One is Birds of A Feather, a restaurant and bar that blends contemporary East-meets-West cuisine with the bold complexity and fiery heat of Sichuan flavours. The other is GU:UM, a modern Korean steakhouse under the NAE:UM Group, offering a creative reinterpretation of traditional charcoal-grilled dishes. At first glance, these two concepts – Contemporary Cuisine with Sichuan influences and Modern Korean Steakhouse, may seem worlds apart. Yet, beneath their distinct culinary identities lie fascinating parallels that invite deeper exploration. From common techniques to a shared love of heat and fermentation; and even similar dishes, the overlaps are plentiful. This, together with a shared reverence for tradition and drive for modern creativity, fuels this collaboration.
Exclusively available for dinner on 23 July 2025, the Birds of A Feather x GU:UM collaboration gives diners that rare opportunity to discover the synergies between the two cuisines. Hosted at Birds of A Feather, the Sharing Menu ($158++ per pax) is a veritable feast complete with a host of banchan and side dishes. The menu is conceptualised by Birds of A Feather Head Chef Eugene See, alongside Chef Founder Louis Han of NAE:UM Group, and Head Chef Sanggil Byeon of GU:UM.
The one-night-only dinner commences with an impressive array of starters. From GU:UM’s own menu comes the popular snack Yukhwae jeon (crispy potato pancake) and Dakgalbi, stir-fried chicken atop sourdough toast. Adding to the cornucopia of flavours opening the feast is Chef Eugene’s take on a chilled noodle dish: Seafood Naengmyeon in Sichuan cold green broth and Foie Gras Dumpling served with Sichuan sweet peanut sauce.
The main event, aptly named Feast from Both Worlds, is a platter presenting Shimo Wagyu Anchang-sal and Iberico Pork Presa, expertly charcoal-grilled to perfection by the GU:UM team; and Skewer of Venison Loin and Wok Fried Tiger Prawn by the chefs from Birds of A Feather. Accompanying the generous platter are Banchan (sides) spanning Fermented Squid, Ssamjang, and Red Kimchi from GU:UM; to Burnt Chilli with Marinated Black Fungus & Liang Fen from Birds of A Feather. Complementing the feast are two comforting staples: aromatic Anchovies Garlic Rice from Birds of A Feather, and a hearty Kimchi Stew from GU:UM that brings warmth to the table. Sweet finale comes in the form of a Hotteok jointly created by Chef Eugene and Chef Sanggil.
