Mouthwatering comfort food that we just can’t get enough of

They are known for fried chicken, Southern, Thai or Lebanese style, but when you next visit Bird Bird, be sure to try their milk-braised pork.

Think of biting into tender, moist pulled pork and a crisp, glistening honey-glazed donut, topped with sage sprinkles. The combination of flavours is as moreish if not more than when you scarf down plump bites of ‘you zha kueh’ with a good bowl of bak kut teh.

Interior at Bird Bird

Bird Bird’s cosy interior

Says group executive chef Anthony Yeoh, “We braise the pork belly and trotters in milk, aromatics and fresh herbs like sage for four hours. The meat is then shredded and seared till it has a nice crusty surface, giving it a lovely contrast in textures.” The dish was inspired by a popular milk braised pork dish chef-owner Bjorn Shen used to bring to house parties. When Yeoh and head chef Christopher Soh were experimenting with donut-based snacks recently, they put two and two together,  and voilah!, this lip-smacking go-to-comfort-food was born.

97 Frankel Ave. Tel: 6694 8270