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 cornerstone of the Butcher’s Block experience.
Our wine library is a study in viticultural excellence — shelves shaped over time to reveal an extensive collection of independent wineries, rare vintages for special occasions and exceptional picks from trusted labels. Each bottle is chosen for its proficiency to converse with our fire-led cuisine.
Here, wine is not an embellishment, but an extension of our philosophy — grounded, deliberate and savoured at an unhurried pace.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
In a recess from service and shared rhythms, our team took a moment to press pause and turn everyday objects into a game of clever deception, where nothing is quite what it seems.
It’s the laughter and mischief in these moments that keep our team connected, within and beyond the kitchen — the joy we share behind the scenes carries through to our every plate and guest.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Soft lighting, a cosy ambience and an inviting table set the stage for an unforgettable evening.
This Valentine’s Day, Chef de Cuisine Jordan Keao presents a multi-course IMUA dining experience that honours Hawaiian heritage and wood-fire craftsmanship, thoughtfully paired with a glass of Dom Pérignon 2015 for each guest. Delicate accents of pink, red and white infuse the experience with romance, complemented by elevated options such as bespoke wine pairings and a bouquet of roses from Floral Boutique by Raffles.
An occasion to savour with unhurried elegance — exclusively on 13 & 14 February. Hau`oli lā aloha from our team!
Kindly reserve your tables early via our link in bio.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
At the Garde Manger, a keen eye for detail makes all the difference.
In his daily work, Chef Bryson approaches each dish with deliberate focus — tasting, adjusting and refining every element to ensure each chilled creation arrives in perfect balance. From monitoring the nuance of sauces to selecting ingredients with clarity, every decision is intentional, measured and essential.
It is in his domain where precision and consistency give rise to culinary virtuosity.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The storied Hawaiian Plate Lunch is an ensemble to behold — Kalua Pork, Char Siew, smoked short loin, sweet potato purée, taro leaf purée and fire-grilled cabbage. Each distinct in character and unified by bold flavour.
Rooted in Chef Jordan’s upbringing, this approach to dining celebrates variety side by side — land and fire, nature’s bounty and refined techniques. An expression of ‘Āina, guided by Mālama Honua, brought to life through elemental wood-fire craft.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A thoughtful alternative in every glass. At Butcher’s Block, our non-alcoholic selection is crafted with the same intention as our wine programme — considered, ingredient-led and elegantly expressive.
From delicate sparkling teas to berry-bright blends and milk-based mocktails, these creations are measured expressions of our culinary philosophy, where fresh ingredients and meticulous craft take centre stage.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A powerhouse of natural flavour, our signature Smoked Sashimi returns to the cutting block.
Not reinvented, but gently refined — subtle shifts in balance and finish that quietly reshape how the dish unfolds on the palate. Each adjustment is deliberate and guided by flavour, allowing the elements to express their truest form.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Service begins with connection — a principle embodied by Captain Faiz with a stalwart elegance. Shaped by his Malaysian upbringing, his approach traces back to early mornings spent fishing in Langkawi, where patience, respect and attentiveness were part of the daily rhythm.
Today, these values guide his every gesture, every table-side conversation and every moment of calm assurance. Faiz brings heritage into hospitality, creating a space where guests feel genuinely cared for.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
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
