Butcher's Block

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

This season, the Arctic Char takes its place on our IMUA Tasting Menu.Sustainably sourced from the wild waters of France...
10/09/2026

This season, the Arctic Char takes its place on our IMUA Tasting Menu.

Sustainably sourced from the wild waters of France, the fish is first cured in kombu for six hours, before being smoked and slow-poached to extract its natural flavour.

It is joined by Koshihikari rice, cooked risotto-style into a delicate congee and finished with black truffle. A light cauliflower and almond milk froth brings softness to the dish, while green apple and lemon verbena lend a final lift of brightness.

A composition guided by what the ocean provides and the belief that sometimes, the finest flavours only need to be gently revealed.


06/09/2026

From the season, through the kitchen, to the table. Every dish at Butcher’s Block begins with what nature has to offer.

Our new Arctic Char is guided by the same philosophy. Featured on both the a la carte menu and the IMUA Tasting Menu, the dish starts with the catch itself: its freshness, character and the flavours it naturally carries. From there, our chefs draw on carefully chosen elements to let its natural qualities shine.

It is a belief inspired by Mālama I Ke Kai — to honour the sea and all that it provides. Here, the ocean leads the way.

Discover the ever-evolving menus at Butcher’s Block.


In Hawaii, Aloha is a philosophy of generosity — of extending warmth without expecting anything in return. It is a spiri...
02/09/2026

In Hawaii, Aloha is a philosophy of generosity — of extending warmth without expecting anything in return. It is a spirit that resonates with the way we welcome every guest at Butcher’s Block.

It begins with a smile, but goes beyond first impressions. Through thoughtful attention to the finer details and a genuine presence in every interaction, we strive to create a space where each guest feels seen, cared for and at ease.

30/08/2026

Each ingredient deserves the time to become its best.

Our Pork Tomahawk is carefully dry-aged in our Larder to deepen its natural flavour and refine its texture before meeting the wood-fire. Time does its work long before the first flame, allowing the ingredient to develop greater depth and character.

Available à la carte, the dish is prepared with the same care and craftsmanship that define our IMUA menu, offering an opportunity to experience Butcher’s Block at a more accessible price point.


A meal unfolds not only through what is served, but also through what is poured.Beyond accompanying a meal, a drink pair...
26/08/2026

A meal unfolds not only through what is served, but also through what is poured.

Beyond accompanying a meal, a drink pairing refreshes the palate, shifts perception and creates space for the flavours that follow.

Our non-alcoholic Gin & Tonic is crafted with that intention. Seedlip is infused with grapefruit, orange, Kampot pepper and juniper berry, then finished with a dash of tonic for a bright, layered finish that carries gently through the menu.

A quiet moment between courses, designed to complement the journey at the table.


21/08/2026

Every cut has its own character. Distinct in flavour, texture and the way it is best prepared. Understanding those differences is how we honour the whole animal, ensuring nothing goes to waste.

At Butcher's Block, Aloha ʻĀina is more than a philosophy. It guides the way we work, with deep respect for the land, the animal and everything it provides. Every cut is approached with the care and technique it deserves.

In this chapter, Chef de Cuisine Jordan Keao explores the flank and tenderloin, sharing what sets each one apart.


Same philosophy. Same craftsmanship. A more approachable way to experience it.In Hawaii, honouring the land is a deeply ...
15/08/2026

Same philosophy. Same craftsmanship. A more approachable way to experience it.

In Hawaii, honouring the land is a deeply held value, where every ingredient it provides is treated with respect and care. This philosophy shapes every dish we serve at Butcher’s Block, including our À La Carte Menu, which offers a flexible, approachable way to experience the same quality and craftsmanship behind our IMUA menu.

Our Huli-Huli Dry-aged Duck is one such expression, where duck meat is thoughtfully rolled and seasoned with Chinese spices, slow-cooked with care, then finished over the wood-fire grill to impart depth and character.

Experience our À La Carte Menu, where the same respect for the ingredient and dedication to craft are offered in a more accessible format, at a more considered price point.


09/08/2026

This National Day, we're taking a moment to celebrate the place we call home through the people who make Butcher's Block what it is.

We asked our team one simple question: What's one thing you love about Singapore?

From its sense of stability to its everyday convenience, and of course, its food, every answer was different. Yet together, they reflected a shared appreciation.

Now, we'd love to hear from you. What’s one thing you love most about Singapore?


06/08/2026

So much begins with the sea.

This season, we honour its bounty with Grilled Western Australian Marron — chosen over lobster for its exceptional texture, sweetness and freshness.

Grilled over wood-fire before a single seasoning is added, the marron's flavours speak for itself.

For Chef Jordan, the dish is also deeply personal. It recalls childhood days in Hawaii spent catching crawfish by the water, long before the rituals of wood-fire cooking became his craft.

Part of our latest Summer IMUA menu, it’s a dish shaped by both memory and technique.


In Hawaii, the land and sea are honoured for all that they provide. At Butcher's Block, that same spirit of Aloha ʻĀina ...
03/08/2026

In Hawaii, the land and sea are honoured for all that they provide. At Butcher's Block, that same spirit of Aloha ʻĀina shapes every season — allowing exceptional ingredients to speak for themselves.

This summer, two new bites join our IMUA menu.

Our Grilled Razor Clams are gently teased by wood fire, bringing out their natural sweetness before being finished with smoked butter, trout roe, lime and chives. Alongside it, the Summer Squash & Zucchini Tartlet layers smoked burrata, garlic butter and fragrant lamb spice into a delicate, savoury bite.

Swing by Butcher’s Block to discover the season’s finest flavours.


Fire takes many forms.This August, Chef Jordan Keao and Chef Yong-wook Yoo of IMOK Smoke Dining come together for an exc...
31/07/2026

Fire takes many forms.

This August, Chef Jordan Keao and Chef Yong-wook Yoo of IMOK Smoke Dining come together for an exclusive collaboration — where Butcher’s Block’s wood-fire philosophy meets IMOK’s acclaimed Korean smokehouse craft, united by a shared respect for ingredient, seasonality and technique.

21 August | 12.00pm–2.00pm & 6.00pm–9.30pm
22 August | 6.00pm–9.30pm

Reservations are now open via link in bio. Limited seats available.


29/07/2026

Every detail shapes the experience at the table, down to the knife you use.

We recently introduced four custom steak knives, each etched with traditional Hawaiian motifs selected by Chef Jordan Keao as a reflection of his heritage. Every design carries its own meaning, drawing from symbols that have long held significance in Hawaiian culture.

For Chef Jordan, they're not just dining tools, but expressions of home and a thoughtful way of sharing his story with every guest who joins us at the table.


Every meal at Butcher's Block begins here.The Larder is the first space to welcome our guests — a living pantry where pr...
25/07/2026

Every meal at Butcher's Block begins here.

The Larder is the first space to welcome our guests — a living pantry where proteins age, produce ferments and time is an essential ingredient.

It's here that patience becomes part of the process, allowing each ingredient to reach its fullest potential before it enters the kitchen.

Can you guess what the circled ingredients are? Leave your answers in the comments, then swipe to see how many you got right.


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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