Katelyn Tan | A Singapore Beauty, Travel and Lifestyle Blogger

The Bird Southern Table & Bar

Wednesday, 20 September 2017

“Did you know Holland invented Chicken and Waffles?” Never mind the factual accuracy of that last statement, but if you got that reference, then you might be able to guess my fascination for this classic southern soul food that American movie characters always seem to be craving for.


Imagine my excitement when we received the invite to visit the newly opened The Bird Southern Table & Bar at Marina Bay Sands. I (Katelyn's bf) was so excited I even volunteered to write this blog post. Tucked alongside other famous celebrity restaurants at MBS, The Bird Southern Table & Bar prides themselves on farm-fresh ingredients, classic Southern cooking, culture and hospitality. 


We chose a table with a overlooking the shoppes at MBS - we actually chose this spot as the lighting would make for better photos.


The main attraction, Chicken 'N' Watermelon 'N' Waffles. All natural chicken, brined for 27-hours, then dredged it in a secret recipe of spices and flour, before finally frying to perfection, served with chilled spiced watermelon, vermont sharp cheddar cheese waffle and accompanied by honey hot sauce and bourbon maple syrup. 

Not only was the skin lightly battered and crispy, the meat was tender and juicy too. The chicken was really well marinated through and through, you could even the taste the savoury spices in the chicken breast. Do remember to dip the fried chicken in the hot sauce for a tangy kick. 

The waffles were soft and fluffy, which just a small hint of cheese. The unassuming bourbon maple syrup however, was quite the showstopper, complementing the taste of the waffles with its combination maple sweetness and bourbon flavour. 

Here’s the other stuff we had. 


We started off with a couple their signature cocktails. The Blackberry Bourbon Lemonade, made with wild turkey bourbon, blackberry puree, fresh lemon, cardamom & angostura bitters, and the Southern Peach, made with wild turkey bourbon, aperol, fresh lemon & thyme with white peach puree & sweet tea. We personally preferred the refreshing taste of the blackberry bourbon lemonade as the tea from the Southern Peach came with a slight bitter aftertaste.


We had the Deviled Eggs and Fried Green Tomato BLT for appetisers. The creamy and tangy eggs paired well with the fried goodness of the BLT without ever feeling like competing tastes.
I loved the Fried Green Tomato BLT, with the house smoked pork belly, pimento cheese, frisée, smoky tomato jam, lemon vinaigrette. 


We had the Butter Lettuce & Grilled Mango Salad, char-grilled mango, smoked pecans, tomato, onions, benne seed dressing. We’re not usually fans of salads, and we were contemplating if we should save our stomachs for more savoury delights. Luckily we chose to try it, because we found the smoky taste of mangoes and nuts to be quite the surprise and the perfect dish to balance the richness of the next dish. 


Macaroni and Cheese, made with torchio pasta, five artisanal cheeses and crispy herb crust. Don’t let the petite size of the dish fool you; the delicious flavours of the different cheeses are really strong, and the portion of pasta is rather substantial. So while some might find this dish a tad too rich, I particularly enjoyed it for the generous servings of cheeses. Best to share this with a friend.


What better way to end off a hearty than with a classic southern favourite – Banana Pudding, made with rum soaked banana cake, chantilly cream, fresh bananas vanilla wafers. This little cup was not only pretty to look at, it was absolutely delicious too. The generous douse of cream along with the fresh banana and moist cake combined well for an unforgettable experience. Along with the chicken and waffles, this dessert would be the dish that would have me coming back to the restaurant for more.

The Bird Southern Table & Bar
The Shoppes at Marina Bay Sands
B1-07, Galleria Level
10 Bayfront Ave, Singapore 018956
Tel: +65 6688 9959

Operating Hours:
Daily: 11:00am – 11:00pm


[Hello, Katelyn here. This post was written by Alaric, my bf. That explains the different writing style. "Outsourced" to him since he volunteered hahahas. This post and any future food posts by him will be labelled A-jiaks]

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