In Malaysia, German restaurants are generally all tarred with the same brush. If you’ve had one pork knuckle, you’ve had them all and few eateries venture beyond oft-repeated favourites, for fear of alienating diners with a slew of unfamiliar fare.

But at Stammtisch (named after a table usually reserved for family and friends of restaurant owners), diners are presented with the pleasant prospect of savouring both well-trod staples like pork knuckles and pork belly as well as adventurous new offerings like schweineschlmalz (pork lard butter), sauerbraten (wine-marinated beef slices) and maultaschen (large pan-fried dumplings).