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
From 1 July, partake in the best of Summer 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
Chef's Snacks
Ahi Tuna
Blackmore Farms Wagyu
Coconut Shaved Ice
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.
An essential character in your Butcher’s Block story — our wines are handpicked by the finest in the trade. The 2019 Casanova di Neri Brunello di Montalcino exhibits firm structure and dark red fruit notes, reflecting the soul of Tuscany in every sip.
From one of Montalcino’s most esteemed estates, this elegant and expressive Brunello is layered with bold flavours — the perfect complement to our wood-fired fare.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
From our Summer IMUA menu come two thoughtfully crafted bites that celebrate bold flavours and seasonal details.
First, our Smoked Ahi Kama Fish Tacos feature buttery ahi kama (i.e. collar of the Big-Eye Tuna) wrapped in a delicate nori seaweed shell, which is then finished with vibrant salsa roja, fresh coriander and tangy pickles that brighten each bite.
Then, the Sand Carrots arrive in three harmonious forms atop a crisp soba tartlet: silky carrot purée, smoky grilled carrots and lacto-fermented carrots — creating a layered expression of the earthiness and sweetness of summer’s harvest.
Taste the season in our Summer IMUA line-up. Link in bio for reservations.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Our team weighs in on their trusted tools of the trade. From a classic ruler to a reliable wine trolley that keeps bottles perfectly chilled, their answers were practical, personal and delightfully unexpected — revealing the quiet rituals and lighthearted quirks that bring our craft to life.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A flash of flame. A burst of colour. The unmistakable scent of ocean sweetness hitting hot iron.
In the dance between heat and precision, fresh Western Australian Marron meets the fire - shells crackling, juices searing, flesh gently caramelising to perfection. Through quiet mastery, the seasonal catch is transformed from raw to remarkable.
Savour the bold, elemental art of wood-fire cooking. Reservations via link in bio.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
This August, Butcher’s Block proudly presents a two-night-only collaboration between our Chef de Cuisine Jordan Keao and Chef Kunihiro Hagimoto of INITA, the first contemporary Italian restaurant in Taiwan to be awarded one Michelin star and which will be showcasing in Singapore for the very first time.
United by a deep respect for provenance and seasonality, both chefs offer distinct culinary perspectives through an exclusive ‘Fire and Water’ themed menu, designed to surprise and delight.
📅 22 & 23 August 2025
📍 Butcher’s Block
🔗 Book your table now via link in bio.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Guided by our sommelier’s thoughtful picks, we present a nuanced double rosé pairing as part of our Summer IMUA Menu. The Domaine Vacheron Sancerre Rosé offers a crisp, elegant expression of Pinot Noir, unfolding with notes of raspberry, pomegranate coulis and a gentle whisper of coastal freshness.
In graceful contrast, the Clos Mireille Rosé from Domaine Ott captures the essence of Provence in a luminous blend of Grenache and Cinsault — layered with wild berries, delicate florals and a refined mineral finish.
Experience the harmony of both at Butcher’s Block. Reservations via link in bio.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Cradled in Loire Valley’s sandy soil near the village of Creances, our Grilled Sand Carrots arrive unpeeled and untouched — until we work our magic. Grilled, fermented and puréed, each preparation draws out its deep, earthy-sweet character.
In the spirit of Mālama Honua, we honour a zero-waste ethos by exploring every flavour, from root to tip and from core to skin.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Meet Chef Martin - the quiet force behind the sauce station: a crucible of flavour, precision and trust. From the first spark of fire to the final touch on the plate, this expert saucier commands his craft with instinct, discipline and unwavering dedication.
Shaped by dedication and guided by artistry, each sauce he creates distills the essence of handpicked ingredients, elevating flame-kissed meats and vegetables with bold, nuanced flavours.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Chef de Cuisine Jordan Keao rekindles a childhood favourite: Cantonese-style steamed fish with preserved black bean sauce.
Featuring line-caught Meagre from the Basque coast, the dish balances the delicate richness of the fish with the earthy umami of fermented black beans, brightened by a house-made ginger scallion relish. Take a peek behind the scenes as Chef Jordan shares the inspirations behind this Summer IMUA classic.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
As one of only four restaurants in Singapore inducted into the esteemed Dom Pérignon Society, Butcher’s Block is proud to present an exclusive pour - the rare Plénitude 2 vintages of 2002 and 2004.
With more than 20 years of maturation, these exceptional cuvées unveil luminous energy, layered complexity and remarkable depth; the perfect match for our bold, wood-fired fare.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
An elegant interlude between fire-kissed courses — our palate cleanser offers a gentle reset: crisp celtuce, gently compressed in pandan extract and finished with torched ginger, coconut and lemongrass.
Bridging Southeast Asian aromatics with refined modernity, it’s a refreshing nod to homegrown comfort.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A scoop of nostalgia, reimagined with tropical flair.
In a playful tribute to Hawaii’s beloved summer treat, our Coconut Shaved Ice takes desserts to new heights — delicate layers of coconut-laced ice, sweet potato ice cream and condensed milk custard meet tangy lilikoi (passion fruit in Hawai’ian) and chewy bursts of Singapore Sling tea mochi.
From frozen blocks to artful assembly, watch the transformation unfold — an ode to childhood summers, served the Butcher’s Block way.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
