The Butcher’s Table steakhouse at Bugis focuses on its dry-aged specialties

There are a handful of halal steakhouses around, but The Butcher’s Table punches beyond its weight class. 

It’s the natural evolution of six years of heart, craft and care poured into gourmet butcher brand, The Meatery.

The Meatery was founded in 2019 by a husband-and-wife team, Renga and Sophina. It built a name for itself not just for its premium, halal-certified meats, but through its commitment to accessibility and education.

From high-grade cuts, to the everyday home cook, The Meatery has always been about sharing the love of meat — even hosting intimate masterclasses that break down the beauty of a good steak. It’s no surprise, then, that it has cultivated a loyal following, earned by the genuinity of its craft.

So when The Butcher’s Table opened in Bugis this April, it was less of a new beginning and rather more like an evolution of the same values of quality, openness, and community — just now with a proper sit-down meal.

What sets it apart

Over dinner, we spoke with Zaac, who was warm, friendly, and a clear reflection of the team’s passion at The Butcher’s Table.

He shared what gives the brand its confidence: A menu that is tightly focused, intentional, and designed to let the meat shine. You won’t find heavy sauces or showy pourovers here — just honest, well-executed dishes that honour the integrity of each cut.

At the back of the restaurant, beside the counter, you’ll see something you don’t see in any ol’ steakhouse: A dry-aging fridge.

The Butcher’s Table ages its beef in-house through a patient, deliberate process that deepens flavour and elevates each cut. It is a detail that you’ll definitely taste in every bite.

That same care extends to where the meat is sourced — from renowned farms around the world that raise their cattle ethically, without antibiotics, growth hormones, or GMOs, and with full halal certification. 

It is thoughtful sourcing that speaks to the brand’s respect for its ingredients.

What we’ve tried

We had to try its bestseller: The dry-aged F1 wagyu MS4/5 picanha (S$55 for 250g) — 300-day grain-finished and dry-aged, grilled over fire.

Titled the “queen of steaks”, this cut lives up to its title. The restaurant’s rendition strikes a fine balance: Buttery without being cloying. The meat settles gently on the tongue, with an indulgent tenderness, each bite silky with that signature wagyu melt — anchored by just enough chew to keep things grounded.

For those who prefer their steak with soft edges, this one’s for you. It was easily our favourite of the night.

The picanha also embodies the restaurant’s ethos. As Zaac shared, the team wants to spotlight its secondary cuts — often overlooked, but full of depth, complexity and flavour, when handled with skill and care.

We also opted for the 30-day dry-aged black angus ribeye (S$28 per 100g), aged for 30 days and served with a gorgeous char — richer, firmer, and unapologetically beefy. 

This one leans more towards a classic steakhouse profile. The dry-aging process draws out nutty, umami notes that give the meat a more concentrated depth. 

It is firmer and more robust, but the chew only enhances its flavour. The ribeye bites back just enough, celebrating what beef can be when treated with precision.

Sides to complement your steaks

The sides on the menu are not just afterthoughts, but built to complement your steak experience.

The truffle pomme puree (S$18) is your classic truffle mash done right. It is creamy, silky-smooth with just the right amount of buttery. We’d say it is comforting enough to go with just about anything on the board.

Zaac also recommended the maple-glazed brussel sprouts with guanciale (S$17). The sprouts come roasted with a crisp, tossed in a sticky-sweet maple glaze and finished with savoury bits of guanciale.

The guanciale is a halal take on the traditional Italian cured meat, made from the fattiest cut of beef to mimic the buttery, umami-rich pork cheek.

It’s a dish that leans sweet — maybe a touch too much on the maple for me — but it does its job in cutting through the richness of the meat, offering a thoughtful contrast to your table.

The Butcher’s Table doesn’t need to try too hard — it simply lets its dry-aged steaks do the talking. From the carefully aged cuts, to the warm conversations with the team, there’s a quiet confidence that runs through everything here.

Whether you’re a seasoned meat aficionado who knows marbling scores by heart, or someone who simply enjoys a well-prepared steak, you’ll feel welcome here. 

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