Butcher Boy

The BBQ Iberico Secreto Char Siew ($90 for 400g) is one of the most tender char siew I have ever eaten. It is not very fatty but the meat is super soft and moist. The zesty pineapple salsa goes very well with the sweet, savoury and smokey notes - love it!

The Grilled Seabass with Mussels, Coconut and Yellow Curry ($50) is really delicious. The lemongrass coconut sauce is rich, earthy and flavourful, and it complements the natural sweetness of the seabass.

We also ordered their signature baos, namely Nasi Lemak Chicken Bao, Peking Pork Bao and Toasted Beef Rendang Bao ($20 each). While the buns are very soft and the different fillings are quite tasty, the price point is way too steep for me given that the portion is not very big.

Szechuan Brussels ($18) features charred brussels sprouts glazed in mala sauce and this is SO GOOD. The flavour is intense and there is a smokey edge to it - right up my alley!

For starters, we had Tuna, Coconut and Lime Cheviche ($26), which is cured tuna dressed in homemade coconut vinegar and mixed with coriander, onion, red chilli and jalapeños. This is citrusy, refreshing and a delightful burst of flavours.

Restaurant week special menu @$116 for two pax.

For starters there were fried bun with chilli crab sauce. The buns were very chewy, not the texture that I prefer. Chilli crab sauce was average as well. The next item which is the fried chicken bao fared better. Bao was soft and formed a nice contrast with the fried chicken.

Main dish is the pastrami beef short rib that was super tender. Accompanying sides were fries and Brussel sprouts. Dessert ended with a giant smore for sharing.

Portion is big and definitely filled the both of us up. Not sure I will be back as there isn’t any wow factor.