Uber Huber Issue 204

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I’m very happy to share that April is shaping up to be an exciting month at Huber’s, especially with Easter just around the corner. This weekend, enjoy spit roasted Tasmanian lamb at the bistro, carved fresh off the spit and paired with a beautiful Spanish red, Señorío de Cuzcurrita. While lamb lasts, this is one Easter treat you don’t want to miss.

 

If you want to make your own lamb dish at home, you can get our premium Australian lamb shank, tender, succulent and packed with flavour when cooked. It’s perfect for the season, and something you should definitely try with our lamb shank and kidney dry rendang recipe, an aromatic twist on Easter dining.

 

While Easter usually leans towards lamb, those in the mood for beef should get their hands on our Meat of the Month, Hirai A5 Wagyu. Beautifully marbled and incredibly tender, we’ll show you why it’s the ultimate yakiniku indulgence over on our Instagram. Turn up the volume, you’ll want to hear that ASMR sizzle!

 

From the rich marbling of Japan to the pristine waters of Scotland, our next highlight of the month features special guest Christopher West from renowned Hebridean Smokehouse. He joins us to share the traditional art of crafting premium smoked salmon. Follow this up with our chef's cooking class, where you'll learn how to use this incredible delicacy to prepare creative dishes.

 

While we love bringing you the world's best ingredients, our biggest highlight is the continued support of our customers. Thanks to you, we are delighted to have won Best Butchery for the 7^th consecutive year in the Expat Living Readers' Choice Award. This achievement truly wouldn’t be possible without your support.

 

In the same spirit of excellence and care for our community, we are also taking steps towards a more sustainable future by installing a BCRS machine outside our store, near the refrigerated self-collection lockers. This supports the national Beverage Container Return Scheme, which encourages customers to return plastic and canned drink containers for a 10-cent digital refund, helping to increase recycling, reduce waste, and build a more sustainable future. Together, we can enjoy great food while making a positive impact on our environment.

~Andre Huber

Excite Your Appetite!

Happening this weekend at our bistro, 4th and 5th April, enjoy Tasmanian lamb roasted to perfection on the spit, carved fresh and served with ratatouille and roasted potatoes for $28.

Paired with this wonderful dish is Señorío de Cuzcurrita (Magnum) from Rioja Alta, Spain at $14 per glass. With an intense, elegant nose of ripe red-berry fruit, spicy hints of cinnamon and cocoa, a touch of liquorice, and subtle mineral undertones, it’s the perfect match for the rich, succulent lamb.

Available for walk-ins only at Huber's Bistro, while lamb lasts.

For Easter, we’re also featuring our premium Australian lamb shank, free-range and grass-fed, known for its tenderness and succulence. It delivers exceptional flavour and is trusted by leading chefs around the world for its consistency and quality.

While tough at first, lamb shank truly shines when braised or slow‑cooked. Over time, the collagen breaks down into gelatine, giving you meat that’s fork‑tender, silky, and almost falling off the bone. Perfect for the season, it’s a cut you can easily use it to recreate something similar to the recipe we’re showcasing below!

Bringing a deeper, more aromatic direction to the table, this Lamb Shank & Kidney Dry Rendang moves away from the usual roast and into something richer and layered.

Explore something different with lamb that is slowly braised in coconut cream with a rempah of aromatics, toasted spices and chillies, then finished until the sauce becomes thick, caramelised and deeply flavourful.

Find quality lamb cuts at Level 1 Huber’s Butchery or shop online to get started. From this rendang to other Easter inspirations, our range of premium lamb gives you the flexibility to create something that suits your table.

We’ve got another lamb recipe coming your way next weekend, so keep an eye on our socials for what’s next!

A vibrant, fresh Mexican sausage that stands out with its bright, distinctive green colour. Made using premium pork belly and pork neck, it’s packed with fresh vegetables like spinach, green chillies, green olives, pine kernels and a touch of tequila, all filled into natural pork casing. No additives, no colouring, no preservatives, just clean, refreshing flavour.

It’s versatile and easy to work with. Grill it whole, or remove the casing and crumble it into a pan for a quick fry. It’s especially good in tacos or scrambled with eggs, finished with a squeeze of lime, a dash of hot sauce and warm tortillas.

Available at Level 2 Huber's Butchery for a limited time, while stocks last.

The ultimate yakiniku indulgence: Hirai Wagyu. Those fine, delicate lines of fat promise a velvety, melt in your mouth texture that’s truly unforgettable.

