La Dame de Pic
Design Located in the Main Building of Raffles Singapore, one Michelin-starred La Dame de Pic, Raffles Singapore takes its place…
Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, Butcher’s Block showcases his philosophy of whole-animal butchery and zero waste, and his mastery of wood-fire cooking. From smoking with wood or dried herbs, slow roasting, high heat grilling, burying ingredients with embers, to grilling in baskets directly over embers and hanging ingredients over the coals, discover the wonderful depth of flavours that only pure wood fire can forge. At Butcher’s Block, take in the sight of specially curated produce proudly showcased in The Larder before watching our chefs transform these ingredients on custom-built ovens and grills in an Open Kitchen setting. Complement the dining experience with over 288 premium labels of wines, including a meticulous selection of natural wines, from The Library.
IMUA Experience
Available for Lunch & Dinner
For the ultimate Butcher’s Block experience, opt for IMUA, a powerful Hawai’ian phrase meaning ‘moving forward with strength and spirit’. IMUA beautifully embodies the culinary mastery and philosophy of Chef Jordan Keao, expressed through wood-fire cooking, whole-animal butchery, and a commitment to zero waste.
Indulge in this signature multi-course dining experience, where you’ll savour Chef Jordan Keao’s iconic favourites. This culinary journey is meticulously crafted with a thoughtfully curated menu, complemented by exclusive off-the-menu creations that spotlight seasonal produce, creating an epic gastronomic adventure.
Complement the dining experience with over 288 premium labels of wines, including a meticulous selection of natural wines, from The Library.
3-course Set Lunch Menu
Thursdays & Fridays
Relish in a breezy 3-course lunch in style with well-executed wood-fired specialties, complemented by attentive tableside service.
Butcher’s Block x Rumari
10 & 11 May 2024
Discover an exquisite 7-course epicurean experience jointly presented by Butcher’s Block, led by Chef de Cuisine Jordan Keao, and Rumari, represented by Raffles Bali’s Director of Culinary Gaetan Biesuz. Indulge in a finely curated symphony of delights showcasing Butcher’s Block’s contemporary wood-fire mastery and Rumari’s locavore approach.
Opening hours
Lunch (Thursday to Sunday): 12:00pm to 2:00pm (last seating)
Dinner (Wednesday to Sunday): 6:00pm to 9:30pm (last seating)
Closed on Mondays and Tuesdays
Address
#02-02 to #02-07
Raffles Arcade, 328 North Bridge Rd, Singapore 188719
(Accessible via the North Bridge Road entrance)
Dress Code
Casual Chic.
Gentlemen are encouraged to wear collared shirts and trousers with appropriate footwear and dress shorts will be allowed during lunch. Ladies may be dressed in dresses, skirts or trousers with appropriate footwear. Slip-ons and flip-flops are not permitted.
Contact us
6412 1816 singapore@raffles.com View website
About Chef
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.