Juniper
Founder Mr. Ho Kim Loon, Mrs. Ho, Tiffany & Kent @ The Butcher’s Table Taman Desa
The Butcher’s Table, one of Malaysia’s leading names in quality cured meats and artisanal sausages. Is proud to announce the official launch of its fifth outlet at Faber Towers, Taman Desa. The new space marks another chapter in the brand’s growing footprint, continuing its mission to serve honest, wholesome food rooted in time-honoured butchery traditions.
Founded in 2017, The Butcher’s Table is the culmination of over 30 years of experience and passion passed down from Mr. Ho Kim Loon, a master butcher trained in traditional European techniques. His early career saw him deboning over 200kg of meat daily and mastering the craft of making sausages, hams, and bacon—skills that would go on to define his ventures. In the early 1990s, he opened the iconic Mr Ho’s Fine Foods in Bangsar, laying the foundation for what would eventually become a family-run business. Today, The Butcher’s Table is helmed by his children, Kent and Tiffany, who carry the torch forward with a shared sense of purpose and deep respect for their father’s legacy — working hand-in-hand to grow the brand while staying true to the values their father instilled. “From the beginning, we’ve always believed in quality over shortcuts and family over scale. Our expansion to Taman Desa is more than just growth—it’s a continuation of the values my family built this brand on: using only quality cuts, preparing everything by hand, honouring the recipes we believe in, and creating spaces that feel like home, where people can gather over honest, hearty food,” says Master Butcher, Mr. Ho Kim Loon.
The Butcher’s Table is celebrated for its commitment to quality, offering nitrate-free sausages, premium cured meats, and products crafted with care. Staying true to traditional methods, the team uses only fresh herbs, natural casings, and high-quality meats for their sausages —completely free from fillers or artificial additives. This dedication to honest craftsmanship is reflected in their signature dishes, which have become crowd favourites over the years. Highlights include the Crispy Siew Yok with its crackling skin and melt-in-your-mouth pork belly, the Farmer’s Bratwurst – rich in herbs, true to its European roots, the savoury and creamy cheese sausage that is kid-approved and the house speciality, the indulgent Tomapork—a 600g cut consists of rib, loin and belly cut, grilled to juicy perfection.
“Each outlet has its own charm, but all share the same commitment to quality, heartfelt service, and good food. Whether it’s sourcing our cuts, seasoning by hand, or staying true to our recipes, we don’t compromise—quality comes first, always. We’re not trying to become a soulless chain; every new location is thoughtfully built to feel like an extension of our home,” added Mr Ho.
Anchored in family values, artisanal craftsmanship, and bold flavours, The Butcher’s Table proudly unveils its newest outlet at Faber Towers, Taman Desa—a true reflection of everything the brand stands for. This outlet offers a fresh take with its glasshouse-inspired design, lush greenery, and modern, airy setting, creating a warm yet contemporary space that sets it apart from the other locations.
Guests are welcome to indulge in The Butcher’s Table’s signature favourites, loved by meat enthusiasts throughout the city. To celebrate the opening, diners can enjoy a complimentary Pancetta with their meal—available for a limited time only—an ideal introduction to the brand’s commitment to quality, handcrafted meats.
Here are some of The Butcher’s Table’s bestselling items from their menu:
House Salad with balsamic vinegar is the perfect start to a meal @ The Butcher’s Table.
I love the German Potato Salad as it has bacon bits, gherkins, apple with a salad dressing. The potato is so crispy and appetising.
One of the bestsellers @ The Butcher’s Table is the Crispy Roast Pork, the skin is crispy to perfection. Definitely one of the best in town as the meat is so buttery soft. Anyone with a crispy roast pork craving should visit The Butcher’s Table.
The Pancetta is marinated in brine for 7 days. Pancetta is pork belly brined in salt, spices and nitrates and sliced thinly. The taste is unique, a must-try at The Butcher’s Table.
Iberico, Cheese, Farmer’s Bratwurst
The creme de la creme of sausages can be found here. They were all delicious but the best for me is the Iberico. Made with natural ingredients, the casing is pork intestine. I know the excellent quality of their sausages because many, many years ago, I dined at Mr. Ho’s Fine Foods in Penang.
Marinated for 3-4 days and smoked for over an hour, the Smoked Pork Knuckle has a gelatinous texture which takes some getting used for me as I’m not a fan of pork knuckle but it’s tasty. The front legs are used as it’s more gelatinous and meatier.
Rib, loin & belly served with French Fries & Coleslaw. Takes 35 minutes to cook. It is like having a pork chop with fat from the belly.
Easily my favourite dish of all thanks to the bacon bits and pork lard in the Truffle Mac and Cheese. So creamy and rich, this is the best Mac and Cheese I’ve ever had. ll other Mac and Cheese pale in comparison. Generous sprinkling of pork lard.
This cheesecake is not on their menu. It should be on their menu as what could be better on a cheesecake than Iberico Ham? This cheesecake is rather extraordinary and would probably be a bestseller if it was on their menu.
