Mr Ho Kim Loon, Butcher & Owner, The Butcher’s Table

Mr Ho Kim Loon

Mr Ho Kim Loon, the master butcher and owner of The Butcher’s Table, shares a long history in the industry and his current projects.

What do you do and how did you get into the industry?

I kicked start my career in 1992. I am a butcher by profession under a Swiss Master Butcher. We had to debone and cut approximately 200-300kg of meats to prep for bacon, ham and sausages on a daily basis. From production, I ventured into retail (deli counter in Cold Storage, Bangsar Shopping Centre) followed by the F&B industry – Mr Ho’s Fine Foods. Then, at the age of 55, I decided to give it another shot by building a new brand called The Butcher’s Table. All in all, it has been a good 28 years of learning and growing.

What’s a food memory from your travels that stands out?

I came back to make my rendition of salt beef after a trip to London’s Selfridges in the early 2000s. I was curious to see a long line in the department store. People were waiting to devour the salt beef sandwich, served with just mustard and gherkins. It is a staple commonly associated with Jewish cuisine. I thought it would be interesting to bring this dish back to Malaysia. To my surprise, it quickly became a hit among our patrons.

What’s your favourite food and beverage pairing?

Personally, one of my favourite pairings is kampung chicken with single malt whisky. Some might think it’s weird. But it can’t go wrong as it blends well with various types of dishes.

The perfect day off for Mr Ho Kim Loon would be…

I work all year round. But I love exploring street food to get a taste of authentic and unpretentious cooking during my leisure time.

What’s something you’d like guests to know about The Butcher’s Table?

In recent years, when it comes to health matters, people seem to become more proactive than they used to be. We acknowledge the shift in awareness and behaviour, be it their food choices or lifestyle. We are here to redefine the existing food culture around them. For instance, we would like to get the message across to our guests that it is possible to consume proper sausages made with real meat and stuffed into natural hog casing. And to make it even better, they are nitrate-free and fillers-free. It goes beyond the menu at The Butcher’s Table. It is not only a place to eat one’s fill, we seek to build lasting friendships with our guests too. It is our joy to share our passion for crafted meats with them.

What’s in store for you in the upcoming months?

We are making it more accessible for meat lovers to enjoy The Butcher’s Table experience. That being said, we are currently working on our sixth outlet, which will be nestled in the area of Hartamas. Also, you can expect to find us in the sausage aisle of one of the leading premium grocers soon!

Find more interviews similar to this one with Mr Ho Kim Loon here. And, stay up to date with the latest food and beverage happenings in KL here.