Mon - Thu: 11:00 - 00:00
Fri: 11:00 - 01:00
Sat: 17:00 - 00:00
Sun: Open for private events
Cook & Brew, a gastro-bar that is more than just a venue for the working crowd, sets the stage for all who seek a balanced lifestyle. Featuring raw wooden floors, lavish dark red leather bar stools and a sumptuous black marble-topped bar - Cook & Brew embodies the essence of a classic gastro bar with a contemporary twist. The specialty restaurant offers the perfect contemporary setting to indulge in an array of delectable local and international comfort food, paired with a carefully curated selection of craft beers, wines and cocktails, against magnificent views of Marina Bay.
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Last time I drop by at Cook & Brew, was in 2014 when a German Executive Chef was in charge. Currently, Cook & Brew is helmed by Executive Chef Aaron Foster, a proud Canadian who bring his love for home town produce and his interpretation of comfort food.
Recently, Cook & Brew introduced a three course set dinner menu, priced at $55. This include a starter, main course and dessert.
I started with Heirloom Tomatoes & Plums (Buttermilk and gorgonzola cheese dressing, butter curd, pecan brittle). First impression, beautiful presentation of the salad, with fresh tomatoes and plum. I thought that the gorgonzola cheese will be subtle as I can't really smell it at first. However once I took a bite, the pungent flavour of the blue cheese burst in your mouth. The fresh tomatoes and plum does well to offset the blue cheese flavour. If you find the blue cheese is too strong, you can actually eat the fruits and vegetables without the dressing. A must try dish for cheese lover.
Main Course was The Chicken Parm (Breaded basil and yoghurt marinated chicken, mushrooms, sweet peppers, tomato sauce, buffalo mozzarella). One of the most traditional comfort food and one of the best that I have tried. The crust was thin and crispy, while the meat is tender, succulent and well-seasoned. The melted buffalo mozzarella added to the richness of the dishes, while the tanginess of the tomato sauce with bitterness of the rocket salad provide the balance to the richness of the chicken. Yum Yum, two thumbs up. Please note that the portion of the main course is Canadian size, instead of Asian size.
Dessert was Home-made Raspberries Chocolate Layers Cake (Vanilla sauce, fresh berries, house-spun raspberry sorbet). Cook and Brew version of layer cake. A nice taste of dark chocolate, with berry flavours sponge cake. The raspberry sorbet is very tangy, yet refreshing provided a perfect ending to the dish. I did not manage to finish the cake after a big portion of the main, but I did polish off the sorbet.
On top of the set menu, we also sample some item from the bar menu, which was obvious has Canadian influence in it. My picks for the bar menu are: Poutine “EH” ($16), a Canadian comfort food and popular cure for hangover. This hearty dish normally only consist of French fries, cheese curds and gravy. At Cook and Brew, Chef Aaron up the ante and introduced pulled pork into the Poutine. Rich, tasty and comforting. Definitely a must-try dish here.
Overall, this return visit to Cook and Brew definitely a memorable one. It seems the Canadian influenced comfort food really strike the cord in me. The unpretentious and heart warming food really set the standard on how Gastropub meal should be. Cheers!!
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Cook & Brew, one of Westin’s four dining concepts, allows one to take in the city’s busy skyline thanks to it’s 33rd floor vantage point. The venue is not only a watering hole that stocks fine wines and more than 100 varieties of beer, it’s also home to a speciality restaurant helmed by Chef Aaron Foster, who hails from Canada.
The gastro-bar has recently launched a collection of enticing new creations, which are included in the lunch and dinner menus.
Cook & Brew turns the humble bread appetizer into an upscale starter in the Whipped Buffalo Milk Ricotta ($12). Dip the grilled bread into the sensational whipped buffalo milk ricotta dip, which is enhanced with truffle and honey. Ahhh, I could have rounds of this!
For those who prefer a light start to the meal, munch on Heirloom Tomatoes and Plums ($17). Golden and red tomato silvers are complemented with buttermilk and gorgonzola cheese dressing, butter curd and pecan brittle, which highlight the natural sweetness of the vine-ripened heirloom tomatoes.
When you are feeling ravenous, there’s nothing better than a hearty burger to satiate the senses and empty tummy. Inspired by Chef Aaron’s Canadian origins, the Montreal Burger ($34) engages the palate with generous portion house-smoked Montreal meat, which is prepared by curing beef brisket with cracked peppercorns, garlic, coriander and mustard seed over a period of 21 days. The delectable smoked meat is placed atop USDA beef patty and sandwiched between fluffy buns. Everything was lovely, except for the beef patty, which was unfortunately overdone and too dry.
The Broccoli and Bacon Cheese Burger ($29), fared much better as the creamed broccoli sauce made up for the beef patty’s dryness. The burger is further elevated with double thick house-smoked maple-glazed bacon and American cheddar. This combination sounds unconventional, but I assure you, it worked splendidly. You’ll want to chase every bite with another! The Broccoli and Bacon Cheese Burger, as well as the Montreal Burger, are accompanied with fries tossed in rosemary and shaved parmesan.
For a burger with local influence, go for the Hawker Burger ($34), where beef patty marries a beautifully marinated char siew-style pork jowl that boosts a moist interior and seductively charred surface. Crispy pork belly lends texture and an air of sinfulness to the already delectable burger. Also included are sambal mayonnaise and sliced green pickled chilli which help cut through all that richness. The fries here are tossed in chilli powder instead of rosemary parmesan seasoning, so as to maintain the local tones in this dish.
Cook & Brew: [NEW MENU] spearheaded by a throng of Burgers
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the westin singapore
3/29/2016 11:01:00 am
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Picture this, you get set up on a date by your best friend with the captain of the school football team. Sure, he's got dreamy eyes and features so sharp that they could easily saw through the thickest hunk of steak, hence the extra preparation effort. Heels, check! Poofed up hair on hairspray hyper drive, check!, and you even dragged out the most decent set of knickers you have from your wardrobe. Kudos for that. He arrives at the door with a bunch of flowers and whisks you away in mist of charm, raising the bar even higher with an idyllic choice of a dinner venue, one that offers bedazzling views of the cityscape at dusk. However, as the meal unravels, you realize that beneath the chiseled good looks, is an empty vessel, one that was dull and lacklustre beneath its misleadingly glamorous facade. - my experience at Cook and Brew can be summed up in the same manner.
Launching a new menu helmed by a selection of mouthwatering gourmet burgers, the craft beer watering hole located at the Westin Singapore's speciality gastro-bar at Level 33 sets to sweep diners off their feet, with a combination attack of killer views and American comfort food.
First, we tried the Heirloom tomatoes and plums ($17) - ripened plums are paired with buttermilk and gorgonzola cheese dressing, butter curd and crispy pecan brittle likening the starter to a finishing cheese course. This is subtle cooking at its best.
We move on to the heftier stuff on the menu; an ode to Executive Chef Aaron Foster's Canadian roots is The Montreal Burger ($34) packing in the punches with a patty composed of house-smoked Montreal meat (no less) made by curing beef brisket with cracked peppercorns and other aromatics over 21 days. Pity the doneness was just a wee bit overboard, the juicy potential non-existent. The Hawker Burger ($32) fared much better with a porcine intervention of char-siew style pork jowl topped with crispy pork belly. The generous sluice of sambal mayonnaise overhead helping stave away the dry relief while pickled green chilies brings to mind, wanton mee. By now, it had become clear that the kitchen only...
Originally posted at: fundamentally-flawed.blogspot.sg/2016/03/cook-and-brew-new-menu.html