Huber's Butchery

Huber's Butchery A haven for meat lovers, offering some of the world's finest epicurean meats sourced from renowned artisanal farmers and suppliers. It’s as simple as that.

We are committed to delivering uncompromised quality, perfect for home gourmands and professional chefs alike. Huber's is proud to serve our clients since 2007 and we will continue to excite your appetite at our store and website. We are a European-styled premium specialty store that is poised to redefine the standards of the average meat counter through the use of exceptional service to deliver the finest meat products. We offer the widest selection of meats, sausages and hams- you will not find finer quality or a more varied choice anywhere else. Visit our store at Dempsey, our range of high quality, specially sourced meats is now complemented by a full range of groceries, all to the exceptional standards you expect from us. Take the opportunity to relax with your family in our new bistro, where you can enjoy our fine produce cooked perfectly to your taste until 10pm every night!

13/09/2026

🔥 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗖𝗹𝗮𝘀𝘀 𝗪𝗮𝗿𝘀 𝗜𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗥𝗲𝗰𝗶𝗽𝗲 #𝟳

Bold Korean flavours meet Mexican street food in this flavour-packed fusion inspired by the BBQ Lab Director from Culinary Class Wars Season 2. Juicy Jamones Juan Pedro Domecq Iberico Pork Jowl is grilled until caramelised and lightly charred, then tucked into crisp La Tortilleria Corn Tortillas with Kisoondo Doenjang & Gochujang mayo and fresh apple tomato slaw.

The rich, savoury depth of Kisoondo's doenjang and gochujang complements the smoky Iberico pork, while La Tortilleria's corn tortillas bring the perfect crisp base. Together, these quality ingredients bring Korean and Mexican flavours into one seriously satisfying taco.

For the Pork:
4 pcs Juan Pedro Domecq Iberico Pork Jowl.

Korean BBQ Sauce:
250ml light soy sauce, ½ onion, ½ Asian pear, 1 red chilli, 3 spring onions, 5 cloves garlic, 10g ginger, 40g brown sugar, 2 tbsp mirin, 1 tbsp rice vinegar, 100ml soju or sake, 1 tsp black pepper, 2 tbsp potato starch.

Ssamjang Mayo:
3 tbsp Kisoondo Doenjang & Gochujang, 3 tbsp mayonnaise.

Apple Tomato Slaw:
2 green apples, juice and zest of 1 lime, 1 small red onion, 1 red chilli, 100g cherry tomatoes, fresh coriander, salt and pepper.

Taco Shells:
1 pack La Tortilleria Corn Tortillas, olive oil spray.

Method:
Blend the BBQ sauce ingredients, simmer until fragrant and thicken with potato starch. Season the pork, grill until caramelised, brushing with BBQ sauce between turns, then finish over high heat for a smoky char. Rest and slice.

Mix the Kisoondo Doenjang & Gochujang with mayonnaise. Combine the slaw ingredients and let the flavours meld. Lightly oil and bake the corn tortillas until crisp and golden.

Fill each taco with sliced Iberico pork jowl, ssamjang mayo and apple tomato slaw. For a lighter option, serve in crisp lettuce wraps.

Bring this Korean-Mexican fusion to your table with quality ingredients from Huber's Butchery.

Oktoberfest Menu at Huber’s Bistro 🇩🇪🍻It’s time for a proper Bavarian feast! Our Oktoberfest menu is now available at Hu...
10/09/2026

Oktoberfest Menu at Huber’s Bistro 🇩🇪🍻

It’s time for a proper Bavarian feast! Our Oktoberfest menu is now available at Huber’s Bistro, featuring hearty German favourites and a different daily special from Tuesday to Sunday.

From Wiesn Goulash and freshly baked Meatloaf to Fleischpflanzerl, pork spare ribs, roast chicken and stuffed roasted pork belly, there’s something different to look forward to each day.

Swipe through to see what’s on the menu, and pair your meal with our selection of German beers and hard liquor. 🍺

Available now until 20th September at Huber’s Bistro!

Pick your day, bring your appetite and come join us for Oktoberfest. 🍻

06/09/2026

🔥 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗖𝗹𝗮𝘀𝘀 𝗪𝗮𝗿𝘀 𝗜𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗥𝗲𝗰𝗶𝗽𝗲 #𝟲

Inspired by a standout dish from Culinary Class Wars Season 2, this recipe turns an underrated cut into something truly special. Beef tongue is pressure cooked until buttery soft, then seared for a beautifully caramelised crust, served with creamy mashed potatoes and a rich black truffle broth.

