DISH OF THE WEEK: Mung Bean Noodles Northern Style at BIRDS OF A FEATHER

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Perhaps March is the month for me to jump all in with tongue numbing spice. Last week, I happily burned my tongue off with the dry Kang Hoh curry at a new Thai restaurant in Brooklyn. This week I’m focusing on the more tingly (and somewhat more subdued) experience of Szechuan cuisine.

Birds of a Feather is the latest and hottest restaurant from the team behind Café China and China Blue. This is their first foray into Brooklyn and the hipsters of Williamsburg have been eating it up – literally.

The focus is on Szechuan cuisine, which is known for its fiery properties. I had just come from brunch so I was looking to try some smaller (and somewhat healthier) appetizers. I’ll be sure to return for a full meal sometime soon.

One of the appetizers that caught my eye was the Mung Bean Noodles. They sounded intriguing and a bit different than the usual dumplings and dan dan noodles.

The slippery translucent noodles were served submerged in chili oil. The noodles managed to pick up every ounce of rich, spicy flavor. Garnished on top were fistfuls of roasted garlic, sesame seeds, and scallions.

Bits of black orbs also appeared on the top of the bowl. At first, I thought these were black sesame seeds but I soon realized they were actually finely ground black peppercorns that had been roasted to provide a unique smoky flavor. No wonder there was no pepper mill on the table. They were a crunchy addition to the addicting fun slurpable dish.

After all this heat, it’s amazing that I still crave more. Don’t be surprised if next week you read about me trying some raw ghost chili peppers or something. Price: $8