Carnivore's Treat @ Weissbräu

As is with birthdays, a night out filled with delicious food and an extra large dose of gossip. It was Moyang's belated birthday celebration and the foodie rendezvous was decided on Weissbräu because we were already at Pavilion to catch a movie, Eat, Pray, Love later.

I have heard loads of rave reviews on this German bistro, especially so for its pork knuckles and sausages yum yum. A bit sad lah that our army is a bit low in terms of quantity so we only settled for sausages, no knuckles :(

We had the caesar salad first because I wanted something fibrous (what else is new). The caesar salad has fresh romaine lettuce, purple coral leaves, a few pathetic slices of smoked salmon, like, 4 sad olives, bacon bits and a small handful (make it a baby's palm size type of handful) of croutons with shredded parmesan cheese. It's really sad that Weissbräu could not have been a bit more generous with its olives or even the smoked salmon. Great bit about this salad dish is that the lettuces are incredibly fresh and crunchy.


Essentially a flat bread with toppings that looks (and tastes) like our familiar Italian pizzas. We requested for a mushroom topping and boy, I sure am glad that they came back with an overflowing amount of cheese. Since this is my first time sampling a flammkuchen, I cannot give a verdict on its taste :p The crust is very crispy, providing a great contrast of texture to its cheese and mushroom counterparts.

We opted for Nürnberger, a type of German sausage from the town of the same name. Sides are available in the options of the roesti, spaetzli (German egg noodles tossed in butter), sauerkraut (German fermented shredded cabbage), market vegetables, garlic mash, french fries & potato salad). Being suckers for trying out new and different food, we went for the sauerkraut and roesti.

Can't say that I love the sausage, but I can say that I absolutely adored the roesti! Known for its Swedish tuber roots, the roesti, or Rösti is made from roughly grated potatoes and then fried with butter/fat/oil and shaped into rounds.

Sauerkraut is alright. I suppose its slight sourness goes along with the salty sausage. I find the gravy - not sure what it is made of - a bit too salty. But then again, these saltiness is meant to go well with beer, right? ;)

A zoomed in shot of the spore-bearing fungal flammkuchen.

And of course, my charming girlfriends.

Happy Belated!

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