Wood-fired Culinary Excellence
Butcher's Block
01
02
03
04
05
06
07
08
09
10
“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 16 September, partake in the best of Autumn 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.
For years, Chef Kumar has been a quiet force behind the scenes in shaping young chefs, guiding them with the wisdom and care that he has honed over time.
As Chef de Partie at Butcher’s Block, he balances mentorship with hands-on artistry, overseeing the garde manger and refining every sauce. Each reduction and glaze carries years of expertise, distilled into impactful flavour.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Between fire-kissed courses comes a sweet interlude: our Bergamot Gastrique is a delectable composition of vanilla milk sorbet, tangy bergamot curd and gently sweet, caramelised carrots.
A refreshing palate cleanser which offers a graceful pause, before your next Autumn IMUA menu chapter unfolds.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Before the reveal comes the rhythm — the heart of our kitchen beats with fire and finesse, each movement orchestrated with care as we prepare to unveil our Autumn IMUA Menu. From the sizzle of the grill to the delicate finishing touches, every detail is a prelude to something extraordinary.
Arriving 16 September.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Finding us is part of the dining journey. Join our General Manager, Jerome, as he guides you through the historic spots within Raffles Hotel Singapore — past corridors, heritage signboards and charming pathways, before arriving to a warm welcome from our team.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
We were honoured to join hands with Chef Kunihiro Hagimoto and team from INITA this past 22 and 23 August. Beyond dishes, teamwork prevailed — of chefs, sommeliers and service teams crafting two enchanting evenings of unforgettable flavours.
Thank you Chef Kunihiro and the INITA team for sharing your artistry and energy with us.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Our wine glasses are chosen for their elegance, balance and refined craftsmanship. More than vessels, their delicate form plays a hand at elevating both aroma and taste.
Paired with meticulous selections by our sommeliers, they embody our commitment to artistry and thoughtful care in every detail of your dining experience.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Our specialty Saimin noodles are steeped in heritage and handcrafted for that unmistakable comfort of home.
A reflection of Hawaii’s rich cultural tapestry, where various culinary influences come together in one hearty bowl — watch on for the precise plate detailing, gentle final touches and… the soul-satisfying first bite.
A humble Hawaiian staple, reimagined the Butcher’s Block way.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Before a single plate is served or glass poured, hospitality is already in motion.
Meet Kat, our Junior Assistant Manager — the calm at the centre of every table set, every call answered and every guest’s journey from welcome to farewell. Her quiet confidence and genuine warmth reveal a quiet touch of care that lingers long after your last fire-kissed bite.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Soft knife work that speaks volumes. The quiet precision of Sukibiki - a Japanese technique of gently removing fish scales is mastered through years of practice hidden to the diner; yet its power lingers in each immaculate bite.
This captured moment distils the essence of craft: the tension of the blade, the glide against the fish skin and the precision of the slice. Minute details often speak the loudest.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
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
