[CLOSED] Edwin and Cooks

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Chicken Roulade - $18
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Pan fried to slight crisp, mashed potato & cherry tomatoes salsa by the side. Aged balsamic & mozzarella for the flavours, medley of garden veg for everyone. Always a joy to be back chatting with the Chef with the great food he offers
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Edwin and Cooks
@edwinandcooks.sg

A decent portion for most customers, this S$18.00 main course was slightly different from the rest, as mother chilli was actually added in the BBQ sauce that was spread over the slow-cooked pork ribs. The meat was easy to eat with just a fork, implying that it was thoroughly cooked, as the symphony of flavours left me pretty pleased.

And of course, I realised that I enjoyed having kale salad to go with my food, so this choice was somewhat better than some other pasta dishes that were served here. But I liked them all anyway.

Despite a new indoor seating area that was added to this neighbourhood restaurant, you might probably see their regular customers insisting on the corridor seats. If you were lucky, Chef Edwin might even strike a conversation with you to share more about his passion in this.

@susteniragriculture provide produce that grown in an environment that is 100% clean without soil and no exposure to pesticides, insects, external pollution and heavy metals.
The kale is fresh and taste not as bitter as usual and I can just eat it raw. Amazing right!
Feature :
💕Iberico Pork Cheek with Asian Spices Kale Stew..
💕Chicken Consommé with Kale Wanton.
💕Asian Tiger Prawn and Crab Meat Linguine.
💕Ice Kale-Chang.
All dishes used kale as a main ingredient from @susteniragriculture and prepare by Chef @edwinandcooks.sg..
📍Edwin and Cooks.
11 Sin Ming Road.
Thomson V Two #01-12/13.

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Beef Cheeks Pasta - $19
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Consist of linguine, 6hrs slow cooked beef cheeks, wild mushroom, tomato sauce, veal jus, butter, cherry tomatoes and sustenir kale
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Pasta is my staple and no way I’m gonna skip the opportunity to try out the dish cooked by a private chef. This plate of beef cheeks paste is moist & flavourful, beef cheeks is so soft and melts in the mouth. The linguine and greens helps provides more texture. Chef is very friendly and proactively introduces his dishes, making the dining experience feels private yet casual at the same time
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Edwin and Cooks
@edwinandcooks.sg

A slight customisation from the regular menu, this version of Gamberoni (S$19.00) brought about a different kind of satisfaction. So instead of tossing the pasta in lobster bisque reduction, Chef Edwin cleverly used white wine, clam juice and chopped Toscano kale to whip a dish of pasta that drew some resemblance to Vongole. However, as Chef Edwin put it, since Toscano kale would usually go well with red meats, this new discovery gave a different meaning to this prawn pasta dish.

Even though the chopped chilli did make me reach out for water, the beauty of this dish was that it was delicious and it did not pale in comparison with the original Gamberoni. Chef Edwin was also very friendly to mingle with his customers when he was not needed in the kitchen.

I heard that he would be rolling out a revamped menu very soon. I honestly could not wait to try them.

From Edwin and Cooks, a new bistro that had taken over the former premises of now-defunct Chicken Clinic at Thomson V Two — the bistro serves up salads, burgers and sandwiches as well as pasta for its lunch menu, while they serve up a bigger variety including dessert and entree during dinner; both menus were available during lunch on the weekend I made my visit.

Ordered this for the sheer novelty given how interesting it sounded on paper — linguine, avocado cream, kale, roasted capsicum and cauliflower, parmesan. While the dish is actually well-executed, the presentation was a little on the homely side for a bistro; that being said, the dish was safely good but felt like it was short of the spark. The Avocado Cream wasn't too jelak; it was more on the creamier side and went well with the al-dente linguine, but the dish felt generally one dimensional save for the crunch that the capsicum gives. Perhaps they could look into doing kale chips in regards to the kale in the dish to help provide that slight hint of smoky, lightly bitter char that also adds a bit of crispness to the dish, while torching the florets of the cauliflower for an aburi-esque feel for more impact in the flavour department.