18 Jul 2015 • 390 reviews • 55 followers
Full Brewerkz review: http://ivanteh-runningman.blogspot.sg/2015/07/brewerkz-tasting-session.html
Established in 1997 by Americans Devin Otto Kimble and Daniel Flores, Brewerkz is Singapore's oldest surviving microbrewery. Known for their award-winning craft beers, hearty American food, and friendly service, Brewerkz has consistently been pulling in the crowds, and doesn't look like they'll be letting up anytime soon!
Ambience at Brewerkz has a modern industrial feel. You can actually see their beer brewing machinery, under the industrial looking water tower! Colours of blue, grey, and silver, along with wooden furniture, corrugated zinc decked bar tops, and warm, low ambient mood lighting creates a relaxed, casual, intimate atmosphere. The private booths are perfect for small groups, while the outdoor al-fresco seating along the Singapore River is picturesque at night. Overall, very good ambience!
Service at Brewerkz is friendly and efficient. Although it's sometimes hard to catch their attention, as staff are almost always rushing around, they do attend to requests very quickly. Staff also offer greetings / goodbyes to diners. Waiting time for orders is decent, expect to be served within 15 minutes or so, even during peak periods. The menu has helpful descriptions of each dish, but staff may not always be able to answer questions on the food. Decent service overall.
Food at Brewerkz is all about classic American dishes, served in large, hearty portions. Recently though, Brewerkz has also started to hand make more items on premises, such as desserts. Expect heavy Southen influence in dishes, particularly from the state of Texas in the United States Of America. Food is generally full of flavour, accompanied by tasty sauces, generously portioned, and reasonably priced. Budget about SGD $37 per person for a meal with drinks here.
The 3 Big Pigs Platter (SGD $90) is served with a chunky, slightly creamy White Cheddar Mashed Potato, and features the 3 signature meat items here. The Baby Back Ribs is done East Texas style, with fork tender pork meat that tears off the bone easily, and a sweet, tangy, sticky barbecue sauce glaze that coats the entire rib, making it very succulent and tasty! The Pork Knuckle is oven baked till the skin crisps, and is served over tangy sauerkraut, akin to traditional German styles. However, this was my least favourite of the 3 items, because the Pork Knuckle meat was somewhat dry. Overall, a very good dish worth ordering to share!
The Satay Seafood Angel Hair Pasta (SGD $25) was created to celebrate Singapore's Golden Jubilee year / SG50. The reimagined Satay Bee Hoon features tender red snapper fish, and chewy soda cuttlefish, doused in a savoury, sweet, crunchy homemade cashew nut gravy. Complimented by the bouncy al-dente angel hair pasta, this dish hits all the right notes of flavour and texture. Well thought out, well executed, completely delicious. Easily our favourite dish of the evening, highly recommended!