Cook and Brew – Invigorating Dishes for 2018 Menu [MEDIA INVITE]

‘Fancy’ Fish & Chips  at Cook & Brew

Chef Aaron Foster, Executive Chef of The Westin Singapore, refreshes the lunch and dinner menu at Cook & Brew. The updated versions of dishes based on family recipes that have been passed down to him and also through his worldwide exposure.

Whipping up our appetite into shape is Cook & Brew Signature Whipped Buffalo Milk Ricotta Cheese ($15). 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. 

Cook & Brew Signature Whipped Buffalo Milk Ricotta Cheese 

‘Yukhoe’ Korean-Style Beef Tartar ($19). Creamy and delicious, with a good bite of the chopped USDA beef. In comparison to Korean Beef Tartar, the version here is more subtle, not as bold as the Korean version. The chili cucumbers and daikon help balance any overwhelming flavour from the meat and sauce.

‘Yukhoe’ Korean-Style Beef Tartar

‘Yukhoe’ Korean-Style Beef Tartar

Handmade Ricotta Cavatelli ($27). A new vegetarian dish, this small adorable pasta has a good chewy bite into it. Cooked with Mushrooms, dried chilies, cauliflower, pumpkin seeds and topped with shaved strong bodied Manchego cheese brought up the umami flavour in this dish. If you do a blind test, it will be difficult to tell that it is a vegetarian dish.

Handmade Ricotta Cavatelli

Penne with Sausage and Red Sauce ($28). The non-vegetarian version of pasta at Cook & Brew based on Chef Aaron heirloom recipe. Known for their in-house made sausages, Chef Aaron introduced the house smoked pork sausage into this pasta dish. You will definitely taste the subtle smoky flavour in this dish, combining the al-dente penne, juicy and delicious pork sausages, tomato and parmesan cheese. One of those pasta comfort food that I can relate to.

Penne with Sausage and Red Sauce 

Roasted Arctic Cod ($46). A generous cut of codfish, roasted, combined with sweet chard corn and pepper sauce. The prawns are huge and crunchy and you just can’t stop eating this dish. Yummy, definitely my most favourite dish of the night.  

Roasted Arctic Cod 

‘Fancy’ Fish & Chips ($56). What, No fish? Deep Fried Lobster?? I will not be the first person who is puzzled by this dish and won’t be the last as well. Who would expect a deep-fried beer-battered Nova Scotia lobster? Though the overall dish unique and interesting, just don’t tell this to the folks that supplied Nova Scotia Lobsters. However, I will still stick to the real fish, in my fish and chips. How about Cod Fish instead of Lobster?

‘Fancy’ Fish & Chips

Chocolate Hazelnut Crunch Cake ($15). Nicely presented crunchy multilayer cakes. The combination of dark chocolate and hazelnut cream is just chocolaty and delightful. The whiskey ice cream lacks punch and won’t get the police breathalyser beeping, almost can be mistaken for vanilla ice cream.

Chocolate Hazelnut Crunch Cake

Overall, it is always a pleasure to experience the creation by Chef Aaron Foster and his team at Cook & Brew. Definitely loved the Roasted Arctic Cod and I still cringed when I wrote this review on the ‘Fancy’ Fish & Chips. Please visit Cook & Brew and let me know what you think about their refreshed menu. Cheers!!

Thank you very much Westin Singapore team for the tasting invitation.

Food & Drinks: 8/10

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/

F: https://www.facebook.com/thewestinsingapore

OH:

Mon – Thu: 11.00 – Midnight

Fri: 11.00 – 01.00

Sat: 05.00 – Midnight

Sun: Open for private events

Menu is available online

IndoChili – Taste of Indonesia

Rendang Sapi / Beef Rendang

IndoChili is an Indonesian restaurant in Singapore offering culinary delight found throughout Indonesia. The spread ranges from across the archipelago, showcasing its authentic flavours.

IndoChili

Rendang Sapi ($12.80) a.k.a Beef Rendang. This is LD’s favourite dish and she always order this when feasting on nasi padang. The version here is tasty and tender, absorbs the spices nicely. The gravy is thick and aromatic, definitely a “rice thief” dish. Sometimes, they serve meats that are a bit lean, they will get a perfect score if they uses more marbling cuts.

