Uber Huber Issue 209

SHOP ONLINE | BISTRO HOURS | CONTACT US

It’s hard to believe we’re already in September and the year is moving so quickly. Things are definitely starting to pick up at Huber’s, and we’ve got a particularly packed month ahead. From new products and seasonal favourites to cooking classes, tastings and some exciting collaborations, there’s quite a bit happening around the shop and Bistro. If you’ve been looking for an excuse to drop by, September might just be the month!

 

We’re featuring Creekstone Farms Beef Tongue as our Meat of the Month, a cut that may not be familiar to everyone but can be incredibly tender and flavourful when prepared well. We’re also featuring it in our latest Culinary Class Wars Season 2 inspired recipe, Seared Beef Tongue with Black Truffle Broth and Mashed Potato. Alongside this, our Butifarra Fresca Sausage of the Month is made fresh in-house with premium Ibérico pork, while our Wine of the Month takes us to Germany. 

 

There’s plenty happening at the Bistro too. As part of the Eat Spain, Drink Spain celebration with the Embassy of Spain, we’ll be serving a special Spanish menu paired with two beautiful Spanish wines. There's plenty more to come throughout the month, with new flavours and experiences to discover! 

 

For our members, we’ve got two cooking classes with Chef Clement, starting with a Margra Lamb Cooking Class on 9th September, showcasing high-quality Australian lamb, followed by a Spanish Cooking Class on 26th September. In between, we’ll also have a Spanish food walk-in tasting on 19th September, no registration needed. If you have a sweet tooth, we’ll be hosting a Chocolate & Wine Tasting with Löw Delights, followed by a separate chocolate tasting session for those who would like to join us for a sweet treat. 

 

To round things off, we’re teaming up with Atout for the Ultimate Ribs Experience. Across four Friday evenings, three of our ribs will be featured in specially crafted dishes, bringing together bold flavours ranging from smoky and spicy to fragrant and richly braised. It’s a collaboration that brings our favourite cuts into a whole new setting.

 

So yes, September is going to be a busy one! We hope you’ll join us along the way and enjoy everything we have lined up this month. Until next time, happy cooking and I’ll see you around Huber’s!

~Andre Huber

Excite Your Appetite!

This month, we’re featuring Creekstone Farms Beef Tongue, from a US producer renowned for its premium Black Angus beef. Its cattle are hand-selected for superior Black Angus genetics and raised in the USA under a USDA-certified programme for a consistent eating experience, with significant marbling for exceptional flavour, juiciness and tenderness. The beef is also raised without added hormones or antibiotics and fed a vegetarian diet with no artificial ingredients.

 

Beef tongue's unique flavour and texture are primarily due to its muscle structure, which is packed with collagen that melts into gelatin during slow cooking, creating a velvety mouthfeel. The tongue's fat marbling, combined with connective tissues, breaks down beautifully during slow, moist cooking, resulting in incredibly tender and succulent meat. The flavour profile is rich and beefy, with a subtle sweetness that pairs wonderfully with a variety of seasonings and sauces.

 

Alternatively, you can slice it to 0.5–1 cm thickness, grill or pan-fry it quickly, and enjoy it dipped in salt and/or lemon juice. This way, you get the true taste of this cut and a totally different texture, one that is slightly chewy and bouncy. You can also try our Ox Tongue Sandwich recipe, which we shared a few months back.

 

We have three options available: frozen raw Centre Cut Beef Tongue for those who enjoy preparing it from scratch, a salted and cooked version, and lastly, a Smoked Beef Tongue for those looking for a tasty and convenient option. The cooked and smoked versions can also be sliced upon purchase, making them ready to enjoy with minimal preparation. 

 

This website gives you an amazing 35 different recipes for this cut, showcasing its versatility - 35 Delicious Beef Tongue Recipes for Gourmet Palates - Elsie's Kitchen

Inspired by renowned South Korean chef Son Jong Won, this month’s recipe brings a little fine-dining flair into the home kitchen. Seared Beef Tongue with Black Truffle Broth & Mashed Potato explores rich, savoury flavours, enticing aromas and contrasting textures, with the beef tongue gently cooked until tender before being seared for a beautifully caramelised finish.

 

Paired with a deeply aromatic black truffle, herb and vegetable broth and smooth, buttery mashed potatoes, this lesser-known cut is transformed into an elegant and comforting dish. Click below to watch the full recipe and discover how you can recreate these restaurant-worthy flavours at home.

A beloved Catalan classic, Butifarra Fresca is a traditional fresh pork sausage known for its coarse, juicy texture and wonderfully savoury flavour. Made fresh in-house by our butcher using premium Ibérico pork, our version lets the natural richness of the pork take centre stage, complemented by subtle notes of warm spices and Fino Sherry.

 

Encased in natural pork casing, it develops a beautifully browned exterior while staying succulent and meaty inside. Perfect for grilling, pan-searing or barbecuing, it’s an easy way to bring a taste of Catalonia to your table. Available this month only at Huber's Butchery, Level 2!

From 1st to 15th September, we’re joining the Eat Spain, Drink Spain celebration in collaboration with the Embassy of Spain, bringing a taste of Spain to Huber’s ahead of Spain’s National Day. Throughout the celebration, we’ll be showcasing a selection of Spanish gourmet delights at Huber’s.

 

At Huber’s Bistro, our special Spanish menu is available now till 5th September, featuring four flavour-packed dishes: Ensalada de Naranja, a refreshing orange, salted cod, onion and black olive salad; El Toro, a dry-aged Rubia Gallega beef burger with chorizo crème, black garlic, Manchego and smoked paprika fries; Callos a la Madrileña, a rich Madrid-style beef tripe stew with Ibérico pork neck and chorizo; and Grilled Ibérico Pluma with citrus-mustard coconut sauce, pickled piquillo peppers and spicy potato.

