Have you ever tried eating German
Pork Knuckle, local style, with a pair of disposable chopsticks? This is exactly
how Henry Tay serves it at his western food stall. His stall moved in June from
the food centre directly opposite, after being there for 12 years, to this
coffee shop, which he operates with his wife.
His former landlord sold the food
shop, and he had to vacate the premises. He laments, “Business now is not as
good as before because only the regular customers know about their relocation.”
Their specialty is Crispy German
Pork Knuckle served with French Fries and Coleslaw for$16. The same dish is
priced at $30 and above at most of the German restaurants and cafes in town.
Henry worked in Werner’s Oven, run
by Werner and Nancy Hochbaum, for many years, and that is how he learned to
prepare the German Pork Knuckle together with other dishes of German cuisine. He
said, “I have tried to include German cuisine in the menu, but the response was
not as good as expected, partly due to the steep prices, as most of my
customers are local residents in this area.”
He then decided to serve only the
usual western fare like Chicken Chop, Pork Chop, Beef Steak, and Fish ‘N’ Chips,
but kept the German Pork Knuckle as the signature item. If the dish tastes
familiar, it’s because Henry is the brother of Nancy Hochbaum, and he uses the
same recipe for German Pork Knuckle created by Werner Hochbaum, his brother-in-law.
Henry mentioned that he uses only pork
knuckles imported from Brazil to prepare the dish. He marinates these pork
knuckles using spices and salts for at least 24 hours, then slow cooks them for
about 3 hours, before chilling. The pork knuckles are rested and fried upon
order, then served right after to guarantee the freshness and crispiness of its
He is thoughtful in cutting up the
pork knuckle to bite-sized chunks so it becomes chopstick-friendly, too. It
comes with sachets of chilli sauces and the brown sauce is only available upon
So, how does it taste? I was pleasantly
surprised that its standard surpassed my expectations, and it is even better
than some of those that I had eaten at German restaurants in town at twice its price.
I particularly enjoyed the amazing crispiness of its skin as well as the
moistness and tenderness within, despite it being deep-fried and not roasted. The
Pork Knuckle was nicely marinated and delivers on flavour – good enough on its
own sans condiments.
The coleslaw is definitely a refreshing
alternative as compared to sauerkraut, since I am never a fan of the fermented
sour cabbage. The shredded cabbage and carrot still retained their crunchiness
and tasted fresh. The fries were deep-fried and served hot - a welcome side
dish to complement the Pork Knuckle.
His stall also serves Peranakan
dishes like Belachan Fish (1 for $3.50/ $4.00/ $5.00), Curry Mutton ($4.50),
Curry Chicken ($3.80), Curry Pork Ribs ($4.00) and Curry Vegetable
($2.00/$3.00). His Nonya wife prepares the dishes, and he proudly recommended
It might not have the ambience to go
along, but it was still a memorable gastronomic experience.
Western Food 85
Bedok North Street 4 #01-165 Singapore 460086.
11.30 am to
9.00 pm (Closed on Wednesday)