When the platter was served, I was like "woah" inside my heart because I didn't want to sound so jakun but I was sure I heard someone muttered "wow" too. It was served on a long wooden platter. It filled the whole table for four persons, that would roughly give you an idea of the length of the platter. The Oktoberfest Platter is specially crafted by Chef Helmut, Brotzeit's native Bavarian chef which feature Brotzeit's Signature Pork Knuckle, lumberjack steaks (pork chops), garlic pork sausages, oven roasted chicken and gipsy bacon. The platter is served with two sides of sauerkraut and potato salad, which was a pretty generous serving as well. The platter serves 5-6 people, but even with 9 people on the table we couldn't finish the platter. Maybe it was because most of us were girls with small appetite. :3

Chef Helmut begin by helping us to de-bone the pork knuckle which was really simple, and for the chicken, you'll need to cut it into smaller pieces also. The pork knuckle in all honesty, looks mighty glorious which is why it is their famed signature dish anyway. Having said that, it would be expected to have higher expectations on it, only to be mildly disappointed. The skin was crispy, but it wasn’t like the air crisp you would taste when the pork knuckle has been fried long enough. Probably this was because it was to avoid being over fried and over cooked. In terms of the meat, it was tad dry, but flavourful nevertheless. Maybe it would have been best taken with the brown sauce.Sauerkraut | Brotzeit Oktoberfest PlatterPotato Salad | Brotzeit Oktoberfest PlatterGarlic Pork Sausages | Brotzeit Oktoberfest Platter

I actually started off with the garlic pork sausage, (duh, no surprises there), which got me hooked with just one bite. You won't be tasting much of the garlic, but it was bouncy, chewy and flavourful. It'll leave you wanting for more.Oven Roasted Chicken, Gipsy Bacon, Lumberjacks Steak | Brotzeit Oktoberfest Platter

Then, I had the gipsy bacon which took me surprise because it was so damn good. A closer look at the bacon and see you see the fatty layer on the bacon, except it didn't feel like fats. I have this thing against fats, because they taste like eating white chunks of cold oil. But this just melted in my mouth and coupled with the meat on the bacon, it was enough to make me go "oh-la-la".

The charred steaks behind the bacon, are the lumberjack steaks which as dry and charred as it looks is really dry. The name sounds way more appetizing than it tasted. Probably, dry pork chops suit it better. (By the way, quick Google search showed me a juicy, fat, slab of lumberjack steak and I wished I had those instead). Last but not least, is the oven roasted chicken which looks yummy, and evenly roasted. Something I wish I could try to roast one day. Taste wise, I look the skin! It wasn’t oily as all, perks of roasting a chicken. And the chicken meat tasted like well marinated ones.

Nasi Tumpang | I love how unique the Nasi Tumpang dish is and there is a story behind it.

In Kelantan Delights, a fried chicken is served along with the Nasi Tumpang. I'd welcome this with my whole heart (or appetite would be a better word to say it). You can never go wrong with a well marinated fried chicken, crispy on the outside and still juicy inside. Because of how tedious the process of making this dish (approx. 3 hours.), only 18 pieces are made.Nasi Tumpang | This is how it looks unwrapped.

Back in those days, farmers would be hard at work in the paddy fields for the whole day. The wife would pack food for them in these banana leaf coned shaped package. The cone shape allows it to have different layers, and it was to be eaten from the top much like the Wall's Cornetto ice cream cone. The top layer is filled with shredded egg with rice. This is breakfast. Then, there's Gulai Ikan and Sambal Prawn in the second layer. Again, this whole Nasi Tumpang is filled with rice all over. Lastly, there would be Serunding and that's for tea! What a novel idea it was to have 3 meals packed into a humble cone. The banana leaf would allow the food to be kept for hours long.

By the time Nasi Tumpang was served, I was practically stuffed to the brim. I just ate bits of it but I do love the novelty of the dish and I would definitely come back just to try this again, with an appetite of course.Laksam | Noodles in fish gravy with chicken floss.

Another dish I love from the menu is the Laksam, where flat noodles (almost similar to the Chinese Chee Cheong Fun) is served with blended fish and herbs gravy. It was a rather plain looking dish, lacking interesting colour to add attitude to the dish. One bite into this, I can immediately imagine how this is comfort food for me. And for all I care, my comfort food can be rainbow in colour I would still eat it because it makes me feel good.Ketupat Sotong and Lompat Tikam |

So, the brown stuff with tentacles is the Ketupat Sotong and the contrasting green kuih and pink rice ball is the Lompat Tikam. When I asked about the history of the name, apparently that was how the Kelantanese call it. But I’m pretty sure there’s a history to it. If you do know, please tell me cause I’m curious how a name like this came about. Honestly I didn’t like either the dessert. The squid was weird to eat with ketupat and it was also sweet. The Lompat Tikam was pretty much kuih and glutinous rice. Not exactly my type of dessert.

Sirih Daun Kaduk | Fried popiah skin and daun sirih, filled with dried shrimps, roasted peanuts and chili padi in special sauce.

My first thought when I saw this was, do I eat the leaf too? It’s a pretty much abuden, but I have never tried eating leaves before. Somehow I have this impression that they taste mighty awful, only to be proven wrong after I had my first taste of this. It didn’t smell too leafy, probably masked by the special ingredients. The sauce, the peanuts and the shrimps blended well with the daun sirih and I really liked it.Tomyam Kelapa Muda | Tomyam soup with prawns and coconut flesh.

My favorite soup! What is there not to love about Tom Yam soup? ‘nuff said. (Except that in Kelantan Delights, there is an added twist because coconut flesh is served along with the soup). The soup has a tangy sourish spicy taste. It was served in shot glass which makes me want to gulp it down in one shot.

After the appetizers, there was an option to choose either Nasi Kerabu Ayam Percik or Nasi Dagang Gulai Ikan. Seeing that I just had Nasi Kerabu the day before that, I decided to choose the Nasi Dagang instead.Nasi Kerabu Ayam Percik | Ayam percik, with ulam, salted egg and keropok ikanNasi Dagang Gulai Ikan | Nasi dagang with gulai ikan tongkol, acar timun and egg

Compared to the Nasi Kerabu, I have to admit that this looks rather plain. The rice was rather hard, (I’m pretty sure it shouldn’t be like that) and the gulai ikan was just okay. There wasn’t enough gravy for me, because I like to eat my rice with more gravy. When I asked for more gravy, I was given chicken gravy. Which I then said my dish was gulai ikan and the waitress simply said, it works for both. erm, okay. =.= Needless to say, I didn’t like the Nasi Dagang one bit.

I managed to try the Nasi Kerabu, and my, that was like a gazilion times better than the Nasi Dagang. The portion of the ayam percik is rather huge, so it’s best to share the dish. Taste wise, it was good but not the best I have ever tried.

I had no intention to order this dish until I saw one of my friends ordering it and when it arrived, it had smelt so good. It was served with grilled yabbies which is actually a type of cray fish but looks pretty similar to prawns.

For other delicious reviews and lip-smacking pictures of food, please visit my blog at http://causeitisonlyonceinalifetime.blogspot.com/

I have always loved ducks, but the type of ducks I have eaten are usually cooked the Chinese style. So, I wasn't quite sure if I would like it the Western style.

When I had a taste of this, it was love love all over because it was so tasty. The duck was tender but chewy still and the tangy petit orange sauce was really lovely.

For other delicious reviews and lip-smacking pictures of food, please visit my blog at http://causeitisonlyonceinalifetime.blogspot.com/