Huber's Butchery

25/04/2026

Think of this as two dishes that meet perfectly on the plate. On one side, crisp golden filo parcels, layered and baked until shattering at the edges, enclosing tender Wild Alaska sockeye salmon with a fresh spinach and dill filling. On the other, a slow-simmered chorizo and cannellini bean stew, rich with tomatoes, garlic, and smoky depth.

Together, it’s contrast in every bite, crisp ag*inst creamy, light ag*inst hearty, fresh ag*inst deeply savoury.

Here’s what you need:
Wild Alaska sockeye salmon, filo pastry, baby spinach, dill, chorizo Iberico bellota, cannellini beans, cherry tomatoes, red onion, garlic, chicken stock, lemon, parsley.

Method:
Marinate salmon with olive oil, Dijon mustard, lemon zest and juice, salt, and pepper for 1 hour.
Sauté spinach, garlic, and dill until wilted and dry, then chop finely.
Layer filo sheets, brushing with oil and seasoning lightly with dill and pepper.
Add salmon and spinach filling, fold and roll into parcels.
Bake at 180°C for 30 minutes until golden and crisp.
For the stew, sauté chorizo, onion, and garlic. Add tomatoes and cook until broken down.
Stir in soaked beans and chicken stock, simmer until soft and creamy. Finish with parsley.
Slice filo parcel and serve over warm chorizo bean stew.

Flaky pastry, tender salmon, smoky depth, every bite hits differently. Shop these ingredients in-store or online!

24/04/2026

Last Friday brought together an intimate group of members for an eventful late afternoon with David Marques Ferreira.

Thank you for joining us and making the experience so memorable, sharing your knowledge of Portuguese wines and thoughtful pairings that elevated each pour.

Members were introduced to five exceptional Portuguese wines, from the bright freshness of Aphros Yakkos Vinhão Noir de Noir Vinhos Verdes 2011 and Oceanico Arinto dos Azores 2023, to the depth and character of Esporão Reserva Alentejo 2024, Quinta dos Murças Reserva Douro 2021, and Quinta dos Carvalhais Reserva Dão 2020. Each wine was paired with authentic dishes including sardinhas assadas com salada de pimentos assados, baby suckling pig, pica-pau and pastéis de bacalhau, creating a true taste of Portugal’s culinary heritage.

Designed for those who appreciate fine wines and the joy of discovering new favourites.

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18/04/2026

Sticky, glossy, and surprisingly simple to pull off at home. This Spiced Cola Glazed Ham shows how everyday ingredients can be transformed into something truly impressive.

Built on a base of Huber’s cooked ham with no added nitrites or sugar, you’ll create layers of warm spice, citrus, and sweetness into a rich glaze that turns beautifully sticky and golden in the oven.

Ingredients:
Cooked ham (~2.5–3kg), Coca Cola, brown sugar, cinnamon, cloves, star anise, nutmeg, cherry jam, orange (juice and peel), bourbon (optional), Dijon mustard.

Method:
Bring ham to room temperature for 30 minutes.
Toast spices lightly in a dry pan.
Simmer Coca Cola, brown sugar, cherry jam, toasted spices, orange peel, and juice until reduced and slightly thickened.
Score ham and brush with Dijon mustard.
Place ham on a roasting rack, cover with foil, and heat in a preheated oven at 180°C for 20 minutes.
Brush generously with glaze and return to oven for 10 minutes.
Repeat glazing every 10 minutes for 6–7 rounds until sticky, glossy, and lightly caramelised.
Rest slightly, then carve and serve.

A simple process, everyday ingredients, and a result that looks and tastes like a showstopper. Shop with us in-store or online to get started!

17/04/2026

A new addition worth keeping on your shelf.

Boss Granola is made in Australia using locally sourced ingredients, bringing together bold flavours, and satisfying textures in every bite. Each blend is enhanced with collagen peptides for an added protein boost and thoughtfully developed with dietitian approval in mind.

Four flavours to explore:
Strawberry Cheesecake 🍓
Choc Honeycomb Crunch 🍫🍯
Bee Sting 🐝🌶️
Superboost Berry 🫐

A simple way to start your day with something that delivers on both taste and quality. Available at Level 2 Huber's Butchery!

11/04/2026

Har cheong g*i, but make it veal. 🥩

Inspired by the well-loved flavours of har cheong g*i, this version swaps the usual chicken wings for tender veal cutlets, bringing a beautifully soft bite that stays juicy beneath a crisp golden coating.

Each piece is marinated in a fragrant har cheong prawn paste blend, layered with sesame oil, Shaoxing wine, and white pepper for that savoury umami depth we all love. Once fried, the cutlets turn irresistibly crispy on the outside while remaining delicate and tender within, making every slice wonderfully moreish.

What you’ll need:
Veal escalope, prawn paste, sesame oil, Shaoxing wine, plain flour, potato starch, eggs, and baking soda.

How to make it:
Marinate the veal for 4–8 hours, coat in batter, then deep fry at 180°C for 5–6 minutes until crisp and golden. Slice and serve with Nyonya achar and your favourite chilli dip for a delicious twist that is perfect for sharing.

Your next crispy obsession starts at Level 1 with our tender veal cutlets.

