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]

Shisen Hanten @ Hilton Orchard Singapore - An Eight-Course Expression of Spring

To mark the arrival of Spring, Michelin-starred Shisen Hanten by Chen Kentaro unveils its Chef’s Table Spring Menu 2026 — an eight-course experience ($288++) available from March through May. Rooted in the finesse of Chūka Szechwan Ryori, the menu is a thoughtful expression of the season, spotlighting the pristine produce of Japan’s spring harvest and the cuisine’s hallmark balance of sweetness, umami, and gentle spice.

Assorted Seasonal Appetiser - Japanese Hassun Style 4.2/5

The meal opens with a refined Hassun, a nod to traditional kaiseki presentation. Served across an assortment of elegant vessels, the six seasonal bites form a vibrant prelude. Highlights include the Smoked Fish, offering a subtle smokiness layered with restrained heat. Mala Barbecued Pork, tender with a hint of mala punch, and the Fresh Beancurd Skin with Crab Consommé Sauce, which impresses with its silky texture and delicate crustacean sweetness. The Abalone with Glass Noodles showcases a pleasing chew, while the Broad Beans & Scallop with Mala Egg Yolk Sauce ties the assortment together with a gentle, savoury richness.

Steamed Siu Mai & Turnip Cream Soup 4/5

The Steamed Siu Mai is elevated with prized Mangalica pork, its natural fattiness lending the dumpling a juicy, almost buttery mouthfeel. Crafted in a larger format, each bite delivers a satisfying depth of flavour. Complementing it is a chilled Japanese turnip consommé — light, clean, and subtly sweet — acting as a refreshing counterpoint that resets the palate.

Hiyama Sea Cucumber with Black Truffle 4.2/5

A standout in both technique and flavour, the Hiyama Sea Cucumber is sourced from Hokkaido and undergoes an intensive three-day rehydration process to unlock its full depth of flavour. Braised in a rich hong shao sauce, the sea cucumber attains a luxurious, gelatinous texture. It is paired with a creamy risotto made from Hokkaido rice and finished with aromatic black truffle, creating a harmonious interplay between land and sea.

Spring Asparagus 4/5

Celebrating the essence of the season, the Spring Asparagus is presented in its purest form. Lightly steamed to preserve its crunch and sweetness, the spears are paired with a bold fermented beancurd sauce that adds a savoury punch. A finishing touch of sakura salt — delicately infused with cherry blossom — lends a floral nuance that encapsulates the fleeting beauty of Spring.

A5 Wagyu Beef Spring Roll 4.5/5

The A5 Wagyu Beef Spring Roll is indulgent yet well-balanced. Featuring braised Omi beef sirloin, the filling is imbued with the complex flavours of Szechuan fermented broad bean and chilli bean pastes. The richness of the marbled beef is offset by the crunch of bamboo shoots and the subtle nuttiness of melted Comté cheese, all encased in a crisp, golden wrapper. Each bite delivers layers of texture and umami.

Mapo Tofu with Assorted Seafood 4.5/5

The meal reaches its crescendo with the Mapo Tofu with Assorted Seafood, a refined “White Mapo” interpretation. Instead of the usual robust sauce, this version leans into elegance, featuring sweet, briny notes from wild prawns, scallops, and king crab simmered in superior chicken stock. The silky tofu absorbs the broth beautifully, while a finishing splash of hot oil over Szechuan chilli powder adds aromatic heat. Accompaniments such as pickled mustard greens, peanuts, and sesame seeds introduce textural contrast. Paired with Hokkaido claypot rice, it is both comforting and deeply satisfying.

Strawberry Parfait 4.2/5

The Strawberry Parfait provides a refreshing and well-composed finale. Juicy Japanese strawberries take centre stage, layered with house-made Ma Lai Gao infused with Okinawa brown sugar, mascarpone cream, and almond tofu. The interplay of fruity brightness, creamy richness, and light sponge creates a balanced and elegant dessert.

