The Butcher's Table

“I gave up my job in Singapore to take over the business.”

Mr Ho’s Fine Foods, who specialises in high-end sausages roast pork, closed down in 2009 despite having a name in the late 1990s to early 2000s. After nearly a decade of rest and persuasion from friends, Mr Ho decided to rebrand and reopen the shop under a new name - The Butcher’s Table. Tiffany, the head of the Pavillion branch, said that the family business is run by his children in different parts of Malaysia, providing customers with various choices of delicious meat and pork dishes.

Tiffany shares that when the business first reopened, her parents were the only ones handling it as she and her brother were working abroad. After much consideration, she decided to quit her Singapore job and took over the Pavilion branch. “I am not a food expert, but I wanted to take the chance to help my family.”

“We try to educate our customers on processed foods.”

Tiffany stated that her father, Mr.Ho had mastered the liking of his customers after years of experience and decided to bring forward Mr.Ho’s Fine Food’s signature menu to The Butcher’s Table. “We also have a Butcher To-Go deli counter where we sell quality meats.” She wants her customers to feel ease and healthy while enjoying their preservative-free, natural smoked meat products.

We have to bring up their signature siew yuk when it comes to the menu! You will never get enough of the crispy golden crust and juicy meat, dipped in secret sauce. For the perfect piece of roast pork, Tiffany mentioned that they have to always keep a tight eye on the oven temperature. Their Tomapork is the best choice when it comes to sharing. It may require some cooking time as it’s two thickly cut bone-in pork chop, but the taste, it’s worth the wait. As for the Signature Salted Beef which melts right in the mouth, is the result of eight to ten days of marinating and three to four hours of low-temperature cooking for maximum tenderness.

Even though they only offer quality meat, many customers still confuse their pork with any other “mixed meat” products out there. So, Tiffany will take every chance to educate the customers on the production and quality of their products. “I want to use this opportunity to break the misconceptions towards meat products”

The store was facing downhill/obstacles/had a hard time during MCO, “But we take it as an opportunity despite difficult times”. Tiffany says that the store is able to make the best use of delivery services to reach a wider range of customers. Besides promoting existing products, especially sausages and bacon which can be kept for months, they are constantly keeping in touch with existing customers. Do visit The Butcher’s Table near you for a meaty feast now!