Delicacy in a Cafe

Bird’s nest is one of the most expensive delicacies in Chinese cuisine, most often made into bird’s nest soup which has medicinal, health and beautifying properties. Most would consume it by brewing the bird’s nest in sweet rock sugar soup for hours, or finding it in bottles found in Chinese medical halls.  

Therefore, finding this Bird’s Nest Café tucked at the back of Orchard Point’s OG is a rare discovery. It does not only serve the commonly known bird nest’s soup, but other fusion creations and even ‘zhi char’ as well. The location may be obscure, but it is probably targeted at ‘tai-tai’s who still enjoy shopping at OG.  

A little background on bird nests: They are made from swift’s saliva (yes, saliva) and are traditionally believed to provide health benefits and an overall benefit to the immune system. Celebrities such as Fann Wong and hair stylist David Gan swear by it for keeping them young. The high price tag is due to the risks involved in harvesting the nests from high caves. But this café imports them from “house nests” (i.e. farmed nests) from Indonesia, and thus the more affordable price.  

The café has a modern décor with full black tables and chairs, with man-made cave walls with fake wooden birds to simulate the surroundings. Yes, nice try. It has an open kitchen concept, and no big storage fridges to assure customers that their food is freshly made.  

For your staples, you can choose the Cod Fish Noodle with Bird’s Nest and Teriyaki Sauce, or 6 Head Abalone Noodle with Bird’s Nest. I personally find the noodles above average, but the bird’s nest is completely wasted in an already flavourful sauce. Similarly, the dim sum and sushi (such as California Rolls) are indeed fresh, but the tiny strands of bird’s nest are insignificant in enhancing the taste. I highly suspect it is just a novelty thing.  

Thumbs up to the Flambé  briased three-head Abalone with Bird Nest, with the abalone succulent and tender without the typical rubbery bite. Imagine hot sauce over a chunky abalone, with a tablespoon full of bird nest’s at the side. In fact, it is heavenly! (if you ignore the $68 price tag) This dish alone deserves a 5-star rating,

For the food in general, but the bird nest is really quite tasteless. Like shark’s fin, bird’s nest does not have much taste on its own, and needs the other ingredients to help bring out its essence.

The desserts such as Chilled Fresh Mango Pudding with Bird’s Nest, Double-boiled Bird’s Nest with Rock Sugar, Double-boiled Bird’s Nest with Pear and Snow Fungus and Double-boiled Almond Cream with Bird’s Nest in Papaya should be better options. 

The café remains ‘affordable’ with an ‘all you can eat’ buffet for high tea at $18.80++, set lunch at $23.80++, and set dinner at $33.80++. Separate purchases for its abalone (free cooking included), American ginseng and dried bird’s nest are also available for those who want to please their mothers and in-laws.  

This café does has its appeal and perks,  but is also evidence that an eatery must understand the product fully  to best utilise it because even delicacies can go to waste.