Forget alcohol pairing menus. The Butcherâ€™s Kitchen does you one better with its boozyÂ foods as part of its new whisky series. Made using a â€œspecial whisky concoction,â€ of which its ingredients are not revealed, the three newcomers are whisky char siew ($12.80) with wanton noodles, whisky chips ($5.80), and whisky steak ($27.80).
The first is an alcoholic version of a local classic, where char siew is soaked in the whisky and flambÃ©ed to produce caramelized, smoky notes. Itâ€™s served together with shrimp and pork wantons plus noodles that you can toss in sambal belacan and house-made pickled green chilli.
If youâ€™re more of a beef person,Â try the whisky steak. The kitchen takes organic, free-range, and grass-fed black angus ribeye, ages it a couple of days, infuses it with liquor, and gives it the grilled treatment. Before it reaches your table, itâ€™s brushed with more drizzles of whisky. Alternatively, for a small snack, the house-made chips areÂ just lightly spritzed with the whisky mix to retain their crunch.
Other dishes new to the eatery include flaming char siew ($10.80), which is doused with a â€œsecretâ€ Chinese wine mix, glazed with a sweet and savory sauce, and torched with flames for a little tableside action.
The Butcherâ€™s Kitchen is at #02-472 Suntec City.
MRT: Promenade/Esplanade/City Hall.
This article, The Butcherâ€™s Kitchen gets boozy with its whisky series of steak, chips, and char siew, originally appeared on Coconuts, Asia’s leading alternative media company. Want more Coconuts? Sign up for our newsletters!