For ones in search for great food, spirits and good vibes, Butcher Boy is an Asian-inspired bar & grill located along the buzzy Keong Saik dining stretch. The second and newest venture by Chef-owner Andrew Walsh of Cure and Cure Concepts, Butcher Boy’s key offerings, as its name suggest, are cuts of grilled meat specialties with Asian sauces, alongside an array of Asian-centric cocktails, baos and buns, sharing plates, and decadent desserts. Guided by a motivation to establish a convivial package of quality and approachable offerings for social gatherings, Butcher Boy exudes a laidback atmosphere for lazy weekend afternoons, and lively scene to chase the night on a high note.
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Designed as an oasis within the concrete jungle with a theme of “nature in the city”. Upon entry through the glass doors, guests are ushered into a dimly lit repose of sit-down tables and a charming main bar counter. Boasting a warm and classic interior scheme, the space is adorned with an amalgamation of walnut, brass and distressed leather to induce a sense of coziness. Perched along the raw, textured concrete walls to accentuate the relaxed ambiance, guests will notice a line of lamps and light box artworks depicting flora in Singapore by prominent Singaporean photographer, Robert Zhao.
Deeper into the back, the space is furnished with a dedicated DJ booth which will see a bi-weekly routine of local DJs dish out tracks across various genres to amp up the vibe. On regular nights, guests can expect an eclectic groove of tunes ranging from the old school 80s, hip-hop to the contemporary hits to keep the feet tapping through the night.