Raised in Nantan, central Kyoto, the cattle drink natural spring water drawn from 150 metres underground and roam stress free in open spaces, their coats brushed with care. They’re raised for 35 months, far longer than the national average of 26, to develop fat so refined it literally melts in your mouth. No surprise Hirai beef earned 2nd place at the Wagyu Beef Olympics, held once every five years.

 

In our latest reel, you’ll see exactly how to bring out the best in this cut, from the clean slicing that reveals its intricate marbling to a quick sear that unlocks its full richness. We’ve paired it with Ebara Yakiniku no Tare, a well-loved Japanese barbecue sauce made with soy, apple, and honey, adding just the right balance to its buttery, nutty depth.

 

Head over to our Instagram to watch the full reel and see it come together!

Cheese lovers, embrace the flavours of spring with our April cheese platter at Huber’s Bistro, thoughtfully curated to reflect the season’s freshness and vibrancy.

Discover Manchego al Romero, a Spanish sheep’s milk cheese coated with rosemary, offering a supple texture and bright, herbaceous character with a subtle floral lift. Remeker Pril, an organic Dutch raw cow’s milk cheese, brings a silky, nutty profile with gentle sweetness and a more vibrant, grassy complexity.

For something distinctive, Harbourne Blue delivers a creamy goat’s milk texture with a lively tang, balanced by a lighter, brighter acidity. Fleur de Maquis, a Corsican sheep’s milk cheese coated in wild herbs, features a soft, creamy centre with aromatic, floral notes that truly shine this time of year.

Rounding it off is Rosso di Lago, an Italian semi-soft washed rind cheese with a smooth texture and savoury, slightly spiced character, complemented by a subtle springtime sweetness and its naturally captivating hue.

Each cheese is served with Calabrian fig ball, Furore Gourmet fig mustard sauce from Austria, and a selection of fresh vegetables and fruits. Come by and enjoy April’s spring edition, a light, seasonal take on the cheese platter!

For two days only, 25th and 26th April, we’re showcasing Hebridean smoked salmon from Scotland, highlighting both craftsmanship and flavour at its finest.

 

We’re pleased to welcome Christopher West from Hebridean Smokehouse Ltd, who will open each session with an introduction to the brand and the traditions behind their smoked salmon. Based on the remote Isle of North Uist in Scotland’s Outer Hebrides, the smokehouse has been producing exceptional smoked salmon since 1983. Each salmon is carefully hand-sliced by skilled staff to preserve the natural grain of the fish and hand-cured using pure sea salt, preserving traditional methods that create a mild, mellow flavour with a delicate hint of peat.  A true expression of its island heritage!

 

Learn from Chef Clement as he demonstrates how to create an exciting four-course meal using our Hebridean Salmon. Plus, you get to taste every dish! 

 

Cooking Class Demonstration Recipes:

• Fish chowder with peat smoked roasted salmon tartar, limoncello pearls and salmon caviar on a celeriac shell
• Squid ink spaghetti al limone with beechwood smoked salmon and capers
• Peat smoked salmon dauphinoise with roasted heirloom tomato
• Whiskey barrel oak smoked salmon cheesecake 

Cooking Class Details:

• Location: Huber’s Gourmet Studio
• Dates: 25th and 26th April 
• Time: 10.00am to 12.30pm
• Fee: $60 per pax 
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class. 

TASTING SESSION

Don’t worry if you miss out on a cooking class slot, we’ll also be hosting an afternoon tasting from 1.30pm to 5.30pm, open to all walk-in customers!

Enjoy Hebridean smoked salmon as Christopher hand slices each portion, with insights into its flavour profile and suggested pairings shared throughout the session. Feel free to ask questions and learn more about what makes this salmon so distinctive.

There is no fee and no RSVP required. Visit us at Level 2, Huber’s Butchery to experience it for yourself.

We’re proud to share that Huber’s Butchery has once again been voted Best Butcher in Singapore at the Expat Living Readers’ Choice Awards 2026 — our 7th consecutive year.

A heartfelt thank you to our customers, members and friends for your continued support, and to our dedicated team whose passion and craftsmanship make this possible.

We remain committed to bringing you the best meats and service, and are grateful to have you along for the journey.

We’re happy to share that Huber’s now has a Return Right Reverse Vending Machine (RVM) conveniently located right outside the butchery, beside the escalator and next to the refrigerated self-collection lockers.

You can start returning empty plastic and metal beverage containers from 150ml to 3L, that carry the special deposit mark using this BCRS machine that is available across Singapore. For each returned container, you will receive a 10-cent digital refund credited to EZ-Link cards, concession cards, or DBS PayLah! Wallet.

The machine is available 24/7. Join us in doing something good for the earth, one bottle or can at a time!

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