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  • Since moving here I’ve been searching for a Western brunch that is a bit more inspiring than an eggs benny or smashed avo on toast (yawn). And by that I don’t mean throw truffle and lobster at it and charge through the nose. I’d heard many good things about the menu at Bird and they certainly delivered.

    Nestled in a quiet area on Wuyuan lu the entrance dons a modern black window pane that allows natural light to stream through and warm the rattan style interiors. You can either dine downstairs in an intimate area on stools overlooking the kitchen or climb the spiral staircase to the terrace and join the party.

    Greeted by a bold Aperol Spritz drink cart and the sweet sounds of 70s disco it’s a fun atmosphere. The menu has a selection of seasonal small plates with many featuring local flavours.

    Dishes of mention:

    • Tomato ratatouille, poached egg, basil, dark farm toast –beautifully sweet and buttery

    • Mapo tofu, mashed potatoes, cheese crust – Definitely the stand out. Unlike the rest of the menu this is a ‘go hard or go home’ dish. A Chinese style shepherds pie that has a generous layer of cheese with just the right amount of Sichuan sting that you can still function for the rest of the day.

    Service is worth noting as there was a slight delay to our meal (only because the guy next to us loved his meal so much that he ordered another!). The staff were very apologetic and provided coffees on the house.

    Bird is a good example of less is more. It reminded me of the type of creativity I used to see in some of the brunch spots down under. The minimalistic theme was evident from the décor through to the dishes. Heres hoping that come winter the mapo-tofu number is still on the menu!


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SmartReviews is SmartShanghai’s crack squad of amateur reviewers, eating their way around the city and writing about it. They have been chosen from a large pool of applicants and given a set of strict guidelines to follow to make sure their reviews are honest, informed and fair to both potential customers and the restaurants themselves.