Today, we’re looking at Brotzeit’s new menu and mein Gott—I’ve got a feast fit for a Kaiser to review.
From robust and hearty mains to light and flavour-forward sides, this refreshed selection offers a vibrant twist on signature German classics. Each dish, carefully crafted with premium ingredients, is a thoughtful reimagination of traditional Bavarian recipes designed to suit today’s discerning palate, all designed to surprise and delight.
This refreshed selection is also complemented by Brotzeit’s expanded drink lineup, featuring a curated range of German beers—including an exclusive pour from Weihenstephan, the world’s oldest brewery—alongside refreshing low-alcohol options.
So, from the kitchen of Brotzeit at Raffles City, here are my thoughts on the wunderbar and the wurst of what this German restaurant chain is serving up right here in Singapore!
Knusprige Schweinshaxn
Let’s start with the signature Knusprige Schweinshaxn, an oven-roasted crispy pork knuckle served with potato salad, bacon sauerkraut, and pickles. The restaurant chain makes a bold claim that, after 19 years of experience serving more than a million knuckles, it has mastered this iconic German dish—so I’ll be the judge of that.
Digging into the hefty protein with the handy knife stuck into its base like Excalibur, the skin of the knuckle stood out to me for being especially crispy, crackling loudly with every motion I made. It sounded like good news, that the Knusprige Schweinshaxn would clear the high bar its creators set.
But upon tasting the ham hock, I was slightly disappointed. Although the meat was incredibly tender and made for a textural contrast with the skin, there was much to be desired from the flavours of either. Perhaps it was intentionally bland to make space for the gravy and mustard to shine with it. But, I doubt such is the case, considering such a huge cut, and the restaurant’s signature at that, was obviously meant to take centre stage on my taste buds.
Granted, the Knusprige Schweinshaxn did make an impact after a few more bites, but it wasn’t tasty. Rather, the pork quickly became jelak, and before long, even the crispy skin and tender meat lost their appeal—turning tough and greasy. At least the diverse sides were quite effective in cleansing my palate, but if they weren’t part of the dish, then this signature would’ve scored a lot lower.
Rating: 5/10
Laugenbrezn
Thankfully, after that rocky start, I’m happy to say that the Laugenbrezn put this review back on track. Part of the self-titled Brotzeit (snack) menu, these two baked Bavarian pretzels are paired with a ramekin of mustard and Président butter—the latter of which, funnily enough, hails not from Germany, but instead the northwest of France.
Not that it matters, though, because the savouriness of the spread more than makes up for its regional inaccuracy. As for the pretzels, they had a chewy consistency to them. And while the taste of alkaline tends to put most off, I was addicted to that tang in the dough, largely since it complemented the sides and, most importantly, the salt flakes embedded inside it.
Make no mistake, that distinct mix of sweetness and bitterness is a staple of this dish, coming from the lye or soda bath that makes these Bavarian pretzels, well, Bavarian. So if you’re like me and always go for the yellow noodles in your yong tau foo, chances are you’ll also enjoy this baked good. Besides, the alkalinity helps to effectively refresh your palate, and I don’t mean to beat a dead pig, but that skill clearly comes in handy here.
Rating: 10/10
Thüringer Rostbratwurst
Moving north from Bavaria and into the neighbouring state of Thuringia, the Würste Thüringer presented to me their signature pork snail sausage. Texture-wise, it’s a dense coil of meat, owing to its low fat content, which distinguishes it from other Würste (sausages) on the menu. But in terms of flavour, there was nothing particularly remarkable about its stuffing or spices.
Then again, that could just be my fault. Since Thuringian sausages are also said to be set apart by their use of marjoram, a mild herb, there might just be more to this dish that my unrefined German palate just can’t grasp. What I can understand though, are the rather solid sides, which once again help to elevate the star of the show.