Rendang Sapi / Beef Rendang

Sop Buntut ($16.80) – Oxtail soup. One of the most popular soup in Indonesia, know for its robust flavour and fall off the bone meat. Definitely, a must order dish here, the soup is robust and the fatty meat just falls off the tailbone. Squish the lime into the soup, for the contrasting twang and best eaten with emping.

Sop Buntut / Oxtail Soup

Lontong Sayur Medan ($6.80) – Rice Cake with Vegetables Soup. It is normally served as a one-dish item, however, we just order this dish because we like the jackfruit in the soup. The rice cake is thick, sticky and bouncy, generously bask in rich vegetable soup.

Lontong Sayur Medan

Kangkung Balado ($9.80). Ok, this dish is definitely not for me. Looking at the amount of chilli they put inside it, I definitely did not touch the dish. However, LD & QC enjoy every bite of this dish.

Kangkung Balado

Ayam Kari Padang ($9.80). Tender and succulent curry chicken, accompanied with a smooth and rich gravy. It is not too spicy and the gravy goes well with rice.

Ayam Kari Padang

Sate Ayam Madura ($10.80). Madura is known as the Sate City in Indonesia. The meat is thick, nicely grilled and coated with kecap manis. I would prefer if they are more generous with the peanut gravy.

Sate Ayam Madura

To go with all the rich dishes above is Achar ($3.80). This homemade pickle vegetables are good to provide the balance to all the dishes above.

Achar

I normally like to have the dishes above with white rice (Nasi Putih $1.50) or you can also try their Yellow Rice (Nasi Kuning $2.50).

Yellow Rice

One of the drinks that I like here is Jus Alpukat ($7.20). This Indonesian version of Avocado Juice has always been my favourite since young. It uses chocolate condensed milk to perk up the drink.

Jus Alpukat / Avocado Juice

Service is friendly and the restaurant is decorated in traditional Javanese house.

Part of the indoor dining area

Outdoor Dining Area

Overall, the dishes in IndoChili seems to hit the right spot for us when we are craving for Indonesian food. The dishes taste and flavour are very close to those you can find in Indonesia. Definitely, a place to visit for Indonesian food. Cheers!!

Food: 7.25/10

Value: 7.5/10

Service: 6/10

Ambiance: 7/10

Budget per Person: $11 - $25, $26 - $50

IndoChili

54 Zion Road

Singapore 247779

T: +65 6445 1766

W: http://www.indochili.com/

F: https://www.facebook.com/IndoChiliZion/

OH:

Mon – Thu: 11.30 – 15.00; 17.30 – 22.00

Fri – Sun: 11.30 – 22.00

Menu Available Online

Lobby Lounge – Weekend Afternoon Tea with Harvest of The Sea [MEDIA INVITE]

Scones - from Weekend Afternoon Tea
Lobby Lounge - Conrad Centennial Singapore

Lobby Lounge at Conrad Centennial Singapore has unveiled a sumptuous four-course afternoon tea with a twist that combines a quintessential British Culinary experience with a decadent seafood platter and a fine selection of cheeses platter paired with a glass of Prosecco.

Executive Chef Mandar does away with the Lobby Lounge previous buffet style afternoon tea, instead offering a more elegant approach of Traditional High Tea experience. Weekend Afternoon Tea with Harvest of The Sea experience consists of four courses.

Weekend Afternoon Tea with Harvest of The Sea Menu

First Course Poached Boston Lobster, Irish Oysters, Fresh Prawns. The first course is paired with a glass of Prosecco. The lobster and prawns are fresh and springy, while the Irish oysters are briny and sweet. The vinegar dressing is a perfect companion to lighten up the rich seafood and tasted especially good when you mixed it with lime. The glass of Prosecco add a hint of sweetness while you savour the seafood. (LD’s comments)

Poached Boston Lobster, Irish Oysters, Fresh Prawns

Since I can’t take alcohol, I started my first drink with Iced version of Ronnefeldt Morgentau Tea, a blend of sencha, flower petals, mango and lemon.