 

Complete the experience with Señorío de Cuzcurrita Rioja and Cerrado del Castillo Viñedo Singular, two Spanish wines selected to complement the rich, savoury flavours of the menu.

Keeping the Spanish spirit going, join Chef Clement for a live cooking demonstration featuring a specially curated menu. Discover the bold yet balanced flavours behind the dishes, from the refreshing combination of melon, anchovy, tomato and balsamic to the rich almond sauce paired with Spanish meatballs.

 

The highlight is Paella Valenciana, bringing together rabbit, chicken and chorizo, followed by Tarta de Santiago, a traditional Santiago almond cake served with strawberry ice cream and fresh berries. This one-time cooking class has strictly limited seats, so don’t miss your chance to cook, taste and discover something new with fellow Huber’s Members.

 

Cooking Class Demonstration Recipes:

• Melon Gazpacho with Bread Thins, Anchovy Paste, Tomato Jam, Balsamic Pearls and Mint Jelly

• Albondigás en Salsa de Almendras, Spanish Meatballs in Almond Sauce

• Paella Valenciana (Paella with Rabbit, Chicken and Chorizo)

• Tarta de Santiago (Santiago Almond Cake with Strawberry Ice Cream and Fresh Berries)

Cooking Class details:

• Location: Huber’s Gourmet Studio
• Dates: 26th September, Saturday
• Time: 10am to 12pm
• Fee: $60 per pax
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

Terms and Conditions:

• Registration fee is non-refundable.
• Vouchers will not be issued for missed attendance.
• Rescheduling is strictly not allowed.
• This class is only for participants aged 16 and above.

SPANISH FOOD TASTING

To round off the festivities, join us for a Spanish food tasting on 19th September, from 10.30am to 3pm. This walk-in experience offers the chance to discover a selection of Spanish products and savour the rich, diverse flavours of the country's gastronomic traditions.

Join us on 9th September for a special cooking class featuring Margra Lamb, led by Chef Clement with Margra Principal Sam Rodgers joining us to share more about the brand, its lamb and what makes it so special.

 

Through a LIVE cooking demonstration, Chef Clement will showcase two creative ways to prepare Margra Lamb, while Sam shares insights into the unique qualities behind this premium Australian lamb. Known for its exceptionally fine micro-marbled fat, Margra Lamb’s fat melts at just 28–35°C, resulting in beautifully succulent meat with superior eating quality, a mild aroma and a clean palate i.e. no gamey flavour.

 

This specially curated menu showcases distinctive Margra cuts in creative Huber’s style:

• Sichuan-style Lamb Tartare with Salted Egg Yolk & Nori Crisps
• Nori-scented Lamb Neck with Navarin Vegetables 
• Double Margra Short Loin on the Bone

Cooking Class details:

• Location: Huber’s Gourmet Studio
• Date: 9th September, Wednesday 
• Time: 10am to 12pm
• Fee: $60 per pax
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

Terms and Conditions:

• Registration fee is non-refundable.
• Vouchers will not be issued for missed attendance.
• Rescheduling is strictly not allowed.
• This class is only for participants aged 16 and above.

Löw Delights is an artisan, handmade chocolate manufactory from Zurich, Switzerland, founded in 2014 by sisters Laura and Fabia Löw. Together, they’ve built something exceptionally rare, an independent manufactory where every single creation is crafted with intention. For an exclusive limited engagement, Löw Delights is bringing their coveted Galaxy Confections to Singapore for a curated tasting experience right here at Huber’s Butchery.

 

Guests will enjoy a bespoke, multi-course pairing featuring four distinct wines, including Graham’s 10 Year Tawny Port, Braida Brachetto d’Acqui, Gini Scajari and Graacher Mosel Riesling Reichsgraf von Kesselstatt, precisely matched to complement each confection’s profile.

 

Event Details:

• Location: Huber’s Gourmet Studio
• Dates: 10th September, Thursday 
• Time: 4 - 5pm 
• Fee: $48 per pax

Terms and Conditions:

• Registration fee is non-refundable.
• Rescheduling is strictly not allowed.
• This class is only for participants aged 18 and above.

TASTING SESSION

 

Can't make it for the Chocolate & Wine Tasting? You can still get a taste of Löw Delights! Join us for a walk-in tasting session from 5 - 7pm, open to all customers.

 

Sample all four Galaxy Confections as sisters Laura and Fabia share insights into their handcrafted chocolates, the inspiration behind each creation and what makes each one unique. Feel free to ask questions, discover your favourites and learn more about the craft behind these distinctive Swiss chocolates.

 

There is no fee and no RSVP required. Simply drop by Level 2, Huber’s Butchery and indulge in a little taste of Zurich.

Three meats. Three flavours. One rib feast.

 

Atout and Huber’s are teaming up for a special rib collaboration, with Chef Patrick showcasing three premium cuts from Huber’s: Stockyard Short Ribs, Margra Lamb Ribs and Duroc Premium Ribs. Known for their exceptional quality, marbling and tenderness, these cuts are the perfect canvas for three bold creations, each delivering tender, juicy ribs layered with rich aromas and distinctive flavours. 

 

Spicy BBQ Spanish Pork Ribs
Spanish pork ribs with a spicy BBQ glaze and refreshing pickled cucumber salad.

 

Moroccan-Spiced Lamb Spareribs
Slow-cooked lamb ribs infused with Moroccan spices, dried fruits and nuts.

 

Cider-Braised Angus Beef Short Rib
Boneless Angus beef short rib served with cider jus and Japanese cabbage slaw.

 

Available for four exclusive Friday evening dinners in September only. Make your reservation with Atout and come ready for a feast!