Meet Eugene See, head chef at Birds of a Feather, who updates Sichuan flavours with Western flair
Head chef Eugene See rules the roost at Birds of a Feather (BOAF), a Sichuan-influenced modern European restaurant opened almost a year ago. Set in a two-unit shop house on Amoy Street, the interiors of all-day diner BOAF is an eclectic mix of lush plants, wooden furniture and loud decorative pieces such as ceiling lamps shaped like billowy clouds and wall art made of bulbs and copper pipes. An expansive bar greets you upon arrival, serving up classic and original cocktails.
See grew up in Malaysia loving Asian flavours, but chose to study French cooking techniques at culinary school. It was the precision and finesse of the cuisine that appealed to him. He then cut his teeth at French restaurant Guy Savoy in Singapore for nearly three years from 2010, before moving on to other restaurants like modern European diner San Bistro, located at Eastwood Centre.
His profile was just what BOAF owners, Liu Bin and He Ning from Chengdu, were looking for. The couple, who also own a popular cafe chain in Chengdu called Good Wood Coffee, wanted to bring the authentic taste of Sichuan to Singapore. They had at the ready a team of chefs from Chengdu, but needed a head chef who could marry the strong flavours of Sichuan with the refinement of Western cuisine. With See installed in BOAF, their unique all-day dining cafe and bar picked up one star and the Best New Concept special award in our Singapore’s Top Restaurants 2017/2018 dining guide.
Diese Geschichte stammt aus der September 2017-Ausgabe von WINE&DINE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der September 2017-Ausgabe von WINE&DINE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
