Ash & Char – Relaunched & Revamped into a Chic & Modern Gastrobar

Author: Alex Chua

Ash & Char is a chic gastrobar located at McCallum Street, just diagonally opposite Amoy Street Food Centre. It is situated in a busy CBD area where the PMEs flocked around in daytime and chill at night. Specializing in Modern Asian cuisine, since its revamp this cosy gastrobar now features an Instagram-worthy interior along with handcrafted cocktails and comforting fusion good food!


Formally a café, Ash & Char transformation adds a breath of fresh air to the premise. With 2 large lightbulbs ‘chandaliers’ mounted on the ceiling as centerpieces, laminating the tuxedo black tables that are matched with sleek black, gold and silver high stools, Ash & Char eases between a cosy venue for lunch during day time and a chill out place as the sun sets. It is so cosy I can literally hop onto one of the high chair with the refreshingly fruity Mixed Berry Bramble and people-watch.


With a name derived from the techniques applied to the cooking (mostly charring and grilling), the owner obviously takes pride on the food and you can expect the food to be good. The Signature Char Siu is one of the many dishes in the menu we’ve sampled and simply love it. The honey and soy glaze is easy on the palate. The meat slices with charred edges are extra delicious and easily melt away in the mouth.


The Creamy Smoked Duck Pasta is pleasing to slurp down. The duck slice is flavorful and got a bite to it, though I would prefer it to be thicker. Just remember to watch your waistline!


One of the mainstays in the menu, the tangy and fiery Tom Yum Seafood Pasta is obviously a popular favorite among the patrons here as it caters to the local preference of spicy and sour taste. The seafood-tom Yum Gong pairing is succulent and authentically Thai, reminding of the time I had a similar bowl in an upscale Bar at Asiatique, Bangkok.


A standard bar dish, the Fish & Chips here are quite different among other establishments is the herbs embedded within the batter that seasons the fish naturally. A lover of this English national pride, I can woof this fried goodies down with a good drink (alcohol preferred) anytime.


Speaking of drinks, Ash & Char has got a new fruity alcoholic drink that would make you instantaneously fall in love like starring into a Birkin – the Santa Cruz de Alpera Blue Frizzante. Mid-night blue in color, this is an easy to drink wine with tropical notes which makes it suitable for an afternoon lazy tipper. Taste somewhat like the dessert wines (think Moscato), the bubbles touch just makes it a refreshing sensation in this sweet wine.

Ash & Char
Address: 21 McCallum Street #01-03/04 Singapore 069047
Opening Hours: Monday to Thursday, 11am to 12am | Friday, 11am to 1am | Saturday, 5pm to 1am | Closed on Sundays
Contact Number: +65 8341 1951

Omakase Burger Introduces the Newly-Perfected Five Star Burger

Author: Alex Chua

I may have discovered one of my favorite new burger places. Gourmet burger brand Omakase Burger, located in PICNIC at Wisma Atria, made me happy for an hour as I wolfed down the buns. So meaty and succulent. It could be a carb nightmare for some, but such a joy for me. All thanks to the pure passion of founder and owner Cheng Hsin Yao. His relentless pursuit of perfection has resulted in the newly improved five star burgers crafted with the world-famous Martin’s Sandwich Potato Rolls – well-known in the US – which are brought into South-east Asia and Singapore for the first time.


So what makes a great burger? The Omakase burger comprises of five crucial components stacked on top of each other – bun, beef, bacon, cheese and sauce. Each one complements the other like gloves and hands. The patty is a blend of four cuts of 100% USDA Choice beef. And the bacon is prepared without added nitrates and smoked over applewood chips. Blended daily with 13 ingredients, the Secret Omakase sauce is sweet, tangy with a subtle hint of spiciness. Imported American cheese melts evenly into the crevices of the beef patty. And need we say more about the bun? Celebrity chefs like Chef David Chang of Momofuku and Chef Bobby Flay as well as famed burger chain Shake Shack uses these springy rolls at their establishment.


