This (Super) Spicy Chicken has awesome written all over it, although it may not look like it. It does look like any other dish except this is loaded with tonnes of chillies, enough to make your lips burn after eating them, make you sweat buckets and yet, you’ll want to eat more of it despite the torture you have to go through. This will leave you begging for more with every bite, every burst of spiciness. I don’t understand the logic, but my friend said this was supposed to happen with spicy food. Lucky enough for me, I had more than a couple of servings, without suffering from swollen lips or stomach ache the following day. I would still have this the next time I’m here. This dish, however is not officially on the menu but you can request for this dish from the kitchen.

This was surprisingly refreshing for a dessert, it was one of those food that with the first bite you’ll go [O.O]. I said that because it totally took me by surprise. I know it was one of those pretty little nice glass of desserts that I stay away from at the buffet lines because of how usually artificial it taste like. But this, man this is made from layers of rum and orange sponge fingers and yummy fresh cream. The sponge texture is rather unique on the tongue too btw.

As the name suggests, this was a mish mash of salty and savory sweet. It's something unique, I would say extraordinary almost and worth a try at least once. But not everyone would enjoy it. Simply because those chocolate strips are actually crispy fried bacon coated with chocolate, and those vanilla ice cream look-a-like is actually white chocolate mousse and the strawberries have pepper sprinkled over them, marinated with lemon and then doused with apricot sauce. It really is a celebration of all flavours. This itself is an experience eating it. But oh-so-yummy-memorable!

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.

Then, it was followed by a generously huge serving of Feta salad. Feta is actually a type of aged cheese produced from sheep's milk and the German word for it is schafskäse (pronounced as schafs•kä•se) which when translated means sheep's milk cheese.We can just call it Feta cheese. The salad is made up of various salads leafies, red bell peppers, semi-dried tomatoes, onions, olives, garlics, croutons, feta cheese and tossed with house dressing.

I like how the salad was not overloaded with zealous amount of dressing, it was kept minimal with hints of the dressing. That is just the way I like it, and the combination of the cheese and sun-dried tomatoes were just simply lovely. It was pretty refreshing to have that, and I think I wouldn't actually mind just having that. Sometimes, not all the times because I'm practically a carnivore most times.