Butcher's Block

A vibrant address at the iconic Raffles Hotel Singapore, Butcher’s Block offers an avant-garde experience centered on wood-fired fare. Envisioned by chef de cuisine Jordan Keao, this contemporary fine-dining restaurant serves dishes that are deeply personal, reflecting the chef’s upbringing in Hawaii, where he grew up cooking, fishing, hunting and farming. His culinary philosophy is rooted in the Hawaiian values of aloha aina (love of the land) and malama aina (caring for and honoring the land). These values guide his approach to using local ingredients while promoting authenticity and sustainability.

Butcher’s Block is more than a steakhouse. It showcases a mastery of wood-fired techniques, whole-animal butchery and seasonal ingredients executed with a zero-waste approach — even the bones are used to compose broths and sauces that add depth to the dishes. The kitchen uses a range of wood-fired cooking methods, such as smoking with dried herbs, slow or high-heat grilling, and embers to develop smoky, earthy and complex flavors. 

From the open kitchen setting to custom-built ovens and a premium wine collection, it’s an immersive experience that brings the traditions and artistry of Hawaiian wood-fired cooking to Singapore.