Known for its stellar sausages, Pacific Marketplace in the Pan Pacific Singapore has introduced a new dinner menu with a selection of six homemade sausage dishes.
The sausages are all made in-house by the team of master butchers at Pan Pacific Singapore. The recipes use only prime selected meats and a blend of natural spices. The sausages contain no preservative, artificial colours, flavours and mechanically de-boned meat.
The Wurstelplatte (S$24) sausage platter was my favourite. It’s excellent value for money with pork bratwurst, veal bratwurst, Munchner, Weissewurste and Nurnberger. It also includes sides of mesclun salad, toasted rye bread and mashed/German potatoes.
The sausages on the Wurstelplatte are all boiled and excellent with the pommery mustard that came with it. The sausages are mostly coarse on the inside, which I preferred. At least, I know its not ‘mystery meat’.
I also liked the Phyllo-wrapped Pork Bockwurst Sausage Roll (S$14) served with apple and thyme chutney. It reminded me of an atas version of the local prata-sausage roll sold at food courts. The pork bockwurst is also smoked which resulted in a more savoury taste, which went well with the chutney provided.
Fans of pate should not miss the Homemade Liverwurst (S$12) served with sourdough croutons and cornichons. It comes in a little jar topped with an apple cinnamon sauce that helps mask the gamey scent of the liver, if you are concerned about the scent.
Other dishes include a Spicy Pork Sausage (S$12) with chickpeas and sherry vinaigrette, a Homemade Sausage Pie (S$20) with mesclun salad, and English Bangers and Mash served with green peas, mesclun salad, country gravy and pungent English mustard.
It is available daily from 22 September from 5pm to 10pm.
For reservations and enquiries email celebrate.sin@panpacific.com
About the Writer
Cleo Patra is a massive foodie with an appetite for life to match. She travels around the world for the sole purpose of eating and then, showing off on social media.
