Uber Huber Issue 205

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May has arrived, and this is a good one. Right on cue, white asparagus is finally here. If you have been waiting for it, this is your moment. It is at its best right now, delicate, refined, and only around for a short stretch. You will find this year’s harvest at the shop, and over at the bistro, it is showing up in a few classic dishes that are well worth making time for. And while you are there, the cheese platter is one not to miss. This month’s selection brings together five beautiful cheeses, served alongside white asparagus, with pairing notes to help you mix, match, and find your own favourites along the way.

 

Over at the butchery, there is plenty going on too. Our meat of the month is Vulcano ham, newly arrived from Austria, delicately air-dried with a deep savoury flavour and a gentle, nutty finish. This month’s sausage leans a little bolder, a Melbourne-style pork bratwurst made with Sensory Lab coffee.

 

And something a little special for May, we are featuring not one but two rather elegant wines, Müller-Thurgau and Domäne Wachau Grüner Veltliner Federspiel Ried Kreuzberg, both well worth discovering in their own right.

 

We are also hosting a one-day Swiss cooking class on 9th May, in collaboration with the Embassy of Switzerland in Singapore as part of Swiss Weeks 2026 event. It is a chance to explore Switzerland’s rich culinary heritage, with a focus on alpine classics, while picking up a few techniques along the way and enjoying the dishes prepared right in front of you.

 

We have also just come back from FHA-Food & Beverage, where we spent time catching up with our partners, discovering new ideas, and keeping an eye out for what is worth bringing in next. It is all part of how we continue to source interesting finds, so you can experience something new each time you visit.

 

So if something here has been calling your name, come by and have a look. You might just walk away with more than you planned, and that is usually a good thing.

~Andre Huber

Excite Your Appetite!

Our recent visit to FHA Singapore 2026 gave us the opportunity to reconnect with our trusted suppliers and meet new partners within the industry.

 

Beyond catching up, it was a chance to explore new brands, products and ideas that could shape what we bring to you. Staying closely connected allows us to keep pace with developments across the industry, while continuing to refine and elevate our selection.

 

It was good to see our brand suppliers such as Macro Meat, Casalingo, Midfield, Tabladillo, Hebridean Smokehouse and Mangalica at the show, alongside many others who continue to set strong standards within their categories.

 

At Huber’s, we are always striving to bring you the best. That means staying close to our suppliers, understanding what makes each product stand out, and continually seeking out quality and innovation worth sharing with you.

White asparagus is back, often referred to as “white gold”, and for good reason. This is when it is most sought after, especially in Germany where its arrival is closely followed each year.

Unlike green asparagus, it is grown completely beneath the soil to prevent exposure to sunlight. This keeps the spears pale in colour and gives them a more delicate flavour and texture.

We have brought in this year’s harvest from Spargelhof Holste. This beauty is a tender, almost silky bite, with a gentle sweetness and a subtle nutty finish. It is best prepared simply, whether lightly poached, roasted, or served with classic pairings like hollandaise or cured ham.

It will not be around for long, so if it has been on your mind, this is the time. Visit Level 1, our fresh groceries and pick up a bunch before it is gone!

To celebrate the season, white asparagus is now being served at Huber's Bistro for a limited time. You will find a small line up of classic dishes that really let the asparagus shine, prepared simply and thoughtfully, just as they should be:

• White asparagus strudel with brandy apricot purée
• White asparagus with Argentinian beef fillet medallions, served with mushroom and green peppercorn sauce, and new potatoes tossed in butter and parsley
• Zaccagni chitarra pasta in gorgonzola cream sauce with white asparagus and bear’s garlic

If you would like to see the full menu, we have included the link below for you to explore. Walk in and enjoy it while it is on the menu. No reservations needed, just walk in.

This month, we are bringing something new to our shelves and it is one we have been looking forward to sharing with you. Vulcano, a family-run producer from Austria, brings over 20 years of craftsmanship and a real commitment to quality you can taste in every slice.

 

Their pigs are raised with care and given time to develop properly, resulting in a more balanced fat composition that shapes both texture and flavour. What sets Vulcano apart is its signature air-drying process, where each piece is matured on the bone, avoiding flavour enhancers, and excessive seasoning blends, preserving the unmistakable character that reaches perfection through decades of developed maturation aroma. Pair them with Drexler bread for a simple combination that brings out the best in both.