Here, the assistance feels less like an afterthought, since the sides are proportionally portioned with the sausage, suggesting the dish is more of a cohesive band than a solo superstar with its tour band. On their own, each also brought something unique to the plate, be it the creaminess of the mashed potatoes or the sourness of the bacon sauerkraut.
Finally, while more garnish than side, the onion gravy and fried shallots nonetheless added more depth to the meal—something I can only wish the Würste Thüringer did too.
Rating: 6/10
Wiener Schnitzel
According to Brotzeit’s menu, legend has it that the then-mysterious Wiener Schnitzel rose to fame in the late 19th century due to its status as Emperor Franz Joseph I of Austria’s favourite dish, so naturally, my expectations for this dish were royally high.
And what do you know? The butter-fried veal didn’t disappoint, boasting a delectable gameiness to its flesh and a golden crust. For what it’s worth, if there’s one thing Brotzeit has clearly proven to get right, it’s that they know damn well how to crackle a satisfyingly crisp skin.
But as for whether that skin tastes good? Well, despite finding my Wiener Schnitzel portions to be relatively seasoned, my dining companions pointed out that certain parts of the veal were either oversalted or undersalted. And while I leave the final judgement on the meat to you, I can at least confidently say the cranberry sauce tasted much too artificial, though the potatoes were decent.
Rating: 7/10
Spitnat Teigatschen
One big highlight about Brotzeit’s new menu is that it offers vegetarian options like the Spitnat Teigatschen, meaning you or your herbivore pals can enjoy more of the menu than just the beers. I’m not being sarcastic either, because these spinach dumplings were genuinely delish.
As delicious as vegetables can be, anyway. Truth be told, as much as I do think the dish was executed perfectly, the concept itself seemed to be doomed from the start. After all, there’s a reason why nearly every Google result for “Spitnat Teigatschen” shows golden pastries or beige ravioli instead of anything resembling a pale jiaozi.
But I digress. Appearances aside, the dumpling skin and its filling were excellently cooked, with a mushy and soft consistency that melts in the mouth. But even with the brown butter sauce drizzled upon it, there wasn’t just enough flavour firepower for it to stand out among its protein-packed counterparts. A shame really, since the bed of curly kale and tomatoes beneath was exceptionally fresh.
So, much like a dinner at Brotzeit, I wouldn’t recommend having this vegetarian option on its own, owing to how bland it is. That said, its biggest weakness is also its strongest reason why it’s such an effective palate cleanser when paired with the meats. But otherwise, I think this is one thoughtful reimagination that could’ve benefited from either sticking closer to the traditional recipe or leaning fully into a bold reinvention.
Rating: 8/10
Weihenstephaner Bier
Speaking of the beer menu, prost—it’s time to review the Weihenstephaner trio from the Brotzeit menu. As the world’s oldest brewery since 1040, it’s an understatement to say that they’ve got the experience. Plus, since they’re only available exclusively at Brotzeit, I must admit that this was a daunting brand to both taste and tackle as a beer newbie.
Hefeweissbier Dunkel
No worries though, because the first pour to greet me, my mouth, and my liver was the mellow Hefeweissbier Dunkel. Ironically, it has the second-highest alcohol by volume (ABV) of the three at 5.3%, but despite its darker appearance, it’s actually weaker than its lighter counterpart.
But let’s not get ahead of ourselves—taste-wise, the Hefeweissbier Dunkel was remarkably malty, with a slightly spicy finish. Admittedly, it’s also one that I might just be too uncultured to truly appreciate, since its bold taste hits like a drunk driver and his truck. So, if you’d like your beer to leave a toasty tingle on your tongue, then this is the one for you.
Rating: 8/10
Original Helles
Meanwhile, if you’d like a beer that’s crisp and clean, I’d recommend the Original Helles. Unlike its siblings, this 5.1% ABV brew is served not in a classic Weizen glass, but in a shorter Willi Becher glass. Though rest assured, you’re still getting the same volume for your buck.
