Expat Choice Visits Thirty Six Brewlab & Smokehouse for Sunday Brunch

Published - 28 March 2022, Monday

For a Sunday early afternoon hearty brunch and in-house brewed beers we decided it was time to visit the recently launched Thirty Six Brewlab & Smokehouse.

Speaking with the service staff who are extremely attentive and helpful with the explanation of the beer selection and the ins and outs of the east meets west internationally inspired menu - we learn the establishment had opened (soft launched) during a round of social distancing restrictions in mid June 2021.

Thirty Six Brewlab & Smokehouse has not had a chance to really fly as yet due to the current restrictions, although that being said - the dining room in this spacious and handsomely decked out indoor and al fresco setting was 60% capacity inside on our visit - with many tables enjoying the Sunday menu which is extensive as much as it is delicious.

Thirty Six Brewlab & Smokehouse

Nestled inside this lovingly restored heritage building is a 120-seat restaurant featuring a hedge-lined outdoor beer garden and a superb menu, centred around open-flame grilling on a custom-built brick hearth. Dishes focus on bold, local flavours and a smoky umami that only true, open-flame cooking can produce.

We decided on communal dining and ordered quite a feast with a varied selection which is perfect for experiencing more of the menu in one visit - starting with a Scotch Egg.

Thirty Six Brewlab & Smokehouse

This is a free-range egg and coated with Nduja sauce which I learn is a spicy, spreadable mix made from pork, fat, herbs, spices and chillies - heads up! We did experience a subtle kick with each mouthful. The egg is encased in a mix of impossible meat, plus regular sausage and served with a home-made sriracha mayo. 

Everyone’s got that one hot sauce they put on everything - right? For some, it’s a more traditional hot sauce. For guests visiting Thirty Six Brewlab & Smokehouse, it’s this delicious sriracha dipping sauce made from chilli, sugar, salt, garlic, and vinegar.

Thirty Six Brewlab & Smokehouse

We ordered a house brew of "Nectaron" to drink with our Scotch Egg. The Nectaron delivered notes of passionfruit, peach, grapefruit and pineapple - yes, quite an experience eaten together with the Scotch Egg and of course, a smothering of the sriracha dipping sauce.

Thirty Six Brewlab & Smokehouse

Mention needs to be made here to manage expectations, the Scotch Egg ($10) is prepared on the drier side - not the fatty pork experience of other Scotch Egg encrusted concoctions I've experienced elsewhere.

We also munched on a side serving of American inspired Crispy Popcorn Chicken ($9). These tiny, bite-sized pieces of chicken are marinated in cider then soaked in buttermilk and coated with flour, paprika, onion, and garlic powders - then finished with a sprinkling of chilli powder and Togarashi which combines red chilli pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Here we get the "east meets west" reference again, which continues throughout the meal.

​​Thirty six

Moving on to main course for this Sunday brunch experience it was time to taste test the Thirty Six Brewlab & Smokehouse Fish & Chips ($25). I cannot resist but to order Fish & Chips when I see them mentioned on a menu - and pleased to share - this selection has now entered in to our top picks of recent Fish & Chips experiences in Singapore.

Thirty Six Brewlab & Smokehouse

Halibut is the perfect fish for this dish with it's plump white juicy flesh. The Halibut is prepared lightly battered with Lion Brewery Co's Straits Pale Ale and fried to order and served with twice-cooked hand-cut fries (think along the lines of a French Pommes Frites experience).

Thirty Six Brewlab & Smokehouse

Next, the Sticky BBQ Pork Ribs ($28 1/2 Rack) is a must for taste, and heartiness. Plenty of fall off-the-bone meat to gnaw away at here. Seasoned with salt and pepper, and glazed with a sauce made from kicap manis - a sweet Indonesian soy sauce, chipotle sauce and rice vinegar, the ribs are cooked by being grilled low and slow over an open fire grill. A signature cooking style at Thirty Six Brewlab & Smokehouse. There is nothing better than a smokey finished dish washed down by one of the many curated made in house brews.

Thirty Six Brewlab & Smokehouse

Both the Fish & Chips, and The Sticky BBQ Pork Ribs were accompanied by an order of Wood-Fired Cauliflower $25). Take Turmeric and ginger, then rub it all over the Cauliflower, drizzle with cashew nut butter - grill over the open flame, then serve with a cauliflower rice, miso leek puree, kale and lemon. This is exactly what you can expect. An explosion in your mouth. This for me was a highlight. The perfect accompaniment to the main courses we selected.

As things in the Food & Beverage segment ramp up and we expand social distancing measures in Singapore, Thirty Six Brewlab & Smokehouse will continue to offer pocket friendly dining solutions - some of which I've mentioned above - as well as communal Sunday Roasts. We will be back!

a. 36 Club Street Singapore 069469

e. [email protected]

w. www.thirtysix.sg/

s. www.facebook.com/ThirtySixSG

t. +65 6239 0350

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