Butcher's Block

新加坡米其林向「肉食愛好者」推薦的餐廳之一，不過我想單就這個描述對Butcher's Block來說或許太過膚淺，畢竟餐廳本身is far more than that。一般來說可能會將Butcher's Block認為是Raffles Hotel的一部份，不過其實其位在Long Bar旁邊，嚴格來說是Raffles Arcade的一部份，也和某些飯店房間可能有點距離。由來自夏威夷的主廚Jordan Keao掌舵的Butcher's Block若參考相關的資訊可知主廚與餐廳背後深厚與豐富的理念，比方說可追溯至主廚夏威夷背景的料理淵源與概念，永續性(sustainability)，以及woodfire cooking(柴燒)的料理手法。這次造訪沒有對sustainability多所注意，不過對米其林指南引述主廚對其woodfire手法乃”more like wielding a paintbrush”有著深刻的體會，怎麼說呢？所點的牛排外皮有著燒烤後帶點微苦的酥香和口感，但內裡的肉嚐起來竟像鮪魚生魚片的肉質！真是驚人，大概是近幾年嚐過口感最驚人的牛排，然後那像生魚片的內裡也有著肉的甜美，整體而言不但驚人而且美好，光是這道牛排就值得滿分。除了牛排這次所試的其他料理無一不讚，每一道中的主要成份全都有著細緻的風味以及各自之間鮮明的對比和組合起來後的美妙風味，這部份我個人猜想再次展現了米其林指南所述主廚於舊金山學藝時所精進的"art of perfecting flavour combinations and having meticulous attention to detail”，此外這部份一定也要提一下server Alex，除了態度親切熱情外所推薦的每一道都是perfect，真的是perfect recommendation，bravo。 以這次造訪的餐點金額來說個人認為頗高，然這不過反映了新加坡精緻料理會有的價位水準，而且這料理是如此迷人已經被我列入必定再訪名單，有機會定須再試試主廚其他美好的手藝，再次享受沉浸於如此迷人風味中的美好。 (Translated by Google) One of the restaurants recommended by Michelin Singapore for "meat lovers", but I think this description alone may be too superficial for Butcher's Block. After all, the restaurant itself is far more than that. Generally speaking, Butcher's Block may be considered to be part of the Raffles Hotel, but in fact it is located next to the Long Bar. Strictly speaking, it is part of the Raffles Arcade, and may be a little distance from some hotel rooms. Butcher's Block is helmed by chef Jordan Keao from Hawaii. If you refer to relevant information, you can see the deep and rich concepts behind the chef and the restaurant, such as the origins and concepts of cuisine that can be traced back to the chef's Hawaiian background, sustainability, and woodfire cooking techniques. This visit did not pay much attention to sustainability, but the Michelin guide quoted the chef as having a deep understanding of his woodfire technique as "more like wielding a paintbrush". How can I say this? The outside of the steak I ordered had a slightly bitter aroma and texture after being grilled, but the meat inside tasted like tuna sashimi! It's really amazing. It's probably the most amazing steak I've tasted in recent years, and the sashimi-like interior also has the sweetness of the meat. Overall, it's not only amazing but also delicious. This steak alone deserves full marks. Except for the steak, all the other dishes I tried this time were all praiseworthy. The main ingredients in each dish all have delicate flavors and sharp contrasts between them and the wonderful flavors of the combination. I personally guess that this part once again shows the "art of perfecting flavor combinations and having meticulous attention to detail" mentioned in the Michelin Guide when the chef studied in San Francisco. In addition, I must also mention the server Alex. In addition to his friendly and enthusiastic attitude, every dish recommended is perfect. It is really a perfect recommendation, bravo. Judging from the price of the meal during this visit, I personally think it is quite high. However, this only reflects the price level of Singapore's fine cuisine. Moreover, the food is so charming that it has been included in my must-visit list. If I have the opportunity, I will definitely try the chef's other wonderful techniques and enjoy the beauty of being immersed in such charming flavors again.

Butcher’s Block Had wanted to try this. Saw that it is in Restaurant Week, thus tried it. We started off with the milk bread with kombu butter. We had both the starters of cured pork with grilled fennel and Comte cheese and Grilled Golden Oyster Mushroom with Argula and Chinese BBQ sauce. For mains, we had the tenderloin and Wagyu tenderloin and a la carte pork tomahawk. The pork was grilled together with the layer of fats so it resembled Chinese roast pork. We ordered the crispy potatoes and grilled broccolini which were good complements to the mains. As expected I really prefer small plates concept nowadays. While the mains are at 100g, it is still primarily a beef steak restaurant. And I generally prefer marinated, cheaper cuts of beef. Dessert was earl grey tea with petite fours or baked caramel mochi with brown butter ice cream and I preferred the latter. #butchersblock #raffleshotel #steakrestaurant #restaurantweek2025 #whattoeat #sgfoodies #traveliscallin

Perfecto~ (Translated by Google) Perfect~

Would recommend their ribeye and risotto + the crispy potatoes. Ordering these 3 is quite filling and sharable between two pax.