SINGAPORE — Our dining scene may not be teeming with traditional Bavarian restaurants, but that has not dampened interest in the annual Oktoberfest. And we are pretty sure the feast of sausages and pork knuckles — not to mention the invitation to chug all the seasonal brew one can in one sitting — has plenty to do with its popularity.

Sure, revellers won’t all be dressed in their Teutonic best, but crowds are expected at Paulaner Brauhaus, Brotzeit and Brewerkz — to name a few. And the same folks probably have plans to join others in savouring the festive offerings of this year’s Erdinger Oktoberfest, which has already started and is held, for the first time, across three shopping malls — Suntec City, Clarke Quay Central and The Star Vista — over six weeks (until Oct 28).

For an authentic festival atmosphere, Oktoberfest Asia, which was the first traditional festival in Singapore, is back with more authentic Bavarian beers, gourmet food and entertainment. This year’s instalment will be held in a fully air-conditioned festival-styled marquee at a new location at the open field next to Tan Quee Lan Street, from Oct 13 to 15.

To boot, there is even a new Bavarian restaurant, Brez’n on River Valley Road, that has opened just in time for this year’s festivities. Suffice it to say, it will have plenty of Bavarian beer (including the original Paulaner Oktoberfest Bier), genuine pretzel sandwiches and classics such as handmade sausages and crispy pork knuckles to indulge in.

“Having lived and worked in Singapore as a chef for the past seven years, I can see that the demand for authentic and classic Bavarian cuisine is still going strong,” said its executive chef Domink Oesterreicher.

A MORE HEARTY MIX

This could explain why it is not only the customary German microbreweries and restaurants that are hogging the limelight. Seletar Country Club’s Oktoberfest celebration is taking place tonight, and everyone is invited. This has been an annual event since 2007, and it has grown from a straightforward buffet with the occasional live band, said the club’s marketing and communications manager Roslinda Bte Abdul Rahman, to this year’s 10th anniversary shindig featuring the Swiss Alpine Lions band.

The event also boasts a free-flow of Erdinger beer and a mix of traditional staples such as pork meatloaf and German beef goulash. “We generally have more than 150 members and guests enjoying the event,” she shared, adding that the number has increased to more than 160 this year, with Singaporeans making up 
the majority.

A more-balanced crowd of locals and foreigners is also expected at other non-German restaurants, said Edina Hong, director of the Emmanuel Stroobant Group, which will be having Oktoberfest promotions at three of its outlets — sQue Rotisserie and Alehouse, Picotin Express, and Brussels Sprouts. “There are many beer festivals in the world, but Oktoberfest is one of the biggest and more-widely celebrated festivals even outside of Germany,” she explained, adding that there is a noticeably growing market. This, she said, is helped by the significant number of expats and beer connoisseurs, “even among locals”, in Singapore over the past years. “We think that it is just another season to indulge in beer and hearty fare.”

For the restaurants, though, there is the opportunity to offer their regulars something different. On top of 
Picotin Express’ menu of handmade pizzas and wholesome European classics, for example, blackboard specials from Sept 30 to Oct 9 will include beer-glazed pork belly with savoy cabbage and sweet potato chips; and pork chop with watercress, onion ring, red cabbage and chanterelle sauce.

Similarly inspired offerings can be enjoyed at Italian trattoria, &Sons, where — for one night only (Sept 30) — diners can dig into a free-flowing menu of uniquely paired staples, which they can wash down with imported traditional bottom-fermented festival beer. Think crispy pork knuckle with apples, and apple strudel with Amaretto sauce, as well as Italian-grilled and roast meats such as the Kurobuta pork porchetta and grilled Italian sausages — perfect food for the beer enthusiast.

“Meat and beer are a classic pairing but, because (the Paulaner 
Oktoberfest Bier) is a full-bodied beer, Bavarian Marzen (which we serve) with a slightly hoppy malt taste, goes perfectly well with rich and intense 
flavours like the earthy fragrance of the truffle pesto that we choose to serve with the penne pasta, that is part of our Oktoberfest buffet menu,” said restaurateur-owner Beppe De Vitto.

He added how it made sense to debut an Oktoberfest menu, given that there are German-speaking regions in Italy. “That, and the fact that Italy is also very much a beer country — so much so that, in fact, people in some areas (in Italy) drink beer more than they do wine, especially during summer,” he said. “Moreover, &Sons is ultimately a bar by night … and Oktoberfest is a great opportunity for us to get our patrons together and enjoy this ‘traditional’ German festival differently.”

WHAT’S NOT TO LOVE?

The one dish that seems to be a favourite among local diners is the pork knuckle. The opportunity to tuck into one as part of a larger feast is always a welcomed one. Over at Mandarin Oriental’s Melt Cafe, it is having an Oktoberfest menu with German classics such as pork knuckle, potato and beer soup with bacon, and Bavarian goulash, available on top of the restaurant’s varied buffet menu.

ParkRoyal on Pickering is also joining the celebrations, offering its own interpretations of the Bavarian festival for the first time, available at the Outdoor Terrace during the first weekend in October. “We use the most popular recipes from Germany, and the produce is directly sourced from the region,” said the hotel’s general 
manager Tina Sim. “We (Singaporeans) love our food … But the simple yet delicious combination of meat and potatoes is unbeatable. These go well with beer, too, which Singaporeans enjoy, so the Oktoberfest offerings are always popular here.”

Some of the items she believes will be popular with diners include the Berlin-style meat patty with potato-chive salad and mustard; the veal and chicken schnitzel, Konigsberg meatballs in a white sauce, and Kaiserschmarrn (caramelised pancakes) with apple sauce for dessert.

Resorts World Sentosa is primed to celebrate the festival’s wide appeal with the resort’s first-ever Oktoberfest event. The global popularity of the festival and its growing prominence on Singapore’s dining calendar fit right in with the different lifestyle and entertainment offerings the team curates throughout the year, said a spokesperson. But to set it apart, the one-night-only event will be showcasing a range of specially created bratwursts — courtesy of the resort’s Michelin-starred restaurants. These include a five-spice pork sausage by Forest, a Byron Bay Berkshire pork-garlic sausage by Osia Steak and Seafood Grill, as well as a duck and foie gras sausage by Curate.

In short, Oktoberfest to the food-loving Singaporean is really about hearty, unpretentious fare and loads of comforting flavours that pair well with beer. Frankly, what’s not to love?