“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 my Hawaiian heritage where cooking, fishing, hunting and farming are a part of my everyday life.”

Jordan Keao

/ Chef de Cuisine

Weekend Brunch

Enjoy our weekend brunch specials of Smoked Salmon Eggs Benedict, French Toast with Salted Caramel, Croque Madame with Cheese Fondue, and Crispy Potatoes with Seaweed in addition to the regular a la carte menu. Elevate brunch with an addition of Sommelier’s Selection, a 90-minute complementary flow vinous experience of specially handpicked wines for your weekend midday indulgence.
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Opening Hours

Brunch: Saturday & Sunday
11:30am to 2:15pm (Last Seating)

Dinner: Wednesday to Sunday
6:00pm to 9:30pm (Last Seating)


Closed on Mondays & Tuesdays

328 North Bridge Rd
#02-02, Raffles Arcade
S188719

Accessible via North Bridge Road Entrance


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Reservations

Reservations are recommended. For enquiries and bigger groups, please contact us directly at

+65 6412 1816

Or email

ButchersBlock@Raffles.com


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meet our 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.

Jordan Keao

/ Chef de Cuisine