Werner’s started out as a small German bakery in the late 1980s. Over the years they’ve expanded from a small outlet to a decent sized cafe style eatery in Siglap that serves anything from Oxtail Stew, to Home-made German sausages, Pork Knuckles and imported German beer.

The owners are two local sisters, one of whom married a German who is probably the heart and soul behind this eatery. As far back as I can remember, he’s the guy who bakes the bread and pastry for the shop. Oh and the pork knuckles chef too…

For starters we two glasses of Paulaner (imported German beer). The Hefe-Weissbier was described as “a golden, naturally cloudy wheat beer with a delicate fruity aroma” on the menu. Personally, I thought it was quite refreshing, but couldn’t taste any fruity flavour in it.

Hefe-Weissbier (Left), Beer with 7-Up (Right)

If you’d like something sweeter, there’s an option of having the beer mixed with 7up / coke on the menu. Basically its diluted beer with soft-drinks.

For mains, we had the Farmer’s Sausage and Knusperiege Schweinhaxe (Pork Knuckles). Both dishes came with “Sauerkraut” (fermented shredded cabbage) and one potato side. Either mashed potatoes of potato salad.

Farmer's Sausage (with Sauerkraut & Potato Salad)

The Farmer’s Sausage had a number of spices inside like chilli, fresh garlic, parsley, etc. You can really taste the freshness of the meat, not like those filled with salt and pepper you find in supermarkets. The meat used was quite lean too, didn’t taste any fats. Personally, I thought that the sausage had a little oriental flavour, possibly because of the chilli and garlic taste.

Cross Sectional View of the Farmer's Sausage

In my opinion, I think Pork Knuckles has to be one of the most sinful dish in the entire German culture. But simply delicious. I’ve been to Werner’s a number of times while growing up in the neighbourhood, but didn’t get to try the Pork Knuckles till today.

Crispy Pork Knuckes served with mashed potatoes & sauerkraut

The layer of skin on the exterior was just so crispy that I couldn’t stop my mouth from wanting more. In fact, I’m feeling hungry now as I’m writing this post. The meat may be a tad too dry for most diners, but to me it was alright. The knuckles were fried to perfection, the meat just falls off the bone, and there’s no sign of any burnt taste.

I’d go back for this dish anytime, but probably have to make sure I fulfill at least 3 gym sessions per week before such indulgence again.

Definitely one of the best German eating hunts in Singapore, and with a homely touch to it. Don’t get shocked if you see celebrities walking. Tan Keng Hwa and Rod Monteiro who both stays in the east, frequent Werner’s Oven quite a fair bit.

Werner's Oven

Werner’s Oven
6 Upper East Coast Road
#01-01/02/03
Singapore 455220
http://www.wernersoven.com.sg
Closed on Mondays

Here’s an old German proverb which probably explains why Germans love their meat and drinks:

Erst kommt das Fressen, dann die Moral

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