体验柴火烹饪美食
Butcher's Block
01
02
03
04
05
06
07
08
09
“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
现在预订
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.
Strawberry baked mochi has long been a cherished fixture on the Hawaiian table. At Butcher’s Block, Chef Phyllis revisits this tradition through a seasonal lens, drawing multiple expressions from a single ingredient.
This summer, the strawberry is explored in layers of texture and craft — a baked mochi base, delicately piped with strawberry lacquer and ganache, then built with strawberries marinated in cider gel. Each element is carefully composed, from strawberry dust and strawberry pebbles that add depth, to a garnish of hanahō flowers that lend a fleeting floral lift. The dessert is finished with a light, tangy yoghurt ice cream.
One fruit, expressed as a quiet study in nuance and contrast.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Before the wood-fire works its magic comes the careful work of understanding the animal in its entirety. Under the guidance of Chef de Cuisine Jordan Keao, every cut of beef is considered for its flavour, texture and purpose within the kitchen. Nothing is overlooked, and nothing is wasted.
This philosophy is rooted in Aloha ʻĀina — a deep love and respect for the land, the animals and the ingredients entrusted to us. From prime cuts to less common portions, bones, fat and trimmings, every part of the animal is thoughtfully utilised, reflecting our commitment to honouring it.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
A sharper experience, down to the finest detail.
Our new custom steak knives are thoughtfully created for their distinct handle, weight and craftsmanship. Beyond appearance, the balance in hand, feel of the grip and precision of each cut were carefully considered, ensuring every knife elevates the meal.
Available in four patterns, each piece carries motifs inspired by Hawaii and the elements closely tied to Chef de Cuisine Jordan Keao’s roots: the mountains, fish scales, symbols of protection and the movement of ocean waves.
Though subtle, these details play an important role in shaping the Butcher’s Block experience — a reflection of the care woven into every touchpoint and every seat by the fire.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
Some evenings are defined not only by what is served, but by the meeting of minds behind it.
As part of the Tatler Best Takeover Series, presented in partnership with @tatlerdiningsg, @mastercard, @mastercard.sg and @citisingapore, we were honoured to welcome Chef @chefjoshboutwood and the team from the Philippines` only two-Michelin-starred restaurant, @helmmnl, for an evening celebrating culture and culinary exchange.
While Chef Boutwood`s British-Filipino heritage informs Helm`s deeply personal and acclaimed tasting menus, Chef de Cuisine Jordan Keao`s approach at Butcher`s Block is shaped by his Hawaiian roots and a profound connection to wood-fire cooking. Though distinct in expression, both chefs share a commitment to honouring provenance, storytelling and the transformative power of exceptional ingredients.
The evening unfolded as a thoughtful conversation between traditions, philosophies and techniques — one that lingered well beyond the final course.
Our heartfelt thanks to Tatler Singapore and the above partners for making this happen and to Chef Boutwood and the Helm team for joining us. We look forward to many more meaningful collaborations ahead.
#DiningSg #SgEats #ButchersBlockSg #TatlerBestTakeoverSeries
#TatlerBest
A return to summer through citrus, spice and ice.
Kickstarting our Summer IMUA menu is the refreshing Calamansi Kakigori. We decorate fluffy shaved ice with layers of bright calamansi, warm ginger pudding, ginger threads for texture and osmanthus ‘noodles’ for a floral lift. It is then topped off with a mellow-sweet dried longan ice cream.
Aromatic and vibrant, the dish captures the spirit of summer and makes any hot day instantly a little more bearable.
Experience the new menu at Butcher’s Block from today onwards.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
We are honoured to receive @tatlerdiningsg’s Best Spotlight Award, which celebrates exceptional dining and hospitality destinations in Singapore.
At Butcher`s Block, excellence is pursued through every detail, from the warmth of our welcome to the final bite. Under the guidance of Chef de Cuisine Jordan Keao, our avant-garde wood-fire cuisine is rooted in a deep respect for nature, drawing inspiration from the land`s bounty and expressing its flavours in thoughtful, unexpected ways.
We are deeply grateful for this recognition and extend our heartfelt thanks to every guest who has graced our table. Your support allows us to continue exploring, creating and sharing meaningful dining experiences.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
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.
#CulinaryAficionados #DiningSg #SgEats #ButchersBlockSg #RafflesHotelSingapore
