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| Nova Scotia Lobster and Avocado Toast |
We are back at Cook & Brew, the Westin Singapore's speciality gastro-bar for the unveiling of new dishes for this festive season by Chef Aaron Foster and his team. Little Devil and I have been to Cook and Brew on a few occasions and we are always impressed by the food served here.
Whipped Buffalo Milk Ricotta Cheese ($15), the perennial favourite in Cook and Brew. The ricotta cheese is creamy and mild. The infusion of truffle honey added sweet and aromatic touch to the cheese. Spread it over the crisp yet chewy grilled bread, making it a good finger food. Knowing it is going to be plenty of food for the night, I stop myself from having a second helping.
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| Whipped Buffalo Milk Ricotta Cheese |
Barbecue Turkey Meatballs ($16). Turkey Meatballs has been a Cook and Brew menu as far as I can remember. This time around, Chef upsize the meatballs. The barbecue sauce added the sweet and tanginess to the succulent meatballs. For contrasting crispy texture, you can nibble on the chips.
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| Barbecue Turkey Meatballs |
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| Barbecue Turkey Meatballs |
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| Crispy Salmon Skin |
Nova Scotia Lobster and Avocado Toast ($21). Cook and Brew version of Lobster sandwich. The lobster oozes a refreshing flavour from the see to go with creamy avocado. Dainty sunny side up quail egg is a treat to the eyes, topped with Ossetra Caviar it tasted like a party in your mouth. Granny Smith Apple added to the sandwich to cut through the rich flavours.
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| Nova Scotia Lobster and Avocado Toast |
Canadian Prince Edward Island Black Mussels ($30). This dish is inspired by Chef Aaron Foster Mother In Law. The mussels cooked in green curry and fermented green mango. It is rich, creamy, yet it did not cover up the flavour of the mussels. It will be good if they have white rice, bread or fries to soak up the robust green curry.
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| Canadian Prince Edward Island Black Mussels |
Marinated Yellow Fin Tuna Salad Bowl ($32). Only available during lunch. Cook and Brew version of Chirashi Don with Thai influence. The tuna is cubed and fresh, tossed in Thai influence salad mix and dressing. Black Peranakan Rice is used as the base of this dishes, which can easily be mistaken for claypot rice. The portion is definitely suitable for sharing and watch out for the heat from the chilli creeping in slowly after a few bites of this salad.
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| Marinated Yellow Fin Tuna Salad Bowl |
1824 Farm's Australian Beef Flat Iron ($39) Only available during lunch. Flat Iron is not your the usual cut from the beef that you find in Singapore. It is lean, flavourful yet it is chewier. The steak is grilled to medium rare and sliced thinly. It tasted meaty but remain tender and easy to chew. The chimichurri sauce definitely goes well with the meat.
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| 1824 Farm's Australian Beef Flat Iron |
Confit Australian Lamb Shank ($41). According to Chef, this is how they prepare this dish. Good quality Aussie Lamb Shank; cured with salt and sugar; Air dried; Confit; Sous Vide; and Final Touch.
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| Confit Australian Lamb Shank |
The final result is a meat that falls of the bone, succulent and it just melts in your mouth. Yum Yum, one of the best lamb shank we ever tasted
Desserts were Peanut Butter & Chocolate Ice-Box Cake ($15) & Strawberry Mousse ($15). The peanut butter dessert is a version of Peanut Butter Ice Cream Cake, swimming in generous butterscotch sauce with toasted peanuts. It cold, sweet, full of peanut butter flavour and delicious.
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| Peanut Butter & Chocolate Ice-Box Cake |
Meanwhile, the Strawberry Mousse is served in clear glass with strawberries motif. Each layer of the moose can be clearly seen. The combination of rhubarb jam and fresh strawberries seems to elevate the strawberries further. At the end of the meal, the strawberries glass is clean like it just comes out from the washing machine.
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| Strawberry Mousse |
Overall, it was indeed another memorable meal at Cook and Brew. The portion was generous and almost need to be rolled out like a wine barrel from the restaurant. Definitely, a place to consider for this year festive dining. Cheers!!
Thank you very much to The Westin Singapore team for hosting the dinner.
Food & Drinks: 9/10
Value: 7.75/10
Service: N/A (Tasting Event)
Ambiance: 9/10
Budget per Person: $26 - $50; $51 - $80
Cook and Brew
12 Marina Views
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
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