Forget alcohol pairing menus. The Butcher’s Kitchen does you one better with its boozy foods as part of its new whisky series. Made using a “special whisky concoction,” 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 flambéed to produce caramelized, smoky notes. It’s served together with shrimp and pork wantons plus noodles that you can toss in sambal belacan and house-made pickled green chilli.
If you’re more of a beef person, 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, it’s brushed with more drizzles of whisky. Alternatively, for a small snack, the house-made chips are 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 “secret” Chinese wine mix, glazed with a sweet and savory sauce, and torched with flames for a little tableside action.
The Butcher’s Kitchen is at #02-472 Suntec City.
MRT: Promenade/Esplanade/City Hall.