August is yet another festive month for us in Singapore as we celebrate our Nation’s Birthday on the 9th of August. It is also a time of the year where Singaporeans living abroad return home for the holidays. At The Westin Singapore, they are bringing the feel of ‘home’ to you at Cook & Brew with their new dishes based on family recipes by Chef Aaron Foster.
Although the dishes served aren’t the same ones we grew up with, they still carry that ‘homemade’ taste – likened to a local dish served at someone else’s house. Chef Aaron hails from Canada, and his spin on home traditions like his ‘Fancy’ Fish & Chips and Roasted Arctic Cod are stunning. It’s one of those dishes that leaves a lasting impression – giving you a reason to keep coming back for more.
How can one not talk about the view of the city skyline, up here at Cook & Brew? It is probably the reason why this restaurant gets packed on most evenings. Whether you are having a meal or just chilling with some drinks, it’s a perfect spot to unwind after a long day.
I was invited for a media tasting at Cook & Brew last week to try out some of their new dishes. Read on to find out what are some of my recommendations.
For starters, we had Whipped Buffalo Milk Ricotta Cheese and Yukhoe Korean-style Beef Tartar. The ricotta cheese makes a great appetizer, and it is great for sharing.
Whipped Buffalo Milk Ricotta Cheese topped with Truffle honey and served bread ($15++)
The grilled sourdough bread goes well with the ricotta cheese and truffle honey. The combination of truffle, honey and creamy cheese is truly divine.
Yukhoe Korean-style Beef Tartar ($19++)
USDA beef, pear, spring onion, chili cucumbers and daikon, pine nuts and egg yolk
Mains: Oodles of Noodles
We had two pasta dishes – Handmade Ricotta Cavatelli and Penne with Sausage. The Penne with sausage is a real classic pasta dish, and the chunky sausage helps to ‘beef up’ the dish itself. Chef Aaron also shared that the Penne with sausage is also her daughter’s favorite dish.
Handmade Ricotta Cavatelli ($27++)
Mushrooms, manchego cheese, dried chilies, cauliflower, pumpkin seeds
Penne with Sausage and Red Sauce ($26++)
Fresh penne, house smoked pork sausage, tomatoes, parmesan cheese
Mains: Cook & Brew Favourites
The two mains we’ve tried are equally fantastic in its ways, and it is difficult to choose between the two. The flesh of arctic cod tasted so fresh, and the fish skin has a nice crisp to it. The dollops of sauces and chard corn give the dish a pleasant finishing touch to it. The ‘fancy’ Fish & Chips is another delectable dish. Instead of the regular battered fish, Chef Aaron turns the dish up a notch with huge chunks of beer battered Nova Scotia lobster. It’s indeed a fancy way of eating lobster without having to worry about having to get your hands dirty.
Roasted Arctic Cod ($$46++)
Charn corn, squash, gulf prawns, ancho chile pepper
Fancy’ Fish & Chips ($56++, dinner only)
Beet bettered Nova Scotia Lobster, smashed and Fried fingerling potatoes, sauce gribiche
The dessert is another gastronomic delight. It’s been quite a while since I’ve been swooned over by a dessert. I love the different textures in each cake layer which excites my taste buds.
Chocolate Hazelnut Crunchy Cake ($15++)
Whiskey gelato, crisps
Classic dishes as such should be made simple. Sometimes, less is more. After a good meal, you might want to head over to their lobby lounge for some cocktails.
For reservations, please call +65 6922 6948 or email firstname.lastname@example.org.