Have you ever wonder why bar food was always so predictable? Apparently, establishments were limited by a Ministry of Health regulation that required bar food to be eaten with fingers, not cutlery. The rationale for this, I was informed, was to prevent smokers from accidentally dousing their plates of food with cigarette ashes and thus inadvertently consuming them.

With the recent implementation of the smoking ban in bars and pubs, this is no longer a concern. Establishments are now able to serve their patrons food with cutlery - this may not seem like such a big deal to most people, but it means that one can get a wider variety of bar food than before.

Singapore's only German microbrewery and bar Paulaner Brauhaus has been quick to take advantage of this change. Its Executive Chef Jody Yu has created an assortment of new dishes to tempt the palates of its regular customers, while retaining signature items such as the crispy, juicy pork knuckle ($27).

Paulaner's calls its new menu "German gastro bar food". Indeed, you might be hard pressed to find some of the dishes on the bar menu of other establishments. If you cannot decide between the various items available on the new menu, get the German cold canapes ($27, main picture), a platter which includes dill salmon and pork pate on rye bread as well as cheese knacker sausage with pickles. These light bites are definitely a welcome change from plain ol' chips and chicken wings. However, it is the Asian selection on the new bar menu that left a lasting impression on this reviewer.

Take for example the Asian Tapas platter ($27, above right), which included crispy, deep-fried prawn wonton, bak gwa rolls, and soy-glazed stuffed chicken wings. The prawn wonton was wonderfully crisp, and the prawn was agreeably fresh and succulent. The bak kwa rolls reminded me of Japanese bacon enochi - but instead of using bacon, Chef Yu has used gourmet bak kwa. The result was a sweet, meaty, tender morsel which would appeal to bak kwa lovers. My only grouse is that it is rather greasy, but this is the trade off for bak kwa tender enough to make into a roll. The soy-glazed stuffed chicken wings are best eaten when served hot, so my advice to anyone getting the Asian Tapas platter is to tackle the chicken wings first, then the prawn wonton, and save the bak kwa rolls for the last.

The best item on Paulaner's new bar menu is undoubtedly the barbecued squid with chilli and peppers ($12.50, left). This Asian-influenced dish is cooked in lots of fragrant black pepper sauce, and can be highly addictive, particularly if you are partial to squid.

If you want something crunchy, try the toasted pita and garlic baguettes ($13.50). They were served with two types of pate - salmon and pork - and make excellent finger food. I particularly liked the salmon pate, which was fresh and had just the slightest tinge of sweetness which went well with the pita. Chef Yu informed me that the selection of pate changes regularly, but that simply makes it more interesting for regular patrons.

It would definitely be interesting to see what other types of bar food Paulaner Brauhaus (and other pubs for that matter) will come up with as patrons become more accustomed to such fare over the next few months. If Chef Yu's future creations are just as good as the bak kwa roll and BBQ squid, patrons of Paulaner's will definitely be in for a treat.

Paulaner Brauhaus
9 Raffles Boulevard
#01-01, #02-01, #03-01
Millenia Walk
(S) 039596
Tel: 11:30am -1am (Sun- Thurs); 11:30am - 2am (Fri, Sat and Eve of PH)

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