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。
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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 1255
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.
Kalua Pork returns to the hearth with renewed intent. Wrapped in tender savoy cabbage and slow-cooked over open flame, the pork emerges smoky, delicate and deeply aromatic before its final flourish.
Paired with sweet potato purée and coconut sweet egg yolk, this rendition is a play of texture that shifts how the dish holds heat and exudes depth of flavour. A quiet reimagining of a well-loved classic — guided by both craft and instinct.
Reserve your tables to give it a try via link in bio.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
A cornerstone of the Butcher’s Block experience.
Our wine library is a study in viticultural excellence — shelves shaped over time to reveal an extensive collection of independent wineries, rare vintages for special occasions and exceptional picks from trusted labels. Each bottle is chosen for its proficiency to converse with our fire-led cuisine.
Here, wine is not an embellishment, but an extension of our philosophy — grounded, deliberate and savoured at an unhurried pace.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
In a recess from service and shared rhythms, our team took a moment to press pause and turn everyday objects into a game of clever deception, where nothing is quite what it seems.
It’s the laughter and mischief in these moments that keep our team connected, within and beyond the kitchen — the joy we share behind the scenes carries through to our every plate and guest.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Soft lighting, a cosy ambience and an inviting table set the stage for an unforgettable evening.
This Valentine’s Day, Chef de Cuisine Jordan Keao presents a multi-course IMUA dining experience that honours Hawaiian heritage and wood-fire craftsmanship, thoughtfully paired with a glass of Dom Pérignon 2015 for each guest. Delicate accents of pink, red and white infuse the experience with romance, complemented by elevated options such as bespoke wine pairings and a bouquet of roses from Floral Boutique by Raffles.
An occasion to savour with unhurried elegance — exclusively on 13 & 14 February. Hau`oli lā aloha from our team!
Kindly reserve your tables early via our link in bio.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
At the Garde Manger, a keen eye for detail makes all the difference.
In his daily work, Chef Bryson approaches each dish with deliberate focus — tasting, adjusting and refining every element to ensure each chilled creation arrives in perfect balance. From monitoring the nuance of sauces to selecting ingredients with clarity, every decision is intentional, measured and essential.
It is in his domain where precision and consistency give rise to culinary virtuosity.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The storied Hawaiian Plate Lunch is an ensemble to behold — Kalua Pork, Char Siew, smoked short loin, sweet potato purée, taro leaf purée and fire-grilled cabbage. Each distinct in character and unified by bold flavour.
Rooted in Chef Jordan’s upbringing, this approach to dining celebrates variety side by side — land and fire, nature’s bounty and refined techniques. An expression of ‘Āina, guided by Mālama Honua, brought to life through elemental wood-fire craft.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A thoughtful alternative in every glass. At Butcher’s Block, our non-alcoholic selection is crafted with the same intention as our wine programme — considered, ingredient-led and elegantly expressive.
From delicate sparkling teas to berry-bright blends and milk-based mocktails, these creations are measured expressions of our culinary philosophy, where fresh ingredients and meticulous craft take centre stage.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A powerhouse of natural flavour, our signature Smoked Sashimi returns to the cutting block.
Not reinvented, but gently refined — subtle shifts in balance and finish that quietly reshape how the dish unfolds on the palate. Each adjustment is deliberate and guided by flavour, allowing the elements to express their truest form.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Service begins with connection — a principle embodied by Captain Faiz with a stalwart elegance. Shaped by his Malaysian upbringing, his approach traces back to early mornings spent fishing in Langkawi, where patience, respect and attentiveness were part of the daily rhythm.
Today, these values guide his every gesture, every table-side conversation and every moment of calm assurance. Faiz brings heritage into hospitality, creating a space where guests feel genuinely cared for.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A quiet pause amid the festive buzz.
Our team shares a moment of togetherness; a reflection of the warmth, camaraderie and steady spirit that carries us through December’s service.
Behind every plate and every fire-lit evening lies a shared dedication to creating unforgettable experiences for our guests. From our table to yours, we wish you a very Merry Christmas and a season filled with warmth and joy.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Capping off our Winter IMUA menu on a note of quiet indulgence — we present the Gateau Aux Fruit.
A medley of spiced rum, cherry, orange and gingerbread, this composed dessert is crafted with intention — from the slow-cooked confiture to the final rocher of ice cream. The result is a series of decadent mouthfuls that feel both refreshing and deeply evocative of the season’s festive spirit.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
This season, we spotlight Pavillon Blanc, the illustrious Second Vin of Château Margaux, a name synonymous with legacy, craftsmanship and some of the most revered wines in the world.
Vivid and aromatic, Pavillon Blanc is a study in purity. Grown in an eleven-hectare vineyard composed of Sauvignon Blanc grapes, its layers unfold with graceful notes of passionfruit and blackcurrant leaf, with a brightness that lingers long after the final sip.
Let’s celebrate the year’s finest moments with this masterful pour.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
