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。”
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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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周三至周六
中午 12:00 至下午 2:30
（最晚可就餐时间：下午 2:00）
周二至周六
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
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柴火烹饪美食
主厨小食
叉烧
干式熟成鸭
Blackmore Farms 纯种和牛
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 relationship with the ocean is guided by stewardship, never excess.
This World Ocean Day, we reflects on Mālama I Ke Kai — one of our core principles to care for the sea and honour all that it provides. We source only line-caught fish, a more mindful approach that helps prevent overfishing while protecting the seabed and surrounding coral reefs. From land to sea, our respect for each ingredient begins at its source and extends to the plate.
For us, this philosophy extends far beyond a single day. It is a privilege to work with nature’s bounty, and with that comes a deep responsibility to care for it.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
A small detail, consistently served with every coffee and tea.
At Butcher’s Block, each cup is accompanied by house-made cookies, reflecting our belief that even the smallest touches shape the dining experience.
What may seem like a simple pairing is, for us, a considered moment of hospitality, where attention to detail elevates every plate and every cup served.
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A brief hiatus, before the next chapter of our wood-fired journey.
From 31 May to 15 June, our team will be stepping away from the pass to rest, recalibrate and seek fresh inspiration for our upcoming Summer menu.
Chef de Cuisine Jordan Keao has always believed that time away from the flames is just as important as time spent behind them, to allow both craft and perspective to sharpen with renewed energy.
We look forward to welcoming you back on 16 June with a refreshed menu.
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At Butcher’s Block, Aloha ʻĀina is a commitment that guides the heart of our daily preparations.
Shaped by Chef de Cuisine Jordan Keao’s Hawaiian upbringing, this philosophy brings intention to every ingredient we work with. Trimmings are reworked, bones and fats are returned to the pan and produce is used from root to leaf — each element handled with care to honour its full potential.
It reflects respect for the land and the life behind every ingredient that enters the kitchen.
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Our signature duck breast develops its depth of flavour through a Huli-huli glaze, applied with a refined technique that enhances its texture and taste while preserving its natural character.
As it meets the grill, the meat is brushed, turned and brushed again, building a gentle caramelisation that gradually creates a smooth, even crispness across the skin.
A light glaze forms with a subtle sweetness that settles into the savoury richness of the duck, deepening its flavour rather than overpowering it.
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What’s hotter than the embers in our wood-fire grill? Perhaps the intensity Chef de Cuisine Jordan Keao brings to the kitchen every day.
POV: we tried manifesting our “source of stress” to disappear… and somehow, it worked.
Jokes aside, behind the flames is a kitchen that moves as one, where roles shift, hands overlap and teamwork does the rest.
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Spring brings a sense of lightness to the table.
As it draws to a close, our IMUA menu reflects the season in subtle shifts. More vibrant flavours, a gentler rhythm and compositions that carry ease without losing depth.
Come experience the final moments of spring with Butcher’s Block.
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To the one source of unconditional love in our lives.
Our messages are shared in different languages, but felt in the same way; with gratitude, care and everything in between.
Hau`oli Lā Makuahine and Happy Mother’s Day from all of us at Butcher’s Block.
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As part of the Dom Pérignon Society, we’re connected by a shared pursuit for craft and precision.
Each cuvée tells a distinct story, from the clarity of the classics to the depth of vintage releases, alongside collaborative bottles shaped through creative dialogue.
Discover Champagne through an ever-evolving lens, set against the woodfire warmth of Butcher’s Block.
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On Mother’s Day, we invite you to share a meal that speaks through thoughtful details.
Each table joining us for lunch or dinner on 10 May will be presented with a dessert created for the occasion by Pastry Chef Phyllis; a trio of vanilla oolong ice cream, calamansi crémeux and rose-infused compressed watermelon is delicately balanced by a pistachio biscuit and rose croquant.
A tender, loving offering for the ones who mean the most to us, seamlessly woven into the experience.
Secure your table early.
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Beyond the label, there is landscape, climate and the hands that shape each bottle.
Justin’s journey to South Africa brings him closer to the vineyards behind several wines on the Butcher’s Block list. Walking the land, he experiences the elements that define each vintage; the soil underfoot, the varietals chosen, the decisions shaped by each passing season.
Getting to know the producers fosters a deeper connection to every handpicked selection on our wine list, grounded in first-hand understanding and a shared respect for the land.
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A celebration of spring and craft, encapsulated in a selection of desserts and Petit Fours. Each creation balances flavour, texture and seasonality, where wood-fired warmth meets fresh produce and playful artistry meets thoughtful technique.
Maunakea, named after the tallest mountain in Hawaii, Chef Jordan’s hometown, is an elevated take on the Baked Alaska. Charcoal-toasted ice cream, wild berry jam, macadamia sponge and a whisper of brekkie butter powder combine in a delicate harmony, offering a layered, comforting finish. Blooming of Spring offers cantaloupe sorbet, compressed cucumber and tarragon oil — a delicate homage to the season’s bounty.
The Petit Fours complete the ensemble: lightly smoked goat cheesecake with apricot jelly, golden pineapple tart slow-cooked to caramelised perfection and orange caramel tart with Chantilly cream. Together, they invite a moment of discovery and indulgence, where each flavour and texture is deliberately placed and savoured.
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