Brewing @ Brewerkz

Mein guter freund Guan Kim took me to Brewerkz, the most amazing place in Singapore to sit, sip a beer and watch the world go by. It is a rather large establishment with gleaming aluminum tanks (beer vats) of premium beer filling the cavernous interior. Opened in June 1997 Brewerkz is located at Riverside Point in Singapore and combines an 18-hectoliter brewery with a restaurant and bar serving a range of beers and American-style food. The Brewerkz’s custom-made Microbrewery is run by Brew Master Scott Robertson, a former Canadian physicist, who began brewing at his family’s Regina, Saskatchewan, brewpub in 1991.

It was almost noon on a Wednesday afternoon when we dropped in the brewpub and chose a table (located in the Tap Room) with the brewery as backdrop. We managed to get the incredibly busy staff to bring us the menu. The pricing of their menu is quite unique in the fact that the price of their beer changes depending on the time and day. This means that a pint (470 ml) of beer can cost as little as 3.49 Singapore Dollars in the weekday and as much as 11.99 in the evening on the weekend! From the seven different brews listed in the Draft Selections, we narrowed down our choice to a jug (1400 ml) of "Golden Ale"... brewed right at this microbrewery. It is touted as their best seller, and can be described as hazy golden colour with a large white head, low in bitterness and a floral hop character. "Golden Ale" is a light beer. The alcohol content is a mild 4.5%.

Of course we must have some food to go with the beer. Guan Kim ordered the Rib-Eye Steak, a tender but tasty 300 grams of beautifully marbled, nicely aged, Australian beef. Mine was the New York Steak, a classic flame-grilled sirloin cut of 200 grams from flavorful Australia-raised, hormone-free beef which is one of the best steak I have ever tasted. The soup of the day costs 8.99 Singapore Dollars if ordered individually, but if we were to order any food item, we can have the soup for only 2.99 Singapore Dollars. I love Brewerkz !

Overall, it has been quite an experience. Brewerkz should be the top of the list for any beer lover that visits Singapore. In the interim before I leave, I would like to add that this was something I was not planning to write but seeing Guan Kim talk about one of his favourite watering holes, I thought I too should share this little prayer with all fellow beer drinkers :-

"Our lager, which art in barrels,
Hallowed be thy name.
Thy will be drunk, I will be drunk, at home as in the tavern.
Give us this day our foamy head, and forgive us our spillages, as we forgive those who spill against us.
And lead us not to incarceration, but deliver us from hangovers.

Barmen."

The "Ugly Stik" is beautiful.

This 10 footer surf fishing rod has been on my wish list for quite some time and I finally got one today. It is the legendary Shakespeare "Ugly Stik Gold" . The model no: is USG-GPS100A2. The rod comprises 2 sections and features 7 "Fuji" guides + tip. This surf rod is suited for medium/heavy action with a line rating of 6 ~10 kg, just nice for surf fishing from the jetty or shoreline.

I was rather surprised to find the "Ugly Stik Gold" in a local shop as all the while I thought it is only available in Australia. Shakespeare had launched the "Gold" series in Australia (way back in 1998) to offer the consumer a more affordable high quality fishing rod. The RRP in Australia is AUD 145.00.

How did "Ugly Stik" gets its name ? Check it out here.




Porridge - "Sashimi Ala Cantonese"

Just two days ago, Peter and I headed to Ah Chiang's Porridge in Tiong Bahru for breakfast. This is a no-frills coffeeshop that serves Cantonese styled rice porridge eaten with plates of raw sliced fish - "Sashimi Ala Cantonese". The fish that is used to make this raw-fish salad is the 'Chirocentrus dorab' otherwise known as Wolf-Herring or Ikan Parang as the locals call it.

The Wolf Herring is served sliced really thin due to the fact that they have really tiny bones which ran longitudinally down the length of the fish and it is really difficult to remove them. So by cutting it really thin and across the grain, you will make the fish-bone hardly noticeable. Just slap on the red chilles, slivers of ginger, chives, drowned with sesame oil, and sprinkle a little soya sauce to complete the taste. I usually plonk the plate of raw-fish salad into my bowl of steaming hot porridge and leave it to cook themselves. Accompanying this with a bowl of sliced 'you tiao' (deep fried crullers) and you will be in heaven. I find that the deep fried crullers is an excellent companion to the porridge.

Besides the raw sliced fish, Ah Chiang also serves porridge with various toppings such as minced pork (bak chor), fish belly, innards and century eggs.