Butcher’s Block is where wood-fire cooking meets Hawaiian flair!
As the season shifts, a subtle smoky allure drifts through the grand corridors of Raffles Hotel Singapore, leading diners to Butcher’s Block. Here, the newly launched Spring IMUA Tasting Menu celebrates the season with fire, flavor, and thoughtful craftsmanship.
“IMUA,” a Hawaiian word meaning to move forward, perfectly captures the spirit of this menu. Helmed by Jordan Keao, the menu reflects both culinary evolution and the chef’s personal roots. With nearly two decades of experience, Chef Jordan draws deeply from his Hawaiian heritage, guided by three core principles: whole-animal butchery, a zero-waste philosophy, and the elemental art of cooking with wood fire.
The Spring IMUA journey opens with a nod to the chef’s origins. Ahi Pâté and Wagyu Pipikaula introduces diners to traditional Hawaiian salted and dried beef, offering a deeply savory and comforting start. Next, the Japanese Kanpachi is lightly grilled and paired with bold nduja gratin and silky fennel beurre blanc. The dish strikes a beautiful balance: delicate fish enhanced by smoky edges, with the sauce adding brightness and richness in equal measure.
A standout of the menu is the Huli-Huli Dry-Aged Duck, showcasing the restaurant’s whole-animal ethos. The dish features succulent dry-aged duck breast, foie gras terrine, and a velvety liver parfait. The layering of textures and flavors feels deliberate and indulgent, yet remains anchored by the signature wood-fired smokiness.
Then came Butcher’s Block’s true showstopper — the beef course. The Blackmore Farms Wagyu Beef is a masterclass in depth and indulgence. Think smoked Wagyu meatloaf paired with dry-aged, koji-marinated beef, each bite unfolding with rich, umami-laden complexity. It’s served alongside a beautifully crisp potato mille-feuille, fried in beef fat rendered from the very same Blackmore Farms cow — a thoughtful touch that amplifies the dish’s full-bodied flavour. A silky browned butter English pea purée ties everything together, adding just enough sweetness to balance the savoury intensity for a deeply comforting, lingering finish.
Dessert, intriguingly named Memoir, closes the meal on a daring note. Ponzu gelée meets nori ice cream, creating an unexpected harmony of citrus acidity and deep umami—a bold, memorable finish that strays from the conventional sweet ending.
The tasting menu comes in two formats: a five-course lunch at S$168++ and a six-course dinner at S$228++, with the evening experience allowing for a deeper exploration of seasonal ingredients and off-menu creations.
Butcher’s Block also boasts an excellent wine list, so whether you want a perfect pairing with your meal or a digestif to end your evening, it’s all possible.
Overall, the Spring IMUA menu feels both personal and purposeful. By marrying the rugged techniques of his Hawaiian upbringing with the elegance expected at Raffles, Chef Jordan has created a dining experience that is bold, thoughtful, and quietly sophisticated. For anyone who appreciates the transformative power of fire, or simply wants a menu with a clear narrative and memorable flavors, this seasonal journey at Butcher’s Block is not to be missed.
Butcher’s Block is located at 328 N Bridge Rd, #02-02 RAFFLES ARCADE, Singapore 188719.
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