Uber Huber Issue 203

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I recently watched Culinary Class Wars 2, and it is a truly enjoyable series if you haven’t seen it. One of the challenges featured the beef tongue, and the two chefs created exceptionally delicious-looking dishes with it.

 

One chef simply grilled the beef tongue over charcoal, resulting in a slightly bouncy texture, much like what you would get at a yakiniku restaurant serving thick-cut tongue. The other chef, who ultimately won the challenge, pressure-cooked the tongue until meltingly tender before searing it over charcoal to create a nice brown crust.

 

Beef tongue is a versatile cut with many ways to prepare it. The main challenge lies in the tough outer skin, which can be difficult to remove and requires good knife skills to minimise wastage when removing the skin. Thankfully, our U.S. beef crown-cut tongues are professionally deskinned at the abattoir using a specialised denuding machine.

These deskinned beef tongues are available to you in our freezer, and I encourage you to explore this underrated cut and create your own beef tongue dish or perhaps try to recreate the dishes cooked in Culinary Class Wars.

 

Our meat of the month is grass-fed beef tongue from Midfield Australia, known for delivering premium Australian meat to global markets since 1975. Versatile, tender and full of flavour, it’s a reminder that even this underrated cut can be transformed into something truly delicious with the right preparation!

~Andre Huber

Excite Your Appetite!

We’re honoured to be featured in the Singapore Prestige Brand Award’s brand-new video series, which shines a light on the stories and journeys behind outstanding brands. Our sincere thanks to SPBA for the opportunity to share ours, and we're especially proud to be recognised among the Hall of Fame winners.

In the feature, Andre speaks about our long-standing commitment to quality and consistency, from the systems we’ve built across the business to the continuous training we invest in, ensuring our team delivers top-notch butchery service every single day. It’s this dedication that gives customers the confidence to shop with us, knowing they’ll receive not just excellent products, but genuine care and attention.

The video also reflects on our roots in traditional craftsmanship, where precision, pride and respect for the craft remain central to everything we do. At the same time, we continue to evolve, always striving to raise the bar.

At the heart of it all are family values, not only within the Huber family, but among our long-serving team members who have grown alongside us and become family in their own right. We’re grateful to be part of this journey, and even more thankful for the community that has supported us every step of the way.

After 18 extraordinary years with us, we gathered as a family to celebrate and bid a heartfelt farewell to Henrie Tang, whose commitment, warmth, and excellence have shaped our workplace in countless meaningful ways.

The farewell party was filled with heartfelt speeches, shared memories, and plenty of laughter, moments that truly reflected the impact Henrie has had on everyone here. From guiding new colleagues to driving key milestones, he leaves behind a legacy of passion and professionalism that will continue to inspire us for years to come.

While we are sad to see Henrie go, we remain deeply grateful for his many contributions. We wish him a wonderful retirement filled with joy, new adventures, and plenty of quality time with family and friends!

March’s feature brings together German bratwurst tradition and the bold flavours of a Turkish Döner kebab.

Freshly made in-house by our butchers, this blend of beef and lamb with plenty of beef fat delivers a juicy, tender bite. Seasoned with smoked paprika, cumin, coriander and Aleppo pepper for warm spice and savoury depth.

No fillers. No chemicals. No MSG. No preservatives. Pure meat, real spice, nothing else.

Pan sear or grill until caramelised and serve in warm flatbread with yoghurt and pickles, or alongside roasted vegetables and mustard.

Available for a limited time only! Get yours at Level 2 Huber's Butchery.

Taking centre stage this month is grass-fed beef tongue from Midfield Australia, a trusted producer delivering premium Australian meat to global markets since 1975. With a long-standing commitment to quality and consistency, Midfield ensures every cut meets the highest standards.

 

Beef tongue may be an unusual choice for some, but it's one that truly rewards those who try it. When prepared properly, it's exceptionally tender, rich, and deeply flavourful. Slice it thinly for sandwiches, dice it into tacos, braise it for comforting stews, or serve it warm with a punchy sauce like gribiche (Check out our yummy recipe of the month below!) 

 

It's proof that great flavour isn't limited to the familiar, sometimes the most underrated cuts are the most delicious. 

DID YOU KNOW THAT WE ALSO OFFER BEEF TONGUE THAT HAS BEEN CURED AND COOKED?

Beef tongue is a cut for the curious. Naturally rich, nutrient dense, and cooked until beautifully tender, ours needs very little prep as it has been cured and cooked. Let it come to room temperature or warm it gently, and it’s ready to enjoy.

Shaved thin and layered onto buttery brioche, it delivers a soft, savoury bite, paired perfectly with a classic gribiche sauce that’s creamy, tangy, and herby. Comforting, a little unexpected, and deeply satisfying.

Save this recipe and try something different today. Our cooked beef tongue is available in-store and online.

Celebrate the flavours of March with a cheese platter that’s perfect for sharing at Huber’s Bistro. We’ve selected a mix of creamy, tangy and savoury cheeses, paired with onion jam, crackers, and fresh fruits and vegetables for a well-rounded tasting experience.

The Cheeses

J’adore Pepper Goat Cheese: A smooth, tangy goat’s cheese rolled in cracked black pepper, delivering a gentle heat that lifts its creamy freshness.

Del Gaudio Burrata: Lusciously soft on the outside with a rich, creamy stracciatella heart. We’ve added a delicate drizzle of truffle honey to enhance its natural sweetness and give it a little extra indulgence.

Young Farmdal: A young, semi-soft cheese with mild milky sweetness and a smooth, buttery texture — comforting, approachable and wonderfully versatile.

Artisan Perl Wen: A soft bloomy-rind cheese with a delicate mushroom aroma and a luxuriously creamy centre as it matures. Elegant and beautifully balanced.

Husumer Cheese: A robust, traditional-style cheese with savoury depth and subtle nuttiness, reflecting its artisanal roots and adding structure to the platter.

Available throughout March at Huber’s Bistro, and if you discover a favourite while tasting, you can shop these cheeses at our Butchery on Level 2 or online!

Discover the flavours, traditions, and stories behind some of Portugal’s finest wines at Level 2, Huber’s Butchery Gourmet Studio. This is a walk-in event, so no RSVP is needed! Just come by and enjoy a relaxed tasting experience with fellow wine enthusiasts, all without any charge.

Experience a premium gastronomic journey this March with a live cooking demo by Chef Clement. The class runs across three sessions only, on 14th, 21st and 28th March, giving members the chance to watch and taste each dish as it is prepared.

 

Discover refined flavours, expert techniques and premium presentation in every dish. Join Chef Clement for this exclusive culinary experience and savour the artistry of fine dining.

 

On the menu:

• Starter: Whisky barrel smoked salmon with ricotta cream cheese, topped with Bloody Shiraz gin caviar and served on Lebanese cucumber
• Main: Breaded Kiwami beef steak cubes with sour cream, caramelised shallots, baby carrots, cherry heirloom tomatoes and cocktail potatoes
• Dessert: Rhubarb crumble with chantilly cream

Class details:

• Location: Huber’s Gourmet Studio
• Dates: 14th Mar, 21st Mar, 28th Mar 
• Time: 10.30am to 12.30pm
• Fee: $60 per pax
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

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. 

Seats are limited, so don’t miss your chance to learn, taste, and impress! RSVP below! 

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