January 6, 2019

Brotzeit, Singapore…excels at the classics

German food is heavy, starchy and often bland — yet people love it. Brotzeit is a haven for German food lovers year-round.

The most impressive entree was the crispy oven-roasted pork knuckle – oven-roasted hind shank of grain-fed pork, marinated for 24 hours with premium draught beer, massaged with proprietary spice mix to achieve a juicy meat and crispy crackling skin. Served with sauerkraut and potato salad. Another hit was the grilled pork sausages – a firm German favourite, and one of Brotzeit’s signature dishes, the sausages are hearty and packed with flavour. It came with mashed potato and sauerkraut. The standout dessert was the dessert medley – the perfect sweet ending to share, the dessert platter includes an Apple Strudel, Warm Chocolate Cake, Vanilla Crème Brule, and Lemon Crème. Comes with blueberries, raspberries, strawberries, and red seedless grapes.

Brotzeit is doing more for Germany’s public image in Singapore than even its footballers. This is the true truth as I say it as it is…

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September 4, 2016

Shilin Market, Taipei…bring an appetite

Taiwanese night markets are a not-to-be-missed experience. Flying the flag for night markets is Shilin – perhaps the most famous and biggest Taiwanese night market.

Crowded and squeezy, the maze of alleyways is filled with clusters of hundreds of small stalls and street vendors selling a variety of local delicacies. Try everything  from skewered cuttlefish to fresh fruit to Taiwanese sausages to two of the market’s most iconic dishes: pan-fried buns and slabs of fried chicken cutlets. To decide what to eat, wander around and let your eyes and nose make the selection for you. This vibrant and colourful market blends street food with local souvenirs, designers, textiles, homeware and jewellery for a well-rounded market experience.

If you’re food-obsessed but don’t have the disposable income for Taipei’s best restaurants, Shilin is your saviour. Entry is free. The food, of course, is not. This is the true truth as I say it as it is…

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March 15, 2011

Manastirska Magernitsa, Sofia…bring a chain saw for the meat

On our 1st visit, the service was top notch. On our return visit two days later, things were in reverse. The service (different set of wait staff) was non-existent. It was like night and day, chalk and cheese. They served food to everyone else (even those who came after us) except us. They didn’t serve us small plates for the meat we were sharing until we asked them to.

On our table, was a two-tiered wooden stand with incredibly tasty, tender, puffy chunks of white bread, and sharena sol (spiced salt for dipping, a Bulgarian tradition).

The meat dishes were disgraceful. The parzhola (meat pork on charcoals neck chop) was so tough, perhaps this was what they used to bring the Berlin wall down years ago. You don’t need cutleries at this place. You need a chain saw to cut through the sausages. Perhaps the chef and the kitchen staff were on holiday celebrating Bulgaria National Day, along with the rest of Sofia, but there really is no excuse for poor food and chaotic, arrogant service.

The atmosphere and decor was awesome though, old country style, typical Bulgarian. But with such variable levels of service and food quality, I would hesitate to take someone I really wanted to impress there. This is the true truth as I say it as it is…

March 18, 2010

Max und Moritz, Berlin…go there if German sausages is your thing

The Max und Moritz Restaurant owes its name to the subway station “”Mortizplatz””. Serving Berliner and German specialities, this restaurant dates from the early 20th century

They serve the most irresistable German sausages from Westfalia with a sweet-sour green-bean and diced bacon sauce. They are delicious and possibly the cause of national pride. German sausages are famous around the world.  The Germans eat about 67 lbs of meat and sausage products per person per year. They must have developed the crave for sausages here.

Authentic German beer, of course, is the drink of choice. The house beer here is called “Kreuzberger Molle”. They claim it’s natual and unfiltered. The Kreuzberger Molle is the perfect complement to the sausages as it’s lighter body and flavour won’t overpower the delicately seasoned sausages.

Here’s the true truth: to truly sample Germany’s best sausages, go to max und Moritz. You know I always say it as it is….

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