Mar 18, 20233 min read

Cook and Brew

Perched on level 33 of The Westin Singapore, is this amazing dining restaurant, Cook & Brew that offers magnificent views of the scenic Marina Bay area. Indeed, one can partake of a unique Marina Bay dining experience with indoor and outdoor areas serving international cuisine amidst panoramic views of the city skyline.

This specialty gastro-bar features elegantly rustic interiors, providing the perfect contemporary setting to indulge in an array of delectable local and international comfort food, alongside a carefully curated selection of craft beers, wines and cocktails, against magnificent views of Marina Bay.

One of the most distinctive hotel bars in Singapore, Cook & Brew serves modern interpretations of classical bar favorites, as well as local and international dishes with twist. The meticulously-curated list of fine wines and exquisite selection of beers bring your dining experience to the next level.

For a good recommendation, one can begin the night with a delectable five-course set dinner, starting with an amuse-bouche duo featuring Truffle and Mascarpone Beignet with Iberico Ham and fresh Oyster with Dashi Jelly and Caviar, followed by Yellowfin Tuna paired with avocado emulsion, pickled cucumber, sea vegetables and puffed rice for appetizer.

Savour Wagyu Beef Shortrib Bon Bon with Organic Baby Carrots and Homemade Roasted Dukkah as the main and end the gastronomic experience with delightful desserts – Hazelnut Dacqoise, Passion Crème and Salted Caramel Ice-cream, and a Petit Fours of Raspberry Pate du Fruits, Truffle Macaroon, and Chocolate Truffle. @cookandbrewsg

We decided to try their latest Vietnamese set; A TASTE OF VIETNAM with the recipe provided by TOMMY PHAM (a MasterChef Australia S13 & S14 contestant) @tommyphameats; priced at S$68++ per person for a three-course set menu from 15 Feb to 30 Apr 2023 for dinner.

It comprise of a Roti Bánh Mi (so exquisite) - Rare roasted Australian beef tenderloin amidst a secret bánh mi sauce and dished with a Swiss brown mushroom pâté, Vietnamese-style truffle mayonnaise, cucumber ribbons, pickled daikon and carrots, coriander, chili.

Next we tried the Chá cá La Vons which included a Grilled turmeric black cod fish, bee hoon noodles, sauteed dill and spring onion, cucumber ribbons, roasted peanuts, dill oil and nuoc mam sauce; usually the Hanoians perceive this dish in a hot pot format but the chef was able to transform this known dish in another format - equally delicious and the black cod delivered tenderness and flavour, well melangé.

For dessert, we tried a concoction called the Vietnamese Flan which was Silky flan diced with bitter coffee ice kacang, dulce de leche condensed milk coconut sauce - superb on the palate!

We were pleased also with their medium rare version of their USDA 365 DAY GRAIN FED STRIPLOIN 12oz which comprise of Fork-crushed mashed fingerling potatoes, greens, red wine jus, mushroom salt, green peppercorn and also a BARBECUE TURKEY MEATBALLS - Bourbon barbecue sauce, cheddar cheese sauce, fingerling potato chips - so yummy!

The Singapore styled Fried Bee Hoon delivered true wonders as we were taken aback by the awesomeness of this local dish, with char siew style pork jowl, crispy pork belly, grilled half Maine lobster and side of sambal! As Singaporeans would say.."sedap" which means super delicious! @rosettemedia @thewestinsingapore