Prosecco and Iced Morgentau Tea

Second Course is the combination of savoury and sweet bite-size dishes. For the second course onwards, the drinks pairing will be free flow of Ronnefeldt Tea or Brazilian Coffee. LD choose Sweet Kiss, flavoured fruit infusions of strawberries, pineapple and kiwis; While I continue with my Morgentau but in the hot version.

Second Course

The savoury bites include House Cured Salmon and Guacamole, Cucumber with Dill Cream Cheese; Heirloom Tomato and Marinated Mozzarella Tartlet; and Egg with Japanese Horseradish Mayo and Chives. My personal favourite is the Heirloom Tomato with Marinated Mozzarella Tartlet. This tartlet is acidic and packs of punch, especially coming from the tomato and marinated mozzarella. Good preparation for the sweet bites coming next.

House Cured Salmon and Guacamole, Cucumber with Dill Cream Cheese;
Heirloom Tomato and Marinated Mozzarella Tartlet (at the back)

Egg with Japanese Horseradish Mayo and Chives

Savoury Mini Bites

The sweet bites include Orange Curd and Fresh Thyme Flower, Ivory Chocolate Mousse; Classic Mille Feuille and Vanilla Cream; Baked Mango and Passionfruit Lava, Coconut Coulis and Live Zest; Hazelnut Bavaroise, Coffee Mousse and Soft Sponge; Sakura Rose and Raspberry Red Velvet; and Strawberries with Classic Chantilly and Pandan Chantilly.

Hazelnut Bavaroise, Coffee Mousse and Soft Sponge

Orange Curd and Fresh Thyme Flower

A generous spread of sweet bites, the Hazelnut Bavaroise is my top pick as it tasted like deluxe Ferrero Rocher, showcasing generous hazelnut fillings. Next is Classic Mille Feuille, that is creamy and crispy; followed by moist and flavourful Orange Curd.

Baked Mango and Passionfruit Lava, Coconut Coulis and Live Zest
Classic Mille Feuille and Vanilla Cream

Near the end of the second course, I feel a little overwhelmed by the cream base bites coming from the Sakura Rose and Chantilly. It might be good to replace one of this dish with something lighter considering there will be two more courses coming.

Sakura Rose and Raspberry Red Velvet

Strawberries with Classic Chantilly and Pandan Chantilly

Third Course, Warm Scones Served with Clotted Cream, Homemade Fig Jam and Homemade Strawberry Jam. Afternoon Tea is just not complete without scones. Two type of scones, plain and raisin. The version of the scones here is very refined, unlike the rustic version you find in regular cafes. However, it is delicious. For us, the combination of clotted cream with the fig jam is just YUM!!

Warm Scones Served with Clotted Cream, Homemade Fig Jam and Homemade Strawberry Jam

Fourth Course, Cheese Board, Brie Cheese, Chaumes and Tomme de Savoie. A nice ending to the meal, where the savoury and saltiness from the cheese helps to balance the overwhelming sweetness from the second and third course.

Cheese Board, Brie Cheese, Chaumes and Tomme de Savoie

I end my high tea experience with an Americano. Please note that you are allowed to change your type of drinks tea or coffee anytime during the session.

Sweet Kiss Tea

Overall, we find the new Afternoon Tea experience at Lobby Lounge is definitely elegant and a memorable one. Afternoon Tea should be about cosiness, chatting and enjoying the overall experience without the need to stand up and pick up your food from the buffet line. On top of that, the quality of the Afternoon Tea is just excellent. Definitely must try. Cheers!!

Thank you very much to Conrad Centennial Singapore for the invitation.

Weekend Afternoon Tea with Harvest of the Sea

When: Every Saturday and Sunday

Time: 13.00 – 17.00

Where: Lobby Lounge, Conrad Centennial Singapore.

Price:

S$68++ (Adult) - Includes free-flow of Ronnefeldt tea, coffee and a glass of Prosecco
S$98++ (Adult) - Includes free-flow of Ronnefeldt tea, coffee and free flow sparkling wine
S$34++ (Child 6-12 years old) Includes free-flow of Ronnefeldt tea and coffee, excludes seafood platter and selection of cheese

For More Information for Weekend Afternoon Tea with Harvests of the Sea. Click here.

