Uber Huber Issue 196

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August is a special month for me — and for Huber’s. We celebrate not one, but two national days close to my heart. As someone who’s half Swiss and half Singaporean, this time of year always reminds me how much heritage shapes who we are — and how we eat.

 

At Huber’s, we’re marking both occasions the best way we know how: with food that brings people together. We’re bringing back our Swiss Cheese Platter at the Bistro to honour our Swiss roots, and restarting our cooking classes with a menu inspired by Singapore’s rich and diverse food culture, just in time for SG60.

 

To celebrate Singapore’s 60th birthday, we’re also doing something a little special. From 1st to 31st August, enjoy a curated selection of products at just 60% of their usual price — part of our SG60 Celebration Deals. It’s our way of saying thank you for your support over the years, and for growing with us.

 

Read on to explore what’s new this month, from featured products and Meat of the Month highlight, to what’s cooking at the Bistro and Gourmet Studio.

~Andre Huber

Excite Your Appetite!

Singapore turns 60 this year, and we’re celebrating the way we know best: through good food and great value. From 1st to 31st August, enjoy a curated line-up of premium meats and gourmet favourites at just 60% of their usual price. It’s our little nod to SG60; 60 years of nation-building, 60% to pay, 100% quality from Huber’s.

 

On the list? Big, bold flavours and family favourites, including:

• Wagyu beef tenderloin MB6-7

• Angus beef inside skirt (200 days grain-fed)

• Angus beef tenderloin (200 days grain-fed)

• Wagyu beef flap meat

• Mangalica pork collar (boneless, fat removed)

• Mangalica pork tomahawk (frenched)

• Pancetta ham

• Prosciutto ham

This National Day, fire up the grill, gather the family, and bring home something special, because there’s no better way to celebrate 60 years than around a table of great food.

 

Available in-store and online. While stocks last.

 

Shop the SG60 Deals here!

Since we're in the spirit of SG60, we couldn't resist digging this one up from the archives. We had a little fun in the kitchen with a Huber’s Brothers Cooking Battle – National Day Edition. Both born and bred Singaporeans, Ryan and Andre went head-to-head in a friendly showdown to see who could cook the better local dish.

 

Ryan took on Chicken Rice, while Andre served up a hearty Bak Kut Teh — both crowd favourites, both proudly Singaporean. It was competitive, full of good laughs, and yes, there was a winner (or at least, one brother who thinks he won).

 

Watch the throwback video on our YouTube channel and vote in the comments — Team Chicken Rice or Team Bak Kut Teh, which dish would you have picked, and why? Make sure you're subscribed because we'll be selecting one lucky subscriber who comments to win a $60 Huber's e-voucher! The winner will be announced on YouTube on 14th August.

This month, we spotlight a cut prized by chefs but lesser-known to many home cooks — Iberico Secreto. Tucked between the shoulder blade and loin, this “secret” cut is incredibly tender and richly marbled, with a depth of flavour that rivals top-tier beef.

 

Our Iberico Secreto comes from Juan Pedro Domecq’s award-winning 100% Bellota Iberico pigs raised in Jabugo, Spain. These pigs roam freely in acres of acorn-rich woods and are fed exclusively on acorns for over 120 days, more than double the legal minimum. This unique upbringing creates pork with a rich nuttiness, depth, and exceptional quality.

 

Check out the mouthwatering Recipe of the Month below to see how this exquisite cut transform into a delicious, comforting dish you can recreate at home. 

Ingredients:

 

Iberico Pork

• 500g Iberico Secreto

• Maldon sea salt, to taste

• Freshly ground black pepper, to taste

Butadon Sauce

• ¼ cup Japanese soy sauce

• ¼ cup mirin

• 3 tbsp sake

• 2 tsp sugar

• 1–2 large cloves garlic, grated

Soy-Pickled Egg Yolks

• 3–4 egg yolks

• 100ml Japanese soy sauce

• 2 tbsp mirin

• 1-inch piece dried kombu

To Serve

• Steamed Japanese rice
• Shredded nori
• Spring onions, thinly sliced
• Toasted sesame seeds

Method:

 

Pickle the egg yolks: Place yolks into a small container with soy sauce, mirin, and kombu. Cover with a paper towel to keep them submerged. Chill for at least 4 hours (or up to 8 for a firmer yolk).

 

Make the butadon sauce: In a small pan, combine soy sauce, mirin, sake, sugar, and grated garlic. Simmer gently until slightly thickened. Stir occasionally and keep warm.

 

Prepare the pork: Pat pork dry and slice into steaks. Season with Maldon salt and black pepper.

