In real life, I do discuss food exactly like how I write in my food review articles. As always my food reviews are scored only on what I've tried and the service expected of that type of establishment.
Published February 15th 2014
There's more to German food than sausage
German food = sausages? Most people like myself who have not experimented with German cuisine will think of two dishes when primed with the words German food: sausages and roasted German pork knuckles. I've only heard of the second one. Therefore when the opportunity arose, I was definitely going to try it.
First off were some delicious Berlin sausages. It's nice to start off with a dish that is a bit familiar. Simply lovely. A robust pork flavour without the hard charcoal black bits from over-grilling/a barbeque. Elsewhere in Hong Kong, Berlin sausages have been listed as German sausages, which would probably make those familiar with German cuisine snort with disgust. I arrived at this conclusion, as a friend once commented that all German food was about sausages.
Next up were adorable mini burgers. These tasted like they combined sausages with a burger patty. A very rich scrumptious patty. Even one who is slightly obsessed with finding out what exactly is in a burger before eating - just ate it. One bite was all I needed. Mysterious sauces weren't overdone nor overshadowed the whole burger.
What the flamukken? Is it a bird? A plane? No, it's German pizza. I thought this was going to taste just like any other pizza. It was exciting to find out how different it tasted. Thin crust, creamy salmon and dill sauce, ham and onion. Not a tomato in sight. I was amazed at how a pizza could survive/still be called a pizza without a drop of tomato sauce. The ham was not overused and not overpowering as I'd come to expect. The onion wasn't too raw that it would be slightly spicy upon biting. The flamukken is a whole other experience. In short, wow.
Finally the salted German pork knuckles were ready. The masterpiece. Crunchy skin, silky fat laden pork flesh. Surprisingly it wasn't too salty, just right. It was never salty enough to overpower the crunchy silky layers of the pork. I was briskly informed that previously the dish was overwhelmingly salty. Therefore we can arrive at a few conclusions: One, 'real' salted German pork knuckles must be really salty. Two, it is too salty for the local palate, and three, the rest of the menu could have been affected by the local palate. As a novice to German cuisine, I'll leave it to the experts to define its authenticity while I enjoy another meal.