The Bird Southern Table and Bar is the newest addition to Marina Bay Sands’ signature restaurants. I met up with John Kunkel, the founder and Chief Executive Officer of the legendary 50 Eggs group which owns the restaurant. He brought me on a tour of his 190-seater, two-storey restaurant set against the scenic Marina Bay waterfront.
The second level of the restaurant houses an alfresco bar and dining area. From here, diners can have a lovely view of the Marina Bay Sands Light and Water Show at night. Sitting at the long dining table, I was fascinated with the cool hanging lights. At a closer look, I realized they recycled the empty liquor bottles. That’s brilliant!
Inspired by local produce and classic dishes of Singapore, John and his chefs started experimenting with Singaporean flavors. On his menu now is Low Country Laksa, comprising red snapper, Carolina gold rice pirlau, a panko-breaded poached farm egg, and a caramelized ginger and coconut broth.
There are plans to serve crab cakes inspired by our local black pepper crab dish. His inspiration for a crispy chicken thigh on Carolina gold rice pirlau comes from our classic chicken rice dish. I am looking forward to tasting these dishes.
The Bird Southern Table and Bar is the first restaurant in Asia. There are plans to expand in the region but John just wants to concentrate on the Singapore market first.
The Bird Southern Table and Bar : Signature Dishes
My partner and I had lunch in the private dining room. We had two young crew serving us. One young man took our orders and gave recommendations. He convinced me to order their popular Blackberry Bourbon Lemonade for a before meal cocktail. The restaurant boasts one of Asia’s most impressive selection of bourbon and many sought after spirits from around the world.
The young lady who served our food was very knowledgeable. She would announce the name of the dishes and is able to tell us what are the ingredients in each dish. For starters, we had Deviled Eggs and Fried Green Tomato BLT. Next, their classic Buttermilk biscuits with accompanying honey butter and house-made jam. Love the house smoked pork belly on the breaded green tomato.
For our mains, we had the classic Shrimp ‘n’ Grits and their signature dish Chicken ‘N’ Watermelon ‘N’ Waffles. I enjoyed the shrimp dish very much. The chicken that was brined for 27 hours and marinated in a mix of spices was disappointing. The meat was a tad dry.
After the main course, I could hardly eat anymore but the chef wanted me to try their desserts. So I let the chef decide the dessert he wants me to taste. My eyes lit up when my dessert was served. The Peach Cobbler is baked fresh upon order. It isn’t always available as it depends on whether peaches are in season. I love peaches.
This peach cobbler is good enough for two, the portion is large. The delicate Florentine almond cookie bowl was yummy. I didn’t have enough of the French vanilla ice-cream. It was nice to nibble on the long stick of cinnamon twist.
The Bird Southern Table and Bar : Crew
At the end of my lunch, Executive Chef Leonard Delgado came to say “hello”. I had a good time here because the crew made me feel at home. Leonard and some of the fun crew at The Bird Southern Table and Bar posed for me.
It was a busy day. Scott Selznick was helping out in the kitchen. For your info, he is the General Manager of 50 Eggs. Before I left, I made him pose for me.
The Bird Southern Table and Bar
#B1-07 Galleria Level, The Shoppes at Marina Bay Sands, Singapore 018956
+65 6688 9959.
Open daily 11 am – 2 am.
Weekend brunch available Sat-Sun 10 am – 4 pm.