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2014-01-19
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Brewbaker's kitchen and Bar is under the JP Pepperline, the one managing Jack's Place too. The chef has created the new menu including Japanese-western fusion food that he hopes to entice more customers to try out their cuisine. That night, the first dish we had was the Sashimi Caesar Salad. Adorned with cubes of fresh sashimi and mixed with tangy salad dressing, it serves really well as an appetizer. The salad dressing is made up of yuzu sauce with a hint of wasabi to perk up the tastebud. The
That night, the first dish we had was the Sashimi Caesar Salad. Adorned with cubes of fresh sashimi and mixed with tangy salad dressing, it serves really well as an appetizer. The salad dressing is made up of yuzu sauce with a hint of wasabi to perk up the tastebud.
The Atsu Age, fried tofu drizzled with soy sauce and spice flakes managed to satisfy most of us. Instead of being consumed plainly, the chef advised to sprinkle some chili flakes to bring out the taste even more.
I would suggest consuming this as soon as it is served to enjoy the most out of it - crispy skin with soft tofu inside.
Another amazing rendition of cabornara was the carbonara udon. Although it was a simple replacement of western spaghetti with Japanese udon, it proves many skepticism wrong. As much as I like the pleasant rendition, I would still recommend sharing this dish to avoid feeling nausea after consuming a whole plate of creamy food.
The pizza is really what I call as Japanese-western fushion. The supposedly western pizza comes with shitake, inoki and shingi mushroom types topped on a soft airy layer of dough. The tonkatsu sauce was what that made it special. Sweet from the mayonnaise and sour from the teriyaki sauce, perfect match!
The beef ribs taste as appetizing as it can be as seen in the photo. The succulent meat makes the chewing process easy and enjoyable. Although this is actually one person's serving, it would be perfect for sharing!
The shabu shabu was pretty good as well with its rich broth served with bountiful amount of ingredients like inoki mushroom, tofu and vegetables. The thinly sliced newzealand beef will be cooked at your own discretion, depending on how raw or cooked you want it to be. I personally like to dip the slice in the broth was a short 5 seconds to ensure tender juicy beef.
Unfortunately, I didn't quite enjoy the sushi despite the really fresh ingredients I would say. The sushi rice was the black sheep for it's too mushy and sticky.
The second last dish was yaki niku where we get to barbecue the beef and pork slices. The process is pretty self-serviced hence you decide the cookness of the meat.
To end off the meal, we had the cheese cake in a chocolate cup! I adore the presentation. very very much although the dessert itself wasn't as good as it looked. Perhaps it wasn't their specialty after all.Overall it was a really satisfying meal!
Celine
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