The result is a rich, deeply meaty and tasty burger, with the pillow-y soft roll holds everything together. Served with either ordinary or the new Homemade Chilli Cheese Fries (Cheng’s own recipe and highly recommended) for a creamy and more meaty sensation. Although it could be quite heavy as dinner for some, I managed to finish it because one simply does not waste a good burger-and-fries meal.

Omakase Burger at Picnic
435 Orchard Road
Wisma Atria, #03-15-49,
Singapore 238877
Opening Hours Daily: 11am to 10pm

Let’s Get Merry at PARKROYAL on Beach Road

Author: Alex Chua

If your tummy is jingling for some Christmas gastronomy, you can’t go wrong with the respectable Ginger, the all-day dining restaurant at PARKROYAL on Beach Road. Featuring classical highlights like Honeyglazed Ham, alongside local favourites (Singapore Chilli Crab!). Other than the spread (which has left me salivating already), the hotel also dishes out a selection of party-pleasing festive takeaways from Ginger and Si Chuan Dou Hua restaurant.
Here are a few dishes that I’ve selected and enjoyed thoroughly, so if you’re here for Christmas buffet you can go straight to the yummy.

parkroyal beach road

Pardon me for skipping the vege line and head directly to the carving station, but the carnivore in me just find this good-old fashion Traditional Roasted Turkey desirable. Gigantic and intimating from the surface, yet tender and soft inside. Drizzled with Giblet Sauces and Cranberry Jus to give it an exquisite flavour and luscious glow. Anyway, there is no Christmas without turkey.

parkroyal beach road buffet

Cholesterol aside, the Rock Lobster Bouillabaisse is something I will heavily indulge in. Savoury and refreshing, it is good as an appetizer soup, and the lobster meat is fresh, succulent with abit of a bite. Just remember to have it hot as the stew doesn’t taste as good when its cold.

parkroyal beach road buffet

Perhaps anticipating heightened consumers taste, PARKROYAL on Beach Road sort of one-up their selection by adding some flair to the otherwise dull/ expectable seafood station. The Grilled Scallop with Yuzu and Shoyu has that raw, minimalistic pizzazz only the seafood aficionados can appreciate. Nothing to sharp and it tastes just right. Oishi neh!

parkroyal beach road

Of course, there are a number of delectable varieties the new Executive Chef Vincent Aw and his culinary team has introduced for us. Don’t missed the Singapore Chilli Crab, Assorted Satays and Singapore Laksa. The desserts corner, however, is ever more alluring especially when smacked right in the center of the buffet line, with assorted Christmas cookies, Gingerbread cookies and colourfully decorated cakes.

parkroyal beach road

Their main signature for this Xmas is the delightfully fragrant Gula Melaka Log Cake with Coconut Flakes. The log cake is moist and fluffy, with a mildly sweet gula melaka inner. Decorated with a few Christmas tingles (did I see macaroons shells?) it is a flavour that would probably surprise the guests yet heartily satisfy their sweet tooth.

parkroyal buffet

Perhaps saving the best for last, The Festive Pork Knuckle with Dried Chilies and Peppercorns (good for six pax, available for takeaway) from the famed Si Chuan Dou Hua Restaurant is simply a Must-try. Not as spicy or numbing as it appears to be, the spices above just gives an added aromatic umami edge to the tender pork.

Ginger @ PARKROYAL on Beach Road
7500 Beach Road Singapore 199591
Lunch: 12pm to 2.30pm, from $58 – $88 (for adults) | from $29 – $44 (for child)
Dinner: 6pm to 10pm, from $78 – $98 (for adults) | from $39 – $49 (for child)
Dining reservations at Ginger can be made at or call at +65 6505 5710

YOTEL unveils unique dining experience with chic drinks, KOMYUNITI

Author: Alex Chua

Tucked on the 10th floor of YOTEL is KOMYUNITI, a venue where people connect over nice food and drinks. It is a bar, restaurant, alfresco terrace and a co-working space combined together. KOMYUNITI means ‘community’ and this is evident in the furnishings and layout that invites guests to network, socialise, co-work, eat and drink. Helmed by Head Chef Mark Tai and F&B Manager, As’ad Isnin, expect yummy modern Jap creations crafted via their very own culinary and mixologist experiences and interpretations.

