The Butcher’s Wife revamps an all-new menu — available via delivery and takeaway

Our butts aren’t going anywhere soon, but if you’re looking to take your palate on a journey to the South Americas and back, The Butcher’s Wife is probably who you’re looking for. A natural wine bar and kitchen serving fusion Brazilian fare, the institution serves innovative, gluten-free fare that’s been the talk of Tiong Bahru for the past three years and counting. Now open for all-day dining, The Butcher’s Wife delivers a brand new, singular all-day menu from day to night. Anytime’s a good time for wine and great fare, am I right? There’s no doubt they’ve got some bangin’ new dishes, but there are a standout few that are really the ones to watch. I was perhaps the most excited to find Pão de Queijo (S$12) on the menu because the last time I had authentic pãos was back in Korea at a Brazilian restaurant. If I’m being honest, I still think about the delightful burst of cheese every time I popped one in my mouth. Made from fermented tapioca pulp and a special blend of cheeses (as compared to the usual queijo de minas that’s not readily available in Singapore), each Pão de Queijo is a downright delight that’s paired with a tangy chilli sambal salsa. Amongst the sharing plates, you’ll also find the Sago and Coconut Prawns (S$25) crusted with desiccated coconut to from a crunchy coat around the deep-fried prawns, so that’s a refreshing change from the usual panko, or bread crumb, batter. What’s really intriguing is the açaí berry dip that’s been transformed into a savoury mix here, and is enjoyed as how it typically is back in Brazil—with seafood. I especially adored the Bacalhau Mantecato (S$16), which is a Venetian classic of whipped dried cod on polenta toast, but it’s done a little differently at The Butcher’s Wife. Head Chef Mariana Campos D’ Almeida draws inspiration from the multifaceted culinary tropes of Asia, and instead serves tasty whipped cod on crispy fermented chickpea toasts which are altogether deserving of a delightful chef’s kiss. A traditional Brazilian seafood stew, Moqueca (S$37) is jam-packed with punchy yet pleasing flavours that’s as mouth-watering as they sound. It’s topped with toasted banana oats farofa that’s inspired by Chef Marina’s love for Singapore’s cereal prawns, and served with a satisfying bed of umami garlic brown rice. We’re constantly talking about age-old fermentation techniques, but if you want to taste it in action, the Marinated Chicken Thigh Dosa (S$26) makes a great example out of it. Locally-sourced chicken thigh is dressed in a fermented cashew cream, topped with pickled chayote, and wrapped in a crispy South Indian crepe made using fermented lentils and rice. Catch your coffee break in the form of the Tapioca and Coconut Fudge (S$15) that’s made up of coffee ice cream churned in-house using Common Man Coffee Roasters beans atop a chewy tapioca and coconut cake. Try the new The Butcher’s Wife menu via islandwide-delivery, self-pick up, GrabFood, and Deliveroo. Other articles you might like:  Phase 2 (Heightened Alert): 13 restaurant and F&B deals for delivery & pick-up The Butcher’s Wife, Tiong Bahru: “I wanted The Crispy Pig’s Ears all to myself” The post The Butcher’s Wife revamps an all-new menu — available via delivery and takeaway appeared first on SETHLUI.com. chicken cheese ice cream fermentation fermented

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