Sunday, 26 August 2018

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/
OH:
Mon – Thu: 11.00 – Midnight
Fri: 11.00 – 01.00
Sat: 05.00 – Midnight
Sun: Open for private events
Menu is available online


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