Wood-fired Culinary Excellence
Butcher's Block
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“Butcher’s Block is an avant-garde wood-fire dining experience featuring the highest quality of produce, meats and seafood sourced from around the world translated through fire and reflecting my Hawaiian heritage where cooking, fishing, hunting and farming are a part of my everyday life.”
/ Chef de Cuisine
Partake in the best of Winter with new a la carte creations and a refreshed IMUA Tasting Menu, our signature multi-course wood-fired dining experience perfectly curated by Chef de Cuisine Jordan Keao. Elevate the occasion with the Dom Pérignon Experience, featuring 2 curated glasses of Dom Pérignon alongside 3 glasses of handpicked premium wines.
Wednesday to Saturday
12:00pm to 2:30pm
(LAST SEATING: 2:00pm)
Tuesday to Saturday
6:00pm to 9:45pm
(LAST SEATING: 9:30pm)
Accessible via North Bridge Road Entrance
Reservations are recommended. For enquiries and bigger groups, please contact us directly at
+65 6412 1816
Or email
ButchersBlock@Raffles.com
For event enquiries, please contact us at
6412 1258
Or email
restaurantevents@raffles.com
Book Now
Wood-fired Delights
Leek
WA Marron
Blackmore Farms Wagyu
Bergamot Curd, Caramelised Carrots
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. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws on his Hawaiian heritage and deep passion for cooking with wood to present an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire.
/ Chef de Cuisine
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. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws on his Hawaiian heritage and deep passion for cooking with wood to present an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire.
A quiet pause amid the festive buzz.
Our team shares a moment of togetherness; a reflection of the warmth, camaraderie and steady spirit that carries us through December’s service.
Behind every plate and every fire-lit evening lies a shared dedication to creating unforgettable experiences for our guests. From our table to yours, we wish you a very Merry Christmas and a season filled with warmth and joy.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Capping off our Winter IMUA menu on a note of quiet indulgence — we present the Gateau Aux Fruit.
A medley of spiced rum, cherry, orange and gingerbread, this composed dessert is crafted with intention — from the slow-cooked confiture to the final rocher of ice cream. The result is a series of decadent mouthfuls that feel both refreshing and deeply evocative of the season’s festive spirit.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
This season, we spotlight Pavillon Blanc, the illustrious Second Vin of Château Margaux, a name synonymous with legacy, craftsmanship and some of the most revered wines in the world.
Vivid and aromatic, Pavillon Blanc is a study in purity. Grown in an eleven-hectare vineyard composed of Sauvignon Blanc grapes, its layers unfold with graceful notes of passionfruit and blackcurrant leaf, with a brightness that lingers long after the final sip.
Let’s celebrate the year’s finest moments with this masterful pour.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Special occasions deserve the kind of personal touches that turn a meal into a memory. At Butcher’s Block, our guests are celebrated with a complimentary custom made dessert — topped with a candle to mark the occasion.
It’s the gestures beyond the plate however, that truly leave a mark: a handwritten card from the team and a keepsake polaroid captured in the glow of wood-fire.
Simple yet meaningful, these moments elevate any dining experience here into a joyful, cherished memory.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Some dishes hold more than flavour — they hold core memories.
Chef de Cuisine Jordan Keao first introduced the Spam Musubi at his debut restaurant in San Francisco; now, he is reimagining this masterpiece at Butcher’s Block. The ingredients remain familiar, the spirit unchanged, yet the hands that shape it move with greater intuition and a renewed sense of purpose.
Witness a bridge between past and present, Hawaii and Singapore, memory and mastery — expressed through one refined dish.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The newly launched Winter IMUA journey begins with two thoughtful bites — modest in size, yet generous in expression.
The Yaki Doughnut, warm and gently blistered by the fire, is filled with Comté and crowned with white truffle — a meeting of earthiness and indulgence that speaks to winter’s natural abundance. Beside it, the Uni Tartlet captures the purity of the sea in a single, silken mouthful, its briny sweetness cradled within a crisp, delicate shell.
These opening bites set the tone for the courses ahead: refined, rooted in nature and composed in the spirit of `Āina; a deep respect for the season’s freshest ingredients.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A signature of our Winter IMUA menu, our Normandy Scallop is delicate and naturally sweet, arriving from cold northern waters before meeting the depth and warmth of the fire. What follows is a study in restraint and intention: every sear considered, every touch guided by the pursuit of purity in flavour.
Just before the dish leaves the pass, the final gestures take shape — a brush, a garnish, a breath of smoke — distilling the spirit of winter onto a single plate.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Let’s raise a toast to an unforgettable evening shared with @dc_restaurant just the weekend before last — a night where two Dom Pérignon Society chefs came together in a seamless dance of craft.
The dinner was a celebration of shared values: precision, curiosity and an unwavering respect for our ingredients. Yet beyond the plates and the pairings, what resonated most was the camaraderie between both kitchens.
To Chef Darren and the DC Restaurant team, thank you for the grace and warmth you brought into our home. Here’s to friendships forged and strengthened in wood-fire.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Bringing the dining journey to a radiant close is our Exotique Mochi — a dessert that captures the spirit of the season through the vibrancy of the tropics.
Centered on house made pineapple jam, this creation reimagines the traditional mochi with a touch of the unconventional — bright, tangy and unmistakably of the region. The sweetness of the fruit and delicate chew of the mochi offers a fitting finale to our fire-led feast.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Smoked low and slow over fire until perfectly tender, our Korean BBQ Smoked Beef Rib emerges as a showpiece made for sharing — generous, unhurried and deeply flavourful.
Served alongside housemade kimchi and crisp lettuce, this à la carte favourite oozes with flavour and reimagines the convivial spirit of Korean barbecue through the depth of wood fire.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The heartbeat of our dining room — the ones who bring warmth, precision and personality to every service.
From the elegant pour of a vintage wine to the artful service of fresh, wood-fired fare, our front-of-house team embodies the rhythm and energy that define the Butcher’s Block experience.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
This Autumn, the IMUA experience is elevated by a pour of Gris de Koshu from Yamanashi, Japan.
A refined balance of freshness, acidity and umami, the wine mirrors the rich smoke and depth of Autumn’s dishes with aromas of white peach, pear, lime and jasmine.
Guided by a commitment to terroir, our wine programme celebrates the land, the flame and the spirit of the season.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