The finishing touch is Jimmy Tartufi Sliced Black Truffle, adding earthy, aromatic depth to the broth and a touch of luxury to this restaurant-worthy dish.

For the Beef Tongue:
1 whole beef tongue, 1 onion (halved), 1 to 2 bay leaves, 3 cloves, 1 tbsp salt, 1L beef or veal stock, 1L water.

For the Black Truffle Broth:
1 onion, 1 carrot, 4 stalks celery, 2 cloves garlic, 1 tbsp tomato paste, 5 stalks thyme, 2 stalks rosemary, 1 tbsp Jimmy Tartufi Sliced Black Truffle, salt and pepper.

For the Mashed Potatoes:
500g Nicola potatoes, 50g butter, 220ml warmed double cream, salt and white pepper.

Method:
Pressure cook the tongue with onion, bay leaves, cloves, stock and water for 40 to 45 minutes. Transfer to an ice bath, peel, trim and slice into 1-inch steaks. Season generously.

Sauté the onion, carrot, celery and garlic. Add tomato paste, thyme, rosemary and a few ladles of cooking broth. Return to the pressure cooker with the tongue and cook for another 45 minutes.
Sear the tongue over high heat or charcoal until caramelised.

Strain and reduce the broth by half, then stir in the black truffle. Serve with creamy mashed potatoes and finish with the truffle broth.

Bring this Culinary Class Wars inspired dish to life with quality ingredients from Huber's Butchery.

🇪🇸 Meet your new favourite sausage! 🌭A beloved Catalan classic, our Butifarra Fresca is this month’s Sausage of the Mont...
03/09/2026

🇪🇸 Meet your new favourite sausage! 🌭

A beloved Catalan classic, our Butifarra Fresca is this month’s Sausage of the Month! Made fresh in-house by our butcher using premium Ibérico pork, this traditional fresh sausage is coarse, juicy and wonderfully savoury, with subtle notes of warm spices and Fino Sherry.

Grill it, pan-sear it or throw it on the barbecue for a beautifully browned exterior and a succulent, meaty bite. It’s an easy way to bring a little taste of Catalonia to your table! 🇪🇸

Available this month only at Huber’s Butchery, Level 2. While stocks last!

🌭 Pick up yours and give your next meal a Catalan twist!

01/09/2026

A Taste of Spain at Huber’s Bistro 🇪🇸

As part of the Eat Spain, Drink Spain celebration with the Embassy of Spain, we’re bringing a little of Spain’s vibrant food culture to Huber’s. From the tradition of sharing good food to the bold ingredients and time-honoured dishes that make Spanish cuisine so distinctive, this menu is our way of bringing a taste of Spain to Singapore.

Our special menu features dishes inspired by different corners of Spanish cooking, from the refreshing Ensalada de Naranja with salted cod, onion and black olive, to El Toro, made with dry-aged Rubia Gallega beef, chorizo crème, black garlic and Manchego. You’ll also find comforting Callos a la Madrileña and beautifully grilled Ibérico Pluma, each bringing its own character and flavour to the table.

Complete the experience with Señorío de Cuzcurrita Rioja or Cerrado del Castillo Viñedo Singular, two Spanish wines selected to complement the menu.

Visit Huber’s Bistro and enjoy a taste of Spain before our special menu ends on 5th September. 🇪🇸

28/08/2026

Representing Huber’s Butchery, Andre and Thomas recently attended the ESDS Kick-Off Event to accept the prestigious Colmados from Spain metal plaque, recognising our commitment to bringing authentic Spanish gastronomy to Singapore. The evening was also filled with a special moment to bid a warm farewell to Antonio Garcia and welcome Antonio Bonet as he begins his journey here in Singapore.

Beyond this recognition, Huber’s Butchery continues to celebrate the rich flavours of Spain with an extensive curated selection of Spanish premium essentials:

• Featured Spanish Meats: Spanish Galician Beef from cows aged at least 8 years old, 100% Ibérico de Bellota pork and charcuterie, and Segovian suckling pig from Tabladillo. Plus, our very own bacon and cooked sausages are crafted using authentic Spanish pork!

