Slow Boat Brewpub Launches Their Moreish Weekend Brunch Menu

After releasing new week day lunch deals a month ago, Slow Boat Brewpub is now branching out into weekend brunch, catering to our cravings for light and puffy pancake stacks and meaty sausage medleys, only available on weekends, 11am-3pm. 

We jumped on the opportunity to be the first to try their new menu, ignoring the fact that it was well into the afternoon when we were settling down to eat brunch, and made the short five-minute walk from our office to gorge on the new items, each thoughtfully presented with their own beer pairing.

The spicy fried chicken and waffles arrived first, a tower of juicy, well-seasoned, and crispy chicken, hidden between layers of soft waffles, brought together with a healthy drizzle of sweet maple syrup.

And then onto The 3 Stack, perhaps the star of this boozy show and made up of three pancakes topped with mint, diced fresh fruit, a salty caramel sauce, and maple syrup. At the insistence of founder Chandler Jurinka, the pancakes are made in American style, which means to say that they are large, moist, and ever-so-slightly addictive. Even when we already felt quite full, nothing was to remain on the plate.

The twice baked potatoes, made for hearty side dish topped with sour cream, melted cheese, jalapeño peppers, and bacon bits.

Those looking to soak up the weekend's fun will want to opt for The Big 3, a huge plate containing three sunny-side up eggs, three strips of bacon, chorizo, black sausage, three pancakes, and homemade hash browns. The Traitor Zhou-sourced black and chorizo sausages were soft, well-cooked, juicy, and full of flavor thanks to the accompanying wasabi and sesame sauce.

Last but not the least, Slow Boat have gotten creative with their Slow Egg, a soft-boiled egg surrounded by pulled pork, and rolled in breadcrumbs, similar to a Scotch egg, lying on a bed of creamy mashed potatoes. This dish is full of chef Clement Rol’s signature touches, and comes served in a jar filled with smoke for an added wow factor. Cutting the crispy, golden crust breaks through to the liquid yolk, which mingles with the soft pulled pork and potatoes for an absolutely sumptuous combination.

For dessert, we tried new Amaretto-soaked Oreo tiramisu. Balanced with cocoa powder and mascarpone cheese it proved a fitting way to polish off an already decadent meal. It also paired perfectly with one of our new brew favorites, the Sea Level Sea Salt Chocolate Stout (7.8 percent ABV).

Speaking of brews, the guys behind the bar have been busy putting the brewpub's new facilities to work, releasing several new batches, including their Mushroom Brown, American Wheat, Mosaic IPA, Black Saison, Pole Star Pils, and Captain’s Pale Ale.

In fact, having tried these on Friday, I was already back with a ravenous crew on Sunday to get a second helping of their pancakes. Unsurprisingly, nothing was left. We suggest that you arrive early at the weekend or make a reservation in advance by calling 6592 5388, so as not to miss out on Slow Boat's new and efficacious brunch options.

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Email: tracywang@thebeijinger.com
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Photos: Slow Boat, Tracy Wang