Brewerkz came a long way since it first began in 1997. Launching its fourth outpost in the rather antiquated part of bustling Orchard Road, the swanky 200-seater space caters to most occasions – from intimate group settings to just a casual session of people watching over a few refreshing swigs.
Modern chic is without a doubt the chosen theme to go about. The space showcases tasteful touches such as light wood decor, Pollock-inspired distressed furniture, and a biophilic approach with greenery in almost every corner. But the highlight is the stunning bar which is adorned with handcrafted copper and custom tiles from Bali. After all, it houses 20 taps of award-winning craft beers and a seasonal selection which we reckon is definitely the soul of the restaurant.
With the new look comes a new menu with a strong focus on local produce featuring a melting pot of modern European, classic American and Asian favourites. Take the 7-herbed crab cake ($28) for instance, where Group Executive Head Chef Seow Tzi Qin reimagines his childhood favourite dish, the nasi ulam – a traditional Malay mixed herb rice. He mixes the herbs found in the dish and adds sweet succulent blue swimmer’s crab. Fried to a crisp and served with an addictive assam dip, he reveals that it is his best-selling creation so far.
Sourced locally from Ah Hua Kelong, the mangrove red snapper ($30) is pan-roasted till the skin is golden brown, paired with creamy umami seaweed butter and ikura. On the side comes a silky dashi butter-infused napa cabbage that delivers an elegant balance between light and rich flavours.
But if you’re thinking meat, then go straight for the classic charcoal grilled Wagyu ribeye ($62). Think 300 grams of hefty melt-in-your-mouth meat perfectly grilled to achieve an immaculate smoky char. Coupled with a moreish stout butter and confit potatoes, it is an all-around hearty plate that will satisfy any beefy cravings.
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