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.
 |
| Heirloom Tomatoes & Plums |
 |
| The Chicken Parm |
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.
 |
| Home-made Raspberries Chocolate Layers Cake |
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.
 |
| Poutine “EH” |
Whipped
Buffalo Milk Ricotta ($14). Something for cheese lover. Unlike the
starter, the cheese here is creamy and mild. Infused with truffle
honey, it added sweet and aromatic touch to the cheese. Spread it
over the crisp yet chewy grilled bread, making it a good finger food.
 |
| Whipped Buffalo Milk Ricotta |
Turkey
Meatballs ($15). I actually thought its made of pork. The filling is
moist, unlike most of the turkey made food that I ever tasted. The
pecorino cheese and tomato really complete the dishes.
 |
| Turkey Meatballs |
The
atmosphere of this place is still gorgeous. Definitely a place you
want to chill out. It has a good view of the Marina Bay, however with
the new development directly in front of the hotel, the view of the
bay will soon be blocked. The décor is combination of wood, classy
and classic furniture. You have the option to sit yourself in
couches, dining area, balcony and even the bar.
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!!
Food &
Drinks: 8.75/10
Value:
7.75/10
Service:
N/A (Tasting Event)
Ambiance:
9/10
Budget
per Person: $26 - $50; $51 - $80
Cook
and Brew
12 Marina
View
Asia
Square Tower 2
Level 33,
Westin Hotels & Resorts
Singapore
018961
T: +65
6922 2948
W:
http://www.cookandbrewsingapore.com/
OH:
Mon –
Thu: 11.00 – Midnight
Fri:
11.00 – 01.00
Sat:
05.00 – 01.00
Sun: Open
for private events
Menu
is available online
Picture of other food in the three course dinner set menu:
 |
| Black Cod |
 |
| Pappardelle Pasta & Spicy Lamb Sausage |
 |
| Bailey's Cake |
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