Beef bowls are likely to be one of Singapore’s most popular and trending food items in 2018. The Butcher’s Kitchen has taken this a step further, with Singapore’s first ever flaming beef bowl.
Tip: get your cameras ready for some video shots.
The Butcher’s Kitchen located at Suntec City Level 2 occupies a wide and comfortable space of 2,500 square metres.
It is part of The Butcher’s Group of Companies – one of the largest butcher retailers in Singapore with over 15 years of history.
You would notice a fridge of fresh meats displayed for sale upon walking in, as the restaurant sources directly and exclusively from selected suppliers, so as to ensure meats are free of anti-biotic and hormone growth steroids.
For dining in, customers get a selection of grass- and grain-fed meats imported from Australia and Japan, prepared in various ways, from Wagyu Sirloin and Ribeye, to Tenderloin, T-Bone and Porterhouse.
In terms of its other offerings, the restaurant is known for The Butcher’s Burger Dog – hand grounded high grade meat patties served in fresh daily baked bread; Pizzas of Margherita, Capricciosa, Tandoori Chicken and Mushroom flavours; sandwiches; daily baked breads and gelato.
These are some of the Bowl offerings:
The Butcher’s Flaming Beef Bowls ($11.90, $13.90, $15,90, $23.90)
The most premium bowl incorporates quality beef imported from Hokkaido, in which the meat is first cut to thin slices, then neatly stacked over the Japanese grain rice like a mini-mountain.
The rice is mixed with furikake for that added savouriness and zing.
Hokkaido beef is used due to its tender and juicy quality, corresponding with suitable amount of fats for an enjoyable bite.
At first I thought the dousing and flaming with the Cognac seemed a tad gimmicky (though I admit it is quite instagrammable), but it added this touch of caramelization, smokiness and subtle complex alcoholic taste.
Although the bowl was topped with an egg and two types of signature sauces (which they won’t reveal what), the beef slices were flavourful enough to savour on their own.
You can choose between Flaming Japanese Wagyu Beef Bowl ($23.90), Flaming Organic Beef Bowl ($13.90), Flaming Wagyu Beef Bowl ($15.90), and a Non-Flaming Beef Bowl ($11.90) available.
The Butcher’s Flaming Dice with Truffle ($15.90)
For its new offerings, the flaming dice bowls feature charred cubes of Wagyu presented in different styles. The dishes are part of the restaurant’s “Wagyu Festival”.
The flamed beef cubes reminded me of those at the Taiwanese night markets, with that element of smokiness yet still with juicy, succulent bite.
The truffle with its obvious aroma should land up to be one of the most popular bowls, and you can pick between the option of rice or mashed potato.
The Butcher’s High Roller ($18.90)
For The Butcher’s High Roller bowl, the meat is infused with whisky for a day; and no flaming is done so as to preserve the flavour of the whisky
Soaking the meat with whisky helps impart subtle whiskey notes of vanilla and wood; and helps retain some of the moisture while increasing the flavours.
The Butcher’s Flaming Dice ($13.90)
The most ‘basic’ and value-for-money bowl, with the beef cubes doused with cognac concoction.
The Butcher’s Wagyu Sausage Bowl ($6.90)
Rather than a main meal, this should be a great starter which features sausages chunks atop mashed potato and topped with ragu sauce and cheese.
NY Wagyu Steak Sandwich ($18.90)
The “Wagyu Katsu Sando” from Japan which has taken New York City (and Instagram) by storm has arrived in Singapore.
This is deep fried wagyu beef coated in breadcrumbs then fried, sandwiched between crustless white bread. The sandwich is served with The Butcher Kitchen’s signature brown sauce – which you can drizzle or dip.
While such sandwiches can cost between USD70 to 90 (or over) at the Big Apple, you can get yours for less than 20 bucks here.
The Butcher’s Chic-Tar Sandwich ($9.90)
Also available in a breaded chicken cutlet version, added with in-house specialty tar tar sauce.
Between the two sandwiches, this could be a safer choice.
The Butcher’s Pork Bowl ($12.90)
Besides the Hokkaido Beef bowl, there are two other non-beef options – The Butcher’s Pork Bowl and The Butcher’s Salmon Bowl. Between these two, I enjoyed the Pork Bowl better.
So while this is an Australian based restaurant, I wasn’t quite expecting Thai-style Grilled Pork.
Free-Range Pork from Linley Valley, Western Australia is slow-roasted, to allow the texture to be more tender and juicy.
The succulent pork is marinated Thai-style, which imparts this sweet and delicious taste.
A separate sauce is provided which you can pour all over the rice for that bonus distinct Thai sour-meets-spicy tang.
The Butcher’s Salmon Bowl ($13.90)
This bowl features fresh Atlantic salmon which is farmed in Kvarøy, a tiny island off the coast of central Norway.
I was doing some reading on the salmon and it is interesting to note that these fishes “exercise” more in the currents which helps in “reducing fat levels and improving the quality of the meat”.
Good to know that no chemicals are used to boost the colour or manipulate their growth.
The fish is lightly seared so that it retains moisture with a light crisp, with the rice drizzled over with wasabi mayo sauce.
The Butcher’s Kitchen
Suntec City Mall Towers 1 & 2 (North Wing) #02-472 Singapore 038989
Opening Hours: 11am – 3pm, 5pm – 9pm, Last order 8:30pm (Mon – Fri)
11am – 9pm Last order 8:30pm (Sat – Sun)
* This post is brought to you in partnership with The Butcher’s Kitchen.