Uber Huber Issue 201

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As we step into 2026, I’d like to wish all Huber's members a very Happy New Year. With 2025 behind us, it's a moment to reflect on a year filled with challenges, learning and honest effort. Through it all, we stayed focused on raising our standards, sourcing the best quality products, and bringing authentic flavours from around the world to your table, so you can rediscover a taste of home or enjoy something new and memorable.

 

That same thinking carries through to our cooking classes. We craft each session with care, drawing inspiration from different cuisines and occasions. From celebrating Mother’s Day and treating the people who matter most, to exploring game meats like kangaroo, reindeer, and venison, these classes are about learning, tasting, and sharing good food together.

 

The start of a new year is also a reminder to take better care of ourselves. Training for HYROX showed me how much discipline and consistency matter, both in training and in how we fuel our bodies. We shared a small glimpse of this journey in December, and the story continues from here. Keep an eye on our socials for the reels, plus a quick snapshot of the journey further down in this newsletter. 

 

Thank you for standing with us through 2025. Your support and trust mean a great deal to us. As we move into 2026, my promise remains simple. We will continue to raise our standards, sharpen our service, and bring you even better quality, every step of the way.

 

Read on below for what’s coming up this month, from our Chinese New Year pre-order kicking off in January with shabu shabu and hotpot favourites, to our January cooking class and other highlights, including Sausage, Meat & Wine of the Month, and a classic alpine cheese platter at the bistro.

~Andre Huber

Excite Your Appetite!

We’re back with our cooking classes this January after a short pause during the busy Christmas period. It feels good to return to the kitchen, and we’re kicking off the year with a Chinese New Year–inspired menu, just in time as we head into the festive season in February.

 

Join Chef Clement as he walks you through a specially curated three-course menu, sharing practical techniques, flavour-building tips, and insights on how to bring festive dishes together with confidence. Each dish will be cooked, plated, and served for tasting, so you can experience the flavours as you learn.

 

On the menu:
Starter: Cold lobster salad with cantaloupe, berries, wasabi mayo, and salmon caviar
Main: Five spice pork belly with grilled red chicory stuffed with Moroccan couscous and hoisin sauce
Dessert: Teochew taro paste with gingko nuts in a pastry shell with sweet coconut cream 

 

Seats are limited, so do book early to join us for our first class of the year. 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.
• This class is only for participants aged 16 and above. 

Sausage of the Month is bringing the flavour. Our Curry Leaf Lamb Sausage is made fresh daily in-house by our butchers, using tender lamb shoulder, aromatic curry leaves, spices, and filled into natural sheep casing for that satisfying snap. Bursting with fragrance and umami, with no fillers, no MSG, no harsh chemicals, and no preservatives.

 

Enjoy it as a snack straight from the pan, paired with your favourite sides, or as a flavourful addition to your meal—it’s versatile, indulgent, and impossible to stop at just one. Swing by Level 2 Huber’s Butchery, and grab yours before it’s gone!

Featured in the image above is our Stockyard 200 Days Grain-fed Angus beef shin bone-in, crowned Meat of the Month for January. From one of Australia’s most awarded beef producers, Stockyard is known for its sustainable farming practices, no added hormones, and 100% natural grain feed. This cut is made for slow cooking, delivering deep beef flavour with a rich, gelatinous texture that turns beautifully tender over time. The bone brings with it a core of marrow that slowly melts into the sauce, adding savoury richness, natural collagen, and that unmistakable slow-cooked goodness.

 

Looking to cook with it? This cut shines in classic comfort dishes, and it’s exactly why we’re featuring an Osso Bucco recipe by Chef Autumn just below. Read on for the full recipe and cooking tips. Prefer bone-in or boneless? We’ve got both available in-store. Drop by and bring home a cut that’s well worth the slow simmer.

Some meals are made for slowing down. This braised Osso Bucco is all about deep, nourishing comfort — fork-tender veal, a rich sauce that builds patiently over time, and creamy polenta soaking up every bit. Finished with a fresh gremolata for balance, it’s the kind of dish that fills the kitchen with warmth and invites you to linger a little longer at the table.

Behind every race is a lot of work that no one sees. This January, we’ll be sharing Andre’s HYROX journey across four short episodes, each spotlighting a different part of his preparation, mindset, and performance.

 

The series takes a closer look at how he fuelled his training through diet and protein, the importance of choosing quality ingredients, the role of strength and consistency in daily work and training, and finally, race day itself. Together, the episodes offer an honest glimpse into the discipline, structure, and determination behind the result.

 

All four episodes will be released across January. Stay tuned on our socials and follow us on Instagram and Facebook to catch the series as it drops.

Our January cheese platter at the bistro takes its cue from the Alps. A classic alpine selection built around depth, comfort and slow enjoyment, available throughout the month of January.

 

You’ll find Swiss Raclette, known for its smooth melt and gently savoury finish; Beaufort AOP from France, rich and buttery with notes of toasted nuts; L’Etivaz AOC from Switzerland, slightly smoky and complex from being cooked over open fire; rolled Swiss Sbrinz AOP, firm and crystalline with deep umami and caramel notes; and Comté AOP aged 36 months by Charles Arnaud, layered and intense with a long, nutty finish.

 

The platter is served with thoughtful accompaniments to let each cheese shine. Honey for sweetness, berries and fruits for balance, vegetables and pickled cucumber for contrast, plus potatoes and bread to bring everything together the way alpine cheeses are meant to be enjoyed.

 

Enjoyed the selection at the bistro? Bring it home. We carry one of Singapore’s widest cheese selections, sourced from 14 countries and available in store for your own cheese plates, dinners, or quiet nights in.