If you have not been to The Butcher’s Wife, it is a natural wine bar and kitchen dishing out Brazilian inspired food. It was my first time dining at The Butcher’s Wife and the food truly impressed me much, despite it being gluten-free. We started the evening with The Wife’s Croquettas ($14), a vegan-friendly snack made with soy milk, young jackfruit and served with a fermented cashew chilli sauce that you will want to lick it off the plate.
It was followed by the Chargrilled Cabbage ($18) that has been basted with brown butter on the grill and paired with a pine nut salsa and red dragon fruit BBQ sauce; absolutely delish and something that I can eat all day long. The Portobello ($20) is confit and complemented with pickled shimeji mushrooms for a variety of textures and flavours are accentuated with creamy ricotta, sweet tomato puree and a fresh herbaceous chermoula sauce. The last of the starters is the Acarajé ($25), a favourite in the restaurant and popular street food snack. The version here is made with crispy black eyed peas buns and sandwiched with a green mango herb salsa and juicy grilled prawn.
The Lamb Picanha ($38) is beautifully cooked and presented, with zero gaminess and texture almost like a wagyu due to the well marbled meat. It is accompanied with a creamy pistachio yogurt, fresh orange salsa and coriander. For desserts, we sampled the Caramel Lava Cake ($18) that has a savouriness in the soy-sauce caramel to balance the bittersweet chocolate molten and paired with vanilla bean ice cream. There are also the Fresh to Death ($16), nothing menacing but a playful dessert of almond financier served with a tropical fruit and tonka bean compote, passionfruit, crisp tulie and a fennel ice cream, and Romeo & Julieta ($16) of a match made in heaven consisting of baked cheese cake topped with a fruity pink guava coulis and finished with crunchy milk crumble.
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✨ The Butcher’s Wife
📍 19 Yong Siak Street, Singapore 168650
🍴 [Media Invite]
We ordered
(1) Dadinhos ($11)- the spicy gula melaka dip taste surprisingly good! This dish is both savory and sweet would recommend!
(2) steak ($48)- not bad but slightly salty
Service was good! Overall will recommend this place!
Call me a sucker for food fads but this vegan friendly, gluten free friendly was top on my wish list. Of course the knowledge that the bulk of the menu was on their natural wine listing was not the officially reason I had to be here 😉 (or was it)
Fast forward and I find myself here on a Thursday night having a flight of natural wines (a rose and 2 whites), accompanying the chef’s gluten free menu. A first proper taste of Pão de Queijo and I’m sold, there’s nothing not to love of these baked cheese pocket buns, and the sauces here are almost always delicious.
For the mains we had the Marinated Chicken Thigh Dosa with fermented chayote, cashew cultured cream; and Fermented Black Bean Falafel with carrot & lentil hummus, smoked baba ganoush. I adored how there were hints of Asian touches to the modern European- Brazilian dishes, for example chayote and what tasted like chicken rice chilli (!!) with the dosa. When you see the Brazilian born, paris trained chef dish out her food creations, to cater for a usually western audience that avoids gluten for health reasons (coeliac is the term I was told); and this in Singapore you know this ain’t any other restaurant.
Call me a sucker for food fads but this vegan friendly, gluten free friendly was top on my wish list. Of course the knowledge that the bulk of the menu was on their natural wine listing was not the officially reason I had to be here 😉 (or was it)
Fast forward and I find myself here on a Thursday night having a flight of natural wines (a rose and 2 whites), accompanying the chef’s gluten free menu. A first proper taste of Pão de Queijo and I’m sold, there’s nothing not to love of these baked cheese pocket buns, and the sauces here are almost always delicious.
For the mains we had the Marinated Chicken Thigh Dosa with fermented chayote, cashew cultured cream; and Fermented Black Bean Falafel with carrot & lentil hummus, smoked baba ganoush. I adored how there were hints of Asian touches to the modern European- Brazilian dishes, for example chayote and what tasted like chicken rice chilli (!!) with the dosa. When you see the Brazilian born, paris trained chef dish out her food creations, to cater for a usually western audience that avoids gluten for health reasons (coeliac is the term I was told); and this in Singapore you know this ain’t any other restaurant.
Call me a sucker for food fads but this vegan friendly, gluten free friendly was top on my wish list. Of course the knowledge that the bulk of the menu was on their natural wine listing was not the officially reason I had to be here 😉 (or was it)
Fast forward and I find myself here on a Thursday night having a flight of natural wines (a rose and 2 whites), accompanying the chef’s gluten free menu. A first proper taste of Pão de Queijo and I’m sold, there’s nothing not to love of these baked cheese pocket buns, and the sauces here are almost always delicious.
For the mains we had the Marinated Chicken Thigh Dosa with fermented chayote, cashew cultured cream; and Fermented Black Bean Falafel with carrot & lentil hummus, smoked baba ganoush. I adored how there were hints of Asian touches to the modern European- Brazilian dishes, for example chayote and what tasted like chicken rice chilli (!!) with the dosa. When you see the Brazilian born, paris trained chef dish out her food creations, to cater for a usually western audience that avoids gluten for health reasons (coeliac is the term I was told); and this in Singapore you know this ain’t any other restaurant.
