Brewerkz

營業中

休息中

Item: Brewerkz
Rating: 4
Author: TheArcticStar

28 食評

味道

環境

服務

衛生

抵食

剋拉碼頭

$31 - $50

美國菜酒吧/酒廊

TheArcticStar

等級4

606

For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/07/media-invite-dinner-at-brewerkz.htmlAlways happy to be back at Brewerkz, serving good-portioned American-styled food and making high quality craft beer. They have incorporated some Asian dishes into the menu, especially for the upcoming Jubilee SG50.Anyway, since we could not decide on which beer to have, we decided to go for the Beer Sampler set (SGD$13.00 for 4 glasses x 90ml). Amo

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/07/media-invite-dinner-at-brewerkz.html

Always happy to be back at Brewerkz, serving good-portioned American-styled food and making high quality craft beer. They have incorporated some Asian dishes into the menu, especially for the upcoming Jubilee SG50.

Anyway, since we could not decide on which beer to have, we decided to go for the Beer Sampler set (SGD$13.00 for 4 glasses x 90ml). Amongst them, there were Golden Ale, Hopback Ale, Wheat Beer, Jubilee Lager, Pilsner, Lemondrop Pale Ale, Steam Beer, Irish Red Ale, Black Raspberry Ale, Brown Ale, India Pale Ale, Oatmeal Stout, XIPA and Black Pig. I know, what interesting names, right?

We started with Soba Noodle Salad (SGD$23.00) which consisted of lots of greens, cherry tomatoes, teriyaki chicken, wanton skin and Asian Vinaigrette dressing, all tossed in a large glass bowl. The vinaigrette was great - all the right notes of sour and sweet flavours perking the crisp greens up; the teriyaki chicken strips were tender, and I absolutely dug the wanton skin topping the salad.

Chipotle Pork Belly Satay

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1 讚好

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Next, we were treated to the Chipotle Pork Belly Satay (SGD$ ), holding a class of its own, with succulent meat balanced by its wobbly faty parts, giving the satay a chewy-ness that was both tantalising and pleasing to the palate. Dipped into the traditional satay sauce, this made for a very tasty "atas-version" of good Chinese roast-pork (燒肉) on a skewer.

Moving on, the Tasmanian Mussels (SGD$25.00), served in cream sauce and served with warm, crispy Focaccia Bread. Fresh, springy mussels extracted from their shells, soaked nicely with the scrumptious cream sauce that made it nearly juicy; swishy upon contact with the teeth.

For mains, we dug heartily into the 3 Big Pigs (SGD$90.00), the ideal platter for pork lovers, to go along with Beers with. This serves up to 4 pax, consisting of Kielbasa sausage, baby back ribs and crispy pork knuckle, with mashed potato by the side. Whether you are looking for some crunch, a touch of tenderness or crackling delight, this platter has it all.

Satay Seafood Angel Hair Pasta

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2 讚好

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Now, onto my favoritest of the evening - Satay Seafood Angel Hair Pasta, a limited time only item, comprising of red snapper and soda cuttlefish in rich homemade satay gravy. You know, the tangy and thick peanut gravy used in satay beehoon or for dipping satay? This was marvellously spicy, flavour infusing deeply into the seafood items as well; tossing the springy strands of pasta in, made this an incredibly delicious dish, fulfilling all criteria of textures and taste.

The first dessert was Warm Brownie (SGD$14.00) - a large square of rich, indulgent and sweet brownie topped with vanilla ice-cream and honeycomb, slushed with hot stout-fudge sauce. The texture reminded me of mud totally - every bit as sticky and firm, only smoother, and a thousandfold more palatable. The use of honeycomb added a refreshing touch, though I am unsure if the brownie needs anymore sweetness to it.

Next up, Oreo Ice-Cream Cake (SGD$14.00), hard on the fork but melty on the tongue. Fans of cookies-and-cream flavour will find this completely delightful. Not only did I enjoy every morsel of this darling, I thought it was very gratifying to find the layers of chocolate coating on top, and beneath the ice-cream cake too, holding it intact and adding to the taste.