Some of the highlights from the starters include this Heirloom Tomatoes and Plums, which tasted like a very light and sweet fruit salad. The buttermilk and gorgozonla cheese dressing was very subtle and did not overpower the natural umami of tomatoes. I thought the addition of sweet and crunchy pecan brittle was a very clever move as it enhanced both the texture and flavor.
The Whipped Buffalo Milk Ricotta ($14++ from ala carte menu) might not be part of the set menu but definitely was one of the best dishes that day. The combination of neutral Ricotta and truffled honey is simply irresistible and needless to say, work like the best spread in this world on humble grilled bread.
Of the four mains available for the dinner set menu, I tried three and my favourite was the Potato and Smoked Cheddar Perogies. Perogies are traditional Polish that looked exactly like pan-fried gyoza except that they are stuffed with potato and cheese. The filling was closer to a soft mash potato rather than cream, which made them a wonderful match to the bed of cabbage cream, confit shallots and charred brocollis.
The Black Cod was a good catch as the flavors were fresh and clean, with roasted red pepper and pimento that imparted caramelized sweetness to the light seafood broth at the base. The Chicken Parm, a deep-fried breaded chicken fillet, did not fall below expectations but neither did the flavors stand out from a standard chicken cutlet in other western restaurants.
Most restaurants tend to overlook desserts especially when they are part of a set course but not here. I was surprised to see as many as eight layers for the Homemade Raspberry Chocolate Layers cake which was sat below the tangy scoop of Raspberry Sorbet. The cake was soft without being too sweet or dry but as a chocolate person, I couldn't be happier to have the Bailey's Cake with homemade Coffee and Whiskey Ice cream. The chocolate cake was nowhere near a brownie but yet executing intense bitterness in the moist layers. In fact, I was very impressed that the kitchen churned out such good quality creamy ice cream as even the simple scoop of rum-and-raisin ice cream alone could trigger deep satisfaction.
That said, I think it would not be a completed trip without having the Smoked bacon caramel chocolate bar ($13++ from ala carte menu). It encompassed all the necessary qualities of a knock-out chocolate candy bar (think Snickers and Mars fusion + dates and hazelnuts) that lure you back for second bites even as you grumble that it is way too rich. All thanks to the magical touch of savouriness from the sprinkles of sea salt and the chewy smoked bacon.
2-course set lunch is priced at $35++ and 3-course set dinner is priced at $55++. Pick your choice from the selected starters, mains and desserts.
Cook and Brew
Level 33, The Westin Singapore
12 Marina View, Asia Square Tower 2, Singapore 018961
Mon to Thurs 11:00-24:00
Friday 11:00-25:00
Saturday 17:00-24:00
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