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Butcher's Block

Gourmet

Upcoming availabilities

Reservation on +6563371886

Butcher's Block: An avant-garde wood-fire dining experience

  • Wood-fired dining experience with an open kitchen

  • Cuisine showcases Chef Jordan's Hawaiian heritage

  • Over 288 labels of wine including natural wines

  • Specially curated produce showcased in The Larder

At Butcher's Block, take in the sight of specially curated produce proudly showcased in The Larder before watching our chefs transform these ingredients on custom-built ovens and grills in an Open Kitchen setting. Helmed by Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire.

For the ultimate Butcher's Block experience, opt for IMUA, a powerful Hawai'ian phrase meaning 'moving forward with strength and spirit'. IMUA beautifully embodies the culinary mastery and philosophy of Chef Jordan Keao, expressed through wood-fire cooking, whole-animal butchery, and a commitment to zero waste.

Indulge in this signature multi-course dining experience, where you'll savour Chef Jordan Keao's iconic favourites. This culinary journey is meticulously crafted with a thoughtfully curated menu, complemented by exclusive off-the-menu creations that spotlight seasonal produce, creating an epic gastronomic adventure.

Avant-garde wood-fire dining experience, expressing the and finesse of cooking with wood-fire.

Chef de Cuisine Jordan Keao

Having worked in top restaurants across the United States' diverse culinary landscape, Jordan Keao brings with him close to two decades of culinary experience. Born and raised in Hawaii, where cooking, fishing, hunting and farming are a part of everyday life, his passion for wood-fire cooking was sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner. A former restauranteur himself, Jordan previously created Aina in San Francisco as a modern Hawaiian pop-up, and contributed to its evolution into an award-winning full service establishment that has been featured in international media such as the New York Times and Michelin's Bib Gourmand guide.

An avant-garde wood-fired dining experience

An avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Showcasing the highest quality of produce, meats and seafood sourced from around the world translated through fire.

Reviews

"Rating: 4.3 stars out of 5, based on 194 reviews"

  • Gerald Carroll

    2 stars out of 5

    3 days ago

    Disappointing, everything apart from the beef was terrible. Pretty dead for a Thursday, nothing compared to when I went when they first opened.

  • HealthcAIre Kim

    5 stars out of 5

    1 week ago

    Butcher’s Block, Raffles Hotel: Stepping into Butcher’s Block when you’re a pescatarian is like a vegan stepping into McDonald’s. In case you missed their signboard, there is that glaring showcase of prized dead carcasses that greet you at the entrance. With my dining, a four-legged friend gets to live another day. Seafood eaters aren’t giving the usual heave-ho like vegans here – there are 3 prized options (remember it’s a butchery). And because it’s housed in Raffles Hotel, you can expect nothing short of luxe - luxe interior, crisp service and exotic dishes with ingredients so foreign sounding, they don’t exist in your extended vocabulary or lexicon. Grilled yellowfin tuna is time-perfect cooked, with exact lines of cooked exterior cushioning the healthy pink of moist tuna. Kim Furikake and lemon puree in the form a side ice cream scoop elevate the aesthetics, as a dance to the taste of perfection. Huli Huli dry aged duck was theatrics fun and quite a talked-about piece – it’s all about the showmanship baby. They present the dead duck in a smoking box then disappear to carve up only tiny slivers. We wondered – where did the rest go? Or was that a shiny plastic show tool? Anyway, it looked superb. Baby corn was anything but ordinary. Limp looking but robustly encrusted with puffed black quiona, bathed in Yuzu Kosho aioli. Blackmore Farm Slider with foie gras and Yuzu Koho seemed refined even though I didn’t taste this. For a refined experience and one of those nights you desire exacting and measured service, food and well-matching ambience, Butcher’s Block it is. Don’t let the unrefined name fool you. #eatstylishtravelstylish

  • Avijeet Sen

    4 stars out of 5

    3 weeks ago

    Last visited in Jan 2025

    My recent visit to Butcher’s Block was my 2nd visit here in the last few months. During one of my visits, I had tried the IMUA menu (their tasting menu) and in the other visit we tried their a-la-carte menu. The IMUA menu (S$170++) is a good way to try different dishes the restaurant has to offer across meat and seafood items. But with a-la-carte menu also you can end up trying multiple dishes as the portion sizes of the non main course are not huge and can be shared.

    Among the dishes I’ve tried here my favourites would be the huli huli dry aged duck, the Blackmore striploin and the Hangar steak.

    The place also a a decent wine and champagne list for those interested.

    Overall, I liked both my visits to Butcher Block and would definitely recommend folks to visit this place for trying out some good meaty dishes.

  • Ember Shen

    3 stars out of 5

    1 month ago

    The Butcher’s Block is renowned for its meat, but since we didn’t order any mains, this review focuses on the bites and sharing plates.

    Bites: Spam Musubi
    The Spam was impressively thick, which I personally enjoyed. However, my sister noted that she usually associates musubi with a honey-glazed flavor, but the thickness of the Spam overpowered the honey taste. Additionally, the combination of kimchi and mayo didn’t blend well, making the dish feel a bit disjointed.

    Sharing: Kale with Smoked Duck
    This salad was aggressively salty—like a punch to the throat. While the dish was packed with bold flavors, the saltiness overwhelmed everything else, and the elements didn’t come together cohesively.

    Dessert: Truffle Ice Cream
    This was the standout of the meal—my sister declared it the best dish we tried.

    Bread Service: The complimentary bread tasted like a seaweed snack, which was interesting but unexpected.

    Additionally, we noticed there were no coasters for our glasses, which might have been because we ordered tap water.

    The total bill came to $99.52, including GST and service charge.

Location & Contact

Location

RAFFLES SINGAPORE
1 Beach Road
Singapore 189673

Restaurant location

Services

  • Non Smoking Area

  • Credit card

  • Other payment options

  • Parking

  • Reservation recommended

  • Air conditioning

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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.