Set within the intimate Chef’s Table setting, this seasonal menu showcases the culinary philosophy of Shisen Hanten — where precision, premium ingredients, and storytelling converge. Each course captures a moment of Spring, making this a timely and memorable dining experience. For those seeking exclusivity, the private Chef’s Table room (up to 8 guests) requires a minimum spend of $2,304++ and offers a front-row seat to this seasonal showcase before it transitions into summer.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Jumboree @ Tai Seng - JUMBO Group’s Vibrant Food Hall Unites Signature Seafood and Hawker Favourites Under One Roof

Tucked away in the industrial enclave of Tai Seng, JUMBOREE marks JUMBO Group’s first foray into a food hall concept, bringing together more than 10 of its well-loved brands under one expansive 17,997 sq ft space. Located at 26 Tai Seng Street, the off-the-beaten-track destination embraces Singapore’s communal dining spirit, complete with self-service alcohol taps (from $0.36 per 10ml) and a live band performing Mondays to Saturdays.

Signature Black Bean Sauce Live Mud Crab on Shunde Chen Cun Flat Rice Roll 4.5/5

At the heart of the space is JUMBO 1987, a seafood dai pai dong (海鲜大牌档) that showcases both nostalgic classics and inventive creations inspired by JUMBO Seafood’s legacy.

A standout dish, the Signature Black Bean Sauce Live Mud Crab on Shunde Chen Cun Flat Rice Roll ($68) impresses with its robust, savoury black bean sauce that accentuates the natural sweetness of the mud crab. The unexpected addition of Shunde-style Chen Cun flat rice rolls lends a chewy, silky texture and soaks up the rich sauce beautifully, creating a satisfying pairing.

1987 Signature Curry Fish Head with JUMBO You Tiao 4.2/5

The 1987 Signature Curry Fish Head with JUMBO You Tiao ($58) delivers on both scale and flavour. The meaty fish head is immersed in a creamy, aromatic curry brimming with brinjal, okra, long beans and cabbage. The accompanying jumbo-sized you tiao is perfect for soaking up every last drop of the luscious gravy.

Crispy Fried Seafood Beancurd 3.8/5

A nostalgic throwback, the Crispy Fried Seafood Beancurd ($28 Large) features a crisp golden exterior that gives way to a silky-soft interior. Paired with a sweet dipping sauce, it offers a comforting balance of texture and flavour.

1987 Signature Live Lobster Mapo Tofu 4/5

For something more indulgent, the 1987 Signature Live Lobster Mapo Tofu ($88) reimagines the Sichuan classic with chunks of succulent lobster. The dish carries a bold mala kick, while the velvety tofu and savoury sauce tie everything together in a rich, flavour-packed combination.

Fragrant Maotai Sanbei Chicken 4/5

Another exclusive, the Fragrant Maotai Sanbei Chicken ($44 Large), arrives with a flourish, flambéed tableside with Maotai. The brief burst of flames releases an enticing aroma from ginger, garlic and basil, while the chicken is coated in a glossy, sweet-savoury glaze with a subtle smokiness.

Tai Seng Satay 3.8/5

Beyond its seafood-centric offerings, the food hall brings together familiar hawker favourites and mini-restaurant concepts. From Tai Seng Satay, the Pork (from $6.80 for 6 sticks), Chicken (from $6.80 for 6 sticks), and Mutton Satay (from $7.80 for 6 sticks) are ideal for sharing alongside drinks, though the peanut sauce, enriched with grated pineapple, proves the highlight.

Duo Fish Pao Fan 4/5

At Chao Ting Teochew Pao Fan, the Duo Fish Pao Fan ($13.50) comforts with its light yet flavourful broth and delicate grains, staying true to the Teochew style.

Wonton Noodle Dry 4/5

Meanwhile, Kok Kee Wonton Noodle serves up its signature Wonton Noodle Dry ($5.50), featuring springy noodles tossed in a well-balanced, old-school sauce.

