Food Picks: Revamped Huber’s Butchery sells Good Meat, Ichigo Ichie relocates, handrolls at Toku Nori

After 17 years in the business, home-grown meat haven Huber’s Butchery continues to up its meat game.

On May 16, the firm launched Good Meat 3, a “lower-cost formulation” that uses just 3 per cent of cultivated chicken, along with wheat and soya proteins and a marinade containing salt, herbs, spices and yeast extract.I am not sure who will intentionally go to the 14,000 sq ft butchery and bistro for an alternative protein, but at least it is made accessible to the public.

The refurbished outdoor area now has a herb garden, as well as a new waterfall garden feature – good for outdoor picnics or enjoying the bistro’s takeaways. It is now within the vicinity of its sister restaurants – one-Michelin-starred Sushi Kimura at Palais Renaissance and The Gyu Bar in Stevens Road.

The nine-course dinner is the best showcase of chef Eno’s tea-centric menu, where various teas are incorporated into different dishes. Ingredients are subject to change based on the season. The tea-infused dishes are well-balanced, with other highlights including the plump hotaru ika handroll, and the signature miwa somen with prawn broth, botan ebi, bafun uni and tonburi .The use of teas is an introduction to chef Eno’s tea bar, another part of the restaurant which will eventually be used for tea appreciation sessions.Contemporary Japanese restaurant Toku Nori is the new place to head to for handrolls.

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