If you frequent Tiong Bahru, you might have spotted a new kid on the block, The Butcher’s Wife. Spa Espirit Group has turned Open Door Policy, a restaurant that previously offered both gluten-free and diary-free dishes into this brand new restaurant offering only the former.
Some shuffling was done such as the coffee bar counter is now located right at the back of the space and the garden wall was removed. The interior design theme slanted towards Modern European which is in line with the cuisine offered.
With Chef Diego Jacquet from the Bochinche as the consulting chef, the menu at The Butcher’s Wife has lots of Argentina influence.
On the menu begins with two snacks, Gordal Olives ($8) and Baked Focaccia ($9) made using Italian gluten-free flour. We have the latter. Making gluten-free bread is a challenge, therefore, with this item on the menu, it is good news for gluten-intolerance diners who can now enjoy them at The Butcher’s Wife. Topped with cameralised onion, semi-dried tomato and thyme elevated the flavours.
Moving on to Kale & Gorgonzola “Bunuelos” ($14) which I suspect may not be an item pleasing to many. Especially those who dislike blue cheese.
Chilled Almond Soup ($17) with Chipa bread, fresh live mud crab, fresh green apple slices & corriander. Light and with some texture and complementing flavours from the ingredients.
A highly popular dish at The Butcher’s Wife is the Chestnut Papardelle ($29). I am sure gluten-intolerance diner will rejoice over this dish since it isn’t common to get gluten-free pasta. Most importantly, this is a delicious dish that I will order again when at the restaurant. the al dente pasta made of chestnut flour has the 8 hours braised ossobuco ragu, walnuts & parmesan to flavour-up.
Using Australian Beef for this Grilled Ribeye Steak 300g ($57) and addictive triple cooked chips (steam, confit, and fried) cum béarnaise sauce.
Our Roasted Chicken for 2 ($55) served on 2 plates with the sous vide breast meat, a corner of the wing and minced chicken and morsel roll and one stalk of asparagus. Certainly, not my kind of food as I am not a fan of sous vide meat.
Best Mains among the food I tried at The Butcher’s Wife got to be the Grilled Octopus ($28). This eight-limbed mollusc too was cooked in sous vide, but I love the lightly chewy texture that is ease to the jaw and the well-balanced flavours.
Lastly was a vegetarian dish, the Grilled Asparagus ($25) with a 63 degrees-egg.
Among the 4 desserts items, we tried 2. First was the refreshing Strawberries Pavlova ($14), combination of Passion fruit curd & basil sorbet, fresh strawberries and hand crushed pavlova.
My preferred dessert between the 2 choices is the Chocolate Pave ($15). Nutty chocolate mousse cake with sourish-sweet rhubarb compote, sorbet and saffron syrup somehow was complementing. And not forgetting to mentioned the honey and pistachio pieces also added to the merit.
Lastly, here is the food menu at The Butcher’s Wife.
There isn’t much totally gluten-free restaurant in Singapore, at least I don’t know of any other than The Butcher’s Wife, it will be a great addition to the F&B scene in Singapore catering to the needs of gluten-intolerance diners.
The Butcher’s Wife
19 Yong Siak St, Singapore 168650
Tel: +65 6221 9307
Tuesdays – Fridays 1200 to 1430, 1800 to 2300 | Saturdays – Sundays 1100 to 1500, 1800 to 2300 | Closed on Mondays
- East-West line – Tiong Bahru station
- Blk 126C or Blk 121 along Kim Tian Road 121
- Blk 201 or Blk 111 along Jalan Bukit Merah 120, 147, 167, 175, 196, 197, 961
- Central Green Condo or Tiong Bahru Plaza along Tiong Bahru Road 5, 16, 33, 63, 122, 123, 123M, 195, 851
*Disclaimer: This was a media invite.