This pour is refreshingly light, with a mild biscuit aroma that I savoured whilst sipping on it. Its delicate nature makes it a versatile pairing for Brotzeit’s heavier dishes, fittingly becoming the only one of the trio I actually finished. Simply put, if you’re after a versatile beer that’ll impress both newcomers and seasoned drinkers alike, this is the one to order straight from the tap.
Rating: 10/10
Hefeweissbier
Last but not least, I tried the regular Hefeweissbier. With the highest ABV at a hefty 5.4%, this pour is surprisingly fruity, with hints of banana due to the yeast. Like the Dunkel, it carries that familiar malty backbone, but unlike its darker sibling, which leans sweet, this beer masters the art of being sharp.
Once again though, just like the Germans themselves, this Hefeweissbier also spared no effort in showcasing its straightforward character. It’s pure beer, and there’s no way around it—you either like it or you don’t. And while I’m in genuine awe at its aroma and flavour…I think I’ll just stick to my Original Helles, thanks!
Rating: 8/10
Alkohol Frei
Beyond the beer, Brotzeit’s refreshed selection also features a myriad of non-alcoholic options. These include not only authentic German beverages shipped straight from Europe, but also homemade soft drinks inspired by local flavours. Of course, your run-of-the-mill Coke and Sprite are also for sale here, but that’s not what I came for. I’m here for a taste of Deutschland, so let’s see if Brotzeit delivers.
WOSTOK Berlin Organic Lemon-Mint
First up is the Organic Lemon-Mint lemonade from WOSTOK Berlin, which, by the way, has a crazy history. In short, the beverage brand was founded to recreate a 1970s Soviet-era soda called Baikal, resulting in a selection of beverages made with unique blends of fruits and herbs, such as this one.
Now, while I haven’t tried Baikal or any Soviet-era sodas for that matter, I don’t think I have to. This drink delivered on all fronts, with a zesty start, a sweet middle, and a spicy finish—talk about a true three-for-one combo! And just like my other 10-out-of-10 pick, it pairs perfectly with the dishes on Brotzeit’s new menu, so feel free to substitute this one over the other.
Rating: 10/10
Krombacher Spezi
After that, it’s the Krombacher Spezi and its sparkling mix of cola and orange juice. For those unfamiliar (like me, five minutes ago), the word Spezi isn’t a single product, but rather a whole category of drinks in Germany, with Krombacher’s being just one out of many that made it into Brotzeit. So, take note that this review is strictly for their take on the fizzy fusion.
And with that out of the way, let me answer the question I know you’re thinking—no, it doesn’t taste like Fanta. Instead, the orange in the Krombracher Spezi is both less sweet and citrussy, reminding me more of orange gummies than fresh fruit juice or whatever blend of chemicals the Coca-Cola company uses. It’s not bad, just different, and that alone makes it worth trying.
Rating: 7/10
WOSTOK Berlin Organic Pear-Rosemary
Finally, I had Organic Pear-Rosemary lemonade also from WOSTOK Berlin. And man, the retro-style label designs of their drinks are so awesome. Although the brand was founded in what was then American West Berlin, their products look straight out of the Communist East. I’d love to have them up on my bookshelf, if not for the sad fact that the labels were already peeling when I got them…
But enough about my sadness, because I’ve only got praise for this lemonade! The pear juice tastes just like the real deal, and the tangy rosemary adds a nice kick whilst still beautifully complementing the fruitiness. Still, I might just prefer the Lemon-Mint lemonade over this, but only by the tiniest of menthol-flavoured margins, so screw it: just buy them both.
Rating: 9/10
Nachspeisen
Apfelstrudel
As for Nachspeisen or dessert, you have to get the Apfelstrudel: a dish steeped in tradition, history, and comforting warmth. In contrast, it’s joined by a cold and crisp quintet of raspberries, blueberries, whipped cream, and mint leaves—perfectly balanced by a generous pool of vanilla sauce on the other side of the plate.
