Tiong Bahru · 28 seats · open late
Kitchen on · 17:42
Modern Singaporean·Beancurd & Bird·Served late·Hawker-rooted·Modern Singaporean·Beancurd & Bird·Served late·Hawker-rooted·
Tonight at the kitchen
FRIDAY, 31 JUL · Singapore (central)
Specials
- Hand-cracked Sri Lankan crab on Tartine sourdough32
- 48-day dry-aged short rib tartare28
- Whole roast chicken · pre-order recommended84
- Bone marrow + pasta · Saturday only38
Beancurd & Bird.
handwritten daily · est. 2021
Modern Singaporean kitchen + cocktail bar.
The pass · tonightprinted 17:42
№01Table 4/Chilli crab toast[fire]·№02Bar 2/Wagyu pluma[med-rare]·№03Table 7/Whole roast chicken[pre-order]·№04Counter 1/Bone marrow + pasta[split]·№05Table 2/Crispy fish wing[send]·№06Bar 5/Short rib tartare[send]·№07Table 9/Cocktail flight[x2]·№08Table 3/Sourdough + butter[warm]·№01Table 4/Chilli crab toast[fire]·№02Bar 2/Wagyu pluma[med-rare]·№03Table 7/Whole roast chicken[pre-order]·№04Counter 1/Bone marrow + pasta[split]·№05Table 2/Crispy fish wing[send]·№06Bar 5/Short rib tartare[send]·№07Table 9/Cocktail flight[x2]·№08Table 3/Sourdough + butter[warm]·
BEDOK → TELOK AYER · APRIL
Sixteen plates across the menu.
FROM HAWKER LUNCH
TO SUNDAY DINNER
Chicken rice, the classic
№ 01
Fishball mee, dry-tossed
№ 02
Five-spice chicken, banana leaf
№ 03
Chee cheong fun, sweet-soy
№ 04
Takeaway · menu + bag + box
№ 05
Lunch spread · four ways
№ 06
Sambal · the morning grind
№ 07
Cendol, red bean
№ 08
Stacked boxes · evening rush
№ 09
Six-plate set, iced kopi
№ 10
Bibimbap, hand-plated
№ 11
Toast set · the bag
№ 12
Hainanese chicken rice
№ 13
Family spread · four to share
№ 14
Char kway teow, the toss
№ 15
Takeaway · paper bag, two boxes
№ 16
A working sample. Day-of menu posted on the chalkboard above.
The card
Rotates monthlyDinner · 18.00 to 22.30
À la carte. Small plates designed to share between two. Six bigger plates for the table.
—
Late bar · 22.30 to midnight
Tighter menu, full cocktail list, walk-ins welcome at the eight-seat bar.
—
Private dining
Up to fourteen guests in the back room. Chef-selected tasting menu, six to nine courses.
—
Closed Mondays
We close one day a week so the team can have a real weekend.
—
0
seats in the room
0
dishes on at a time
0
rotate every month
0
nights a week, open late
Pass spike · open chits31 JUL · printer 02
Chit № 0428 / table you17:42
18:00First seating7 open
Earlier room. Faster service.
20:30Second seating12 open
Long-table mood. Last call 22:30.
Subtotal3 plates · ~$95 pax · pairing $65
tear here · kitchen copy below
Copy 2 of 2 · bar + walk-ins
Bar seatsEight stools · first come5 open
Tonight3 at bar / 2 at corner · honoured to 18:15
Buyout · Sun + Mon
From $4,200 / room of 24