"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Werner’s Oven

Werner’s Oven is Singapore’s first German bakery and confectionery. It is also a German restaurant that serves delicious breakfast!

These were what we had for our breakfast:

clam chowder

The clam chowder was smooth and clams were sweet and tasty. I love the bun that comes with it! The crust was crispy and the inside was soft and a little moist. Perfect!

beef goulash

My colleague had this beef goulash.

keep it simple - sausage

keep it simple - ham

Keeping it Simple wasn’t really simple after all. It was very filling. The ham was made by the restaurant and I’ve never eaten ham that looked like this. I was expecting the round or square piece of ham we usually buy at supermarkets. But this was thick and juicy and flavourful! Very very yummy! Love the bun so much that I stuffed it into my stomach even when I was feeling really full.

grill it up

My colleague was saying that this pancake was very very fluffy and thick. It went well with the butter and maple syrup. Definitely better than McDees.

pile them up - ham

Pile Them Up is a sandwich with the similar home-made ham piled with tomatoes and egg. The pickles are separately placed on the plate.

Keeping it Simple  $7.80
Pile Them Up $6.80
Grill It up $7.50
Clam Chowder $6.80
Beef Goulash $6.80
Lime Soda $4.50
Pineapple Juice $3.50

Their breakfast menu:

Set Lunch – $22.50

Prices exclusive of 7% GST. No service charges.

Breakfast is served from 830 am to 1130 am, Tuesdays to Sundays.

Restaurant: Werner’s Oven
Address: 6 Upper East Coast Road #01-01/02/03 Singapore 455200
Tel: 6442 3897
Email: admin@wernersoven.com.sg
Website: http://www.wernersoven.com.sg
Opening Hours: 830 am to 10 pm (Closed on Mondays)

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One response

  1. Wow breakfast looks good! We had lunch the other day, and wrote a blog post on Werner’s as well: http://fourfoodfellas.com/food/food-review-werners-oven-singapore

    October 27, 2013 at 4:12 PM

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