Cana­dian gems

Thirty epicure guests were re­cently in­vited to pre­view a spe­cial Cana­dian Beef menu, which will be launched this month at Cook & Brew.


Against the panoramic back­drop of Ma­rina Bay, 30 of epicure’s avid read­ers min­gled and feasted on top-grade Cana­dian Beef at Cook & Brew, The Westin Singapore’s gas­tro­bar, on 13 March. Sourced from cows reared on rich grass­lands by the 68,000-strong ranch farm­ing com­mu­nity in Canada, the qual­ity of the beef was tested over a care­fully cu­rated four-course menu.

The ex­clu­sive din­ner was or­gan­ised by epicure and spon­sored by the Cana­dian Beef International In­sti­tute and the High Com­mis­sion of Canada. Guests in­cluded pres­i­den­tial ad­vi­sor Lee Tze Yan and his wife Veron­ica Lee, Supreme Court judge Woo Bih Li and his wife Woo Choi Yin, pres­i­dent ad­vi­sor of the Res­tau­rant As­so­ci­a­tion of Singapore Andrew Tjioe, se­nior trade com­mis­sioner and commercial coun­sel­lor from the High Com­mis­sion of Canada Richard Dubuc, vice-pres­i­dent of Blanc­pain SEA Emmy Tel­lier, who were hosted by epicure’s se­nior pub­lisher Ce­cilia Goh and group man­ag­ing editor Ade­line Wong.

Af­ter epicure’s group pub­lisher Ho Sum Kwong wel­comed guests with a rous­ing speech, Dubuc and F&B di­rec­tor and ex­ec­u­tive chef of The Westin Singapore, Christophe Hsiao and Aaron Foster, took turns to share about the prod­uct traits of Cana­dian Beef and the in­spi­ra­tion be­hind the menu. As guests tucked into the sump­tu­ous meal, whipped up by Foster, they were plied with wines from Pil­lit­teri Estates Win­ery.

First up was the raw AAA Cana­dian Beef ten­der­loin, served carpac­cio style with a brioche, mixed pickles, hen’s yolks, but­ter, car­rots and horse­rad­ish, which was paired with a 2015 VQA Gewürz­traminer Ries­ling. The carpac­cio was sliced thicker so that ev­ery­one could en­joy the full-bod­ied flavour of the top-grade beef, says Foster.

The high­light of the meal was the AAA Cana­dian Beef Striploin, served with Bone Mar­row, Potato, Gre­mo­lata and Jus. Per­fectly cooked medium-rare, the beef was beau­ti­fully mar­bled and went down like a charm with the 2013 VQA Caber­net Franc.

End­ing the night on a sweet note was a Cana­dian favourite, the Nanaimo Bar, served with Co­conut Ice Cream and Hot Fudge.

From 9 to 21 April, Cook & Brew will show­case a sim­i­lar four­course menu ($86). For more de­tails, con­tact Cook & Brew at 6922 6948.

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