After ten years on Amoy Street, Birds of a Feather has entered a new chapter with a refreshed space, evolved menu and the same convivial spirit that has defined the restaurant since its opening. Led by Chef-Partner Eugene See, the restaurant now presents its take on Progressive Chuan Cuisine, drawing on Sichuan flavours while incorporating French techniques and global influences. See spent a decade in fine-dining kitchens, including Guy Savoy at Marina Bay Sands, and undertook research trips to Chengdu to further develop his approach to Sichuan cooking.
The revamped menu is divided into Small Plates, Sides, Big Plates, To Share and Desserts, with new dishes including Abalone.Prawn.Clam, served with wheat noodles and green tiger’s milk, and burnt chilli eggplant with sun-dried tomato and pickled onion. The signature Loup De Mer also returns in an updated form, pairing whole seabass with a saffron and yellow pepper broth infused with Shaoxing wine. At the bar, cocktails take a more botanical direction, with ingredients such as osmanthus, jasmine and baijiu woven into the renewed drinks programme.
Inspired by Chengdu’s lush landscapes and relaxed lifestyle, the restaurant continues to balance bold Sichuan flavours with contemporary culinary techniques. Surrounded by greenery, the refreshed space brings together dining and drinks in a relaxed setting suited to both casual gatherings and longer meals.












