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 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.
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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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At the center of Butcher’s Block stands the Chef’s Table, where the distance between kitchen and guest disappears.
Here, the steady rhythm of a working kitchen is shared in full view. A showcase of culinary mastery unfolds as ingredients are trimmed, seasoned and guided over wood fire, while plates move seamlessly from hand to hand, from board to counter.
Under the direction of Chef de Cuisine Jordan Keao, guests are invited into the heart of the process, where cooking, conversation and service converge in a single, immersive experience.
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With the arrival of spring, a familiar ingredient returns in a fresh form.
Choice cuts of Blackmore Farms wagyu are reimagined as a lighter meatloaf, crafted from rump and leg, gently smoked and glazed with barbecue sauce. Alongside it, slow-roasted dry-aged beef reveals a deeper, more concentrated flavour.
Potato purée is transformed into a crisp mille-feuille, fried in rendered beef fat, while English pea purée adds a bright, refreshing contrast. Every element of the dish honours Mālama Honua, thoughtfully incorporating each part of the cow in tribute to its life.
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Before a dish reaches the table, it pauses at the open kitchen.
Here, a final glance is exchanged alongside a quiet nod and a plate lifted with care. That magic moment merges those who prepare with those who present.
From the heat of wood-fire right up to service, each dish is carried with precise coordination and and a shared understanding that every hand plays its part.
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A personal inspiration for Pastry Chef Phyllis, Memoir pays tribute to her long-held fondness for seaweed, once a simple snack and now reimagined as a layered expression.
At the surface, umami-rich nori ice cream rests on delicate vanilla bubbles and glistening umibudō. Beneath, a medley of components unfolds: salted caramel panna cotta, caramel cake fragments, ponzu gelée and a scattering of kurogoma sand. Savoury notes weave through gentle sweetness and shifting textures with every spoonful.
Memoir is a reflection of memory, creativity and the joy of rediscovering the flavours that first shaped a young chef’s palate.
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True connection begins at the source.
For Chef de Cuisine Jordan Keao, a visit to Blackmore Farms in Victoria, Australia is a return to the very foundation of a prized ingredient. Renowned for raising 100% fullblood wagyu beef, the farm offers a rare glimpse into the care, craft and environment behind its exceptional produce.
This connection between kitchen and pasture ensures that every cut served at Butcher’s Block carries not only remarkable quality, but also a deeper understanding of its origin and a profound respect for the people who make it possible.
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As Earth Hour approaches, light dims and candle flames flicker. Rendered from purified beef fat, sourced from the half Blackmore Wagyu cow we bring in, these candles light our dining hall while honouring Mālama ʻĀina — a philosophy of caring for the Earth through whole-animal stewardship, in which every element is given its fullest life.
What begins as ingredient extends its presence beyond the plate, illuminating both space and purpose. Join the movement from 8:30pm to 9:30pm today (your local time).
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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.
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