Ninety-seater Birds of A Feather is a tranquil space with lush greenery and naturally-lit wooden interiors inspired by the teahouses of Chengdu.

The cuisine is a contemporary fusion of Western and Sichuan fare. Must-tries include the Fortune Skewer in Sichuan pepper broth laced with a fiery homemade Sichuan red oil, and Find the Chicken in the Chillies where tender morsels of crispy chicken are served amid Sichuan chilli peppers. The restaurant sources its spices directly from Chengdu’s spice markets, then fries them with red chillies to create the flavourful red oil.

The spicy Oriental bolognaise is another crowd pleaser— angel hair pasta is tossed with spicy pork ragout, wilted kale, sakura ebi and crowned with onsen tamago. Though, if you aren’t up for spice, the crispy gyoza with truffle soy vinaigrette is addictive, perfectly balanced between a crisp exterior and juicy, flavourful filling. Finish with the light and refreshing Ice2 Baby, a take on the traditional Sichuan ice jelly bingfener. This winning rendition comprises a beautiful melange of assorted fruits such as dragon fruit and persimmons, gula melaka syrup, crushed peanuts, jelly and burnt cucumbers, which work perfectly in the mix.