10/04/2026

Raise a glass for an unforgettable evening of discovery at Huber’s Butchery on 17 April 2026 🍷✨

Join us as we journey through five exceptional wines from Portugal, guided by David Marques Ferreira, Founder of VINEA Singapore and a seasoned wine professional with over 30 years of global experience bringing premium Portuguese wines to Southeast Asia.

From the sun-drenched vineyards of Alentejo to the breezy coastal charm of Setúbal, each pour will unveil the stories, craftsmanship, and heritage behind Portugal’s celebrated wine regions. Perfectly paired with authentic Portuguese light bites, every sip and bite promises a harmonious exploration of flavour. 🇵🇹

More than just a tasting, this is an evening of wine education, great conversation, and shared moments with fellow wine lovers—all in the warm atmosphere of Huber’s Gourmet Studio.

Exclusive to Huber’s Members
Become a member to enjoy priority access to curated tastings, masterclasses, and special events throughout the year.

Seats are limited—reserve yours early for this exclusive experience. 🥂

https://www.hubers.com.sg/RsvpEvent.aspx?eveid=SABVAEIARQBSAFMANQA0ADcASABVAEIARQBSAFMA

Huber's Butchery

07/04/2026

For two days only, 25th and 26th April, we’re showcasing Hebridean smoked salmon from Scotland, highlighting both craftsmanship and flavour at its finest.

We’re pleased to welcome Christopher West from Hebridean Smokehouse Ltd, who will open each session with an introduction to the brand and the traditions behind their smoked salmon. Based on the remote Isle of North Uist in Scotland’s Outer Hebrides, the smokehouse has been producing exceptional smoked salmon since 1983. Each salmon is carefully hand-sliced by skilled staff to preserve the natural grain of the fish and hand-cured using pure sea salt, preserving traditional methods that create a mild, mellow flavour with a delicate hint of peat. A true expression of its island heritage!

As for Christopher, he has been the driving force behind Hebridean Smokehouse for more than two decades, playing a central role in shaping the business into one of Scotland’s most respected producers of premium smoked salmon. Learn and interact with Christopher as he shares his expertise, the brand’s heritage, and the craft behind Hebridean Smokehouse smoked salmon.

Following which, Chef Clement will demonstrate how to create an exciting four-course meal using Hebridean smoked salmon. Plus, you get to taste every dish!

Seats are running out, so do sign up now!

07/04/2026

A vibrant, fresh Mexican sausage that stands out with its bright, distinctive green colour. Made using premium pork belly and pork neck, it’s packed with fresh vegetables like spinach, green chillies, green olives, pine kernels, and a touch of tequila, all filled into natural pork casing. No additives, no colouring, no preservatives, just clean, refreshing flavour.

It’s versatile and easy to work with. Grill it whole or remove the casing and crumble it into a pan for a quick fry. It’s especially good in tacos or scrambled with eggs, finished with a squeeze of lime, a dash of hot sauce and warm tortillas.

Available at Level 2 Huber's Butchery for a limited time, while stocks last!

03/04/2026

🔥 This weekend only at Huber’s Bistro 🔥

On 4th and 5th April, we’re serving up Tasmanian lamb roasted to perfection on the spit, carved fresh to order and plated with ratatouille and roasted potatoes for $28 🍖✨

To make it even better, pair it with a glass of Señorío de Cuzcurrita (Magnum) at $14, a beautiful Rioja bursting with ripe red berries, warm spice, cinnamon, cocoa, and a touch of liquorice. It’s the kind of pairing made for rich, succulent lamb 🍷

This is your sign to drop by Huber’s Bistro this weekend, bring your family and friends, and make it a feast to remember.

Available for walk-ins only and while the lamb lasts, so come early and don’t miss out.

01/04/2026

Cheese lovers, embrace the flavours of spring with our April Cheese Platter at Huber’s Bistro, thoughtfully curated to capture the season’s freshness and vibrancy 🧀🌿✨

Discover Manchego al Romero, a Spanish sheep’s milk cheese coated with rosemary, offering a supple texture and bright herbaceous character with a subtle floral lift. Remeker Pril, an organic Dutch raw cow’s milk cheese, brings a silky, nutty profile with gentle sweetness and grassy complexity.

For something distinctive, Harbourne Blue delivers a creamy goat’s milk texture with a lively tang, while Fleur de Maquis, coated in wild herbs, offers a soft creamy centre with beautifully aromatic floral notes.

Rounding it off is Rosso di Lago, an Italian semi soft washed rind cheese with a smooth texture, savoury spice, and a naturally captivating hue.

Each platter is served with Calabrian fig ball, Furore Gourmet fig mustard sauce, and a selection of fresh fruits and vegetables.

A light, seasonal take on the perfect sharing platter this April. Come by Huber’s Bistro and enjoy the spring edition while it lasts!

30/03/2026

We’re proud to share that Huber’s Butchery has once ag*in been voted Best Butcher in Singapore at the Expat Living Readers’ Choice Awards 2026 — marking our 7th consecutive year receiving this recognition.

A sincere thank you to our customers, members and friends who voted for us and continue to support what we do. Your trust in our products and service means a great deal to the entire team.

This achievement would not be possible without the dedication and passion of our colleagues, who work hard every day to uphold the standards of quality and craftsmanship that Huber’s is known for.

We’re grateful for this recognition and remain committed to serving our community with the best meats and the best service we can offer. Thank you for being part of the journey.