 

Grill the pork: Heat a pan over medium-high heat. Grill pork for 2–3 minutes per side until browned and cooked through. Brush with sauce, then rest for 5 minutes. Optional: torch for a smoky finish. Slice thinly against the grain.

 

Assemble the bowl: Spoon rice into bowls. Top with sliced pork, a cured egg yolk, and garnish with nori, spring onions, and sesame seeds. Finish with a drizzle of sauce.

 

To enjoy: Break the yolk and mix it into the rice, it brings everything together beautifully.

Curated by GM Thomas Kreissl, this heritage favourite is rich in tradition, bold in flavour, and crafted to impress. One bite and you’ll understand why it has stood the test of time.

Made with pork, veal liver, spinach, herbs, onion, garlic, butter, cream and egg – it’s a comforting, flavour-packed recipe with a green twist. Just warm slightly and enjoy.

Conveniently sized and ready to eat, they pair beautifully with crusty bread and tangy pickles – perfect for any meal of the day.

Available at Level 2, Huber’s Butchery.

The Möhl family has crafted juice with care, rooted in tradition, open to new ideas, and proud of their apple-growing heritage.

 

Möhl’s all-natural apple ciders and juices from Switzerland are now stocked at Level 2—light, zesty, and full of orchard character.

 

Explore all 10 flavours: Dry Hopped Apple Cider, Red Fleshed Apple Cider, Easy Apple Cider (Non-Alcoholic), Juicy Apple Cider, Non-Alcoholic Clear Cider, Saft vom Fass (Non-Alcoholic), Saft vom Fass Apple Cider, Special Selection Clear Cider, Straight Apple Cider, Swizly Cider

 

Try them all and find your favourite.

 

Shop here!

Crafted along the coasts of France, long celebrated for their rich fishing traditions, Mouettes d'Arvor has preserved the art of seafood canning since 1959 — using traditional techniques, premium ingredients, and absolutely no shortcuts.

From line-caught white tuna (thon blanc germon) to tender sardines and delicately steamed cod liver, every tin is a tribute to French coastal tradition and artisanal care.

Featured favourites:
- Sardines au Beurre et au Sel de Guérande
- Thon Blanc Germon au Naturel

- Thon Blanc Germon à l’Huile d’Olive Vierge Extra
- Parpelettes Filets de Thon Blanc
- Foie de Morue au Naturel

Available at Level 2 or order online for doorstep delivery. 

We’re back this month with something cheesy, in the best way possible. To celebrate Swiss National Day on 1st August, our Swiss Cheese Platter returns to the Bistro, featuring five standout cow’s milk cheeses flown in from Switzerland. From bold and veined to creamy and nutty, each cheese offers a unique expression of Swiss craftsmanship.

 

This month’s platter includes:

• Moser aux Noix – a creamy, walnut-studded cheese

• TrufflePerle – decadently earthy with truffle notes

• Jersey Blue – bold, veined and aromatic

• Tannenkäse – wrapped in spruce bark for an alpine aroma

• Urgewalt – intense, rustic, and full of character

 

Perfect for sharing, pairing, or savouring on your own, this platter is available throughout August at Huber’s Bistro. It’s our little tribute to Swiss tradition, straight from our kitchen to your table. Love the cheeses? You'll find them at Level 2 of Huber's Butchery, ready to take home and enjoy anytime!

From 29th July to 8th August, Huber’s Bistro will be serving up a line-up of Swiss classics in celebration of Swiss National Day. It’s a menu that brings comfort and nostalgia to the table, with all the heartiness you'd expect from Alpine cuisine.

 

Tuck into dishes like Zürcher Geschnetzeltes, the colourful Riz Casimir mit Poulet, and old-school favourites such as Fleischvogel and Gerstensuppe. We’re also plating up a Cervelat & Gruyère cheese salad, and finishing on a sweet note with the ever-loved Caramelköpfli.

 

Pair your meal with a curated selection of Swiss wines, beers, and spirits, because it wouldn’t be a proper Swiss celebration without a toast.

 

Available at Huber’s Bistro from 29th July to 8th August. Walk-ins only.

15th August 2025, Friday l | 4:00pm to 6:00pm | Huber’s Gourmet Studio | $48 per pax

 

Join us for an exclusive wine tasting session hosted by David Marques Ferreira—seasoned wine professional, entrepreneur, and founder of VINEA.

 

This tasting promises more than just great wine—it’s an opportunity to experience Portugal through the lens of a true expert.

 

Limited seats available! Click below to RSVP now and secure your spot.

Portuguese style light bites served alongside the curated selection of wines