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.
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
Special occasions deserve the kind of personal touches that turn a meal into a memory. At Butcher’s Block, our guests are celebrated with a complimentary custom made dessert — topped with a candle to mark the occasion.
It’s the gestures beyond the plate however, that truly leave a mark: a handwritten card from the team and a keepsake polaroid captured in the glow of wood-fire.
Simple yet meaningful, these moments elevate any dining experience here into a joyful, cherished memory.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Some dishes hold more than flavour — they hold core memories.
Chef de Cuisine Jordan Keao first introduced the Spam Musubi at his debut restaurant in San Francisco; now, he is reimagining this masterpiece at Butcher’s Block. The ingredients remain familiar, the spirit unchanged, yet the hands that shape it move with greater intuition and a renewed sense of purpose.
Witness a bridge between past and present, Hawaii and Singapore, memory and mastery — expressed through one refined dish.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The newly launched Winter IMUA journey begins with two thoughtful bites — modest in size, yet generous in expression.
The Yaki Doughnut, warm and gently blistered by the fire, is filled with Comté and crowned with white truffle — a meeting of earthiness and indulgence that speaks to winter’s natural abundance. Beside it, the Uni Tartlet captures the purity of the sea in a single, silken mouthful, its briny sweetness cradled within a crisp, delicate shell.
These opening bites set the tone for the courses ahead: refined, rooted in nature and composed in the spirit of `Āina; a deep respect for the season’s freshest ingredients.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
A signature of our Winter IMUA menu, our Normandy Scallop is delicate and naturally sweet, arriving from cold northern waters before meeting the depth and warmth of the fire. What follows is a study in restraint and intention: every sear considered, every touch guided by the pursuit of purity in flavour.
Just before the dish leaves the pass, the final gestures take shape — a brush, a garnish, a breath of smoke — distilling the spirit of winter onto a single plate.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Let’s raise a toast to an unforgettable evening shared with @dc_restaurant just the weekend before last — a night where two Dom Pérignon Society chefs came together in a seamless dance of craft.
The dinner was a celebration of shared values: precision, curiosity and an unwavering respect for our ingredients. Yet beyond the plates and the pairings, what resonated most was the camaraderie between both kitchens.
To Chef Darren and the DC Restaurant team, thank you for the grace and warmth you brought into our home. Here’s to friendships forged and strengthened in wood-fire.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Bringing the dining journey to a radiant close is our Exotique Mochi — a dessert that captures the spirit of the season through the vibrancy of the tropics.
Centered on house made pineapple jam, this creation reimagines the traditional mochi with a touch of the unconventional — bright, tangy and unmistakably of the region. The sweetness of the fruit and delicate chew of the mochi offers a fitting finale to our fire-led feast.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Smoked low and slow over fire until perfectly tender, our Korean BBQ Smoked Beef Rib emerges as a showpiece made for sharing — generous, unhurried and deeply flavourful.
Served alongside housemade kimchi and crisp lettuce, this à la carte favourite oozes with flavour and reimagines the convivial spirit of Korean barbecue through the depth of wood fire.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
The heartbeat of our dining room — the ones who bring warmth, precision and personality to every service.
From the elegant pour of a vintage wine to the artful service of fresh, wood-fired fare, our front-of-house team embodies the rhythm and energy that define the Butcher’s Block experience.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
This Autumn, the IMUA experience is elevated by a pour of Gris de Koshu from Yamanashi, Japan.
A refined balance of freshness, acidity and umami, the wine mirrors the rich smoke and depth of Autumn’s dishes with aromas of white peach, pear, lime and jasmine.
Guided by a commitment to terroir, our wine programme celebrates the land, the flame and the spirit of the season.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
Meet Chef Phyllis, the meticulous and creative force behind the sweet conclusion to every Butcher’s Block journey.
As the Pastry Sous Chef, she brings precision and heartfelt artistry to the fire-led kitchen — guided by intuition, balance and respect for ingredients. Her desserts echo the language of fire — refined, elemental and rooted in intention.
#CulinaryAficionados #DiningSg #SgEats #WoodFireGrillSg #ButchersBlockSg #RafflesHotelSingapore #ChefJordanKeao #IMUA