Being just recently launched on 1st November, I love the feel of having mod-Jap cuisines in these sleek, stunning surrounds.


To start, we had the Salmon Poke – marinated cubes of salmon served with crispy fried onion crackers on the side. Very Hawaiian-vibe, very refreshing with a hint of spiciness (house-made Chili Sauce), the salmon has to be really fresh to be served as poke.


Next, we had the Curry Corn Soup and Mama’s Tomato Soup. I particularly love the cream of corn, with its curry spices for a surprising touch without being too overwhelming. Comes in plate of 3 cups, these small plates are perfect for those having a small intimate gathering.

yotel Singapore

It is so easy to pop this plate of Buttermilk Fried Chicken. I love the mouthfeels when bite into the cornmeal crusted skin, it is not oily at all yet so juicy and tender. Would be good if the sweet potato mash can be a heap too!

yotel Singapore

Obviously, the high-quality proteins take the lead here. The pinkish Slow Roasted Duck Breast packs that meaty, flavourful punch even though they are thinly sliced, while the Roasted Pork Belly possessed a full-bodied taste, it is thankfully not salty but savoury. The meat-fat ratio is evenly distributed and the crispy crackling skin is a clear winner.

yotel singapore

If you don’t drink you haven’t been to KOMYUNITI. Just kidding, but the bar does mix pretty interesting cocktails that suits the style of refined, contemporary Jap. KOMpliment, KOMYUNITI’s signature cocktail, is fruity and fragrant, and made with butterfly pea flower-infused gin for that delicate touch of iridescent purple. We’ve also tried tropical cocktails like the vanilla-infused gin Tiki Chin Chin, sours like vodka-based Chaussettes, and bittersweet Benjamin Button. The one kicker for me is Fat Roger. Perhaps I overindulged so the fat-washed bourbon suits that occasion. To drink you will need to first roll the smoked ham with dried cranberries, eat it and then wash it down with whisky.
To sum up, KOMYUNITI hosts quite an extensive selection of delectable dishes and fancy cocktails with a welcoming, feel-good environment.

Level 10, 366 Orchard Road, Singapore 238904
Breakfast 6:30am – 10:30am (11am on Sat, Sun, Public Holidays)
Lunch & Dinner: 12pm – 12am (1am on Fri, Sat, Eve of Public Holidays)

OLDTOWN White Coffee Launches Brand New Concept Store at Suntec City

Author: Alex Chua

I prefer my Kopi Siew Dai more than Flat White or Americano for a daily pick-me-up, so it is a pleasant surprise to know that OLDTOWN White Coffee is opening its latest concept store at Suntec City Mall. The first to embrace the market with a brand-new franchise concept which will be gradually rolled out internationally, this 243rd outlet boasts a new look, new technology and with a newly curated menu.

Old Town

Fitted with textured royal gold and light oak walls and dark brown marble coffee tables, the 88-seater café possesses that distinctive look reminiscent of the decorative art-deco style in vogue during Great Gatsby era. What is more interesting is the self-ordering kiosk. Adopting facial recognition into its ordering system, OLDTOWN White Coffee Suntec is the first to utilize this technology to boost their services. This means that all your past purchase history is recorded and they can provide a more personalized recommendations based on your buying behavior. While it sounds spooky to some, it really does gives greater convenience and recommendations to us.

old town

Of course, all the above has no impact without jolly good food and drinks, and OLDTOWN White Coffee Suntec does serve some tasty, authentic local treats. Giving its existing menu a modern twist, the outlet introduces the Popcorn White Coffee Latte and Coconut White Coffee Latte.

