Birds of a Feather

Brilliant experience. Contemporary take on Sichuan food. Service was efficient and pleasant. Good came out promptly and each dish was spot on. Loved the find the chicken. The team is very knowledgeable and will advise you on each dish and portion sizes. They will also customise the portions based on the group size. Will definitely go back.

We came here to celebrate a birthday and everything was really great! My top 3 are pork dumpling, barramundi chazuke, spicy good slime shine. 4 stars for food only coz there are other dishes I want to go back and try!! It was a Tuesday night so fortunately, the place wasn’t as packed. We enjoyed our dinner peacefully and the BOAF team made our night better with their caring and friendly service. Total damage was around $300 and we left with full stomachs + happy hearts!

Love the vibe here. The interior felt chill, modern and a little bar like, very welcoming. Got the BOAF set with some add ons. I am glad these sets are for sharing and separate utensils/portioning is available. I enjoyed the Avocado and Crab Bruschetta a lot. The Sichuan flavour was light but noticeable in a good way, not overpowering. The Yu Xiang Eggplant Soba was average for me, a little oily. The Yammy Duck (duck confit with yam soup) was surprisingly good and worked well together. It felt comforting, and also abit like a dessert, thought this was interesting. Spicy Good Slime Shine had a fragrant garlicky sauce with nice layers of texture. The Duo Scallop and Daikon was refreshing, slightly sour with a light seafood taste that felt fresh. The Homestyle Braised Pork Belly Rice was flavourful. The rice was like claypot style and also abit crispy. Desserts were interesting and fun, with a modern twist on traditional flavours. We had the Jujube Cake with Strawberry Leather, which felt like a deconstructed jujube strawberry tart. The strawberry was a little soggy but overall the dessert still worked and was enjoyable. I also liked the Glutinous Rice Cake Rock. While both desserts are not outstanding, it was definitely above average and worth a try. A safe option especially if you like Chinese cuisine with a modern twist. Overall a very enjoyable dining experience. The servers were friendly, patient and had a cool vibe. Would return. Better to reserve before heading down.

Food is relatively good for fusion. Mala incorporated in most dishes without hint of much overdose.. prawn dish is my favourite. Only 🍆 dish sauce is too strong. La zhi 🐔 is too common ..taste good though .. will be good to incorporate more presentation for that as other dishes presentation looks really fantastic .Worth the trip on our company lunch 31 oct 25

[🇸🇬] A contemporary concept that celebrates the inventiveness of Sichuan cuisine, Birds of a Feather is a place for constant evolution. For the past nine years, the Amoy Street haunt has been a retreat for gastronomes. Head Chef Eugene See’s French training and his deep appreciation for Sichuan’s bold, intricate flavours. It is this historical footnote that Chef Eugene embraces to inject a new emphasis on seafood, weaving it into the restaurant’s Contemporary Cuisine with Sichuan influences. Don’t miss out this new menu!!

Exceptional fusion dining experience with good service. We ordered “Birds Garden” and Braised Pork Belly. The salad dish includes broccoli, asparagus, potato with lime sauce. Braised pork belly is beautifully decorated, with crispy claypot rice, truffle and tasted real delicious.

I love every dishes i chose, but my absolute favorite would absolutely the avocado & crab toast for starter and Chazuke! I love the fusion taste that every bite deliver, amazing!!! Highly recommend

Not the first time visit. The menu offers an interesting fusion twist on Sichuan flavors. What really stood out was the atmosphere, perfect for both casual dates or small gatherings. Service was warm and attentive throughout.

Six of us, we were there to try out the chope voucher. Food was yummy, mostly fusion food (Sichuan/western). Not exactly for those with special dietary restrictions, but staff were quick to recommend dishes with options/adjustments. Good hospitality and great ambience - sufficient space between tables.

Excellent Sichuan based fusion restaurant in the hip and happening Amoy street area. The place is much bigger than what it looks from outside and the decor is extremely nice. Great service all round too. We had the chili chicken, crab tartare and pan gyoza to start off with along with couple of glasses of wine. Food is really good. Had the oriental Bolognese and basque cheesecake to finish. Good food and good drinks with great service and ambience. Definitely a place you can revisit.

Incredible Sichuan dishes with very unique preparation! Really nice environment :) highly recommend.

When I first went to Singapore last spring, I discovered this restaurant during quarantine through my Instagram explore page, and decided I must try it. It was one of the first restaurants I went to out of quarantine. The atmosphere of the restaurant was very nice and classy. The food was expensive, but most dishes were fine. Probably not somewhere I would eat extensively at again, but would go to enjoy a cocktail and something light. We ate: One Night in Chengdu ($49): Delicious and beautiful cocktail, very well garnished, but much smaller than it photographs. Worth a try since a moutai cocktail is unique, but I would say their other cocktails are better value and equally yummy. Baked Eggplant with Fried Mantou ($16): The fried mantou was so delicious, eggplant good too. Find the Chicken in the Chilis ($17): This is a classic, must-order at every Sichuan restaurant, and I thought this name was hilarious. Well-executed here & reasonably priced. Hot & Sour Chazuke ($30): This is definitely not something I would have ordered if I came here by myself. I enjoyed it more than I expected to, but the soup was pretty sour. Two Way Braised Tofu ($25): Their take on mapo tofu. Sour and the beef taste was quite strong. Did not enjoy and would not order again. Cheesecake: Good, but frustratingly standard with the sparse fruit and caramel.

Finally made time for dinner on a Saturday at this Sichuan-Japanese-Italian fusion restaurant, supposedly hipster cool at Amoy Street. It's trendy, but not sophisticated, smooth trendy like... Potato Head, or Burnt Ends (I'm in no way endorsing the food at these restaurants, just saying about the trendy factor). Fluffy cloud lamps kind of appeal to kids more... Dinner for two, an alcoholic beverage (average), two starters and three mains totaled $145+. Not quite worth it. Cold octopus starter -- passable. Not great. Ma la ebi (prawn) instead of chicken -- nice kick, but not quite sure if it worked with those crunchy baby prawns. Main of roast vegetables was very pretty, and not bad, and the star of the dinner was the famed fusion angel hair pasta "bolognese" with a Sichuan twist. That was the only good thing about dinner. The last dish of duck was.. poor. Will only return for the pasta.

This is a very modern twist to Sichuan cuisine. It isn't authentic but the nuances of Sichuan elements are well balanced with modern techniques and produce. The space is a lovely hideout in the otherwise sterile CBD area. But this experience comes at a price. The portion is on the smaller side for the pricing they are charging. Apart from that it's a lovely meal.

Great food, get the "Find the Chicken in the Chillies"! It's spicy though. Good trendy place for dinner with a friend or a date.