A happy face man (probably in his 30s) in white chef jacket is walking towards our table. I told my friend Jen “it must be the Chef”. I wasn’t wrong, it’s Chef TQ (Seow Tzi Qin), the Executive Head Chef who’s very nice and welcoming. He came by to say hello and asked, “how do you find the food?”. This is what I am about to share with you right here.

After a little chitchat with him about the dinner. I asked him back, “what made your outlet different from other Brewerkz?”.

He answered with excitement, “Our menu here gets an uplift with new dishes highlighting prime ingredients sourced from local produce. The featured food in the refined menu is a melting pot of modern European, classic American, and Asian favourites. A third of the menu will feature new items served exclusively at Orchard Rendezvous Hotel, while the rest of the menu features a selection of our customers’ old favourites.”

“For this new menu, I wanted to pay tribute to Singapore’s melting pot of cultures, by introducing familiar yet unusual flavour combinations. The menu also features bolder choices such as pig’s ears (a Teochew delicacy), quail for the adventurous, reinterpretations of classic dishes such as Nasi Ulam (mixed herb rice), and braised cabbage in supreme stock, amongst many other new sides and nibbles. We want to keep elevating the dining experience at Brewerkz and surprise our customers even in familiar dishes.”

He also mentioned that they created their menu to support the sustainability and local businesses which is a great move.

The outlet is a prime frontage facing Singapore’s iconic shopping belt, Orchard Road. The brand new 200-seater restaurant features a swanky new bar with 20 bar taps pouring award-winning craft beer and cozy yet convivial interior and relaxed alfresco seating.

We are lucky to try the new and exclusive dishes at Brewerkz Orchard Rendezvous Hotel from appetizers, mains, to desserts. I’ll introduce you too to my favourites from the menu.

7-HERBED CRAB CAKE (S$28++)

Served with Assam dip. Made with blue swimmer’s crab, sushi quinoa, and traditional herbs used in local cuisine are mixed before being breaded and deep-fried to crispy perfection. This dish stands out because of the Assam dip aside from being crispy on the outside and soft on the inside. The Assam dip is such a brilliant idea.

A favourite. A must-try!

TRIPLE GARLIC PORK RIBEYE (S$18++)

Nicely seasoned slices of pork as starter, why not! It is tender, cooked in garlic teriyaki sauce and black garlic jam. Plated with garlic chips, pickled cucumber, and some greens.

TRUFFLE CHEESE CROQUETTES (S$14++)

Made with one of my favourite cheeses, breaded and fried Gouda cheese with truffle honey and dip in truffle mayo. It’s a mouth appetizing, a good pick while you are waiting for the mains, especially for the cheesy ones (heheh…).

CACIO E PEPE WITH PAN-ROASTED QUAIL (S$28++)

It features homemade taglierini pasta with an exquisite red Kampot pepper from Cambodia, Parmigiano Reggiano, and lemon.

MANGROVE RED SNAPPER (S$30++)

In support of sustainability and local businesses, the snapper in Mangrove Red Snapper is sourced locally from Ah Hwa Kelong. Inspired by Chinese culture, the fresh snapper is pan-roasted with a creamy and savoury seaweed butter for enhanced umami, before being served with bright napa cabbage richly infused with decadent dashi butter sauce.

CHARCOAL GRILLED WAGYU BEEF 300g (S$62++)

Look at the middle, isn’t it perfectly grilled? It’s AUS wagyu (MBS 4-5). I love how they seasoned and cooked it with red wine sauce. Sided with balsamic mixed greens, confit potatoes, and stout butter.

My favourite from the mains.

We ended our meal with 3 desserts – Cembedak Crème Brulee (S$16++). This is my favourite, not your ordinary crème Brulee. It’s made with Cembedak, a species of tree-related to breadfruit and jackfruit. It’s soooo gooood!

We had Mini Hazelnut Chocolate Tart (S$14++) and Oatmeal Stout Beeramisu (S$14++) too which my sweet tooth won’t say no to.

With this set of menus, I can say that Chef TQ is true to what he said. It’s evident in the dishes, the fusion of culture in food, and the flavour combinations that are not so usual yet taste good. It’s a brilliant idea to go out of the traditional recipe and came out with something amazing. I love the twist in every dish.

Brewerks Orchard Rendevouz Hotel
1 Tanglin Road #01-08 Orchard
Rendezvous Hotel Singapore 247905
Tel: (65) 9012 6154 (Call or WhatsApp Us)
Operation Hours: All days: 12PM – 12AM
http://www.brewerks.com