Other familiar names such as Tsui Wah Eatery and NG AH SIO Bak Kut Teh further round out the diverse lineup, making JUMBOREE a one-stop destination for varied cravings. Adding to the lively atmosphere, diners can enjoy live band performances from 8pm onwards, making it an appealing spot to unwind after work or gather with friends.

A fresh and ambitious concept by the JUMBO Group, JUMBOREE captures the essence of Singapore’s dining culture — communal, diverse and full of flavour. With its blend of signature seafood, hawker staples and convivial ambience, this new dining destination in Tai Seng offers a compelling reason to venture off the usual dining trail.

Note: This is an invited tasting.


Jumboree
26 Tai Seng Street
#01-02
Singapore 534057
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Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Mon-Sat: 7am - 12midnight
Sun: 7am - 1030pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Exit the 18 Tai Seng Building. Facing the canal, turn left and walk to the destination. Journey time about 3 minutes. [Map]

Peh Gao Coffeeshop @ Serene Centre - Coffeeshop In The Day, Taproom In The Night

Tucked within Serene Centre, Peh Gao presents a unique dual-concept space that seamlessly shifts from a nostalgic kopitiam by day to a lively craft beer destination by night. Operating from 8am to 3pm, the daytime menu pays homage to local breakfast staples alongside hearty mains, before transforming into Orh Gao in the evening, offering Asian-inspired bar bites paired with an eclectic craft beer selection.

The morning crowd can look forward to a concise menu before 10am, featuring traditional toast and open-top sandwiches. From 10am to 2pm, the offerings expand to include a range of noodle and rice dishes, complemented by satisfying sides.

Traditional Kaya Butter Toast 5/5

Starting with the Traditional Kaya Butter Toast ($2.80), it’s easy to see why this has garnered a reputation as one of the best in town. The toast strikes an ideal balance — crisp on the outside yet thick enough to retain a soft, fluffy interior, offering a delightful textural contrast. Slathered with fragrant kaya rich in coconut and pandan notes, and layered with a generous slab of butter, each bite delivers a harmonious blend of sweetness and richness that lingers.

Mapo Tofu Udon 4.2/5

Moving on to the Mapo Tofu Udon ($12), the dish brings together elements of different cuisines in a comforting fusion bowl. Featuring silky mapo tofu, minced pork, onsen egg, and fried beancurd skin, it evokes a sense of familiarity akin to bak chor mee or even a bolognese-style pasta, with udon replacing the usual noodles for a heartier bite.

Nasi Lemak Beef Rendang 4.8/5

A standout on the menu is undoubtedly the Nasi Lemak Beef Rendang ($15). The coconut rice is aromatic and fluffy, forming the perfect base for the exceptionally tender beef cheek, which is braised until melt-in-the-mouth soft and deeply infused with rempah spices. Paired with classic accompaniments such as sambal, ikan bilis, peanuts and egg, this is a must-order dish that impresses on all fronts.

Fried Spring Rolls 3/5

The Fried Spring Rolls ($5) offer a crisp exterior, deep-fried to a golden brown. However, the radish and carrot filling lacks depth of flavour, making it less memorable than the other dishes.

Pho Ultimate 3.8/5

For something comforting, the Pho Ultimate ($19) features generous chunks of beef short rib alongside flat rice noodles, bean sprouts and fresh herbs in a spiced broth. The broth leans lighter in flavour, but the addition of condiments elevates the overall profile, resulting in a soothing bowl.

Crunchy Chicken Cartilage 3.8/5

Come evening, the space transitions into Orh Gao, where the focus shifts to bar bites and craft brews. The Crunchy Chicken Cartilage ($12) makes for an ideal accompaniment to drinks, with its well-marinated, crispy bites delivering a satisfying crunch and chew, especially when paired with chilli sauce.

Kra Pow Mee Tai Mak 4/5

Equally inventive is the Kra Pow Mee Tai Mak ($15), a creative fusion dish marrying Thai basil chicken with claypot mee tai mak. Each mouthful is packed with bold flavours — aromatic basil, a gentle heat, and the richness of the onsen egg tying everything together.

