Having had culinary stints as a chef in countries such as Middle East and Korea, Mr Bernhard Weber is no stranger to the food industry. With such an impressive portfolio to boot, it is no surprise that the former executive chef of Marina Mandarin opted to take his skills one step further by opening his first restaurant which specializes in Swiss and German cuisine. Thanks to his 26 years here, Mr Weber is confident of how his guests will take to his menu.

Upon entering the place, one cannot help but notice its homely interior that is proudly dressed up in a vibrant array of Swiss flag streamers, accompanied by a range of framed paintings of the picturesque Swiss mountains and idyllic chateaus that deck the partially-lined red brick walls. Engulfed by the infamous red and white crosses, the enticing smells from the kitchen only gave hints of an experience we were dying to dive into.

However, rather than just the experience, we were ushered into the Swiss culture, where designated tables were reserved for regulars, complete with a “Stammtisch” stand on it. With a modest culinary husband and wife team, together they managed with the help of another chef to create a taste paradise. The extensive menu is satisfying, with over 30 different types of appetizers and main courses that will definitely please the most difficult of palates.

Our first dish was the Zürcher Kalbsrahmgeschnetzeltes, Gemischter salat und Rösti ($32) which had a subtle lingering aromatic fragrance to it when served. It was home-made creamy “Zürich-style” mushroom sauce with bite-size veal and mushrooms delicately sliced with an evenly done deep fried crispy Rösti which was still warm and crunchy on the inside. We found the sauce to be of appropriate thickness and yet having a light refreshing tinge to it, complementing the Rösti very well.

The Cordon Bleu vom Schwein, mir pommes frittes und Tagesgemüse ( $26) which followed certainly looked unassuming, but proved to be yet, another wonder. Seemingly a simple dish of fine-breaded pork fillet with accompaniments of French fries and broccoli, our palates were given a delightful treat of warm and smooth feel of cheese oozing out from the finely-breaded fillet on our first bite. Together with a spritz of lemon over the dish, it was certainly tantalizing for the taste buds. However, the award winning signature dish has to be Stammtisch’s bestselling Knusprig gebratene Schweinshaxe mit Sauerkraut und Bratkartoffeln ($29). It comprises of a generous slab of golden crispy pork knuckle conveniently sliced for fuss-free eating with servings of sauerkraut, a German-styled pickled cabbage and lightly grilled potatoes. With the perfect level of crispiness and bursting with flavour, it was a wholesome experience and a highly commendable dish.

Rounding off on a high note was our uncompromising quality treats of two popular desserts amongst the Swiss folks - the Coupe Nesselrode ($8) and Hausgemachter Apfel strudel mit Vanillesosse ($7). Resembling strands of spaghetti, the Coupe Nesselrode enrobed a scoop of creamy vanilla ice-cream and was complemented with meringue and whipped cream – the heavenly combination. The lightly sweetened chestnut puree was as smooth as it looked and literally melts in your mouth. The in-house apple strudel however paled in comparison and was too sour for our liking.

The range of German and swiss beverages were limited. Besides the popular Swiss drink Rivella, and German beers like Paulaner and Erdinger, there seemed to lack the variety that one would expect from a Swiss and German restaurant. Nevertheless, with an extensive menu, the chefs at Stammtisch will dazzle even the most skeptical of critics. Understated and cosy, with its emphasis on providing a heartwarming and authentic Swiss cuisine is how we would describe our entire dining experience at Stammtisch. It is no wonder that the restaurant has earned the loyalty of many patrons, both Swiss and locals. The restaurant is indeed appropriately named.