Fowl Play

Gai Tod

Bird Bird is Bjorn Shen’s (of Artichoke) newest baby on Ann Siang Hill. The quirky chef has brought to life a space that is a tacky mix of Bangkok’s roadside eateries, disco bars and the stark neon-lit madness of Ridley Scott’s Blade Runner.

The menu has not been spared of Shen’s brand of offbeat humour too—it has intentional spelling errors. Jokes aside, the fusion food is poultry-centric, and served in a riot of tantalising flavours. Imagine your typical burrata cheese salad, made with deep-fried wanton skins as tostadas, tomatoes, Thai basil and fresh mozzarella whipped with coconut cream atop ($12).

Coconut Burrata

There’s also the Chicken Skin Sundae ($8), a coconut ice cream with sweet corn and deep-fried crispy chicken skin. Not to be missed is the BFC ($24), garlicky Bangkok Fried Chicken so fragrant and crispy, it’d have you dancing along to the Thai tunes belted out over the stereo.

18 Ann Siang Road. hello@birdbirdsg.com