A vibrant address at the iconic Raffles Hotel Singapore, Butcher’s Block offers an avant-garde experience centered on wood-fired fare. Envisioned by chef de cuisine Jordan Keao, this contemporary fine-dining restaurant serves dishes that are deeply personal, reflecting the chef’s upbringing in Hawaii, where he grew up cooking, fishing, hunting and farming. His culinary philosophy is rooted in the Hawaiian values of aloha aina (love of the land) and malama aina (caring for and honoring the land). These values guide his approach to using local ingredients while promoting authenticity and sustainability.
Butcher’s Block is more than a steakhouse. It showcases a mastery of wood-fired techniques, whole-animal butchery and seasonal ingredients executed with a zero-waste approach — even the bones are used to compose broths and sauces that add depth to the dishes. The kitchen uses a range of wood-fired cooking methods, such as smoking with dried herbs, slow or high-heat grilling, and embers to develop smoky, earthy and complex flavors.
From the open kitchen setting to custom-built ovens and a premium wine collection, it’s an immersive experience that brings the traditions and artistry of Hawaiian wood-fired cooking to Singapore.
- The journey starts with an introduction to the dynamic kitchen, where you can learn about Butcher’s Block’s commitment to high-quality ingredients and time-honored Hawaiian traditions. The first stop is The Larder, which displays premium cuts of meat, seafood and seasonal produce awaiting to be used.
- Whole-animal butchery is a cornerstone of Keao’s zero-waste approach. Animals are butchered in house, and every part of the animal serves a purpose. This sustainable strategy allows the chef to craft innovative dishes with unique flavors and textures.
- As freshness is paramount, Butcher’s Block has teamed up with a local farm to operate its own hybrid horticulture farm, Farmd by Butcher’s Block. Using 90 percent less water than conventional methods, the farm provides Keao with a range of vegetables and herbs, from turnips to shiso leaf, Swiss chard and watercress.
- The Library, an elegantly illuminated wine cellar, offers a drinkable encyclopedia of nearly 300 wine labels. The resident sommelier enhances the dining experience with outstanding wine pairings and engaging, wine-inspired stories.
- Meaning to “move forward with strength and spirit” in Hawaiian, the multi-course IMUA tasting menu offers a delicious selection of the chef’s best creations. A few of the celebrated dishes include huli huli duck, which has undergone a complex dry-aging process to achieve incredible tenderness, and Blackmore Farm wagyu marinated to umami perfection.
- The signature IMUA tasting menu is available as a lighter lunch option or a more extensive dinner experience, both with tailored wine pairings. Chef Keao regularly updates both the tasting and à la carte menus to reflect seasonal themes and spotlight fresh produce.
- Butcher’s Block is a member of the prestigious Dom Pérignon Society, granting diners exclusive access to rare vintage Dom Pérignon Champagnes.
- The dress code at Butcher's Block is casual chic. More informal dress shorts are permitted during lunch, but we’d recommend leaving your slippers and flip-flops at home.
Business casual
Dinner
Gluten-free options
Lunch
Private dining
Reservations recommended 
Self-parking
Valet parking
Vegetarian options
