​HealthXchange's Professional Chef Series - Chef Seow Tzi Qin of Brewerkz

In an ongoing effort to promote healthy living and increase the quality of life for you, our reader, we have collaborated with professional chefs for their culinary expertise in creating healthy, easy-to-make dishes for you to try at home. Because #healthiswealth #healthforgood


From 5th-30th June 2020, get $10 off with min spend $80 with the promo code “SingHealth'”

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Pork and marinade (300g yield of marinade for 1kg pork, portion accordingly for smaller portions)

Kurobuta Pork Tenderloin - 170-180g per portion

​Salt - 14g

​Sugar - 75g

​Black Pepper - 6g

​5 Spice Powder - 6g

​Sand Ginger Powder - 6g

​Potato Starch - 38g

​Eggs - 40g

​Chilli Black Bean Paste - 45g

​Ebara Hot Yakiniku Barbecue Sauce - 50g

Szechuan Pepper Oil - 20g


1. In a bowl, combine the dry items such as the seasonings and powdered spices
2. Pour the liquid ingredients to the dry items and mix
3. Lastly add in the oil and whisk evenly
4. Trim each pork tenderloin of any sinew which can be tough when cooked
5. Pat the pork dry and rub both sides of meat with the wet marinade, gently massaging so that the seasoning adheres well to the tenderloin
6. Vacuum pack the pork and sous vide (slow cook) at 63 degrees celsius for 25 minutes

Chef's Note: Do not ice bath, instead leave to rest at room temperature after cooking. This ensures that the cooking process is even and complete, and the juices will redistribute back to the rest of the meat

Ingredients (for pickling)

Water - 150g

​Sugar - 100g

​White Wine Vinegar - 50g

​Cinnamon - 1 nos

​Mustard - A pinch

​Green Seedless Grapes - 200g


1. Add all the ingredients (other than the grapes) into a pot and heat up till the sugar has completely dissolved
2. Bring the mixture to a boil and pour over the grapes
3. When the mixture has cooled down, skin the grapes and put it back into the pickling liquid

Final steps


1. Heat up a tablespoon of oil in a cast iron skillet over medium heat and pan roast the pork tenderloin. The hot pan helps to ensure even caramelisation and prevents the meat from sticking to the pan
2. Using the same skillet, strain the natural jus from the vacuum pack, reduce the liquid and whisk with some butter to make a sauce


1. Serve with mixed greens. Dress the salad with goma/roasted sesame dressing and add pickled grapes to the salad
2. Slice the pork tenderloin, and sauce the natural just over the meat

Your meal is ready to be served!

About the Chef

Affectionately known as 'Chef TQ', Brewerkz's resident Group Executive Chef Seow Tzi Qin has had a remarkable career, spanning different culinary disciplines. From fiery woks at Tung Lok Classics, masala Indian thali at Singapore Airlines, French entrees at Le Saint Julien and Les Amis, Chef TQ has run through the gamut in rising through kitchen ranks. He can even boast of working alongside renowned chefs Sebastian Lepinoy and Julien Bompard to boot!

In his pursuit of perfection, it isn't surprising that when asked for a quote, Chef TQ quotes Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit”.  

About the establishment

Brewerkz needs no introduction amongst the local F&B scene. A stalwart along the riverside in Clarke Quay, they have since expanded their reach both locally and internationally. More well known as a watering hole, it is also a poorly kept secret that they serve tasty food to match their craft brews.

Check out their website now at store.brewerkz.com during this period! #supportlocal #SGunited