Uber Huber Issue 198

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We’re delighted to share some wonderful news! Huber’s Butchery has officially been recognised as the first “Colmados from Spain” in Southeast Asia! This prestigious certification celebrates our commitment to bringing authentic Spanish gourmet products to Singapore and marks a proud milestone in our journey to bring you quality ingredients from around the globe. To celebrate this honour and Spain’s National Day, we are proud to have Spanish Trade Commissioner, Antonio García Rebollar join us to share more about the certification and roll out Eat Spain Drink Spain 2025 at Huber’s.

 

Keeping with the Spanish celebration, we have specially created a Catalonian-style sausage with almonds, and we will be holding cooking classes to teach the preparation of simple Spanish cuisine from the comfort of your own home.

 

Other updates at Huber’s include our collaboration with Carolien Niebling to create a first-of-its-kind: Tropical Fruit Salami for “The Sausage of the Future” programme, part of Singapore’s Design Week. It’s all-natural, made with Southeast Asia’s vibrant produce and aromatics, contains no added sugar, and points toward a more sustainable future in food. Want to see it at our counter? Just hit reply. If the response is good, we will make it happen!

 

Over at the Bistro, we are celebrating German Unity Day from 3rd to 5th October with a limited-time menu of classic dishes. Don’t miss our featured German cheese platter, specially curated just for the month.

 

And before you go, do give us your precious vote to help us win the Best Butcher in Sassy Mama Reader Awards. Your support will greatly motivate our team to keep serving you even better and bring you more amazing gourmet ingredients!

~Andre Huber

Excite Your Appetite!

Huber’s Butchery Awarded Prestigious Colmados from Spain Certification!

 

We are proud to be selected as one of the Gourmet Products Ambassadors in Singapore, awarded the prestigious Colmados from Spain certificate by ICEX. It is a quality certificate awarded to retailers abroad who sell Spanish products and meet a series of excellence requirements.

 

As part of the celebration, and ahead of Spain’s National Day, join us on Saturday, 4th October at 11am for a special Spanish tasting event at Huber’s Butchery, level 2. We will be showcasing our range of Spanish gourmet delights, including OUR SPANISH cold cuts, salchichón sausage, olive oils, canned vegetables, snacks, cheeses, wines and more.

 

We’re honoured to welcome Mr. Antonio García Rebollar, Spanish Trade Commissioner, who will be giving a speech and sharing insights into the certification programme and the rich culinary heritage behind it. A representative from the Embassy of Spain will also be joining us to celebrate this milestone.

 

Come taste, discover, and celebrate with us — Salud! No registration needed!

Crafted with premium pork and a blend of paprika, chipotle chillies, cinnamon, herbs, and toasted almonds, this Catalonian-style sausage delivers a bold kick with layers of warmth and spice.

 

Every bite is juicy and bursting with flavours, with the crunch of almonds adding an irresistible texture that balances the smoky pork with a touch of nuttiness. Encased in natural pork casings with no fillers, MSG, or added chemicals, it’s rich, textured, and brimming with authentic flavour.

 

Find it fresh at Huber’s Butchery, Level 2.

Celebrated in Spanish gastronomy, Juan Pedro Domecq’s 100% Ibérico Bellota Ham takes home the coveted Great Taste 2025 3-Star, receiving the highest distinction and earning the title of Best Jamón de Bellota 100% Ibérico. It was a big hit with the Great Taste judges!

 

Handcrafted from acorn-fed 100% Ibérico pigs and naturally cured, the jamón was praised for its glossy appearance, perfect balance of fat, and a flavour that is sweet, savoury, and long-lasting.

 

Available at Huber's Butchery Level 2 and online, indulge wherever you are.

This October, join Chef Clement as he takes you on a culinary journey through Spain with a specially curated three-course menu. We’ll be featuring Juan Pedro Domecq pork neck for the main dish, a premium Lampino breed raised freely and fed on acorns for 120 days, resulting in a rich, distinctive flavour.

 

Chef Clement will show you how to bring out the best in each ingredient while sharing tips and techniques on how flavours balance and complement one another. Each dish will be served for tasting, so you can experience the flavours as you learn. 

 

On the menu:

• Starter: Zarzuela de Mariscos, a hearty Spanish seafood soup

• Main: Carne en salsa de almendras un Patatas Bravas – Braised pork neck with almond sauce and spicy fried potatoes

• Dessert: Classic churros served with cinnamon chocolate sauce

Seats are limited, so do book early to join us for this delicious Spanish experience. Click on your preferred dates below to RSVP. 

