Butcher's Block

Butcher's Block Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity a
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03/07/2026

Every dish on our Summer IMUA menu begins long before it reaches the table.

It starts with countless rounds of testing, tasting and refining, led by a team dedicated to letting every ingredient speak for itself. Every detail is thoughtfully considered in pursuit of flavours that are honest and balanced.

This quiet commitment to the craft is what defines the team and has earned Butcher's Block a nomination for Singapore's Best Hotel Restaurant at the World Culinary Awards 2026.

If you've enjoyed dining with us and would like to support, we'd be grateful for your vote — link in bio.


Introducing the Wagyu Beef Dumpling, a bite-sized à la carte delight inspired by the comfort of a classic roast.Wagyu be...
28/06/2026

Introducing the Wagyu Beef Dumpling, a bite-sized à la carte delight inspired by the comfort of a classic roast.

Wagyu beef is gently worked with our wood-fire, allowing smokiness, depth and texture to unfold in the heart of each dumpling. The result is a dish that is indulgent yet refined, where savoury intensity is softened by a lingering warmth from the fire.

24/06/2026

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.

22/06/2026

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.

A sharper experience, down to the finest detail.Our new custom steak knives are thoughtfully created for their distinct ...
20/06/2026

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.

18/06/2026

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 , , .sg and , we were honoured to welcome Chef and the team from the Philippines' only two-Michelin-starred restaurant, , 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.


16/06/2026

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.

We are honoured to receive ’s Best Spotlight Award, which celebrates exceptional dining and hospitality destinations in ...
15/06/2026

We are honoured to receive ’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.

Our relationship with the ocean is guided by stewardship, never excess.This World Ocean Day, we reflects on Mālama I Ke ...
08/06/2026

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.

A small detail, consistently served with every coffee and tea.At Butcher’s Block, each cup is accompanied by house-made ...
30/05/2026

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.

A brief hiatus, before the next chapter of our wood-fired journey.From 31 May to 15 June, our team will be stepping away...
29/05/2026

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.

Address

328 North Bridge Road, Raffles Arcade #02/02
Singapore
188719

Opening Hours

Wednesday 18:00 - 21:30
Thursday 18:00 - 21:30
Friday 18:00 - 21:30
Saturday 11:30 - 21:30
Sunday 11:30 - 21:30

Telephone

+6564121816

Website

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