Here is a snapshot of some classic Austrian dishes available at Christoph’s. But first…
A bit of Austrian culinary lore
Up until 1918, the Austro-Hungarian Empire extended well beyond the Austrian border. As such, food, recipes, ingredients and dishes were sourced from all around Central Europe. The empire was ruled over by the Habsburgs from 1273 to 1918, and many chefs set out to please the palate of the Kaiser or Emperor. Most rulers had good appetites, and the dishes that pleased them most often included ‘Kaiser’ in their names (for example, Kaiser sausage or Kaiserwürstchen, Kaiser Soup, Kaiser Consommé, and Kaiser Schnitzel).
Despite the consolidation of the Empire after 1918, Austrian culinary traditions continue today, with many dishes having universal appeal.
Savouring Austrian dishes at Christoph’s
While restaurants offering European or international menus list some Austrian dishes, there’s only one restaurant in Malaysia where the whole Austrian gastronomic experience can be enjoyed. Christoph’s in Penang was opened in 2022 by Austrian sommelier Christoph Girsch. Its recent recognition by Michelin means that more diners are discovering the delights of Austrian food and wine.
Austria also has one of the world’s oldest wine histories, but their wines aren’t yet widely available in Asia. That is changing, and those in the know are ordering superb wines made from endemic Austrian grape varieties like Grüner Veltliner, Zweigelt and Blaufränkisch. Christoph imports selected Austrian and European wines via CruAsia.
Here are just some of the classic Austrian dishes Christoph’s offers.
Wiener Schnitzel
Wiener Schnitzel is an iconic dish of deep-fried, breaded veal encrusted within a crispy outer layer. It’s commonly served with boiled potatoes and chives, loganberry conserves and a wedge of lemon. Enjoy schnitzel with a crispy white wine like Grüner Veltliner or Pinot Blanc or a light fruity red such as St Laurent or Pinot Noir (known in Austria as Blauburgunder).
Alternatively, Christoph’s diners may want to enjoy schnitzel with a classic Negroni cocktail (gin, red vermouth and Campari), arguably Penang’s best.
Tafelspitz
This classic dish, Emperor Franz Josef’s favourite, comprises special cuts of beef that are boiled with root vegetables in a rich beef broth. This popular dish is served with side dishes of fried potatoes, green beans, or creamed spinach, accompanied by an apple horseradish sauce and a sour cream chive sauce. Enjoy tafelspitz with a red wine like a fruity Zweigelt.
Backhendl
A variation on the Wiener schnitzel is crumbed, deep-fried chicken or backhendl. While chicken dishes are everyday now, it hasn’t always been, and this dish was once the domain of the Viennese aristocracy. It’s served in a similar fashion to Wiener schnitzel, except a potato salad is more common. Such creamy salads have vinegar in the dressing, so enjoy it with Grüner Veltliner, Pinot Blanc, Morillon (as Chardonnay is known in many parts of Austria), or Schilcher (Rosé) from Styria.
Desserts
Austrian desserts and cakes are legendary and served in restaurants and coffeehouses (kaffenhãuser) across this land-locked nation. Salzburger Nockerl, a sweet soufflé, is a regular item on Christoph’s menu. Here are some other classic sweet treats, all of which pair remarkably well with Austrian dessert wines if you can track them down. These wines are super sweet but with a fine acidity and are usually available in half-bottles. Seek out premium wine producers like Tschida, Kracher or Moser.
Apple Strudel
Apple strudel, or apfelstrudel, is a renowned Austrian dessert of stewed, spicy apples baked within layered, filo-like pastry. It is served warm with a dusting of icing sugar and a large dollop of whipped cream. Variations on the theme include serving with custard or vanilla sauce.
Sachertorte
Sachertorte is one of the world’s most famous cakes, best enjoyed in either the Sacher Hotel in Vienna or Salzburg. This chocolate cake with apricot jam filling is traditionally eaten with whipped cream. It was created in 1832 by Franz Sacher, and the original Sachertorte is best appreciated in the hotel’s Vienna Café.
Apricot Crêpes
Seasonal fruit is used in some dishes with apricots from the Wachau, a treat many look forward to in summer. Orchards and vineyards extend on either side of the Danube River, and when ripe, apricots are harvested for use in several dishes and beverages. Apricot dumplings, or crêpes, sweetened with apricot jam and served with fresh cream (and/or ice cream) and a shot of apricot liqueur from Dömane Wachau, are perfect desserts for enjoying the freshness of Wachau produce.
Café Melange
Desserts are often accompanied by coffee, and in Austria, this usually means a traditional coffeehouse such as Demel, Central Café or Café Hawelka in Vienna. These outlets are an essential part of the Austrian cultural fabric, with café melange (a speciality coffee drink similar to cappuccino) as Austria’s main contribution to the world of coffee.
Christoph’s Restaurant and Living Room
Address: 55, Lorong Stewart, George Town, 10300 George Town, Penang
Contact: +60 10 801 0188
