This Mother’s Day, Birds of A Feather celebrates the occasion with a heartfelt creation from Head Chef Eugene – Mum’s 5 Hiang (Ngoh Hiang) with Sichuan Tian Mian Sauce ($15++). Exclusively available for lunch and dinner from 9 to 11 May 2025, this celebratory dish is inspired by a Lunar New Year specialty of Chef Eugene’s mother with a Sichuan twist.
Mum’s 5 Hiang (Ngoh Hiang) with Sichuan Tian Mian Sauce is rich with flavourful nostalgia. A savoury blend of minced pork, prawns, shiitake mushrooms, carrots and more is wrapped in beancurd skin, then deep-fried to a golden crisp. The Ngoh Hiang evokes fond memories for Chef Eugene, reminding him of Lunar New Year’s celebration back at his childhood home, where his mother would lovingly hand-make this snack.
Traditionally, these juicy golden bites are paired with a sweet sauce, but Chef Eugene’s version is presented with a Sichuan Tian Mian sauce, adding a harmonious blend of sweetness, savouriness, and a hint of spiciness. The sauce is made with house-made chilli oil, spiced soy sauce, sesame seeds, chopped toasted peanuts, and dried black olives.
The snack is served atop a bed of vibrant julienned vegetables – carrots, yellow zucchini and celtuce – tossed in a zesty lemon vinaigrette. Adorned with butternut squash purée, cherry tomatoes, and microcress, the dish is finished with charcoal tuille and spiced lavosh, adding an extra touch of flavour and texture. The interplay of textures and flavours reflects that same thoughtful care—the kind that transforms a meal into a moment to cherish.
The vibrant flavours and comforting familiarity of the restaurant’s contemporary Sichuan-inspired creations are sure to fill hearts and bellies with joy and nostalgia. Join the flock at Birds of A Feather this Mother’s Day and celebrate in the convivial atmosphere of the restaurant.
