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 Autumn-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.
View Menu
Thursday to Sunday
12:00pm to 2:30pm
(LAST SEATING: 2:00pm)
Wednesday to Sunday
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
Lomi Lomi
Huli-Huli Dry-aged Duck
Blackmore Farms Wagyu Trio
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.
