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Espirito Santo – Gourmet & Butchery, is the
brainchild of 30-year-old Brazilian Owner Fabiane Mendes
Braga. It started off as a little corner shop which
specializes in importing Brazilian and South American
gourmet food on Upper Thomson Road back in 2003. As
South American food products are extremely hard to come
by in Singapore, Fabiane decided that she will do it
herself by importing various gourmet food products for
the Brazilian and South American community.
In March of 2005 this year, Fabiane decided to move
closer to where most of her customers live and relocated
the store to the busy intersection of River Valley and
Zion Road. The new store was then launched with three
times as much meat, antipastos, cheeses, sausages and
new value added marinated meat items. The store still
stands today, thanks to the patronage of our faithful
customers. |
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With the opening
of the 2nd and 3rd stores in Parkway Parade and
Great World City in 2005 and 2006,, Esprito Santo
has become the largest establishment of service
meats, with more variety and higher quality than
your average supermarket butchery. Freshly imported
weekly from Australia, New Zealand and Brazil,
only the best quality produce and ingredients
are brought in.
Being the first gourmet butcher to operate in
a shopping center, Fabiane is careful to adapt
the products to suit the tastes of locals as well
as the expatriates. Prices are kept low for their
value - Cost per kilo for all meat is the same
whether a customer buys it whole, cut, marinated,
stuffed or roast tied. To Fabiane, being a butcher
is not just a store which sells meats. What is
important is to add value and to make it simple
and price sensitive for the customer.
Where
quality MEATS the best price!
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Gourmet Chefs and Butchers
Our professional butchers and chefs come from diverse
backgrounds with hotel and fine dining experiences.
Our commitment is to source for the best ingredients
in the preparation of a fine meal. You need not struggle
anymore with recipe books, trying to create gourmet
cuisines. With the friendliest team of chefs in town,
you can now get expert recommendations on all aspects
of meats and how to cook them.
Also new to our store at Parkway Parade is a small
library collection of our favorite books, references,
magazines and a color copier. Customers are free to
browse through our collection and make copies of anything
they wish. |
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Fabiane Mendes Braga
Proud Owner and the Original
Butcheress of Espirito Santo Born and
bred F & B, Fabiane came from the city of
Espirito Santo in Brazil, with both parents in
the gourmet food and restaurant industry. Having
acquired experiences in Sao Paolo, Buenos Aires,
Miami and Sydney, Fabiane finally settled down
in Singapore in 1996. As the mother of four girls,
Fabiane understands the importance of giving the
best quality food for her family.
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“Before anything
else, good food starts from using the finest and
freshest ingredients. I serve only the best
for my children and my customers, but my husband
usually get the left overs!” |
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Sunny Foo
Head
of Butchery at our
River Valley Store Joining us from various
backgrounds in the hotel and service meat industries,
Sunny comes with more than 30 years of experience
in establishments such as The Dynasty Hotel, Tanglin
Club, Singapore Swimming Club, Swiss Butchery,
Movenpick and The Oriental. Sunny is one of the
few pioneering butchers in Singapore taught under
the old school ways of butchering.
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Grant Kenneth Frasier
Head of Butchery at our
new Parkway Parade Store Born in New
Zealand and raised in Australia, Grant joins us
as the Head Butcher with a wealth of experience
in value adding meats and the traditional art
of smoking and curing cold cuts. Known as the
Golden Boy of butchery back home, Grant used to
manage his own butchery in Australia. Grant has
an encyclopedic knowledge in butchery, so please
do not hesitate to ask difficult meat questions
to this very serious butcher.
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| “Grass fed,
grain fed, ribeye, striploin, brisket, this roulade,
that roulade….. You can ask me anything and
I can teach you all about it. Please just don’t
ask me about the days when I used to slaughter pigs
in Singapore…….” |
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“I’m
a serious butcher…
I am a very serious butcher………” |
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