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]

JIHO Samgyetang SBCD @ Cross Street Exchange - 35-Year Korean Ginseng Chicken Heritage Arrives in Singapore

Tucked away in the basement of 18 Cross Street, JIHO Samgyetang marks its first international outpost in Singapore, bringing with it over three decades of heritage in Korean herbal cuisine. Founded in 1991 by Dr Lee Ji-ho, the brand has built a strong reputation across Korea and beyond for its dedication to hanbang (traditional herbal medicine) cooking, particularly its signature samgyetang. Backed by SBCD F&B Group, known locally for its speciality Korean concepts, JIHO’s arrival introduces a wellness-driven take on Korean comfort food to the CBD dining scene.

At the heart of JIHO’s menu is its patented herbal blends and the use of young, tender chickens, slow-simmered to extract maximum nourishment. Unlike the robust and sometimes intense ginseng broths found elsewhere, JIHO’s rendition leans towards a cleaner, more refined profile — making it especially appealing for modern diners seeking both flavour and health benefits.

Beauty Samgyetang 4/5

We began with the Beauty Samgyetang ($29.80), a signature offering tailored for skin health and vitality. Served piping hot, the young spring chicken is exceptionally tender, with meat that gently falls off the bone. Hidden within is a stuffing of glutinous rice, fully infused with the essence of the herbal broth. The soup itself is light yet deeply comforting, silky on the palate with a delicate sweetness from red dates and ginseng, without veering into overly medicinal territory. It’s a restorative bowl that feels indulgent yet nourishing, perfect for a midday recharge in the bustling CBD.

Squid & Minari Salad (Avocado & Seaweed) 4.2/5

A refreshing contrast comes in the form of the Squid & Minari Salad ($29.80). This vibrant dish showcases tender squid paired with crisp minari (water dropwort), offering a fresh, herbaceous bite. The addition of creamy avocado lends a modern twist, balancing the spicy-sweet dressing with its buttery richness. Diners are encouraged to wrap the ingredients in seaweed sheets to create a harmonious bite that is smoky, zesty, and texturally dynamic. It’s an excellent communal dish that cuts through the richness of the mains.

Perilla Samgyejuk 4/5

For something heartier and more fuss-free, the Perilla Samgyejuk ($32.80) is a comforting alternative. Instead of a whole chicken, this dish features shredded chicken in a thick porridge base. The inclusion of finely ground perilla seeds elevates the dish, lending it a nutty aroma and a velvety consistency. Each spoonful is rich and satisfying, with a rustic depth that complements the savoury chicken notes. Its hearty, “stick-to-your-ribs” quality makes it especially comforting on a rainy day or when you need something soothing yet substantial.

Vegan Fried Dumpling 4.5/5

Rounding out the meal is the Vegan Fried Dumpling ($15.80), a surprisingly standout side. Deep-fried to a golden crisp, the dumplings boast a thin, delicate skin that shatters lightly with each bite. Inside, a well-seasoned filling of glass noodles and vegetables delivers a satisfying savoury profile without any greasiness. It’s a simple yet well-executed dish that provides a delightful textural contrast to the otherwise soup-centric menu, and a thoughtful inclusion for plant-based diners.

JIHO Hanbang Samgyetang’s entry into Singapore offers a refreshing perspective on Korean cuisine — one that centres on wellness without compromising on flavour. With its refined broths, quality ingredients, and comforting dishes, it stands out as a destination for those seeking nourishing meals in the heart of the city. Whether you’re looking for a restorative lunch or a wholesome dining experience, JIHO delivers a bowl of tradition with a modern, health-conscious touch.

Note: This is an invited tasting.


JIHO Samgyetang SBCD
Cross Street Exchange
18 Cross Street
#B1-01
Singapore 048423
Tel: +65 8242 6988
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Nearest MRT: Telok Ayer (DT Line), Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 10pm
Sat-Sun: 1130am - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street. Walk to Capri by Fraser. Locate the escalator beside Capri by Fraser. Take it down to the basement. Journey time is about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to the traffic junction of Cross Street and South Bridge Road. Cross the road. Walk to Capri by Fraser. Locate the escalator beside Capri by Fraser. Take it down to the basement. Journey time is about 5 minutes. [Map]

Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

The Orchard Cafe @ Orchard Hotel Singapore - Get into the Festive Mood at The Orchard Café’s Feast of Prosperity Chinese New Year Buffet

Chinese New Year is a time of reunion, abundance and indulgence, and The Orchard Cafe’s Feast of Prosperity buffet captures this spirit beautifully. Inspired by auspicious flavours and celebratory traditions, the spread brings together classic festive favourites alongside refined international creations, offering diners a generous and comforting way to welcome the Lunar New Year.