Pleasantly surprised with the gnocchi here! Made of sweet potato and buckwheat, the Sweet Potato & Buckwheat Gnocchi ($24) comes with bold colours of purple and yellow and. Each gnocchi is charred as well, which makes it crispy on the outside and soft inside. The gnocchi is not the fluffiest, but I suppose it’s because the dishes here are gluten-free, including this pasta dish. Sauce is a tad watery but so easy to eat with all the grated cheese and mushrooms. Surprisingly, I enjoyed this dish more than I thought I would.
📸 & ✍🏻 by Tastemaker Irene Arieputri
It might be a tad “flour”-y, but I really enjoyed them. Cheese was quite prominent and that’s what makes these little balls soo addictive. Do yourself a favour by dipping them into tomato & chilli concoction on the side. Light and refreshing!
It came with 4 toasted focaccia but ofc we were too hungry to even take a proper photo before munching into those warm bread. It’s slightly inconvenient to eat the whole tomato with bread, but the confit vine tomatoes are too good to pass. So soft and bursting in sweetness.
A bunch of different veggies (I reckon there were long bean, lady fingers, and asparagus, but there might be more!) grilled and drenched in roasted cashew & yoghurt sauce. Sauce reminds me of satay peanut sauce but 10x better because it’s smoother and it has more depth. Veggies might be normal on their own, but I enjoy them with the sauce.
Pleasantly surprised with the gnocchi here! Made of sweet potato and buckwheat, it comes with bold colours of purple and yellow and. Each gnocchi is charred as well, which makes it crispy on the outside and soft inside. The gnocchi is not the fluffiest, but I suppose it’s because the dishes here are gluten-free, including this pasta dish. Sauce is a tad watery but so easy to drink with all the grated cheese and mushrooms. Surprisingly enjoy this dish more than I thought I would.
The wagyu picanha is nicely charred but has too many fatty parts imo. Not a big fan of beef steak until now, so I find this just alright. Like the refreshing salsa on the side though.
This restaurant blew my mind with its unique Brazilian ( tapioca based ) dishes paired with Asian influenced sauces and spices . It’s a concise menu but everything we tried was super delicious . They also have a wonderful selection of organic wines .
Their gnocchi was more chewy than the regular potato gnocchi, and you could taste the natural sweetness of the sweet potato. They also browned it slightly (maillard reaction!) so it had a greater depth of flavour. It was topped with shiitake, king oyster & shimeiji mushrooms, in a rosemary butter sauce with lots of cheese. The sauce was thin, more like the “zhup” in Chinese cuisine rather than a thicker / creamier sauce you see in gnocchi dishes. Kale was yummy! It was quite filling, so please share this. Only gripe is that it was quite salty, probably because of the cheese.
The veggies were grilled very nicely, imparting smoky flavours to the kailan, kale, baby corn & lady’s fingers. I don’t usually like baby corn but this was quite tasty! This came with roasted cashew & yogurt sauce, which was good. However, the gomasio (it’s made of unhulled sesame seeds + salt, similar to furikake) made it quite salty, could have done without it.
Octopus was cooked quite nicely, it was tender and chewy at the thicker end, crisp at the thinner end. There was a pleasant smoky flavour as well. The tapioca purée was cheesy and quite salty, texture was unlike anything I’ve tried before - kinda like a melty mochi? The white kimchi was aged for 14 days according to the menu, and it was really sour. The octopus was good, but the sides brought the dish down slightly.
This was interesting - it’s actually deep fried tapioca & cheese cubes. It was crunchy on the outside, cheesy and gooey on the inside. The little tapioca balls gave it some texture. They’re served with a spicy gula melaka dip, which had a nice balance of spicy and sweet. This was nice, but I had expected more given the raving reviews for this starter.
We had their Crispy Pig Ears ($21), as opposed to the usual braised cooking method which we are familiar with, was crispy and savory which balances out well with the red date sauce and pickled ginger flower. A little sweetness and citrusy to it. The key to it is have everything in a bite! Then you could taste the varying flavors.
The other dish I had was the Banana Leaf Sea Bass ($29) grilled in banana leaf and interestingly served with banana purée and shrimp sambal. Sweetness in a dish which you least expected it and the shrimp sambal wasn’t the spicy kind, but more of aromatic from the hei bi.
Very interesting concept with creative dishes.
Christmas Menu (5 bites 5 wine) - Dish #5
Choco-Banana Log Cake | Fruits in many ways
w Blanc de Noir Cuvée Excellence 2011 (Domaine Christian Binner)
Christmas Menu (5 bites & 5 wine) - Dish #3
Carabineros & Squid Paella | Black aioli
w Chassagne Montrachet 2018 (Domaine Bonnardot)
