Savour BlackBookAsia Magazine’s Brewery (Beer) Of The Year 2021, The 1925 Brewing Co is a family-run business that is deeply rooted in traditions of old yet embracing contemporary elements of the future. Founded by brothers Ivan and Eng Kuang, and their uncle, Yeo King Joey, the same people are also behind Blue Smoke which is their restaurant arm of the business. With Ivan running the show behind the scene as Head Chef in the kitchen while Eng Kuang oversees the front-of-house.
Especially for this feature, we will start with a craft beer, The 1925 Lychee Pale Lagar that smells like a fruit orchid with prominent lychee flavour. A beauty that has delicate balance of light hoppiness with mild malty notes. The subtle sweetness is sure to entice diners on the palate with its refreshing and crisp finish. This choice goes well with the dishes below as well as the crispy baked Emping Belinjo that is served with sambal salsa to break up the rich meat courses to come. These traditional crackers from Indonesia has a twist of Blue Smoke’s housemade balado sauce.
The Grilled Cauliflower Steak is also baked till tender on the inside with a slight crunch on the exterior. Extremely fragrant yuzu white sesame sauce is creamy and pairs perfectly with the vegetable, finished with a sprinkle of pistachios. The fall-off the bone smoked spring chicken in Laksa Poussin is marinated with Chef Ivan’s laksa rempah recipe and brined between six to eight hours. The chicken is cut into half served over laksa gravy and it’s own jus plus coconut cream foam. The inspiration for all the dishes comes from the brothers childhood memories, the courses may look different but once you taste, familiar flavours will start to fill your mouth and warm your heart.
For Smoked Tamarind Snapper, Chef Ivan choose the freshest fishes daily at Jurong Fishery Port for the generously sized 500g (approximate) fish marinated with tamarind paste and covered with an assortment of chillies pickled with kombucha and capsicums. A classic Sri Lakan dish reinterpreted using Singapore spices. The central bone of the fish has been thoughtfully taken out and stuffed with aromatic lemongrass. Similar to the Laksa Poussin, there are limited portions available daily. Probably our favourite of the meal is the Rendang Smoked Brisket, the grass-fed USDA protein is wrapped overnight with garam masala spices then lovingly slow smoked over eighteen hours with lychee wood and charcoal. Accompanied with basmati rice (think rich dirty rice version), coriander puree, smoked ikura, rendang sauce, assorted pickles and charred pineapple slices. Alot of richness in the meat is cut through with acidity and sourness from the vegetables. Various levels of tartness and textures abound in this single dish, imagine Nasi Brani meeting Nasi Padang in a smoke-house over some beer.
Another trip down memory lane for the brothers as they recalled eating goreng pisang (deep fried bananas) during their childhood. This remake of the dessert is unique because the batter used is partially like the Japanese tempura mix with the local classic. A play between hot and cold with the fried fruit, vanilla ice cream and nutty pistachios. The team at Savour BlackBookAsia Magazine is happy to announce that Blue Smoke has been short listed as Best Restaurant (Local) 2022 . Stay tuned for the results come year end.
ADDRESS:
261 Joo Chiat Rd, Singapore 427515
PHONE:
69091425
WEBSITE:
https://the1925.com.sg/bluesmoke/
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