The Butcher’s Kitchen – 1st Ever Flaming Hokkaido Beef Bowl In Singapore. 50% OFF At $11.90!
Beef bowls are likely to be one of Singapore’s most popular and trending food items in 2018.
The Butcher’s Kitchen is taking this a step further, by launching Singapore’s first ever flaming beef bowl.
Tip: get your cameras ready for some video shots.
The other good news is, this special Hokkaido Beef Bowl will go at 50% OFF its regular price, to be sold at $11.90 for a limited period.
What can I say? ”Mai Tu Liao!”
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 3 of the brand NEW offerings:
The Butcher’s Flaming Hokkaido Beef Bowl (U.P $23.90)
The bowl incorporates premium 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.
My suggestion is other than rice, the restaurant should also consider salad options for those looking for a low-carb protein fix.
As part of the Grand Opening Special, from 13 January to 14 February, The Butcher’s Flaming Hokkaido Beef Bowl will go at 50% OFF, selling at $11.90!
The Butcher’s Pork Bowl (U.P $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 (U.P $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 Grand Opening Specials
Valid from 13 January to 14 February 2018
$11.90 for all bowls
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.
January 09, 2018