 Food: 8.5/10

Value: 8/10

Service: 8/10

Ambiance: 8.5/10

Budget per Person: $51 - $80

Lobby Lounge @Conrad

2 Temasek Boulevard

Lobby Level, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7483

W: http://bit.ly/cbkconrad

F: https://www.facebook.com/conradcentennialsingapore

OH:

Sun - Thu: 07:00 - 00:00

Fri - Sat: 07:00 - 01:00

Daily Afternoon Tea: 13.00 – 17.00

Mui Kee Congee – Comforting Hong Kong Congee

Mui Kee Congee

Mui Kee Congee originated from Hong Kong has reached the shore of Singapore. It was brought over by Les Amis Group, owner of multi concepts dining establishment known for its quality.

Mui Kee Congee

Mui Kee Congee is renowned for their silky-smooth congee filled with old school ingenuity. In Singapore, they signature congees are Parrot Fish Belly and Homemade Pork Meatballs. Worried that the fish belly is too fatty, I decided to order Sliced Parrot Fish Congee ($9.80) plus an add-on of Meatballs ($4).

Sliced Parrot Fish Congee plus meatballs

The congee is silky and smooth, with a lingering charred flavour in the fish. At first, I thought it was burnt, however, I later found out that it was due to the high fired used at the beginning to fire up the fish slices. The congee is added afterwards. Each slice of the fish is thick, firm and have a good bite to it. While the homemade pork balls are juicy and succulent. Let’s just say that I have two signatures congee in one bowl.

Sliced Parrot Fish

Meatballs

The congee does not come with you tiao, so you have to order it separately. Crispy Dough Fritters ($2). Definitely, a perfect pairing to give the congee a contrasting crispy texture and also helps soaks up the flavour in the congee.

Crispy Dough Fritters

One of the side dishes that I ordered is Drunken Chicken in Shaoxing Wine ($10). The flesh of the chicken is on the firm side and you can taste the Shaoxing wine absorbs into the inner part of the meat. Very good and appetizing indeed.  

Drunken Chicken in Shaoxing Wine 

For vegetable, we ordered Poached Kai Lan ($8). Though the oyster sauce is solid, the kai lan was overcooked. It was missing the crunchy bite to it. Drinks, Iced Hong Kong Milk Tea ($3.50). The tea has a nice smooth milky texture; however, it can be better if the tea is darker.

Poached Kai Lan

Iced Hong Kong Milk Tea

The décor of the restaurant has a modern Cha Chaan Teng feel to it. Seating is limited, so sharing table just like in Hong Kong is kind of a norm here. Service is efficient and the service staff tried to use Cantonese in taking your order. However, feel free to switch to English or Chinese to your convenient. Expect long queue during lunch and dinner time, the rest of the time should be very normal.

Overall, Mui Kee Congee expansion to Singapore brought with them the culture and taste of Hong Kong dining. Definitely worth a visit if you are craving for Hong Kong Style of Congee.

Food & Drink: 7.5/10

Value: 7/10

Service: 7.5/10

Ambiance: 7.5/10

Budget per Person: $11 - $25

  

Mui Kee Congee

1 Scotts Road

#01-12, Shaw Centre

Singapore 228208

T: +65 6737 2422

W: https://muikee.com.sg/

F: https://www.facebook.com/muikeesg

IG: @Muikeesg

OH: 11.30 – 15.00, 18.00 – 22.00 Daily.

Element – Funology SG53 Buffet and Durian Party [MEDIA INVITE]

Element – Funology SG53 Buffet and Durian Party

To celebrate Singapore 53^rd National Day, Amara Hotel Singapore presents Funology SG53 Buffet and Durian Party, available at Element from 3 to 9 August 2018.

Durian Party - Mao Shan Wang

The main attraction of this celebration is the durian theme party. A fresh durian stall is set up at Element on Tras Street, serving Mao Shan Wang, D24 and Kampong durians during my visit on 3^rd August. My personal pick is the D24, where I enjoy the complex bittersweet flavour of the flesh. They will rotate the durian each day, depends on the supplies. Give it a try and let me know which one you like better.

Durian Party - D24

Durian Party - Kampong Durian

Inspiring the nostalgic feel on this National Day celebrations, childhood favourites food like Muah Chee, Putu Piring, Old School Snacks, Potong Ice Cream with bread and seasonal fruits like mangosteen, duku-langsat, rambutan and longan will be part of this special line up.

