Event Details

L-R: Abalone.Prawn.Clam, Crispy Frog Legs

This September, the restaurant marks its 10th Anniversary with its most defining chapter yet — stepping into a dedicated concept positioning: "Progressive Chuan Cuisine", led by the creative vision of Chef-Partner Eugene See.

Under Chef Eugene, the kitchen explores the wider breadth of Sichuan's 24 distinct flavour profiles (going beyond just heat and mala) through elegant presentation, creative ingredient pairings, and French culinary finesse. The interior also undergoes a matured aesthetic refresh, while still retaining its signature nature-themed warmth.

Inspired by the unhurried lifestyle and rich teahouse culture of Chengdu, Birds of a Feather remains a space for convivial gatherings and special milestones alike — now with an even sharper, more sophisticated culinary identity to match.