Can you imagine popcorn inside coffee? Neither can I, though the end result tastes all-so-sweet yet quite delicious cup of java. The caramel-encrusted popcorn ignites that sugar-rush in the creamy coffee; it is bound to spice you up for that next boring meeting or movie. The coconut kopi is more subtle though, I like the sprinkled coconut flakes which emit that whiff of tropical heaven.

old town

Other whimsical, fancier concoctions are the cold brew series, featuring Sparkling Mango Coffee and other fruity favorites such as strawberry and orange. The Mango coffee is refreshing, soda fuzzy and the caffeine taste is quite mild, good to enjoy after meal to wash down the palate. Nevertheless, I still prefer my coffee piping hot with a strong caffeine kick, just the old me saying.

old town white coffee

Now comes the hearty feast, which the menu is quite extensive. I was particularly charmed by the flavorful Prawn Meehoon Mee. Rich with the umami prawn essence, the full-bodied orangey broth is both subtly sweet and amp with spiciness. There are other delectable dishes such as Salted Egg Butterfly Prawns Nasi Lemak, Ipoh Chicken Hor Fun and Rendang Beef Nasi Lemak.

old town

Saving the best for the last (actually, everything is pretty darn good!), the Satay Platters. Consisting of savory beef and chicken, this yummy local snack is absolutely a great after-work grub for the PMETs working there at Suntec.

OLDTOWN White Coffee Suntec
Address: 3 Temasek Boulevard, #01-429/430/432, Suntec City Mall, S038983 (near Tower 5)

Grissini’s New Head Chef Introduces Omakase Menu

Author: Alex Chua

There’s something strangely poetic and charming about Southern Italy. This Southern coastal region with Grecian white architecture and crystal blue waters brings more of yearning and stylish travelling than a gastronomic destination. And here comes Mirko Vinci, the new head Chef of Grissini, an Italian restaurant located in Grand Copthorne Waterfront, who wants to change all that with the introduction of the 5-course Omakase Menu (about $85++ per pax).

Chef Mirko has over 15 years of culinary experience and has honed his skills in renowned restaurants working alongside Michelin-starred chefs in Milan, London and Singapore. Capturing the culinary spirit of this lesser explored part of Italy, expect rich, full-bodied flavors with use of ingredients such as tomatoes, eggplants, zucchini, seafood.


The entree of Panzerotto Pugliese is a simple delight by itself. A traditional South Italy snack, the crispy thin dough – folded to resemble a calzone –is filled with tomatoes, mozzarella cheese and virgin olive oil. A savory entree without making us too bloated for the subsequent dishes.

For Cold Starter, the Grilled Mediterranean Seafood Salad is pleasing to the eye and on the palate. Featuring a medley of fresh, sweet seafood which consists of squid, cod fish, prawns / shrimps, and octopus. The bouncy, tender texture comes with a surprising smoky, earthy aroma. Plated alongside cured black olives, asparagus shoots for a refreshing yet satisfying comeback.

The portion of Eggplant Parmigiana with Mixed Leaves & Pearl Tomatoes Salad is quite generous for a Hot Starter, but I am not complaining! The layered Eggplant Parmigiana tastes exactly like a lasagna (albeit a vegetarian version), with layers of smoky vegetal sweet grilled brinjal and homemade tomato paste. A comfort food for the soul.

My personal favorite is the Tagliolini, white inions, butter and sage sauce with sprinkles of shaved fresh black truffle. Unique and complex the sweet earthy flavors of caramelized onions mixed with the silky al dente tagliolini pasta are a perfect match-made of gastronomic heaven.

For the mains I had the Veal Scaloppine with char-grilled zucchini. With an expectation of a hearty meat veal dish, the dish is exactly the opposite of what I had thought it would be – pinkish veal is tender, delicate and distinctive. It is paired with grilled zucchini which gives that smoky and juicy flavor for a powerful dynamo.

