<p>It had moved from its downtown Ann Siang locale to the heartlands at Frankel Avenue only earlier this year, and now, <a href="http://sg.asia-city.com/restaurants/singapore-restaurant-reviews/bird-bird" target="_blank"><strong>Bird Bird</strong></a>, after a total of two years of operations, is shuttering its doors for good come <strong>Nov 26</strong>.</p>
<p>Well known for his flavor-forward, ingenious and brazen creations, local Chef Bjorn Shen originally hatched Bird Bird as a Thai-style chicken concept before broadening its offerings to feature American-style fried chicken as well post-relocation. He essentially created a gastronomic comfort food haven at Bird Bird, where fine dining sensibilities married with unadulterated street food. Alas, that marriage was not to be.</p>
<p>“We all know the statistics when it comes to restaurants and cafes in Singapore; and how seven out of 10 don’t make it past the first couple of years. We played. We lost. But I’m glad we tried nonetheless,” said Shen as part of a heartwarming goodbye to his customers and coworkers on his Instagram, where he often posts his latest kitchen mischiefs and foodie adventures (and where we’ll be keeping a close watch for what he’ll be up to next).</p>
<p>We expect Shen to be refocusing efforts on Artichoke, his Middle Eastern restaurant on Middle Road, and continue doing what he does best: creating unpretentious, crazy good food.</p>
<p>As for Bird Bird, be sure to head down while you still can. If you’re unsure when to head down, make it the weekend of <strong>Nov 24-26</strong>, where they’ll be throwing a smashing farewell party filled with all-you-can-eat menu items such as curly fries, softie cups and fried chicken—at just $39 per head. Reserve a seat and look out for details closer to the date <a href="https://www.facebook.com/birdbirdsg" target="_blank"><strong>here</strong></a>.</p>
