In case you missed it — we’re bringing our signature steaks and stunning sides to Market Bistro in MBFC Tower 3 every Saturday and Sunday from 2 May to 7 June. 

And with it comes our highly-requested Butcher’s Secrets meat workshop series — a limited-run series by Fat Belly, led by Group Executive Chef Victor Loy, featuring guided tastings of six steak cuts per session. 

Explore three themes:

1. Primary vs Secondary Cuts (2 & 9 May, S$78++)

A side-by-side tasting that breaks down the difference between classic prime cuts and lesser-known secondary cuts. Guests will learn how muscle structure and fat distribution affect flavour and texture — often challenging the idea that “premium” always means better.

2. Wet vs Dry-Aged (16 & 23 May, S$88++)

A comparative deep dive into ageing techniques. This session shows how time, moisture and environment transform beef — from cleaner, juicier wet-aged profiles to the deeper, more intense flavours of dry-aged cuts.

3. Spirit-Aged Steaks (30 May & 6 June, S$98++)

A more experimental session exploring steaks aged with wine, rum and bourbon. Guests can expect subtle aromatic influences and a look at how ageing mediums can shift flavour beyond traditional methods.

Limited seats available; reservations required.