Bar & Billiard Room
Established in 1896 as a recreation space and nestled in one of the most storied parts of the iconic Raffles…
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, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire.
At Butcher’s Block, take in the sight of specially curated produce proudly showcased in The Vault before watching our chefs transform these ingredients on custom-built ovens and grills inan Open Kitchen setting. In the skillful hands of the Chefs, each dish is ingeniously transformed by wood fire through embracing the variety of nuances that fire offers, adding exceptional dimensions of appeal and enticing the senses. 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.
For the definitive Butcher’s Block experience, opt for Tour De Force, a signature multi-course dining experience showcasing an exceptionally curated menu by Chef Jordan Keao. Savour iconic favourites as well as off-the-menu creations spotlighting seasonal produce in an epic gastronomic journey.
Complement the dining experience with over 288 premium labels of wines, including a meticulous selection of natural wines, from The Library.
Summer Tour de Force
From now till 30 September 2023
Discover Summer, translated through wood-fire in the signature Tour de Force dining experience by Chef de Cuisine Jordan Keao. Savour an exceptionally curated multi-course extravaganza spotlighting beautiful seasonal produce, such as Bouchot mussels, heirloom tomatoes, squash and red mullet, imbued with the distinctive dimensions of flavours from finely tuned wood-fire cooking techniques. Cap off the dining experience with Shaved Ice, a refreshingly fun dessert combining grilled watermelon, honeycomb, sour plums and cucumber mint condensed milk in a nod to Chef Jordan’s Hawaiian heritage and Singapore’s very own local sweet treat of ice kachang.
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.
Opening hours
Lunch (Thursday & Friday): 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.