The dessert that I recall with loving tender is the Chocolate Souffle Lava Cake with Sea Salt and Coffee dessert. Though the lava didn’t run, the mouthfeels of the rich but soft and moist chocolate soufflé cake is irresistible enough. The chocolate taste runs deep and neat, enhanced by the subtle sea salt and coffee flavors. It is a filling, well plated dessert.

Overall, the Italian Omakase Menu experience at Grissini is delightful and a smooth 5-course gastronomic ride. Totally worth a visit to celebrate life’s special occasions, or to experience an exclusive, private dining affair for two.

Grissini @ Grand Copthorne Waterfront Hotel
392 Havelock Rd, Singapore 169663

Letting the Hot Buns out @ Three Buns Quayside

Author: Alex Chua

I love my burgers. Fatty, flame-grilled meat patty enclosed with cheese and veggies, slapped with two toasted buns are my simple go-to indulgences whenever I’m feeling carnivorous. When Potato Head unveils its first stand-alone location for their award-winning burger and cocktail brand Three Buns, I knew I couldn’t, and shouldn’t, miss this burg-bulous event.

Taking its sustainability business seriously, the 80-seat burger bar is retro-fitted with upcycled, eco-friendly interiors and sustainably-made furniture handcrafted by Indonesian artisans. This environmental-friendly endeavour gels well with the Potato Head Family ethos of “Good Times, Do Good”. We know they do good, so now let’s roll on the Good Times!

Three Buns

Executive Chef Adam Penny, known globally for making iconic burgers from scratch, has curated a new menu with exclusive combinations and popular signatures for us to try. First up is the Red Man Burger (Beef Rendang). Looks like a mouthful, the sous-vide beef cheeks are so tender you can almost use your lips to bite. Fully-infused with a hearty sweet and spicy blend of over 10 spices and ingredients which includes gula melaka, the complex flavours are further accentuated by the coconut mayo and fluffy coconut buns made from coconut oil and coconut milk. Yes, I am going coconuts over this, and it is really sedap!

Three Buns

Next up is the Da Cheese Master, inspired by the dirty, old-fashioned truck stop burger. Moist, juicy black Angus beef patty wrapped in gooey double cheddar, charred onions, double ketchup and rich white miso paste, the taste is solid, meaty and flavourful. Be sure to have the napkins ready before you bite into this perky delicious.

Three Buns

Vegetarians, don’t skip this burger joint just because they are selling burgers. The latest meat-free burger on the menu, Truffello patties consist of truffle and Portobello mushrooms. Juicy, whole portobellos has a nice savoury bite-feel, and I have nothing to complain even though I am a devoted carnivore.

Saving the best bun to the last is the Bun DMC. Homemade watermelon rind relish stacked on bawang goreng, onion puree plus 3 islands mayo on pillowy buns oozing with melted cheese. Sinful. Succulent. Bam! No shame to say I can have this anytime of the day.

Besides the burgers, Three Buns also sells delish hotdog buns too. One of their signatures is the Asian-inspired Seng Dog is topped with wasabi mayo, Three Buns relish and bawang goreng, all nestled in freshly toasted matcha bun. The soft/meaty mouthfeels is just pure joy.

As if the above isn’t enough to satisfy your full-to-bursting stomach, the friendly service staff presented the Sticky Icky Wicky. Date pudding steeped in gula melaka, coupled with a melange of toasted coconut butterscotch sauce and a generous scoop of salted vanilla. Tuck into this is bound for a sticky mess, and I almost couldn’t fork it because my dessert resembles the shape of a duck.

Three Buns Quayside
60 Robertson Quay, #01-01, Singapore 238252

An Ode to Surf & Turf Buffet Dinner @ Window On The Park

Author: Alex Chua

Orchard Road is a hotbed of fancy hotel restaurants and cafes with buffet-style offerings, but none comes close to Surf & Turf Buffet Dinner @ Window On The Park in terms of value for money. With its 1-for-1 offer, diners get to choose 1 main dish from the five new Surf & Turf dishes specially curated by Executive Chef Ken Chaw and team. Each main is complemented by the well-executed, free flow appetisers, soups and desserts.