For me, what made this apple strudel great was its pastry, its filling, and the dynamic between the two. For starters, the pastry was delicately layered, with a texture and taste reminiscent of roti prata. Meanwhile, the filling was subtly sweet and even slightly tart, in no small part thanks to the thick, soft pieces of apple stuffed inside.
Together, they form a cohesive strudel that’s further elevated by the creamy vanilla sauce, but if I had to offer one suggestion to improve the dish, it would be to swap out the whipped cream for a more fitting scoop of vanilla ice cream. Otherwise, it’s a fine dessert with not much room for improvement, but that might be exactly what’s holding it back from truly blowing more tastebuds away.
Rating: 7/10
Schokoladenkuchen
And for the final meal of the final course, I was presented with the Schokoladenkuchen, which literally translates to “chocolate cake.” Specifically, the menu clarifies that it’s a chocolate mud cake. But honestly, it doesn’t need to, especially since one bite of this dense dessert makes that obvious.
Just like the Apfelstrudel, the Schokoladenkuchen was also accompanied by the same quintet of toppings, though that’s where the similarities end. Unlike the light fruitiness of the pastry, this cake went the other way entirely, possessing a chocolate flavour so rich and velvety that it was as if it was out to boast about how decadent it was.
As before, I personally think that a scoop of vanilla ice cream would’ve paired better than a simple dollop of whipped cream—because come on, who doesn’t love a good brownie sundae? Hopefully, this whipped cream choice isn’t a sign that Brotzeit’s new menu is cutting corners on flavour. But until there’s more evidence to prove that, this dessert easily slides off the hook with its indulgently moist interior.
Rating: 7/10
Overall Thoughts
All in all, Brotzeit’s new menu has certainly refreshed both its food and beverage offerings, as well as my appetite for German cuisine, but not without a few oily and bland caveats.
Indeed, it was cathartic to see the other diners gaze in awe as one big, beautiful platter of food emerged after another from the kitchen onto my table. But if they knew that most of the dishes didn’t taste nearly as good as they looked? Then I’m sure the wave of schadenfreude would’ve washed over them instead.
Still, the restaurant chain’s drink game did put up an impressive performance throughout my lunch, and I’d be lying if I said their desserts were anything less than amazing, even with my personal disdain for their choice of using whipped cream.
So ultimately, while Brotzeit does offer a decent taste of its state’s fare with the new menu—albeit with some local modern pizzazz—its bold and fittingly Bavarian confidence sets the bar too high, resulting in a stark disparity between one dish and the next.
This might just come down to personal taste, and the possibility that the heartiness of German cuisine is simply no match for the week-willed Singaporean palate. But if the restaurant chain itself openly claims to have reimagined its recipes to suit today’s discerning diner, then surely that means there is some responsibility on their modern tweaks for not hitting the mark.
As such, I believe that all Brotzeit needs is just a little more time, and perhaps an even newer menu, to finally hit that sweet spot, because their kitchen clearly knows how to cook. The real issue is an identity crisis, and whether Brotzeit chooses to cater to its local fanbase or stay rooted in its German heritage is a decision only it can make.
So, if there’s one quote that can help them to stick with either identity, it’s none other than the familiar Bavarian motto: Mia san Mia—we are who we are. And with that, I invite you to come taste Brotzeit’s new menu, be it at the Raffles City outlet that we visited, or at any of their other three stores across the island.
Brotzeit at Raffles City
📍Location: 252 N Bridge Rd, #01-17 Raffles City Shopping Centre, Singapore 179103
⏰Opening Hours: 11am to 11pm
For more information about Brotzeit and their new menu, check out their official website and be sure to follow them on Instagram and TikTok. I hope your Brotzeit experience will prove me wrong, but if not, I’ll still see you in the next review. And with that—auf Wiedersehen!
Photos by Heng Yu Cheng of the DANAMIC Team.
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