Putu Piring

Seasonal Fruits

On the 9^th of August, there will be fun-filled activities including old-school games such as tikam-tikam, tin throwing games; taking photos on a trishaw; meet the Samsui Woman; and free caricatures drawing. The National Day Parade will also be shown live on TV at Element.

With the Fun comes the food as well. Highlights of the buffet spread are:

Durian Panna Cotta

Everything Durian. The durian bonanza continues in the desserts section, starting from durian cake, durian panna cotta, durian pudding, durian crème puff, and durian swiss roll. My favourite is the durian panna cotta, as it uses the during pengat as the topping, and you can really taste the durian.

Durian Cake & Durian Puff

Durian Pudding

Durian Swiss Roll (at the bottom) with other Durian Desserts
Chocolate Truffle Cake (at the top)

Save some space for their signature Chempedak Crème Brulee and Chocolate Truffle Cake that are awesome.

Chempedak Crème Brulee

The Seafood Spread. Boston Lobsters, Oysters, Alaskan King Crabs, Mussels, Clams, Scallops and Prawns. The Boston lobsters and oysters are fresh. But I personally like the Alaskan King Crab here, where you taste the freshness and briny sweetness in the flesh.

Chubby Botak Koala picks for Seafood Spread

Boston Lobsters

Oysters

Mussels, Alaskan King Crab Legs, and Clams
Below are the condiments

Mussels, Scallops and Prawns

Laksa. The spices in the broth really pop up and the rice noodle is well cooked. I did not have chilli in my laksa, for spicy lovers, you might need to put a few dollops of sambal in it. You can make it more atas, if you add the lobster into this laksa Yum Yum.

Laksa

Peking Duck. Crisp skin, tender and succulent, the best part, one of the Chef will do the wrapping for the Pecking duck. All you need to say is how many pieces you want.

Peking Duck Station

Peking Duck - Ready to Eat

Drunken Chicken. Well marinated with rice wine and I like the sweetness from the wolfberry. Make sure you get the meat that is soaked, so you can really taste the wine in the chicken.

Drunken Chicken

Proscuitto and Cheese selections. I love prosciutto. For me, this cured ham has the salty umami taste to it that just opens up my appetite. I can have this at the start or end of my meal. Paired it together with rock melon, I am a happy man. With so much durian pastries for desserts, I need something salty to end the meal. The cheese board sure provide it.

Proscuitto with Rock Melon

Cheese Selections

Overall, it was indeed a fun dining experience. I started with the savoury buffet spread at first, follow with fresh durians and desserts from the buffet line. I also got my caricature done as well, complete with solid muscles on both arms. So check out FUNOLOGY SG53 Buffet & Durian Party at Element, Amara Hotel Singapore till 9^th August 2018.

Thank you very much to Amara Hotel Singapore team for the tasting invitation.

Chubby Botak Koala Caricature

FUNOLOGY SG53 Buffet & Durian Party

When: now till 9^th August 2018.

Time: 18.30 – 22.00

Where: At Element and Element on Tras Street

Price: SGD 88++ per adult; SGD 36++ per child (6 to 12 years old).

For reservations and enquiries, call: +65 6879 2607

Promotion:
2 persons dine free for every 8 other paying guests.

Free flow of iced tea with a group booking of 53 adults.

Old-school games and activities are available on the 3rd and 9th August.

Food & Drinks: 7/10

Value: 7.5/10

Service: N/A (Tasting Event)

Ambiance: 7.75/10

Budget per Person: $51 - $80, $81 and Above

Element Restaurant

165 Tanjong Pagar Road

Singapore 088539

T: +65 6879 2607

W: http://singapore.amarahotels.com/dining/element/

F: https://www.facebook.com/amarasingapore

IG: @AmaraSingapore

OH:

Breakfast, Daily: 06.30 – 10.30

Lunch, Mon – Fri: 11.30 – 14.30

High Tea, Sat & Sun: 11.30 – 14.00 (1^st Seating), 14.30 – 17.00 (2^nd Seating)

Dinner, Daily: 18.30 – 22.00