Window On The Park

Comfortable, casual and laid-back, this sprightly restaurant at Holiday Inn is a great place for a after work dinner with colleague or friends, preferably in pairs so as to utilize this great 1-for-1 deal. I adore the simple, homely ambience without too many needless distractions that some of the major hotels embellish themselves with.

For me I choose the Grilled Angus Tenderloin with Peppercorn Sauce and Gochujang Jumbo Prawn. The tenderloin is tender and nicely drizzled with the peppercorn sauce, elevating its savouriness. While the star should be beef, the limelight is somewhat stolen by the jumbo prawn. Crunchy, juicy and reek full of flavour, the bite is pure satisfaction by itself.


My carnivore friend chose the Braised Wagyu Beef Cheek and Baked Alaskan Cod as his main dish. I nipped abit of the medium Wagyu and find the meat so soft you can spoon it. Presentation wise it looks somewhat similar with mine. The other 3 mains are –
• Potato Gnocchi with Wild Mushroom Cream and Truffle Scented
• Poached Hainanese Chicken with Infused Fragrant Rice and Braised Baby Abalone
• Herbs Roasted Baby Chicken with Raisin Sauce and Pan Seared Salmon with Blood Orange Sauce


While waiting for my main course (trust me, it isn’t very long), I browse around the semi-buffet spread and found a big Parmesan wheel. Apparently, this is meant to toss your D.I.Y salad (cherry tomatoes, sliced capsicum, preserved olives and many more) to make a cheesy Caesar’s Salad.

Window On The Park

Speaking of D.I.Y, you can also make your very own rojak. With a rojak section that contains all the necessary condiments and a mixing bowl to work that magic, it is very hard not to have fun preparing your very own version of local grub.

Window On The Park

Of course, the dinner buffet at Window On The Park ultimately caters to an international clientele. So you can expect freshly shucked Canadian oysters, prawns, crab meat, ssushi and other seafood varieties. You can also order the ever-popular Chef’s Singapore Laksa where you have the option of the chefs personally preparing a bowl of local goodness for you or you do it D.I.Y.

Window On The Park

No buffet dinner is complete without sweet notes of desserts. One remarkable find is the Ondeh Ondeh cake. With its thick and fluffy pandan layers, coconut butter cream and generous amounts of Gula Melaka in between, top it with one of the three flavours of ice cream for a complete after dinner indulgence!

New Surf ‘N’ Turf Buffet Dinner
6.30pm to 10pm
Monday to Thursday
S$80++ per person, 1-for-1 pricing

Pioneer Generation Cardholders enjoy the surf ‘n’ turf buffet dinner at $35++ per person.

Window on the Park
Level 2, Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road, Singapore 229616

Chengdu Restaurant Launches Autumn and Winter-themed Dishes

Author: Alex Chua

Can someone say Crabilicious to the above?

The recently opened Chengdu Restaurant is known to be one of the most authentic Sichuan restaurants in town. Helmed by two native Chefs Qin Jun and Jing Xiao with decades of training in Sichuan cuisine, the restaurant serves both hot and cold favourites. For the first time ever, the restaurant launches Autumn-Winter themed dishes that would sure whet your appetite aplenty. No worries if you’re not really a spicy eater, there are a variety of food on its menu which includes non-spicy dishes.

Dinner started with off with Cold Sliced Pig Trotters with Noodles and Spicy Dip. The chef creatively uses pork elbow meat for its high gelatinous content. Steamed and thinly sliced and artfully presented with spirals of noodles and fanned-out cucumber. I love the pastel blue plating, giving the dish an added visual dimension. A light and refreshing appetiser to open up your palate.

Making a grand entrance is the Ice Ball with Whelk with its dramatic presentation. Served chilled in an ice sculpture, this refreshing dish features sliced sea snail fried with fresh green and red chilies. Fragrant with a light hint of spiciness, the whelk, with its texture similar to abalone or razor clams is slightly chewy yet succulent.

