Birch launches a Modern American dinner menu

Prices vary
  • Following its successful opening in July, Birch has introduced its full-fledged dinner menu comprising of over 30 hand-selected Modern American dishes. Whilst the day menu is packed with refined comfort food, the dinner menu is an entirely new experience – modern dining at its best; sleek, sophisticated, sexy and a little fancy.

    Taking six months to research, develop and perfect – the night menu at Birch aims to provide good, honest food. The focus is on fresh produce, contemporary takes on Latin, Nikkei, Neo-Asian cuisines and cooking techniques – the Birch kitchen is equipped with a Josper oven, which ensures that the umami of the meats cooked on it are amplified while retaining juiciness.

    Dishes are artisanal and gourmet in approach, fresh and flavourful in produce. Best enjoyed shared, the extensive array of dishes are organised into Dips, Ceviches, Small Plates, Cast Iron, From the Josper, Josperized Skewers, Flatbreads, Big Plates and Sweets. Cast Iron and Josper cooking are a homage to classic American cooking methods – the Josper oven being a much more sophisticated version of a barbecue grill.

    With such complex flavour profiles – some dishes are more robust and bold, whereas others are more delicate – the idea of Birch’s dinner menu is in the spirit of the tapas dining experience; laid-back to graze along with cocktails and wine, and to share with good company. The Smoked Quail Eggs topped with tobiko marinated in soju, mirin and sake, Beef Marmalade topped with pickled cucumbers, and Brown Butter Leeks are subtle flavours to ease into the meal – incredible palate openers.

    Stuffed Jalapeño Poppers filled with saffron and cream cheese have been an absolute crowd-pleaser. The Cast Iron selection are uniquely modern American and unparalleled in Kuala Lumpur – the Corn Bread is baked with fresh jalapeños, and served with truffle honey butter, which is the perfect accompaniment to lather up all the hearty flavours from the Pit Bean Stew and Tripe Chilli Con Carne.

    The Vermicelli Paella is a revelation – the flavourful, seafood goodness of an authentic Spanish paella but using vermicelli noodles in place of rice. The Slipper Lobster with Bone Marrow Salsa is a luxurious choice, grilled juicy lobster tails paired with a smoky salsa mixed with jelly-like bone marrow. The Spanish Octopus is a simple, rustic dish – grilled octopus from the coast of Spain, served with mojo verde.

    Continuing on the Basque inspiration, is the Huckleberry Burnt Cheesecake – a popular creation that has been selling out day and night. Like San Sebastián’s tarta de queso, the Cheesecake has a gooey centre, spongy outer layer and a brûlée crust. The Valrhona Chocolate Mud Cake is a play on the American mud pie dessert, Birch’s version is topped with gold and chocolate ganache. There will be more desserts introduced in a few months time, which will be a creative twist on iconic American sweet treats.

    The dinner menu at Birch is available 6 days a week, Monday to Saturday, from 6pm until late.

    Share on

"The oyster turns into pearl the sand which annoys it. – Sidney Newton Bremer"

×