Curry Mussels 4/5

The Curry Mussels ($21) round off the experience on a comforting note. The fresh mussels are bathed in a sambal butter curry that leans slightly sweet and creamy, accompanied by focaccia bread perfect for soaking up every bit of the sauce.

Craft Beer

Of course, no visit to Orh Gao is complete without exploring its rotating selection of craft beers on tap. The diverse lineup ensures there’s something to suit every palate, making it an inviting spot to unwind.

With its thoughtful concept and well-executed menu spanning both traditional and modern flavours, Peh Gao successfully carves out its identity as both a dependable breakfast spot and a vibrant evening hangout.

Note: This is an invited tasting.


Peh Gao / Orh Gao
Serene Centre
10 Jalan Serene
#01-06
Singapore 258748
Tel: +65 8749 2755
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Nearest MRT: Botanic Gardens ( CC, DT Line)

Opening Hours:
Peh Gao
Tue-Sun: 8am - 3pm
Orh Gao
Tue-Thu, Sun: 4pm - 11pm
Fri-Sat: 4pm - 12midnight

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn right and walk down Bukit Timah Road. Walk to the destination. Journey time is about 5 minutes. [Map]

SO DO FUN (蜀都丰) @ The Centrepoint - Celebrate Year of the Horse with an Authentic Bold Sichuan Feast

SO DO FUN (蜀都丰) is helmed by Master Chef Peng Zi Yu, recognised as the Sichuan cuisine mentor to international superstar and celebrity chef Nicholas Tse. It currently has three outlets in Singapore: Midtown House, Waterway Point, and The Centrepoint.

This Chinese New Year, it invites diners to celebrate with an authentic, bold Sichuan feast featuring new specials alongside its signature dishes. Highlights include the SO DO FUN Pencai, Prosperity Abalone Yu Sheng and more. Festive set menus for dine-in and selected takeaway options are also available, specially designed for groups of 2 up to 10 pax.

Additionally, diners can participate in their 100% sure-win Angbao Lucky Draw, with prizes including dish vouchers, cash rewards, and exclusive merchandise.

Prosperity Abalone Yu Sheng 3/5

Toss to a prosperous new year with the Prosperity Abalone Yu Sheng, priced at $29.80 for Small and $56.80 for Large. Their sauce leans towards the sweeter side.

Scallops Mapo Tofu 4.2/5

We’ve tried SO DO FUN’s Chengdu Mapo Tofu before, but enjoyed this new Scallops Mapo Tofu even more. It similarly uses firmer tofu and is served in a claypot, but with a subtle briny note from the scallops that lifts the overall flavour. We wish the scallops were slightly fresher and came in a bigger portion.

Boiled Fresh Fish in Spicy Broth 4.5/5

Our favourite at SO DO FUN continues to be the Boiled Fresh Fish in Spicy Broth ($29.80 for Small, $49.80 for Large), which is authentically bold, spicy and deeply flavourful. Tender fish slices come in a generous portion, mixed with beancurd skin, cucumber, bean sprouts and kelp, all cooked in an aromatic broth. If you prefer something lighter, consider the Sauerkraut or Fiery broths instead.

Chilled Spicy Chicken 3.8/5

The Chilled Spicy Chicken is one of the restaurant’s popular sides. It fared better than the last time we had it, with more tender chicken pieces, though we would still prefer it to be much less salty.

House Special Fried Rice 4/5

Dig into the House Special Fried Rice while it’s hot, and you’ll catch the fragrant hint of lard. It was thoroughly well-fried and paired nicely with both the Scallops Mapo Tofu and the Boiled Fresh Fish in Spicy Broth.

Available from now till 3 March 2026, SO DO FUN’s Prosperity Set Menu ranges from $118 for 2 pax up to $528 for 10 pax. For a more lavish option, the Abundance Set Menu starts at $168 for 2 pax and goes up to $818 for 10 pax. For enquiries and reservations, contact the restaurant at 6298 7572.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


SO DO FUN (蜀都丰)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]