Most meat lovers would baulk at the thought of air-frying their steak, but not Trip, a self-confessed carnivore who runs speciality meat and cheese store Carv Artisanal Butchery with three other co-founders – Shin, Suzy and Melody – in Toa Payoh.
The 51-year-old – who has 16 years of experience in the wholesale foods industry and oversees procurement at the store – shares that there have been a fair share of customers enquiring if they could pop their steaks in the airfryer.
“[Suzy] scolded me, saying that I’m crazy, but trust me, it works,” she says. Such unconventional advice might raise some eyebrows, but making gourmet meats accessible for everyone is what keeps their customers coming back.
The four friends, who bonded over their shared love of meat, came together in 2020 to set up Carv Artisanal Butchery.
Shin, who manages the marketing and branding aspects of the business, had worked in Shanghai for a global advertising agency, and then as an entrepreneur for 11 years.
Suzy, a competitive chef who worked at restaurants and hotels for nearly a decade, specialises in the cooking and preparation of the meats. Melody, who was from the Singapore Air Force and fashion industry, is the sous chef.
Together, they dreamt up a cosy and intimate butchery where shopping for premium meats is simplified for their clientele, who comprise a mix of families, heartlanders and young professionals.