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]

Club Rangoon @ Duxton Road - A Rare Gem Showcasing Contemporary Burmese Cuisine in Singapore

Along the vibrant stretch of Duxton Road, Club Rangoon continues to stand its ground in Singapore's ever-evolving dining landscape. Having first visited shortly after its opening in August 2024, it is heartening to return nearly a year and a half later to see the restaurant not only surviving but refining its identity. In a city where dining concepts come and go with startling frequency, Club Rangoon remains a rare gem — spotlighting contemporary Burmese cuisine, a cuisine still relatively underrepresented in Singapore.

Laphet Hummus 4.2/5

The Laphet Hummus ($14) offers a thoughtful reinterpretation of a familiar staple. Infused with fermented tea leaves, the hummus carries a distinctive Burmese accent that is earthy, umami-rich, and gently herbaceous, setting it apart from its Mediterranean counterpart. The texture is luxuriously smooth, almost velvety, serving as a canvas for the nuanced flavours of laphet and tea leaf oil drizzled atop. This "gentle funk" adds intrigue without overwhelming the palate. Paired with warm, pillowy pita, it becomes an addictive starter that invites repeated scooping.

Short Rib Skewers 4.2/5

The Short Rib Skewers ($18 for 2pc) exemplify the restaurant's knack for balancing richness with brightness. Grilled to tender perfection, the beef boasts a melt-in-the-mouth texture, accented by a light smoky char. What elevates the dish is the Burmese-style chimichurri, sharper and more herbaceous than the traditional Argentinian version, cutting cleanly through the meat's fattiness. The accompanying pennywort salad lends a refreshing crunch and a slightly bitter note, rounding out the dish with finesse.

Samusa Thoke 4/5

A beloved Burmese street food classic, the Samusa Thoke ($12) is a medley of textures and flavours. Crispy potato samosas are broken apart and tossed into a warm, comforting yellow split pea soup, allowing them to soak up the broth while retaining bits of crunch. The addition of shredded cabbage and fresh mint introduces a crisp, cooling contrast, while a squeeze of lime ties everything together with a bright, zesty lift. The interplay between warm and fresh elements makes this dish both hearty and refreshing.

Ohn-No Khout Swel 4/5

The Ohn-No Khout Swel ($20) delivers a comforting bowl of coconut chicken noodle curry. Rich yet approachable, the mildly spiced broth is thick enough to coat each strand of egg noodles and envelop tender pieces of chicken. A halved boiled egg adds an extra layer of richness, while crunchy yellow rice crackers provide textural contrast. With lime and chilli on the side, diners can easily adjust the balance of acidity and heat, making it a highly customisable and satisfying main.

Wet Thar Dan Dauk 4.5/5

A standout on the menu, the Wet Thar Dan Dauk ($34) is a luxurious take on Burmese-style biryani. Fragrant basmati rice, infused with saffron and ghee, forms the base for a generous portion of slow-cooked pork knuckle. The meat is incredibly tender, with gelatinous richness that melts effortlessly on the palate. To offset this indulgence, a side of tangy green mango salad provides a refreshing acidity and crunch, ensuring each bite remains balanced and enjoyable.

Yone Pathay Thee Tofu Kyaw 4.5/5

The Yone Pathay Thee Tofu Kyaw ($22) showcases the depth of Burmese "dry curry" techniques. Featuring okra and tofu stir-fried with a robust masala blend, the dish delivers concentrated, caramelised flavours with every bite. The tofu absorbs the spices beautifully, while the okra adds a tender, slightly crisp texture. A touch of tamarind introduces a sharp, fruity acidity that cuts through the warmth of the spices, resulting in a dish that is both hearty and well-balanced.

Laphet-yay Ice Cream 4.5/5

Ending on a high note, the Laphet-yay Ice Cream ($14) is a creative homage to Burmese milk tea. Smooth and creamy, the ice cream captures the bold, slightly tannic notes of black tea, mellowed by the sweetness of condensed milk. The addition of a banana and jaggery crumble introduces a contrasting texture and a deep, caramel-like sweetness. The interplay between warm, earthy flavours and the cold creaminess of the ice cream makes for a refined yet comforting dessert.

Returning to Club Rangoon, the progression is evident. The refreshed menu feels more confident and cohesive, with flavours that are better defined and more attuned to the local palate without losing their Burmese essence. This second visit not only deepened my appreciation for the cuisine but also highlighted the restaurant's growth in bridging tradition and modernity. In many ways, Club Rangoon continues to play an important role in introducing and evolving Burmese cuisine within Singapore's dynamic food scene.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]

LUCE @ Frasers House, a Luxury Collection Hotel - Season of Abundance Buffet For This Lunar New Year, Where Italian Conviviality Meets Festive Asian Traditions

This Lunar New Year, LUCE invites diners to gather around a table defined by abundance, craftsmanship and festive cheer. For its Season of Abundance buffet, the Italian restaurant blends the warmth of Italian conviviality with familiar Lunar New Year flavours, resulting in a spread that feels celebratory yet comforting, with plenty to explore across Western and Asian offerings.

