Photos by Claire Zheng
Another day, another German restaurant, another new entrant to Xingsheng Lu. Blazing out from the competition with its bright yellow signage, Munich 1820 is clearly hoping its loud appearance will make it more memorable than less successful predecessors which have already faded into oblivion.
Entering through the transparent glass door, the inside rather resembles a wooden hut. Plank walls, dark brown chairs and tables, a bar counter decorated with piles of firewood – consistent and measured, it tallies with the impression German people have made on the local public.
Like other Germanic establishments in Guangzhou, Munich 1820 sells those porky stalwarts of the country’s cuisine, pig knuckles and sausages. But remember, this is a restaurant that stridently strives to stand out, and that means tweaking the standard recipes.
The common way to cook pork knuckle is through roasting. In Munich 1820, however, they are first preserved in the chef’s secret sauce, before being steamed. When cooked to medium-well, the knuckles are salted again before being deep-fried. Only then are they roasted. The result is a delicately crisped outside concealing a richly marbled inside that is tender and succulent. Eat like a real German and devour it with mashed potatoes, sauerkraut and salad (RMB198), or have it solo for RMB48-98 (prices vary depending on whether you turn up for lunch or dinner).
Order the Germany flavors combination (RMB138) for a sampling of different sausages, including pork, veal, garlic and cheese. The latter is a particular highlight, the cheese blocks melting into the pork exterior after being lightly pan-fried; when sliced into, you can actually see the melted cheese oozing out, accompanied by an aroma that instantly rushes to your nose.
Too stuffed with knuckles and sausages and want some greens to freshen up? Seasonal vegetables are on offer, but we recommend you avoid the baked okra with coconut milk (RMB35). The okra becomes incredibly syrupy after being cooked; with the thick coconut milk sauce, it becomes three times as sticky and is as heavy as any meat dish.
Did we mention the wide selection of steaks? Munich 1820 is definitely a place to get your meat on!
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