The face of butchers has always been burly men in bloodied aprons, with a cleaver tightly-gripped in their hands. While brute strength is a desirable trait to hack the carcasses easily, Chef Heba Kim prides on the delicate touch of a woman that makes it easier for nimble cuts around the bones.

Source: The Butcher’s Dining

When we asked her why she chose to join a male-dominated industry, Kim said that she had taken on an interest in meat parts.

After graduating from a livestock hygiene training institute in South Korea, Kim opened The Butcher’s Dining, Singapore’s newest Korean butchery and dining concept along Havelock Road, with the aspiration to educate the masses on the different parts of meat.

Fresh meat is flown from all over the world, but are prepared by Kim in an authentic Korean way. For instance, she prepares pork collar in a “diamond cut”. The meat is cut in a criss-cross method, which not only tenderises the meat, but increase its flavour due to the extra surface area. It was sold out at 3pm.

“Not many people can do this because it takes skills,” Heba said.

The prices here are similar to the ones at our local supermarkets.

MyeongIn MyeongChong’s extract

Other than meat, The Butcher’s Dining is also the exclusive carrier of MyeongIn MyeongChong’s (MIMC) products. MIMC is a Korean culinary brand that crafts a range of condiments, sauces, and drinks that are representative of the country’s culture.

The crowd favourites include Plum Extract, which can be diluted with water for a mid-day refreshing drink.

If you simply wish to enjoy the food without going through the hassle of cooking, you can dine in.

Dine in at The Butcher’s Dining

The Butcher’s Dining presents a humble menu with a handful of dishes.

Bossam a la carte

Their latest bossam dish features house-smoked pork belly, MIMC green plum ssamjang– a fermented soy bean paste- white kimchi and lettuce wraps.

Bossam is traditionally a boiled pork dish that utilises pork shoulder. Instead, the Butcher’s Dining took it up a notch by smoking it and using the belly instead.

You can pair this with lettuce for a refreshing crunch, and kimchi and ssamjang for a more complex bite. However, eating the pork belly on its own, despite lacking balance, was sinfully indulgent. The meat melts in your mouth, releasing gentle waves of aromatic, smoky flavours on your tongue.

This dish is available with the Boksoonda Han Makgeolli for $59.9 and Boksoondoga Han Makgeolli Super Dry for $64.5.

TBD Cheese Burger with salad doused in yuzu dressing

The TBD Cheese Burger ($18.9) features their house-minced beef patty, melted cheddar and Emmental and homemade pickled cucumber.

The flavours were light and blended together harmoniously. Though it’s probably worth mentioning that their patties were relatively salted lighter for the innate beefiness of the patty to stand out.

It was pretty good, but the burger could’ve been taken off the grill a little earlier for a better flavour.

Old School Duroc Pork Cutlet

The Old School Duroc Pork Cutlet ($25.8) comes in a ridiculously huge portion. The crispy cutlet, doused in a tangy Korean-style cutlet sauce, was bigger than my hand.

MIMC Iced Korean Pine Needle Tea (left), MIMC Iced Korean Yuja & Mint Tea (right)

Meanwhile, to get a taste of the MIMC’s extracts, The Butcher’s Dining’s menu MIMC Iced Korean Yuja & Mint Tea ($7.8), MIMC Iced Lemon Ginger Tea ($7.8) and MIMC Iced Korean Pine Needle Tea ($8.5).

Location: 593 Havelock Rd, #01-03, Singapore 169641
Tel: +65 6970 3898
Opening hours:
Monday: Closed
Tue- Sun: 10:30am- 8pm

*This article is written in collaboration with The Butcher’s Dining

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