Berlin’s Bier Houz @ Straits Quay Penang

Berlin’s Bier Houz @ Straits Quay Penang

Rate: ★★★★★★
Services: ★★★★★★

When you mention about German Cuisine, you will think of Pork/Sausage. Pork being the most popular meat in German among beef and poultry. Beer is a significant of German as well.

At Penang, there are few German Restaurants, which included: Ingolf Kneipe German Restaurant and Bar , Weissbrau German Bistro & Bar Straits Quay and Berlin’s Bier Houz Straits Quay.

If you wish to visits Berlin’s Bier Houz on weekends or Friday night, I will rather suggest you call them and make a booking. The restaurant normally will crowded with diners during Friday night and weekends.

Berlin’s Bier Houz @ Straits Quay

Berlin’s Bier Houz @ Straits Quay

German Pork Knuckle

German Sausage Platter

German Pork Knuckle is a must try item when you visited the German Restaurant. German Pork Knuckle @ Berlin’s is not disappointed me at all. It cost us around RM 25.00 for 1/2 portion. The pork skin is crispy and tasty. If you not expert in separate out the meat and bone, you can instruct the chef do it for you and make your life easier. German Pork Knuckle served with Sauerkraut, which is sour herb or sour cabbage. The sauce just taste OK for us.

The German Sausage Platter which cost around RM 25.80,is a bit expensive. The German Sausage Platter served with Sauerkraut as well. The German Sausage taste is a bit salty. If you cannot accept salty food, you better don’t order this. This is my personal advices.

Hotdog

Pork Burger with Cheese

Seafood Platter

Overall we are quite satisfy with the food and quite enjoyed the dinner. Total bill cost us around RM 141.50 for 4 person. The friendly services in Berlin’s Bier Houz is a extra credits. For sure I will come back again.

Operation hours: 11:30 am – 1:00 am (Mon – Thurs, Sun);11:30 am – 2:00 am (Fri – Sat)
Contact: 04-899 8887
Address:3E-G-3B, Straits Quay, Jalan Seri Tanjung Pinang, Tanjung Tokong 10470 Penang
GPS: 5° 45′ 75.55″ N, 100° 31′ 31.19″ E

Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə]), in German cuisine, is a roasted ham hock (or “pork knuckle”),[1] especially popular in Bavaria.[2] The Austrian version of this dish, called Stelze is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chilies.

A sausage is a food made from ground meat and often salt, herbs, and spices. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.[1]
Typically, the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.

Sauerkraut (pronounced /ˈsaʊərkraʊt/ in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ( listen), Yiddish pronunciation: [ˈzɔi̯.əʀkʀɔi̯t]), directly translated from German: “sour herb” or “sour cabbage”, is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.