The fastest growing German Burgergrill, Hans Im Glück, has opened their 4th restaurant at VivoCity.
Hans Im Glück elevates the humble burger into a never-boring, healthy, nutritious and delicious meal – with something special for everyone. They want you to relax as soon as you step into their forest-themed Burgergrill, whether in the company of family or friends, for business or even for just some alone time. Hence, special attention has gone to interior design, lighting and music to create the feel-good ambience.
Hans Im Glück, the much celebrated German gourmet burger chain is taking centre stage in Raffles Place, Republic Plaza with its newly-opened double-storey flagship burgergrill. Based on a contemporary modern dining concept, the new restaurant combines the artistry of gourmet burgers, cocktail mixology, sophisticated interiors and continuous reinvention through seasonal specials.
The restaurant’s forte in innovative gourmet burger recipes is paired with a calming into-the-woods design aesthetic that pays homage to Germany’s nature. Set to ‘bring the forest into the city’, the two storey restaurant spans across 7,000 sq ft. with 350 indoor and alfresco seats.
Decked with handmade birdhouses, custom made wooden dining tables, handcrafted tableware, the restaurant makes for an impressive setting for a business lunch and after hours entertaining.
Step outside and enjoy the terraces for catching the sun during lunch or sipping on a German draft beer in the evening breeze. On the second floor, group diners will enjoy the experience of eating inside one-of-a-kind Hütte house constructions amidst the awe-inspiring birch tree trunks that stretch up to the 9-meter high ceiling.
Hans Im Glück at Raffles Place marks the opening of their second burgergrill in Singapore. Their first restaurant in Singapore at Orchard Road is very well-received. You can read about it here.
Hans Im Glück’s burger patties are crafted using 100% premium grain fed beef and only those with a balanced marbling of 20% fat are used. Patties are then grilled to perfection with their juices locked in. Popular menu choices include beef, chicken, vegan and vegetarian favourites like HANS IM GLÜCK, BIRKENWALD, HENNE, KUTSCHER & WOHLFEIN. Those wishing for a healthier option can opt for the "naked burger" which comes dressed in extra salad.
Hans Im Glück elevates the humble burger into a never-boring, healthy, nutritious and delicious meal – with something special for everyone.
"There is no man under the sun as fortunate as I!" declares Hans of the well-loved tale, Hans Im Glück. In the end, Hans has nothing, but no regrets. He is elated to be freed of burdensome material possessions weighing him down. Simple Hans is indeed lucky. He has discovered that less is more, and that joy comes from contentment, and living in the moment.
At Hans Im Glück, lucky burger gourmets get a taste of happiness. Enjoy the bliss of tucking into a burger made from a variety of fresh ingredients of excellent quality, just the way you like it. Take your pick from tender chicken breast or juicy beef, vegetarian or vegan, with avocado, feta cheese & fig jam, grilled vegetables, rocket leaves and aged (not processed) Cheddar cheese from the milk of pasture-grazing cows or sharp Italian Parmesan cheese – your options are virtually unlimited.
After an extensive two-month renovation period with a complete overhaul, Paulaner Br├Ąuhaus; Singapore’s first and only authentic German microbrewery, is proud to re-open its three-storey bar and restaurant at Millenia Walk as Asia’s model flagship store with fresh new interiors and an updated food menu.
Keeping to the German “Geselligkeit” (sociability) concept, the updated menu of authentic Bavarian dishes is perfect with beer and for communal dining. Customers can look forward to revelling in the convivial atmosphere and the brand’s signature hospitality.
Paulaner Br├Ąuhaus’ characteristic large polished bronze boiler; where the beer-making process begins, still takes centre-stage at the cosily-lit level one bar which boasts a seating capacity of 100 guests indoors and 150 guests outdoors, ideal for a casual gathering or after-work drinks.
On the second level, the 180-seater restaurant’s main feature; a towering sky-blue candy-striped Maibaum (Maypole) - a 16th century architectural antique, gives patrons the feeling of dining in a spacious breezy garden setting in the day, and under the stars at night.
The third level gallery floor overlooks the restaurant below and can be utilised jointly with the second level restaurant for larger scale events.
Paulaner Brauhaus’ kitchen is helmed by Executive Chef Klaus Lukarsch who has over 25 years of experience in German cuisine.
On the menu; Paulaner Trio Fish, Leberkäs Pizza, Pork Schnitzel and more. Not missing out the Pork Knuckle. They present a whole bone-in pork knuckle which is first marinated in a Bavarian spice blend, brushed with Paulaner beer, and then over-roasted for 2.5 hours to render its characteristic crispy crackling and succulent flesh. Served in a roasting pan with a side of house-made sauerkraut and semmelknödel – a traditional bread dumpling, this makes a hearty meal-in-one.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
BeerFest is a restaurant and brewery in the heart of Singapore - Rochester Park. Combining simplicity and sophistication of the interior it became a place where people of different ages, nationalities and social status feel very comfortable.
They offer you popular dishes of European, Thai, Indian, Chinese and Russian cuisine. You can taste smoked sausages, made in their own mini-smokehouse, German style pork shin, delicious steaks, grilled salmon and kebabs made before your eyes, traditional Russian cold soup and bortch, somtam and seafood with Thai herbs.
BeerFest is a unique place where everybody can see the process of beer making and taste all kinds of beer: light smooth Pilsner Lager, golden hoppy Munich Wheat beer, red color caramel tasting Amber beer, roasted barley Dark Stout beer, Green beer with seaweed.