Tucked away in a quiet corner along the ever-busy stretch of Upper East Coast Road is an authentic German restaurant and bakery that goes by the name of Werner's Oven. If the name rings a bell, it is probably because the family-run establishment has been in business since 1988, and is still thriving today. Known particularly for its array of freshly baked breads and other pastries, Werner's Oven has become an institution of sorts of those living in the area, and offers so much more than just bread. Werner and Nancy Hochbaum, the owners, believe in creating a sense of Gemutlichkeit , a German phrase which means cosiness, but more than that, also connotes the notion of social acceptance and belonging.

• The Vibe
  Stepping into Werner's Oven, it is impossible to ignore the distinctly pleasant aroma that greets you. The smell of baking bread is a definite plus point, as it contributes significantly to the homely ambience the restaurant projects. Werner must be patriotic, judging by the German flag that hangs proudly in the dining area. Family photos, chronicling the restaurant's history, adorn the walls amongst various German-themed wall-hangings. It is difficult to feel uncomfortable in such a family- oriented atmosphere.

• The Food
  Boasting an expansive menu that goes beyond the customary and sometimes boring, Werner's serves up a typical German fare – goulash, sausages, pork and sauerkraut. Predictably, there is also an assortment of German beers to choose from as an accompaniment to your meal, with Paulaner being the most well-known.

  The less adventurous can start off with the Grilled Farmer Sausage ($18.50), a tried- and-tested sausage and potato combo guaranteed to appease even the pickiest eater. Juicy, thick and flavourful, the chili, garlic and herb pork sausage is filling even on its own. Despite being drenched a little too generously in mayonnaise, the cold potato salad is tasty and refreshing. As with most German dishes, sauerkraut is served on the side. This traditional German specialty of pickled cabbage is mildly sour, and complements the sausage perfectly.

  The popularity of the Knusperiege Schweinehaxe ($19.50), or crispy pork knuckle, is far from unfounded. Easily big enough to feed two hungry mouths, the pork knuckle comes with mashed potatoes, and yet again, sauerkraut. Beneath the crunchy outer layer of crackling, the meat is oily in spots and dry in others, but overall sufficiently tender. Health-conscious diners will disapprove, however, of the thick layer of fat under the crackling. It is pure, sinful self-indulgence, and it is good. On the other hand, the tangy mashed potatoes are slightly lumpy and do not do their porky counterpart justice.

  A less familiar dish is the Fleischkase ($17.50), which is actually German meatloaf with sautéed potatoes and fried egg. Akin to a flattened sausage, the meatloaf is salty, and tasted overwhelmingly like processed meat. Its saving grace comes in the form of the accompanying potatoes, which are sautéed with onions and bacon bits, resulting in a pleasant blend of flavours, which manages to distract from the artificiality of the meatloaf.

• The Service
  Although the staff is generally pleasant and service-oriented, service is minimal. Perhaps owing to the lunch time crowd, the staff seemed distracted and did not make much effort to make our dining experience an extraordinary one.

The SD Food Advisor's take on Werner's Oven
Werner's Oven has definitely proven itself in terms of food quality. By offering typical Western fare as well as traditional German food, they have been able to build up a regular clientele, consisting of a good mix of both locals and expatriates. Werner's Oven will definitely be around for a long while if their lunch crowd is anything to go by. I would definitely return for the food and baked goods!