 

A selection of Vulcano products will be available in-store this month, so keep an eye out as they arrive!

Putting together a spread at home? Here is a simple guide to building your own charcuterie platter. Add in our Vulcano air dried ham for something a little more special.

 

Start with the base

• Parma ham, prosciutto and a mix of salami
• Mortadella or smoked duck breast for variety

Add your cheeses

• Hard, semi hard and soft cheeses for balance
• Tête de Moine for a little visual touch

Build around it

• Fresh and dried fruits
• Pickles or olives
• Nuts for crunch

Finish it off

• Honey, chutneys or preserves
• Crackers or toasted baguette slices

Place your larger items first, then fill the gaps.

Simple, effortless, and always a crowd pleaser.

There is always something new worth trying at the counter, and this month’s creation is one we are especially excited to share.

Made with premium pork neck, shoulder and pork belly, this bratwurst is layered with Sensory Lab’s Stellar Espresso Blend, roasted in Australia. Known for its rich, syrupy body and bold notes of dark chocolate, butterscotch and praline, the coffee brings a deeper, more rounded flavour to the sausage. It starts savoury and full, with a gentle roasted bitterness that adds depth without overpowering. Pink and black peppercorns lend a subtle warmth, while a touch of lime zest lifts the finish with a light, fragrant brightness.

As it cooks, the aroma is unmistakable, rich, toasty and inviting, with a natural curve that gives the sausage its classic, satisfying shape on the plate. It is also available in a snail shape upon request. Get yours at Level 2 of Huber’s Butchery today!

May brings a new cheese selection to the bistro, thoughtfully put together for those who enjoy taking their time over good food and good company. This month’s platter features a mix of textures and flavours, from the bold, nutty depth of Allgäuer Bergkäse PDO to the creamy, ash-dusted Meredith Dairy goat cheese. You will also find the richness of 24-month Parmigiano Reggiano, the soft and buttery Coulommiers by Rouzaire, and the smooth, gently tangy Rochebaron blue.

Served alongside Staud’s Spargel Salat, white asparagus, Julianne’s Kitchen quince paste and fresh fruits, each element is chosen to complement and bring out the character of the cheeses.

Walk in and experience it as it is meant to be shared. If something stands out, these cheeses are also available at our butchery on Level 2 to bring home to enjoy at your own pace.

For those who want to explore flavours a little further, here are a few simple pairings to try:

• Allgäuer Bergkäse PDO - Rye bread, cornichons, Grüner Veltliner or a malty lager

• Meredith Dairy Goat Cheese (Ash-Dusted) - Honey, fresh figs, Sauvignon Blanc or rosé

• Parmigiano Reggiano (24 Months) - Balsamic, ripe pears, Chianti or Lambrusco

• Coulommiers (Rouzaire) - Baguette, apple slices, Champagne or light Pinot Noir

• Rochebaron - Walnuts, honey, Sauternes or a rich stout

A simple way to indulge in each cheese and discover your personal favourites.

In collaboration with the Embassy of Switzerland in Singapore for Swiss Weeks, we are bringing you a closer look at Swiss cuisine through a carefully curated demonstration class.

 

Taking place on 9th May, this one-time session is led by our GM, Thomas Kreissl, with Chef Clement assisting. Together, they will guide you through a selection of traditional Swiss dishes, sharing the techniques, ingredients and stories behind each one. It is an easy, enjoyable session where you can watch, learn and taste at the same time. Expect plenty of insight, a few useful techniques to take home, and a proper appreciation for the dishes by the end of it.

 

Seats are limited for this exclusive session! Click to RSVP below.

 

Cooking Class Demonstration Recipes: 

• Rösti Cake - Baked rösti with cervelat, tomato, Gruyère and chives

• Malfatti - Ricotta and Sbrinz dumplings in a porcini and spinach crème sauce

• Riz Casimir - A sweet and creamy mild curried chicken, garnished with fruits and served on a bed of rice

• Coupe Romanoff and Torta di Pane - Mövenpick vanilla ice cream with strawberries marinated in liqueur, accompanied by a slice of classic cake from Ticino

   

Cooking Class Details:

• Location: Huber’s Gourmet Studio
• Date and Time: 9th May from 10.30am to 12.30pm
• Fee: $58 per pax 
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class. 

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