 

Terms and Conditions:

• Registration fee is non-refundable.
• Vouchers will not be issued for missed attendance.
• Rescheduling is strictly not allowed.
• Attendee at the age of 12 and below must be accompanied with a paying adult.

What does the future of sausages look like? The Sausage of the Future: Singapore Edition reimagines one of the world’s oldest designed foods as a symbol of sustainability and innovation. Part of Singapore Design Week 2025, the exhibition combines design, cultural heritage, and science to explore how we might eat more responsibly in the face of today’s food and climate challenges.

At Huber’s Butchery, we are proud to play our part in this showcase through our collaboration with Carolien Niebling. Carolien is a Dutch designer and researcher, who lives and works in Zürich, Switzerland, known for her pioneering work at the intersection of food, science, and design. Through her studio practice, she collaborates with scientists, chefs, and institutions to create thoughtful, future-proof food concepts that challenge conventional thinking.

Guided by our values of innovation, quality, and sustainability, together with Carolien, we created a tropical fruit salami inspired by Singapore’s local produce. 100% natural with no additives or colouring, its vibrant hue comes from red dragon fruit, while experimenting with fillings like coconut, pineapple, banana, mango, guava, longan, and nuts like cashew, candlenut, and pili. Familiar Southeast Asian aromatics such as lemongrass, galangal (blue ginger), turmeric, tamarind paste, and a touch of salt were added to bring depth and fragrance, all held together by a plant-based casing.

This creation shows how tradition can be reinterpreted, with local fruits and spices coming together in a salami that is as meaningful as it is flavourful. A small but powerful step towards a more thoughtful and sustainable future of food.

 

Would you love to see this dried fruit salami at our Butchery? Comment on our Instagram post here — your feedback could help bring this innovative creation to our shelves.

One year ago, you helped us bring home the Gold for Best Butcher at the Sassy Mama Reader Awards. We’re so grateful for your support and excited to be nominated again in 2025!

Give us your precious vote for the Best Butcher category under Dining. With your vote, we just might win it again, and you stand a chance to win a staycation too! Voting ends 3rd October. Let’s celebrate another win together!

17th October 2025, Thursday | 4:00pm to 6:00pm | Huber’s Gourmet Studio | $48 per pax

 

Join us for an exclusive wine tasting session hosted by Rohan Pandey, owner of Weindepot, a fine wine merchant in Singapore and ASEAN since 2008. Rohan’s love for wine began during a WSET course in Japan in 2002, which led him to make a career change in 2012. Since then, he has travelled to the world’s most beautiful wine regions, met passionate agronomists, and shared his knowledge with a diverse range of wine enthusiasts. 

 

Experience five exquisite Albert Bichot wines, each thoughtfully paired with traditional Burgundian small bites that enhance and complement their flavours. Don’t miss this opportunity to savour exceptional French wines and the tastes of Burgundy — reserve your spot below.

Celebrate German Unity Day with us! From 3rd to 5th October, the bistro will be serving a special menu of classic German favourites, crafted for sharing and savouring:

• Schweinesschnitzel mit Pommes - $12.50

• Jägerschnitzel mit Pommes - $13.50

• Berliner Currywurst - $11.50

• Currywurst - $11.50

• Half Roast Pork Knuckle with Sauerkraut and Serviettenknödel - $21.50

Complete the experience with a bottle of Kuchlbauer Turmweisse German beer at just $9.90 each, available during the celebration.

 

Missed our Oktoberfest spread last month? This is the perfect opportunity to enjoy authentic German flavours at the bistro.

At Huber’s Bistro, our GM, Thomas Kreissl, has curated a platter that shines a spotlight on the heritage of German cheese. Five distinctive cow’s milk varieties are featured, each offering its own character and flavour.

 

On the platter: the striking Grand Noir, a bold blue veined cheese wrapped in black wax; the floral Alp Blossom, coated with mountain herbs; the smooth and buttery Husumer; the aromatic Schattbuch Pepper Cheese, laced with black pepper; and the indulgent Camembert Roll, creamy and mellow.

 

The platter is complemented with vegetables, fruits, nuts, crackers and a pear mustard sauce; a spread that balances richness with freshness, and invites you to explore the versatility of German cheese.

 

Available throughout October at Huber’s Bistro. To continue the tasting at home, visit Level 2 at Huber’s Butchery and enjoy our selection of German cheeses, wines, and accompaniments. Everything you need to recreate a cheese platter experience at your own table.