Butcher’s Block
Singapore
Butcher’s Block is the wood-fire restaurant at Raffles Singapore, in Raffles Arcade at 328 North Bridge Road in Singapore. The official dining pages place it among the hotel’s own venues, with the restaurant described as an atmospheric live-cooking space rather than a separate city address. Its setting within the arcade gives it a formal hotel context, while the live-fire format keeps the focus on the kitchen activity visible to diners. Chef de Cuisine Jordan Keao leads the kitchen, and Raffles presents the restaurant as an avant-garde wood-fire dining experience shaped by Hawaiian culinary traditions. The menu centres on premium produce, meats and seafood, with the restaurant’s stated approach including whole-animal butchery and careful use of ingredients. An open kitchen and The Larder are part of the room’s structure, reinforcing the sense of preparation as part of the dining experience. Service is organised around lunch and dinner, with the official pages also referring to a business-lunch format and tasting-menu-led dining. The wine list is a notable part of the offer, with more than 288 wines and natural wines from The Library mentioned by Raffles, alongside sommelier-led pairings for the signature menu. Private dining rooms are available for business meals, celebrations and group occasions, adding flexibility to the restaurant’s use. In character, Butcher’s Block reads as a polished contemporary restaurant within Raffles Singapore rather than a conventional steakhouse. The emphasis on live-fire cooking, a well-stocked larder and direct kitchen visibility gives it a precise, craft-led atmosphere. The result is a dining room that combines smoke, technical cooking and a formal hotel setting, with the menu and service style designed to suit both structured lunches and more elaborate evening meals.