Brozeit German Beer Bar & Restaurant @ Westgate - Launched Limited-time 20th Anniversary Menu - Where German Classics Meet Asian Soul

Celebrating two decades in Singapore, Brozeit German Beer Bar & Restaurant marks a significant milestone with a limited-time 20th Anniversary Menu, available from 23 June to 26 August 2026 across all its outlets. Long regarded as a stalwart of authentic German dining in Singapore, the brand takes a bold yet thoughtful step forward with a menu that bridges its Bavarian roots and the vibrant flavours of Asia. Helmed by Group Executive Chef Lorenz Raich, the dishes reinterpret traditional German favourites through an Asian lens, while staying grounded in classic techniques and craftsmanship. A collaboration with local craft beer brand Bo Chup further injects a distinct Singaporean identity into the celebratory lineup.

Asiatische Schweinshaxn (Mala-marinated Pork Knuckle) 4.2/5

A centrepiece of the menu is the Asiatische Schweinshaxn ($42), a mala-marinated pork knuckle that reimagines Brotzeit’s iconic crispy knuckle with a fiery twist. Marinated for 24 hours and slow-braised to tenderness, the meat is succulent and falls effortlessly off the bone. The mala profile is aromatic and numbing without overwhelming the palate, offering a balanced heat. Served with rice, a crunchy Chinese cucumber salad, and mapo tofu in a nostalgic tingkat, the dish cleverly marries comfort and creativity.

Knusprige Schweinshaxn (Crispy Pork Knuckle) 4.5/5

For purists, the Knusprige Schweinshaxn ($45) remains a benchmark. The oven-roasted pork knuckle boasts a shatteringly crisp crackling, revealing juicy, flavourful meat beneath. Accompanied by potato salad, bacon sauerkraut and a rich beer gravy, it delivers the hearty, robust flavours that Brotzeit is known for.

Those torn between the Asiatische Schweinshaxn (Mala-marinated Pork Knuckle) and Knusprige Schweinshaxn (Crispy Pork Knuckle) can opt for the West Meets East Platter Combo ($78), which offers both versions side by side — a satisfying showcase of tradition and innovation.

Spinat Teigtaschen mit Seidentofu Sichuan 3/5

The Spinat Teigtaschen mit Seidentofu Sichuan ($22) presents a vegetarian option, pairing German spinach and potato dumplings with silken tofu in a Sichuan-style mapo sauce. Shiitake mushrooms stand in for minced meat, lending earthy depth. However, the dish leans toward the salty side and lacks the expected punch and complexity of a classic mapo tofu, making it less memorable than the other offerings.

Rindergulasch “Rendang” 3.8/5

A more successful reinterpretation is the Rindergulasch “Rendang” ($35). Paired with housemade Spätzle (traditional egg pasta), reminiscent of mini gnocchi with its soft, doughy texture and a delightful bite, the dish offers a comforting base for the richly braised beef shank. Slow-cooked for five hours, the meat is tender and infused with aromatic rendang spices and a gentle sweetness from gula melaka. Together, the elements come across almost like a ragu pasta, but with an Asian twist, bringing a familiar yet distinctive depth of flavour to the plate.

Hummer Laksa Spätzle 4/5

The Hummer Laksa Spätzle ($42) continues the East-meets-West theme with flair. The traditional egg pasta is tossed in a fragrant lobster broth infused with laksa leaves, then topped with a grilled lobster tail. Fresh coriander and red chilli add brightness, resulting in a dish that is both indulgent and vibrantly layered.

Mala Bratwurst 4.5/5

Among the highlights is the Mala Bratwurst ($25). Crafted from Brotzeit’s in-house recipe, the sausage is lower in sodium and nitrate-free, yet packed with flavour. The mala seasoning brings a peppery, numbing kick that elevates the juicy bratwurst, making it a standout for those who enjoy spice-forward profiles.

Hühnerschnitzel “Salted Egg” 4.5/5

Equally impressive is the Hühnerschnitzel “Salted Egg” ($28), a creative nod to Singapore’s beloved cereal prawn. The tender chicken schnitzel is coated in a crispy golden cereal crust and enriched with luscious salted egg, delivering both crunch and umami. Paired with a curry-spiced potato salad, the dish strikes a delightful balance between zi char familiarity and German tradition, easily one of the most memorable plates on the menu.

Apfel Pandan Kaya Strudel 4/5

Desserts continue the playful fusion. The Apfel Pandan Kaya Strudel ($15) layers pandan sponge, kaya and apple strudel within a flaky pastry, finished with salted gula melaka. Surprisingly harmonious, the components come together in a nostalgic yet refined manner.

Matcha Kaiserschmarrn 4.5/5

The Matcha Kaiserschmarrn ($22) is a fitting finale — soft, fluffy torn pancakes infused with earthy matcha, complemented by fresh strawberries and a tangy strawberry compote. Light yet indulgent, it is irresistibly moreish even for those who are not typically dessert-inclined.

Brotzeit’s 20th Anniversary Menu is a bold and thoughtful celebration of its journey in Singapore. By weaving Asian flavours into its German culinary foundation, the restaurant delivers a menu that feels both innovative and respectful of tradition. While not every dish hits the mark, the stronger creations, particularly the pork knuckle variations, Mala Bratwurst and Salted Egg Schnitzel, showcase the potential of this cross-cultural approach. It is a fitting tribute to two decades of dining, and a reminder of how far Brotzeit has come while continuing to evolve with its audience.

Note: This is an invited tasting.



