9.308 Käsespätzle


9 (Fri) November 2018

Käsespätzle (WHAT)


at Brotzeit (Shangri-La at the Fort) (WHERE)

-BGC, Taguig, Metro Manila, Philippines-

with WPRO whisky clubma

Käsespätzle is a German dish.  Egg pasta (spätzle) (usually short), layered with cheeses (käse) (variations depending on the region), topped with fried onions, then baked to melt the cheeses, often served in the cooking pan.   Most likely the progenitor of American macaroni & cheese (see for example 4.182 Cheddar-Muenster Mac).


Brotzeit is a German restaurant.  Like most German restaurants, the bill of fare is heavy on the meats, especially variations on pork, like sausages, with potatoes and sauerkraut on the side.  Food that goes with beer (see also 9.274 Homemade Sausage Sampler).

The food was good, if predictable.

My favorite dish was the käsespätzle, which was somehow delicate, despite its individual components.

Brotzeit Brot (2.5): “Best of Brotzeit”
Zweilbelrostbraten (2.0): the grilled flank steak was flabby and flavorless.
Nüremberger (3.0): “Every German’s favorourite. Hearty, delicious pork sausages deftly grilled to perfection, served with mashed potatoes and sauerkraut. Best enjoyed with a few pints of beer.”

A few members of the WPRO whisky club stopped by to fill up a bit before heading into this year’s Whisky Live event (see most recently 8.299 Anticucho de Corazon).

Overwhelmingly fun.

Again, I selected the master class hosted by Ka Va Lan, this time with Master Distiller Ian Chang – I got him to autograph a bottle: “From Ian to Ian” – which IZ will receive on his 40th birthday, if he behaves himself until then.

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