One of the most anticipated stations at any hotel buffet is undoubtedly the Seafood on Ice, and The Orchard Cafe delivers generously. The selection includes Red Prawns, Half-Shell Scallops, Clams, Sea Whelk and Mussels, with Snow Crab available during dinner, and Boston Lobsters served on Fridays, Saturdays and Sundays. While fresh oysters were not listed on the menu, steamed oysters topped with mentaiko sauce were available during our visit.

The Cold Appetisers section offers a decent variety, with several standouts worth highlighting. The Poached Red Prawn with Mango, Pomelo and Namjin Sauce is refreshing and well-balanced, while the Sichuan Chilled Chicken delivers a satisfying kick. Another favourite is the Marinated Jellyfish Salad with Liangfen, coated in a gently numbing sauce that adds depth without overwhelming the palate.

We were craving something warm to begin the meal, and while we expected a Chinese-style soup, the Crab Pumpkin Soup caught us completely off guard in the best way possible. Lightly sweet, creamy and generously studded with crab meat, it was so comforting that we went back for more than one serving.

Abalone Glutinous Rice 4.8/5

Dumplings in Sour Hot Sauce 4/5

Among the Oriental selections, these two dishes stood out the most. The Abalone Glutinous Rice comes in a modest portion but is packed with flavour, making it dangerously addictive, so I only wished I had more stomach space for a second helping. The Dumplings in Sour Hot Sauce strike a good balance between tangy and spicy, though I would have preferred a stronger heat to prevent the dumpling skin from firming up as it cooled.

Crispy Duck in Lotus Leaf 4/5

Baked Salmon

Slow Roasted Australia Grain-Fed Black Angus Striploin

Pasta on Parmesan Wheel

Under the Festive Carvings section, the Crispy Duck in Lotus Leaf was my top pick. It is a clever and creative take, reminiscent of duck confit done tempura-style, with crisp skin and tender meat. The Whole Baked Salmon was equally impressive, both visually and in flavour, served with dill cream and tomato salsa before quickly disappearing from the buffet line. Meat lovers will appreciate the Slow-Roasted Australian Grain-Fed Black Angus Striploin, which pairs exceptionally well with the Pasta on Parmesan Wheel - a combination I highly recommend.

Jujube Coconut Cheese Cake

Mandarin Orange Cheese Mousse Cake

Osmanthus Fish Jelly

Creamy Pineapple Tart

Hashima Wintermelon Jelly

Mochi Yam Roll

Desserts were where my excitement truly peaked. For once at a buffet, I was already eyeing the sweets before even starting my meal. Highlights include the Mandarin Orange Cheese Mousse Cake, which is light and citrusy, the elegant Osmanthus Fish Jelly, and the delightful Mochi Yam Roll, which balances texture and flavour beautifully.

Deep Fried Nian Gao

Cranberry Brioche Bread Pudding

Sesame Chocolate Pudding

When it comes to hot desserts, be sure to reserve some stomach space. The Deep-Fried Nian Gao is a must-try, along with the crowd-favourite Deep-Fried Red Bean Pancake. We also sampled the Hot Orh Nee with Ginkgo Nut and Pulut Hitam during our visit. Both were pleasantly low in sweetness, though they lacked a little depth compared to the other desserts. Still, the dessert section overall is not to be missed.

The Orchard Cafe’s Feast of Prosperity Chinese New Year Buffet is a satisfying and well-rounded celebration of festive dining, offering something for everyone from indulgent seafood and comforting Oriental classics to an impressive dessert lineup. Available now until 3 March, for both lunch and dinner, prices start from $98++ per person, making it a worthy option for family gatherings, festive catch-ups or a leisurely celebratory meal.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 10 minutes. [Map]