Who says that only beer lovers can enjoy Oktoberfest? The focus of the festival is undoubtedly the beer, but no drinking session is complete without good food - and good food is something anyone can enjoy.
While some of the traditional dishes served during Oktoberfest can be a bit too overpowering, those heading to Paulaner Brauhaus can be assured that Executive Chef Jody Yu has tweaked some dishes for the local palate. Even non-beer lovers who are just accompanying their buddies can look forward to an array of tasty dishes that are good enough to enjoy on their own.
Kick off your drinking session with a Wurstsalat ($13++) - a salad of thinly-sliced Regenburger sausage with fried red onion slices and other vegetables. The fried red onion slices are an interesting contrast to the sausage slices, which go well with the fresh and crunchy salad vegetables. The result: a light and refreshing start to an evening of good beer.
If you prefer soups, the Ungarische Fischsuppe (Hungarian Fish Soup, $9++) is a robust and potent choice, thanks to the generous use of hot paprika and bell peppers. This rich and smooth soup goes well with strong beer. I preferred the Leberknodelsuppe (Liver Dumpling Soup, $9++) though - this is a clear broth flavoured with fresh chives and julienne of vegetables, with a single large liver dumpling made from calf liver, bread, milk and marjoram. The dumpling had an almost melt-in-your-mouth texture that was reminiscent of foie gras. The hearty soup is actually a toned-down version of the original recipe, but still packs a substantial punch. One can only imagine what the real Leberknodelsuppe would taste like!
Chicken is one of the traditional dishes served at Oktoberfest. At Paulaner Brauhaus, Chef Jody is serving up a roasted chicken with hunter sauce and spicy chicken Debreziner sausage ($32++). The hunter sauce (a basic German brown sauce made from bacon, onions, and mushrooms) went well with the surprisingly tender chicken, while the rather juicy sausage gave the dish a hearty kick. A generous helping of flavourful fries provides you with finger food to snack on as you enjoy your beer.
If you fancy just having a dessert, try the Deutscher Kasekuchen ($10++), a homebaked 'Quark' cheesecake with peach. This substantial cheesecake has a crunchy, crumbly topping, and is rich without being too sweet. If you want something a little lighter, go for the Waldbeeren mit Bier Sabayon (Marinated Berries with Beer Sabayon, $10++). The assorted berries are marinated with red wine, and are sweet with a slight alcohol kick. The very light beer sabayon goes well with the berries, as the result is light and frothy instead of heavy and creamy. Chef Jody's adaptation of an old recipe is served cold in a dessert goblet which you can nurse in lieu of beer, if you are so inclined!
There is more. Paulaner Brauhaus will be roasting a baby pig on the spit in the beer garden, and patrons can enjoy fresh cuts of succulent roast pig alongside freshly grilled sausages. Popular favourites such as the grilled pork knuckles will also be available during the festival, while German band 'Scharivari Sextett' from Munich will also entertain the crowd with rousing performances of traditional Bavarian tunes.
Oktoberfest ( Oct 3-9) Paulaner Brauhaus 9 Raffles Boulevard, #01-01, #02-01, #03-01.
Tel: 6883 2572.
Operating hours:
Bar: 11:30am - 1 am (Sun - Thu); 11:30am - 2am (Fri, Sat)
Restaurant: Lunch 12pm - 2:30pm, (Mon - Fri); Dinner 6:30pm - 10:30pm (daily)
Half and one litre glasses of Oktoberfest beer are priced at $16.90++ and $32.50++ respectively. There will also be a special Oktoberfest Sunday Brunch on 7 Oct from 11:30am - 2:30pm. ($35++ with free flow soft drinks, or $45++ for free flow of Oktoberfest beer)
If you prefer soups, the Ungarische Fischsuppe (Hungarian Fish Soup, $9++) is a robust and potent choice, thanks to the generous use of hot paprika and bell peppers. This rich and smooth soup goes well with strong beer. I preferred the Leberknodelsuppe (Liver Dumpling Soup, $9++) though - this is a clear broth flavoured with fresh chives and julienne of vegetables, with a single large liver dumpling made from calf liver, bread, milk and marjoram. The dumpling had an almost melt-in-your-mouth texture that was reminiscent of foie gras. The hearty soup is actually a toned-down version of the original recipe, but still packs a substantial punch. One can only imagine what the real Leberknodelsuppe would taste like!