• Pantry Staples & Delicacies: Premium Spanish rice, artisanal cheeses, high-quality extra virgin olive oils, and fine Spanish wines.

• In-House Specialities: Our exclusive Spanish-style Huber’s homemade sausages, crafted fresh in-house.

• Prestige Spanish Brands: A carefully sourced range featuring Vega Gourmet, Casas De Hualdo, Art de Arte, Herpac and Juan Pedro Domecq.

Visit Huber's Butchery to experience the best of Spain right here in Singapore, and don't forget to try the exclusive Spanish menu at our Bistro!

23/08/2026

🔥 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗖𝗹𝗮𝘀𝘀 𝗪𝗮𝗿𝘀 𝗜𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗥𝗲𝗰𝗶𝗽𝗲 #𝟰

Game meats deserve a place on more dining tables, and Brisbane Valley Quail is the perfect place to start. Prized for its delicate texture and rich, slightly gamey flavour, quail offers an elegant alternative to chicken while remaining wonderfully tender. In this Culinary Class Wars Season 2 inspired dish, it's paired with a savoury roasted garlic-doenjang paste, a buttery jus reduction and a crunchy pine nut crumble for a beautifully balanced combination of earthy, nutty and umami-rich flavours.

Discover something different at Huber's Butchery. Shop Brisbane Valley Quail in-store or online and explore the unique flavours that game meats have to offer.

For the Quail:
2 Brisbane Valley Quails, salt and black pepper, fresh oregano or
thyme, butter.

Garlicky Doenjang Paste:
1 head roasted garlic, 2 tbsp doenjang, 1 to 2 tbsp olive oil, a pinch of black pepper.

Pine Nut Crumble:
50g toasted pine nuts, chopped.

Jus Reduction:
1 shallot (minced), 1 clove garlic (minced), 1 sprig fresh thyme, 200g Freshstock Beef Glaze, 5g cold butter.

Method
Mash together the roasted garlic, doenjang, olive oil and black pepper until smooth. For the jus, sauté the shallot, garlic and thyme until fragrant, then add the Freshstock Beef Glaze and simmer until slightly reduced. Whisk in the cold butter to create a glossy finish.
Debone the quail legs while keeping the skin intact, season the meat with the garlic-doenjang paste and reshape. Butterfly the breast, spread with the garlic-doenjang paste and fresh oregano, then roll into a tight roulade.

Pan-grill the stuffed legs until golden, brush with more garlic-doenjang paste and finish with a light char before coating with the pine nut crumble. Sear and baste the breast roulade with butter until crisp, slice, brush with the garlic-doenjang paste and coat with more pine nut crumble. Serve immediately with the warm jus reduction.

🏆 3 Gold Medals for Stockyard Beef! 🏆We are beyond thrilled to share this incredible news from our partners at Stockyard...
21/08/2026

🏆 3 Gold Medals for Stockyard Beef! 🏆

We are beyond thrilled to share this incredible news from our partners at Stockyard Beef ! At the Sydney Royal Fine Food Show, Stockyard took home a complete trifecta of gold medals in the Branded Beef Competition:

🥇 Stockyard Gold – Gold in Class 4 Grain-Fed Beef
🥇 Stockyard Black – Gold in Class 5 Open Beef (and the highest score in the category for the second year running!)
🥇 Stockyard Kiwami – Gold in the Wagyu class

It takes relentless passion, expertise, and a 68-year legacy to deliver quality and consistency at this level. We’re proud to stock these world-class Angus and Wagyu cuts right here at Huber’s Butchery!

Available now at our counters and online. Shop the award-winning range today.👇

Gold-Standard Lamb at Huber’s! 🥇We are delighted to share that Lamb Of Tasmania has been awarded both the Gold Award an...
20/08/2026

Gold-Standard Lamb at Huber’s! 🥇
We are delighted to share that Lamb Of Tasmania has been awarded both the Gold Award and Best in Class for branded lamb at the Sydney Royal Fine Food Show.

This outstanding recognition highlights the exceptional quality and craft behind the Tasmanian lamb we proudly offer our customers.

Address

Singapore

Opening Hours

Monday 09:30 - 19:00
Tuesday 09:30 - 19:00
Wednesday 09:30 - 19:00
Thursday 09:30 - 19:00
Friday 09:30 - 19:00
Saturday 09:30 - 19:00
Sunday 09:30 - 19:00

Telephone

+6567371588

Website

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