I start this post by saying the Lobster Roll (named “Lobster Bao” here) and French Toast are some of the best brunch items I had in Singapore.

If you have not been to Butcher’s Block at Raffles Hotel in a while, the contemporary restaurant has undergone a revamp in which you can discover the art of avant-garde wood-fire cooking.

Helmed by new Chef de Cuisine Jordan Keao (previously from the Michelin-starred Burnt Ends), his Hawaiian heritage and passion for wood-fire cooking brings forth a totally new set of curated dishes to the table.

Expect a revamped dinner and weekend brunch menus, as well as a new multi-course signature Tour de Force.

Also worthy to note is that Butcher’s Block has been listed in the Michelin Guide in Singapore as a “new” entrant.

The menus are organised in sections, beginning with small bites, and following through to individual portions, sides and sharing options.

Consider the menu your passport to a fun and customisable wood-fired gastronomic journey.

Here, fine selections of meats, seafood, and vegetables from around the globe, are transformed through exceptional wood-fire cooking with finesse.

You can find deep flavours, distinct aromas, and enhanced textures that only pure wood-fire can create.

An open kitchen serves as the heart of the operation where custom-built ovens and grills work together with the chefs’ skilful hands. A special produce showcase in The Vault sets the tone on what the food here is all about.

For wine lovers, over 200 premium wine labels are available, including a selection of natural wines, at The Library. You are bound to find the perfect wine to pair with the wood-fire specialties of the house.

The best way to discover Butcher’s Block’s concept is through the Tour de Force Experience ($218 per guest, $128 for tailored wine pairing, served for the whole table) which features a curated selection of signatures and exciting off-the-menu specials.

If you are making festive dining plans, a Festive Tour De Force menu ($258 per guest, $158 tailored wine pairing, served for the whole table) is available from 22 December 2021 to 2 January 2022, and features the special dish of Turducken.

Recommended dishes from the sizzling new à la carte dinner menu includes:

Baby Corn with Preserved Black Beans ($11)
Start off with a vegetarian appetiser and discover how dishes here are uniquely prepared, like this baby corn grilled over coals.

Experience a burst of umami with this grilled corn, served with a salty and savoury preserved black bean sauce.

It is all about an intermingling of flavours and textures as the sweet and crunchy corn kernels are layered with smoky flavours.

Grilled Endive with Green Goddess Aioli ($17)
Who says only meats deserve the grill? Here, the glorious diva that is endive takes center stage, beautifully grilled over wood-fire.

Its charred leaves, dusted with dried herbs, are firm enough to stand up to heavy dressing such as the green goddess aioli.

Aioli, a mixture of egg yolk, olive oil and garlic work well with endives because of its fat and acidity. An earthy yet slightly bitter veggie to try grilled.

Dry-aged Duck with Plum BBQ ($35)
Taste how this dry-aged duck has achieved a fall-off-the-bone tenderness from low and slow-grilling over smouldering coals.

It highlights a modern approach to wood-fire cooking as Chef Jordan and team include the essence of dried herbs through smoking.

The duck is then roasted over embers to create a robust and earthy char and a delightfully smoky flavour.

Served with a plum BBQ sauce for a sweet savoury accompaniment.

Grilled Spanish Mussels with Oyster Cream ($36)
A picturesque garden-like appetiser featuring subtly grilled shell-off Spanish mussels served with a rich and smooth oyster-flavoured cream.

Providing soft crunch are rice puffs spread in between the tender mussels. Their naturally bland flavour helps balance the richness of the cream.

Burnt Citrus Sorbet with Coconut Pudding ($11)
The fire element in this dish speaks through the burnt citrus sorbet, a zesty frozen dessert melded with a creamy coconut pudding.

Scoop off the dark coloured embers to reveal a berry compote in the middle for added tangy flavour.

A light and refreshing dessert to accompany the distinctive savoury items at Butcher’s Block.

Sourdough Ice Cream with Manjimup Truffle ($16)
Surprisingly made from leftover sourdough starter discard, this sourdough ice cream turns out thick and emulsified without being too sour.

An exceptional kind of ice cream further elevated with a luxurious topping of Manjimup truffle.

Manjimup, Western Australia is known for producing the most prolific truffles, prized for their quality and consistency.

Moving on to the weekend brunch, available every Saturday and Sunday from 11:30am to 2:30pm.

Expand your weekend brunch choices and try other specialties like Croque Madame with 18-month Joselito Iberico, Smoked Salmon Eggs Benedict, or maybe some fresh Irish Oysters. Items on their regular à la carte menu are also available.

Love some wines to go along with brunch?

Elevate the brunch experience with the Sommelier’s Selection ($88 per person), a 90-minute complimentary flow vinous experience featuring specially handpicked wines.

Korean BBQ Sando ($58)
Two powerful cuisines collide in this sandwich made with an in-house Japanese Hokkaido milk bread and a smoky Korean BBQ filling.

The meat filling is beef brisket sous-vided for 48 hours for extreme tenderness, then marinated with a special Japanese-style soy sauce (shoyu) aged with garlic for 2-3 months.

Once grilled, it is laid over fresh lettuce in between slices of milk bread toasted to a crisp.

A homemade kimchi aioli using 3 month-fermented kimchi adds a touch of spicy and sour flavours. Even though this comes in a sandwich form, you do get those distinctive smoky Korean BBQ flavours, which makes this a must-have.

Lobster Bao with Smoked Trout Roe ($58)
Don’t miss this rendition of lobster roll (they call this a “Bao”) featuring a chilled creamy mix of Western Australia marron lobster meat interspersed with burnt Bearnaise, a “child” sauce of mother Hollandaise sauce.

This piquant sauce is a clarified butter emulsified in egg yolks, lemon juice and red wine reduction and flavoured with shallots, dill, and chives.

Topped with smoked trout roe, the lobster is sandwiched in between a charcoal-black “Bao” with kombu (edible kelp).

Brushing with beef fat before toasting it over wood fire adds a layer of smoky flavour and crispness to the bao.

Served with flavourful hand-cut potato wedges seasoned with seaweed. These deep-fried spuds have a thin crispy skin that covers a fluffy, creamy interior. Love it.

French Toast with Salted Caramel ($19)
Brunch in style with a slice of French Toast made using an ultra-soft Japanese Hokkaido milk bread, topped with mixed berries.

The sweetness of the blueberries and raspberries complements the creamy, milky taste of the bread, sprinkled with salt to balance the flavours.

Served with a light and honeyed whipped cream specially made in-house.

Butcher’s Block
#02-02 to #02-07, Raffles Arcade, 328 North Bridge Rd, Singapore 188719

(Accessible via the North Bridge Road entrance)
Opening Hours: Dinner 6pm – 10pm (Wed – Sun), Closed Mon, Tues
Brunch 11:30am – 2:30pm (Sat, Sun)
Reservations: https://www.butchersblock.com.sg

* This entry is brought to you in partnership with Raffles Hotel Singapore.


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