The Grand Lobby
Rating: 3.9 stars out of 5, based on 147 reviews
Thematic cuisine, Musical atmosphere
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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.
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-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.
4 stars out of 5
5 days agoLast 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.
3 stars out of 5
1 week agoThe 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.
5 stars out of 5
2 weeks agoOur absolute favourite in Raffles Hotel - had a lovely New Year's Eve dinner (3rd year now) with my partner - the food was spot on, incredible and no miss and the staff esp Catherine, Nick and Alexis they are the loveliest!
Had an absolute great time! Thank you very much!
5 stars out of 5
3 weeks agoThis place claims to celebrate the art of butchery, and on entering it is very clear they like their butchers. You can view the larder with entire carcasses handing behind a sheet of glass. Interesting as.
I tried the tasting menu and was not disappointed. Staff made an effort to thoroughly explain every course (including bringing a duck breast in a box stuffed with cherry wood for smoking)
Staff were attentive and always available without being intrusive (they definitely got that balance spot on) and the atmosphere ... well ... it is in Raffles (it is just a little hard to find in the Raffles complex)
Definitely worth a visit
RAFFLES SINGAPORE
1 Beach Road
Singapore 189673
Non Smoking Area
Credit card
Other payment options
Parking
Reservation recommended
Air conditioning
Rating: 3.9 stars out of 5, based on 147 reviews
Thematic cuisine, Musical atmosphere
Next availabilities
Rating: 4.1 stars out of 5, based on 151 reviews
Other cooking style, Terrace
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Rating: 4.4 stars out of 5, based on 479 reviews
Indian
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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. ↩
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