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Tag: brunch

Malaysian Food in Berlin: Ma-Makan

The other day, I more or less spontaneously ended up at a brunch pop-up by Ma-Makan at Home, the coffee shop in Neukölln’s Jonasstraße: chef Kaylin Eu served Nasi Lemak, curry puffs, and onde onde. And wow, that Malaysian breakfast spread was so delicious, fresh, spicy, herby, and just all of everything I wanted to have on that particularly rainy and cold day.

Brunch in Kreuzberg: Bunsmobile

Two years ago, I had a french toast in Berlin that was so delicious, to this day, I revel in the memory of its perfection. Soft and eggy, and at the same time crispy and charred, and just mega great. But it was only served for a couple of weekends in the fall of 2015, plus a one-day come-back at Stil in Berlin’s birthday breakfast market last year. It’s probably the hardest-to-find french toast in this city. So stop what you’re doing right now and listen: it’s BACK! Just for another two weekends, so better be quick and go book your table at Bunsmobile’s brunch take-over in Kreuzberg’s Nudo.

Das Brunch vegetarian dish

Coming Up: Das Brunch

A weekend of heavy and delicious over-eating is coming up, let me tell you that – because before you’re heading for burger heaven at Burgers & Hip Hop’s Smoked Meat Special, you’ll have to join the feast that is the seasonal morning food celebration Das Brunch. It’s the tenth edition, and maybe even the last? This time, it’s happening in a former freight depot turned center for arts and culture, ZK/U, in Moabit, it will definitely be a feast for the eyes and your palate, with brunch dishes that fuse Australian, German, and Middle-Eastern flavours – read on for a droolworthy menu-preview!

Brunch in Neukölln: Isla

Now that Sweethearts’ final weekend is here, I want to give you an alternative in the same area, that is equally delicious and creative: Isla – a pretty speciality coffee shop on the gritty corner of Hermannstraße and Columbiadamm. With an eye for sustainability, they’re striving to reach a harmonious business by reducing waste and creating holistic production cycles. Which makes their brunch only better, that is – the bread pudding is made with left-over kouign amann and left-over steamed milk is turned into ricotta. And did I mention they’re doing it in a really pretty way?