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Ask the experts

The kitchen is a place of magic and creation. However, even the most competent chef could use a little help from time to time! Not sure what meat to use or how to cook it? We will be happy to offer tips and pointers on how to bring out the best flavours.

We have engaged several chefs who are experts in the respective cuisines to answer your culinary queries. Send your questions in and we will send it off to them. This may take several days therefore, if you need a reply urgently, we would be happy to discuss with you in person in the store.

Our Experts

Question: How to render fat I a steak without drying the meat out.  

Hello, we like to cook our beef steaks rare and medium rare. I set the Bbq at 500f so as not to dry the meat out. We have the timings good and tell when the meat is done and last time the meat was cooked to how we like it but the fat was not rendered enough. I would be grateful to know how to refer the fat please. Nsteaks were at room temperature when put on the grill and allowed to rest afterwards. Thank you.  Date posted: 04 Mar 2018

Chef Colin West says:
Start off by trimming off excess fats from the steaks. Then score the fats lightly with a sharp knife. Grill on high heat fats side down on the grill. I usually hold the steak with a tong and grill it until it starts to char (not burnt) to render off the excess fats.

The steak size will determine the timing required. Once charred, carry on with how you normally grill the steaks.

This will help to render the fats a little more but not entirely. The caramelised charred fats will definitely make it more tasty! Hope this helps!

Question: Pasta  

Hi May I know how a non creamy pasta recipe that I can cook ? And what type of pork should I use as I do not want to use beef. Thanks  Date posted: 05 Mar 2018

Chef Loris Massimini says:
We don’t use much cream for our pasta in Italy. We take more tomato base or white wine/stock base pasta.

You can try a white base recipe. You can use different kinds of meat for it: pork, lamb, beef and even sausage as well. If using pork, I will suggest to use the shoulder which is tastier.

Papardelle with pork shoulder in white wine sauce

Recipe for 4/5 people

400/500g pappardelle
400g pork shoulder, minced
100ml white wine
100g onions
50g carrots
50g celery
20g Thyme
25g extra virgin olive oil
10g sea salt
Freshly cracked black pepper

1) In a blender, add all the vegetables and thyme. Blend till fine.

2) Heat some oil in a pot and when hot add the meat and stir fry at medium heat for 5 to 10 minutes.

3) Add white wine and let alcohol evaporate.

4) Add the blended vegetables and salt.

5) Simmer for an hour and add stock or water if too dry.

I will suggest to eat this sauce with a pappardelle or tagliatelle/fettuccine

Question: What is the difference between Japanese Wagiau and Kobe beef  

What is the difference between Japanese Wagiau and Kobe beef ? And do you guys sell Kobe beef ?  Date posted: 05 Mar 2018

Mr Ernst Huber says:
All Kobe beef qualifies as wagyu but not all wagyu qualifies as Kobe. Wagyu means Japanese cow and Kobe beef is wagyu from the region of Kobe or more specifically from Japan’s Hyogo Prefecture. There are rules set out by the Kobe Beef Marketing and Distribution Promotion Association on what qualifies as Kobe beef which are of higher standards.

Huber’s Butchery does not purchase beef from a prefecture but from a specific farm called Toriyama Chikusen. The Toriyama Company was founded in 1948 and is located in Showa village, Gunma. Mr. Makoto Toriyama developed Toriyama company’s new corporate strategy to differentiate itself from the rest of the wagyu producers and marketers in Japan by an attempt to establish the “New Umami Standard” (NUS) for wagyu meat to complement beef marbling standard (BMS). In Japan the price of the meat is solely explained by the level of Beef Marbling Score (BMS). The more beautiful marbling fat there is in the meat, the higher the price becomes, where the price is unrelated to the actual taste of the meat. Makoto and Wataru developed two methods to analyse the taste of the meat. The first method is to measure the level of oleic acid in the fat and amino acid in the red meat. The former represents the quality of fat. The more the percentage of the oleic acid in the total fat there is, the faster the resolution speed of the fat becomes, thereby contributing to the light and juicy flavour of the fat. On the other hand, the latter represents the taste of the red meat. The more the amount of amino acids there is in the red meat, the more wagyu-like profound flavour the meat gains. Their endeavours to establish the “New Umami Standard” (NUS) has developed into a collaborative research activities with Mr. Suzuki, commonly known as “Dr. Umami” in Japan. Mr. Suzuki, the CEO of the venture business called AISSY, supported by Keio University, one of the most prestigious universities in Japan, developed his own device to measure the level of umami in the meat by analysing four flavours, namely, sweetness, saltiness, acidity, and bitterness. The Toriyama Company applied Mr. Suzuki’s methodology to find the strongest umami level in wagyu meat and using the genetics of cattle which produce high umami scores. This has proven to be a unique selling proposition for Toriyama wagyu.

I will encourage you to purchase Toriyama wagyu (we only sell A4 grade) and any other Japanese wagyu and compare it side by side to taste the difference. To keep the integrity of Toriyama wagyu, it is only available for purchase in the store.