DIY Yu Sheng Station

No Lunar New Year meal feels complete without Yu Sheng, and LUCE’s D.I.Y Yu Sheng station sets the tone nicely. What I really appreciated was the option to make smaller portions, so you can enjoy the ritual without sacrificing precious stomach space for the rest of the buffet. Even better, you’re free to add as many fish as you like, which is always a win in my books.

Seafood and Sashimi Station

The Seafood and Sashimi spread is a clear highlight, featuring Japanese oysters, mini abalone, jade salmon and ahi tuna sashimi. Everything looked fresh and inviting, making it dangerously easy to over-serve yourself early in the meal, which is a familiar buffet dilemma.

Salad, Cheese, Cold Cuts

We couldn’t take our eyes off the Salad Bar, where diners can customise their own bowls using the Harvest of the Day selection, featuring fresh greens, generous add-ons, and a wide variety of dressings. The adjacent Artisanal Cheese and Cold Cuts section is equally tempting, showcasing a weekly selection of Italian and French cheeses alongside the chef’s curated imported cold cuts, best enjoyed with freshly baked bread.

Prawn Noodle

Pasta with Salmon Vodka Cream Sauce

One of the most crowd-pleasing stations is the make-your-own Signature Frasers House Prawn Noodle. Ingredients include tiger prawns, fish cake, bean sprouts, quail eggs and noodles, all finished in a rich prawn broth. If you’re in the mood for pasta, the chef also prepares Pasta with Salmon Vodka Cream Sauce tossed in a Parmesan wheel. The pasta was perfectly al dente — so good I genuinely wished I had more stomach space for a second portion.

Luce Pizza

Melanzane alla Parmigiana

Pasta alla Norma

Pure di Patate al Tartufo

Sicilian Style Branzino

The Italian Hot Dishes are a carb lover’s dream. From LUCE Pizza to Melanzane alla Parmigiana, Pasta alla Norma, Purè di Patate al Tartufo and Sicilian-style Branzino, the selection is generous and varied. Sadly, I could only manage small bites of each, but most dishes were well executed and satisfying, making it hard to pick favourites.

Salted Egg Pizza

Another standout is the buffet-exclusive Salted Egg Pizza, specially created for this Lunar New Year spread. Topped with roasted chicken and melted mozzarella, the pizza strikes a surprisingly balanced flavour profile that is lightly sweet, savoury and rich without being overwhelming. The salted egg sauce adds a creamy depth, while the fragrant curry leaves lift the whole dish, giving it an unmistakable Southeast Asian twist. It’s indulgent yet approachable, and easily one of those slices you go back for “just one more” even when you’re already full.

Roman-style Roasted Pork Knuckle

Roasted Australian Beef Ribeye

At the Carving station, the Roman-style Roasted Pork Knuckle stood out with its irresistibly crispy skin. At the same time, the Roasted Australian Beef Ribeye was juicy and tender - exactly what you’d hope for from a carving station at a festive buffet.

Netted Seafood Springroll

Nonya Chicken Curry

Five-spice Slow-braised Pork Trotter

XO Tiger Prawn with Scallop Sauce

Lotus-leaf Wrapped Glutinous Rice

The Asian Delights section brings a comforting familiarity to the spread, featuring Netted Seafood Spring Rolls, Nonya Chicken Curry, Five-Spice Slow-Braised Pork Trotter, and Lotus-Leaf Wrapped Glutinous Rice. A dish that stood out quietly was the XO Tiger Prawn with Scallop Sauce, served with broccoli and mushrooms - a well-balanced Cantonese-style dish where the prawns were sweet and plump and the XO scallop sauce added a savoury depth without overpowering the vegetables.

We were told these dishes are prepared by the team from Man Fu Yuan, the hotel’s Cantonese restaurant, and it shows. Some dishes tasted reassuringly homely, while others surprised us with flavour profiles that were pleasantly unexpected in a good way.

Eight Treasure Almond Fruit Cake

LUCE-misu

Lucky Gold Bar Chocolate Cake

Earl Grey Lavender Cake

Chocolate Swiss Roll

Auspicious Golden Ingot Nian Gao

Gelato Selections

The Desserts section is fully dressed in Lunar New Year colours and symbolism. Highlights include the Eight Treasure Almond Fruit Cake, LUCE-misu, Lucky Gold Bar Chocolate Cake and Earl Grey Lavender Cake. The Gelato selection is also worth saving space for; my personal favourites were the Mango and Matcha.

Overall, LUCE’s Season of Abundance buffet strikes a nice balance between festive indulgence and variety. Whether you’re drawn to Italian classics, comforting Asian dishes or seafood and desserts, there’s something here for every diner, making it a solid option for Lunar New Year gatherings with family and friends.

Buffet Dates & Prices

Pre-Lunar New Year | 1–15 February
Lunch from $59++ per adult
Dinner from $85++ per adult
Sunday Brunch from $118++ per adult

Lunar New Year Eve, Day 1 & Day 2 | 16–18 February
Lunch from $75++ per adult
Dinner from $95++ per adult

Lunar New Year | 19 February–3 March
Lunch from $69++ per adult
Dinner from $78++ per adult
Sunday Brunch from $118++ per adult

Enjoy preferential dining privileges with ‘LUCE30’ on weekdays and ‘LUCE25’ on weekends. Blackout dates apply: 14, 16, 17 and 18 February 2026.

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


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]