Brotzeit German Beer Bar and Restaurant
Westgate
3 Gateway Drive
#01-04
Singapore 608532
Tel: +65 64659874
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D. Walk to the destination. Journey time is about 3 minutes. [Map]

Keum Eun Don Korean BBQ @ HillV2 - The Idol-Visit Seoul BBQ Known for Its Premium Pork and Woodae Galbi Lands in Singapore

Imported straight from Seoul’s Yongsan district, Keum Eun Don arrives in Singapore with a strong pedigree rooted in craftsmanship, provenance, and a deep respect for Korean grilling culture. Widely recognised as a celebrity-frequented establishment located beside HYBE Entertainment in Seoul, the brand carries the official 모범음식점 (Exemplary Restaurant) certification — a testament to its consistency and quality.

Built on 17 years of F&B expertise, Keum Eun Don is best known for its Iberico pork programme. Selected cuts undergo a meticulous two-stage ageing process, wet ageing followed by dry ageing,  designed to develop both tenderness and a clean, concentrated flavour profile. Before reaching the table, the meats are lightly kissed with charcoal aroma in the kitchen, setting the stage for diners to complete the grilling themselves for optimal doneness.

Adding to its credibility, actor and WANNA ONE member Hwang Min Hyun recently named Keum Eun Don as his personal go-to for Korean BBQ, citing its precision grilling and premium execution. His endorsement feels less like marketing and more like insider validation, the kind that reflects genuine loyalty.

Banchan 4/5

As expected, the meal begins with a spread of complimentary banchan and dipping sauces. While the assortment is fairly standard, a few stood out. The kimchi delivered a satisfying balance of tang and depth, while the corn and potato sides offered a comforting sweetness that complemented the grilled meats nicely. It’s a modest but well-executed supporting cast.

EUN Set 4/5

We opted for the EUN Set ($145), designed for 2 to 3 diners. The set includes Prime Beef Short Rib, Pork Belly, Pork Collar, a choice of stew, and a single drink.

While the quality of the meat is evident, the set’s structure feels somewhat restrictive. The inclusion of only one drink, despite being marketed for up to three diners, feels unusual. Similarly, limiting the set to just one stew choice lacks the variety typically seen in Korean BBQ sets across Singapore, where additional sides or cooked dishes are often included. From a value perspective, it leans on the premium quality of ingredients rather than quantity or diversity.

Pork Collar 4/5

Built on 17 years of F&B expertise, Keum Eun Don specialises in Iberico pork, with selected cuts undergoing a two-stage ageing process of wet ageing followed by dry ageing, developed specifically to enhance depth, tenderness, and a clean flavour profile. Before service, the meats are lightly exposed to the charcoal aroma in the kitchen to enhance their natural smokiness, then served to guests to complete the grilling process at the table, ensuring full control over doneness and texture.

Pork Belly 4.2/5

A standout cut, the Pork Collar exemplifies Keum Eun Don’s expertise in Iberico pork. Compared to pork belly, it carries a higher lean-to-fat ratio, resulting in a more balanced bite. The marbling ensures juiciness, while the texture remains tender without veering into chewiness. Thanks to the dual ageing process, the pork collar develops a deeper, almost nutty pork flavour that lingers pleasantly. Grilled over the tabletop charcoal, it achieves a beautiful caramelisation while retaining its moisture, a testament to both the ingredient quality and preparation technique.

The Pork Belly, or samgyeopsal, delivers exactly what fans of Korean BBQ seek — richness, indulgence, and textural contrast. Comprising alternating layers of meat and fat, the cut crisps up beautifully on the grill, yielding a satisfying bite that is both juicy and slightly charred. At Keum Eun Don, the sourcing elevates this classic beyond the ordinary. The fat renders cleanly without greasiness, and each bite carries a depth that speaks to careful ageing and quality control.

Prime Beef Short Rib 4/5

A Singapore-exclusive addition, the Prime Beef Short Rib (woodae galbi) introduces a beef option to a pork-centric concept. The cut is aged and subtly infused with charcoal aroma before service. On the grill, it cooks quickly, revealing a tender, almost buttery texture. The flavour is rich yet refined, with a slight smokiness that enhances rather than overwhelms the natural beefiness. While it diverges from the brand’s pork-focused identity, it serves as a strong complement for those seeking variety.

Soft Tofu Stew with Seafood 4.2/5

For the stew, we chose the Soft Tofu Stew with Seafood. Served bubbling hot, the dish features silky tofu immersed in a robust, spicy seafood broth. The stew strikes a comforting balance, bold in flavour yet not overly heavy. The umami from the seafood adds depth, while the gentle heat cuts through the richness of the grilled meats, making it an essential companion to the BBQ experience.

Keum Eun Don brings a slice of Seoul’s refined Korean BBQ culture, emphasising technique, ingredient quality, and precision. The Iberico pork programme, in particular, stands out for its depth of flavour and thoughtful preparation, making it the highlight of the experience. That said, while the EUN Set showcases the restaurant’s strengths, it falls slightly short in perceived value compared to other Korean BBQ offerings in Singapore, which often offer a broader selection of dishes at similar price points. Ultimately, Keum Eun Don is less about abundance and more about refinement. In this place, the focus is on doing a few things exceptionally well rather than offering everything at once.

Note: This is an invited tasting.


Keum Eun Don Korean BBQ
HillV2
4 Hillview Rise
#01-09
Singapore 667979
Tel: +65 62220221
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Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 10pm

Direction:
1) Alight at Hillview MRT station. Take Exit B. Walk to Hillview Road. Turn right onto Hillview Road. Walk down Hillview Road. Turn right onto Hillview Link. Cross the road. Walk to the destination. Journey time is about 6 minutes. [Map]