Question: Soups  

Any Soups that is easy to cook and taste wonderful for special events ?  Date posted: 05 Mar 2018

Chef Ken Ling says:
If you are expecting a more mature crowd, try Double Boiled Ginseng Soup. Otherwise, Hot and Sour Szechuan Soup or even Spicy Tom Yum may be considered.

Question: Burger Meat  

Hi there, I would like to find out what the best cuts of meat and the respective ratios are for juicy burger meat? Would like to make a smash burger, something like an In-n-Out / Shake Shack style of burger, where the patty is very thin and caramelized but juicy too. Does the butchery also help us to grind our chosen meats? Thanks  Date posted: 02 Mar 2018

Mr Ernst Huber says:
Hi Liz,

We would recommend minced chuck with 30% fat. It should give you a juicy result. All you have to do is flatten it by hand and make sure the pan is hot so as to caramelise the outside without overcooking the beef patty.

Mixing some of the other cuts could make it better however it will be more expensive and you would need to order a minimum amount of each of the cuts that go into the mince. Example 6kg chuck + 5kg brisket + 6kg rump so total is 17kg worth of mince.

Load More Results

Mr Ernst Huber

Ernst did a butcher apprenticeship and cooking apprenticeship in Switzerland. Then he went to a restaurant school. He relocated to Malta in 1968 and has been in the food and beverage scene since then.

Ernst is the Chairman at Huber's Butchery and is the one trains our butchers.

Chef Colin West

Chef Colin did his apprenticeship under the tutelage of Chef Justin Quek in 2003 after a diploma program in culinary skill at SHATEC. He then worked on expanding his culinary skills in other f&b outlets. Today, he has more than 10 years experience in culinary skills and 3 years experience cooking on the grill.

Chef Ken Ling

After 18 years of pioneering and heading the culinary team at the then-Club Chinois, Chef Ken Ling now oversees the kitchens of TungLok Heen and Tong Le Private Dining.

Spanning an impressive culinary career of more than 30 years, Chef Ken is known for his passion and creativity in both Modern Chinese as well as authentic Chinese cuisine.

Chef Patrick Heuberger

Chef Patrick Heuberger, with more than 25 years culinary experience under his belt, has trained in many Michelin stars restaurants across Europe including the famous 3- stars Troisgros in Roanne, France.

Mr Thomas Kreissl

Thomas Kreissl is our General Manager of Retail. He oversees the retail operations and has with him a vast experience in cooking.

Chef Javed Ahamad

Chef Javed Ahamad is currently the Corporate Chef at Punjab Grill. Probably the premier exponent of creacing unique Indian dishes for the local palate, Javed has spend more than 11 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking.

Chef Loris Massimini

Chef Loris is the proprietor, owner and Head Executive Chef at Ristorante-Pietrasanta, Central Kitchen La Toscana and La Pizzaiola. A passionate and talented culinary expert specialising in Italian cuisine, Loris has over 20 years of culinary experience. Today he continues to prepare exquisite, heart-warming Tuscan dishes influenced by the traditional recipes in his beloved home of Pietrasanta.

Mr Christopher Tan

Christopher Tan is a writer and cooking instructor whose articles, columns, recipes and photographs have appeared in publications such as the Straits Times, The Peak, and America’s Saveur magazine. He has authored and co-authored many cookbooks, his tenth and most recent book being NerdBaker, a memoir and celebration of baking. He loves making meaning with words, images and food.

Mr. Kazuhiro Hamamoto

A native of Kyoto, Chef Hamamoto schooled at the Kyoto Culinary Art College , the city's only culinary school and spent the early years of his career honing his kaiseki skill. He then moved to Tokyo then to Singapore where he joined Chef Tetsuya Wakuda's opening team at Waku Ghin, a two Michelin-starred restaurant in Singapore. It was his time at Waku Ghin that Chef Hamamoto refined his Japanese culinary skill to an art. Today, he is Resident Chef at Ki-sho, named one of Singapore's "Best New Restaurants on CNN Travel.

Mr. Pepe Moncayo

Helming BAM!'s kitchen is Executive Chef Pepe Moncayo, a Spanish chef through and through. Pepe is no stranger to Singapore having spent a few years at the now-defunct Michelin-starred Santi as Chef de Cuisine and now his gastronomic creativity continues to enthral us at the Tapas & Sake Gastro bar. Having worked in several Michelin-starred establishments, Pepe holds high regard to colours, flavours and textures when it comes to bringing about the ooh-so-irresistible heavenly indulgences. Let Chef Pepe answer any queries you may have about Spanish cuisine.

Mr Ernst Huber

Ernst did a butcher apprenticeship and cooking apprenticeship in Switzerland. Then he went to a restaurant school. He relocated to Malta in 1968 and has been in the food and beverage scene since then.

Ernst is the Chairman at Huber's Butchery and is a fervent home chef.

Mr Ernst Huber and team

Ernst did a butcher apprenticeship and cooking apprenticeship in Switzerland. Then he went to a restaurant school. He relocated to Malta in 1968 and has been in the food and beverage scene since then.

Ernst is the Chairman at Huber's Butchery and has a team who will take culinary queries.

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