Perhaps the most unusual plating I have seen is the Spicy Pork Ribs. Placed on a sliced ‘Molotov’ bottle with its chain as the stand, the ribs are reeked full of umami from the traditional Lao Gan Ma sauce, which lends a spicy and savoury note. Love love love the irrelevance plating.

No visit to a Sichuan restaurant is complete without a mala dish, and Chengdu Restaurant’s Mala Pot pleased many mouths. Comes with fries, prawns, chicken wings, lotus roots and luncheon meat, the spiciness to me is cope-able and the fries just quite addictive.

Now for the grand finale is a big pot of savoury seafood delicious. Featuring an insane amount of red dried chillis, the broth is cooked with cauliflower, potato and cucumber. It is quite shiok especially when eaten with fried mantou buns or rice. The sweet flesh from the red fiery Spicy Crab is not overpowered by the spicy broth.

Crispy on the outside and fluffy on the inside, the Beggar Potato is coated with a secret recipe mix of 20 spices before they are deep fried. Chili powder and cumin powder are sprinkled atop for a fiery and earthy punch. While it might be plain jane from the look and first bite, it will start to grow on you after you popped a few. Simply an addictive and sinful dish.

This is one of my few favourite restaurants I’ve visited thus far. The taste notes are on point and aesthetically plated. And I just cannot emphasis enough my adoration of how each dish is presented with a surprise.

Chengdu Restaurant
Address: 74 Amoy Street, Singapore 069893
Seating Capacity: 120 pax, 2 private rooms
Operating Hours: Mon – Sat: 11.00am-3.00pm, 5.00-10:30pm. Closed on Sunday

Serenade in Oktoberfest Feast & Fun at Brotzeit

Author: Alex Chua

Ahh Oktoberfest, the festivity of beer toasting, eating sausages and merrymaking knows no boundaries. Everyone’s favourite German festival is back with a bang at Brotzeit. Bringing authentic German experiences to Singapore from 13 September to 23 October, this occasion promises to be a gastronomic feast for the senses. It warms the tummy too.

Nothing evokes the communal Gemütlich experience better than Brotzeit’s Sharing Platter – the massive Oktoberfestplatte (S$138). Featuring oven-roasted pork knuckle, juicy beer-infused Bavarian honey ribs, whole roasted chicken & a flavourful one metre long Meter Wurst, or smoked pork sausage. Served with golden-brown wedges and tangy sauerkraut on the side, this boatload of succulent platter is good for a troupe of 6. Be prepared to get a little messy but that’s okay.


Don’t pass up the ultimate Oktoberfest experience with the exclusive Gefüllter Schweinebauch mit SoBe (Stuffed Pork Belly – S$69). Available only from 1 – 23 October, this pork belly is oven-roasted with a crisp crackling skin filled with a deliciously moist bread stuffing packed full of flavour.

For someone who wants a bite while soaking up the cheery atmosphere, you can grab the Leberkäse-brotchen (Traditional meatloaf in Kaiser roll – $15). Simple meatloaf sandwich which comes with potato salad for an added starchy goodness. A good pick-me-up dish that would surely amp up your spirit.

The jolliness of Oktoberfest and its beer will leave you a little peckish. Take the Schweinsbraten (Roasted Pork in dark beer sauce – $28). A must try for all pork lovers, the tender pork collar is slow roasted in dark beer sauce to perfection, served with sides of soft potato dumplings and sauerkraut.

Of course, it is not Oktoberfest without a little fun and games! There will be traditional Oktoberfest games to win exclusive merchandise and diners who come in Dirndl and Lederhosen will receive a complimentary beer on Brotzeit. There are also family-friendly activities such as Face-Painting and a Gingerbread Décor Station.

Signature Party Days at VivoCity – Season Finale
18 – 19 October: 6pm – 10pm
20 – 21 October: 1pm – 3pm/ 6pm – 10pm