体验柴火烹饪美食
Butcher's Block
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“Butcher’s Block 餐厅提供前卫的柴火餐饮体验，我使用柴火，结合自己的夏威夷传统烹饪技术，向食客们展现来自世界各地最高品质的农产品、肉类和海鲜的风味。我在夏威夷出生长大，在那里，烹饪、垂钓、狩猎和耕种是日常生活中不可或缺的一部分。”
/ 主厨
体验 IMUA 尝味菜单，里面包含了我们的招牌多道柴火烹饪餐品，由主厨 Jordan Keao 精心策划，重点展示用当季品质最优的农产品制成的佳肴。
查看菜单
周四至周日
中午 12:00 至下午 2:30
（最晚可就餐时间：下午 2:00）
周三至周日
晚上 6:00 至晚上 9:45
（最晚可就餐时间：晚上 9:30）
（可通过北桥路入口进入）
建议您就餐前先预订。如需咨询或就餐人数较多，请直接拨打电话联系我们：
+65 6412 1816
或发送电子邮件至：
ButchersBlock@Raffles.com
对于活动咨询，请拨打：
6412 1258
或发送电子邮件至：
restaurantevents@raffles.com
现在预订
柴火烹饪美食
韩式烤肉配和牛鞑靼，扇贝配欧防风薄饼、金桔胡椒酱和紫苏，烤甜菜根挞配塔雷吉欧奶酪和夏威夷果
鲭鱼，杨桃凝乳，北海道梦美人米寿司饭
干式熟成鸭配黑蒜，烤饺子
南瓜派，烤棉花糖冰淇淋配小甜点
Jordan Keao 曾在美国各个美食之都的顶级餐厅工作，拥有近二十年的烹饪经验。他在夏威夷出生长大，在那里，烹饪、垂钓、狩猎和耕种是日常生活中不可或缺的一部分。童年时期在厨房生火并帮助母亲准备晚餐菜肴的经历激发了他对柴火烹饪的热情。他在旧金山创立了一家现代夏威夷快闪餐厅 Aina，其后来发展成为一家屡获殊荣的全方位服务机构，并登上了《纽约时报》和《米其林指南必比登推介》。在担任 Butcher’s Block 主厨期间，Jordan 日复一日地发挥他的夏威夷传统以及对可持续性和柴火烹饪的浓厚热情，通过精湛的柴火烹饪，为食客提供前卫的柴火餐饮体验。
/ 主厨
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.
Our signature Huli Huli dry-aged duck brings together distinct tastes and textures, every part contributing to a singular, cohesive whole. From the seared duck liver parfait and savoury duck heart bushi to the slow-roasted duck breast and full-bodied duck leg terrine, each bite reveals depth and clarity in richly concentrated flavours.
Experience this Spring IMUA highlight alongside a sommelier’s curated selection from our Wine Library.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
As winter recedes, the kinmedai reaches its most expressive form, with flesh fuller and richness deeply pronounced.
Components drawn from the kitchen’s charcuterie work offer a savoury complexity while preserving the pure, ocean-born clarity of the kinmedai. From careful scaling to the final composition emerges a harmonious dish that is full-bodied, layered and thoughtfully shaped by the interplay of land and sea.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
The Spring Berry Blossom is a non-alcoholic pairing designed to refresh, recalibrate and gently awaken the palate.
Lychee syrup offers a quiet floral sweetness, brightened by orange and lemon juices. Sweet berries tea brings delicate fruit notes, while the milk softens and rounds the edges. Together, they create a texture that is light yet complete, an ideal companion to the season’s bolder flavours.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
For the Spring IMUA season, our Huli Huli duck remains a definitive expression of whole-animal butchery, a philosophy where every cut presents an opportunity for mastery.
The breast is dry-aged to deepen its characteristic flavour before meeting the open flame, resulting in a delicate, rendered crispness that protects the tender meat within. In contrast, the leg is slowly confit and moulded into a refined terrine, offering a composed texture. The duo is completed by a duck liver parfait tartlet, topped with duck heart bushi, a resonant tribute to the lesser-used cuts that defines our zero-waste mission.
As these elements come together, a silken soubise adds a luxurious depth, whilst a Madeira-seasoned jus provides the final, robust embrace.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
At the close of winter, the kinmedai takes on a deeper richness, its silken flesh marked by gentle marbling from an elevated fat content.
Here, it is paired with a considered touch of in-house wagyu beef nduja, its gentle heat unfolding beneath a seaweed butter sauce that anchors the composition to the sea — saline, rounded and deeply resonant.
The flavours are bold yet measured, carefully calibrated so the kinmedai remains luminous at the centre of the plate.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Amid the momentum of service, their presence is constant — assured, intuitive and quietly indispensable.
This International Women’s Day, we honour the women of Butcher’s Block, whose skill and focus shape each moment from kitchen to floor. Their expertise weaves seamlessly into the flow of the evening, expressed not as performance but as embodiment, service after service.
It is within these unspoken gestures and steadfast dedication that their individuality finds expression in service of the whole, a true reflection of Aloha.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
With the arrival of Spring IMUA, fresh ideas find their place alongside familiar signatures, refined through subtle adjustments in form.
We begin with saba from Nagasaki, poised atop a crisp churro–fennel base. Soft notes of smoke and salinity unfold through the ahi pâté, followed by French asparagus in measured layers; grilled over open fire, puréed and preserved through fermentation.
Our poke tartlet and beef pipikaula remain on the menu, now refreshed with calibrated plating.
Join us to experience the rhythm of Spring. Reservations are available via the link in bio.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
As we turn our gaze towards the approaching Spring IMUA experience, Chef de Cuisine Jordan Keao offers a first look at the ingredients shaping our upcoming menu.
From Nagasaki saba poised atop a crisp churro, to French asparagus set in a delicate custard and lightly kissed by fire, the season begins to whisper its arrival, carried by a vibrant expression of spring produce.
Join us in welcoming the next Spring IMUA chapter, rooted in ʻāina — the land that nurtures every ingredient.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Alright, we’ll spill the beans! Here’s a glimpse of our team away from the heat — a fun challenge in playful celebration of the ongoing Lunar New Year festivities.
Aloha lives not only in how we welcome our guests, but in the laughs we share and the teamwork that keeps the kitchen humming long before the grill comes to life.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
A glimpse of what’s putting a spring in our step 👀
Pristine Kinmedai, prized for its delicate sweetness. Fragrant fennel, offering gentle aniseed warmth. Tender asparagus, bright and green, hinting at the season ahead.
These ingredients form the first whispers of our upcoming Spring IMUA menu — a celebration of freshness guided by fire. Launching 3 March 2026.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Tucked behind the flames, The Larder is where time is invited to work its quiet magic.
Proteins rest alongside fresh produce, as well as fermented and preserved elements, each undergoing gentle stages of transformation — carefully organised to meet the flames. It is a space of patience and intention, where flavour is nurtured unhurriedly.
The backbone of our kitchen’s fire and fervour.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Through quiet understanding, skilled hands and a harmonious sense of purpose, our brand of Aloha hospitality is embodied daily in the team’s presence, teamwork and sincerity.
Wishing you a prosperous and happy Lunar New Year from all of us at Butcher’s Block.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
