peru makes every visit feel like something new — and the fact that diners keep returning says everything. Whether it’s a first visit or the fifth, BOAF has a way of making Sichuan cuisine feel exciting all over again.

Address: 115 Amoy Street, #01-01, Singapore 069935
Contact: +65 9755 7115
Hours: Mon–Sat: 12pm–3pm, 6pm–12am | Sun: 12pm–3pm, 6pm–10pm
Instagram: @birdsofafeathersg
Website: birdsofafeather.com.sg