Eddie Chan (left) and Scott Baczek (right) have combined forces to bring patrons at The Pump Room an epicurean experience their taste buds will never forget
Forget the so-very-cliché beer-battered fish and chips. It may be pretty much the only “beer-infused” creation we all know, but The Pump Room at Clarke Quay has taken things to a whole new level. The talents behind The Pump Room’s newest culinary line-up – resident brewmaster Scott Baczek and executive chef Eddie Chan – have introduced a new tantalising beer-infused menu featuring its microbrewery’s award-winning tipple.
Are you a salmon or mussels fan?
Before you get all tipsy off the signature Golden Ale or other pale ales, fill that stomach of yours and start with some yummy seafood appetisers. The Scottish Ale Cured Salmon ($18++) is a salad dish with bits of sweet-yet-mellow tasting salmon, complemented with crunchy mesclun greens and Spanish onion and capers, generously drizzled with chardonnay vinegar.
If you’re craving for succulent flesh, order the Steamed Fresh Black Mussels Infused with Golden Ale ($22++). There’s something about the interesting mix of this savoury starter; every mouthful brings an explosion of flavours from the combination of bittersweet alcohol, tangy tomato and basil sauce. Mop the delicious gravy up with the gently charred toast as you prepare yourself for the main course.
Would you pick pork over chicken and beef any day? Pick the Kurobuta Pork Rack in Porter Stout Marinade!
Help yourself to some juicy meat at The Pump Room for the main course. Choose either the Kurobuta Pork Rack in Porter Stout Marinade ($33++), juicy pork rack enhanced by beer marinade and served with a side of bacon-wrapped asparagus and crushed potatoes; or the Beef Rib Braised with India Pale Ale ($33++), tender, smooth beef rib accompanied by rich pommes puree and beer-battered deep-fried asparagus.
The winner!
Both dishes are guaranteed to please your inner carnivore but personally, the Beef Rib Braised with India Pale Ale wins hands down if you’re facing a decision of which to pick. One swipe of the fork and the meat falls right off the bone, nice and chunky. You’ve been warned: once you start, you won’t be able to stop wolfing down this heavenly treat so don’t bother sharing much!
Chicken Pie with Scottish Ale (left) and Steak and Kidney Pie with India Pale Ale (right)
If you’re a sucker for puff pastry creations, get either the Steak and Kidney Pie with India Pale Ale ($34++) or Chicken Pie with Scottish Ale ($28++). Beneath these flaky baked wonders lie scrumptious slow-cooked stews, which boast that subtle tinge created by the addition of the ales… we say these two dishes make for awesome comfort food!
You simply can’t go wrong with Golden Ale
After eating to your heart’s content, relax and chill out for the rest of the night with The Pump Room’s Golden Ale (as well as the awesome live band Jive Talkin’). This frothy creation snagged “Best of Show” and was awarded Gold Medal for Golden Ale (World) category in the Asia Beer Awards 2011. The newest addition to The Pump Room’s regular beer menu, this refreshing ale has a light malty body, pronounced hop flavour and a mix of fruity and floral aroma with notes of grapefruit and lemon guaranteed to quench your thirst. Prices start from $6++ during Pumping Hour (until 8pm), $9++ during Regular Hours, and $10.50++ during Club Hours on Friday & Saturday. Bottoms up, foodies!
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Address: 3B River Valley Road, The Foundry, #01-09/10, Singapore 179021
Tel. No.: 6334 2628 / 6338 0138
Operating Hours:
Sunday to Thursday – 12pm–3am
Friday to Saturday – 12pm–5am
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