Paper Bird

by - August 21, 2017

Fusion cuisine is no new concept in Sydney, and Paper Bird revolves around the idea of East meets West by offering dishes that are inspired by Asian flavours. 

Taco-Yaki $8 ea
The team had decided to go about this dish in a not so conventional way - deconstructed takoyaki. Even though this dish dosen't look like the real deal, but with all the right elements in place, the flavours were spot on. The charred octopus, shaved bonito flakes and mayo plus the taco at the bottom really grasp the essence of takoyaki.

Menbosha $10 ea
Fried prawn toasty sounds familiar? It is common dish on the menu for yum cha. The toasts were super crunchy, however the prawn flavour was lost in the oiliness.

Scallion Pancake $15
Jamon and scallion pancake, what an odd combination. Interestingly the two paired up nicely, the jamon was rich in flavour and melts in your mouth instantly. Eating it along with the pancake almost feels like having a pancake sandwich.
Shrimp Brined Fried Chicken $25
The golden fried chicken was a dish that's hard to miss. I have to say the chicken was cooked with a beautiful crispy skin and the meat was tender and juicy with a sweet soy flavour.  Traditionally Korean fried chicken isn't complete without the pickled radish, and we were glad they had them. The acidity of the pickled radish helped to cut through the oiliness of chicken. If we had to pick a flaw, it would be that we wished there was more pickled radish. One more thing we would liked even better is if they made a spicy more savoury version of the chicken, and then we would be on cloud 9. 
Steamed Egg Pudding $13
We loved the texture of the egg pudding (almost panna cotta like), it was so creamy and silky smooth. The grapefruit sorbet gave a nice zing to the dish, and the crunchy coconut flakes were a clever way to add a textural element.

Milk Bingsu $13
Milk flavoured shaved ice doesn't sound like much, but this simple idea was well executed. The bingsu had a beautiful creamy flavour, the texture was light and fluffy. The hazelnut ice-cream was smooth and creamy, however the hazelnut flavour was a little subtle. With all these creamy flavours in place, the yuzu curd played a critical role. The yuzu carried an unmistakable fragrance, and the acidity tied everything together.

Food: 8.5/10
Service: 8/10
Atmosphere: 7/10

Highlight: 
  • Well executed inventiveness
Lowlight:
  • We wish there was more pickled radish!
Website: http://paperbirdrestaurant.com/
Address: 46A Macleay St, Potts Point, NSW
Hours: Mon-Fri 7am-late
             Sat 8am- late
             Sun 8am-3pm
Phone: 02 9326 9399
Paper Bird Menu, Reviews, Photos, Location and Info - Zomato

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