Back at
Butcher’s Block at Raffles Hotel Singapore, I returned to experience the new
Autumn IMUA Wood-Fire Tasting Menu, priced at $178++ per person. Helmed by Chef Jordan Keao, the tasting menu showcases his culinary philosophy through the art of wood-fire cooking, whole-animal butchery and a zero-waste approach to ingredients. Drawing inspiration from his Hawaiian roots, Chef Jordan brings together premium produce, bold flavours and the primal appeal of cooking over an open fire, creating a dining experience that celebrates both craftsmanship and sustainability.
Brioche Bread 4/5
We kicked off the meal with the
Brioche Bread, which has become a signature at Butcher’s Block. Soft, fluffy and delightfully pillowy, the brioche had a tender crumb that made it an inviting start to the meal. Its gentle richness and buttery aroma set the tone for the courses that followed.
Blackmore Farms Wagyu Beef Pipikaula | Beef Fat Fried Rice 4.2/5
The opening snack,
Blackmore Farms Wagyu Beef Pipikaula, delivered an immediate punch of flavour. Inspired by pipikaula, a traditional Hawaiian-style dried beef preparation, Chef Jordan elevates the humble snack with premium Blackmore Farms Australian full-blood Wagyu rump. The beef is marinated in a house-made garlic shoyu blend, aged for up to two months, lightly cured and dried before being finished over the wood fire. The result is a deeply savoury piece of Wagyu with concentrated beefy flavours, a hint of smokiness and a satisfying chew. It is paired with a compact cube of crispy fried rice, prepared using rendered beef fat from the trimmings of the same Wagyu. The rice delivers a crisp exterior and a savoury richness that complements the tender beef beautifully. This small but flavour-packed bite exemplifies the restaurant’s whole-animal butchery and zero-waste philosophy.
Bluefin Tuna Poke Tartlet | Premium Osetra Caviar 4.2/5
Another bite-sized creation draws inspiration from the Hawaiian staple of poke. Premium sushi-grade
Bluefin Tuna is diced and seasoned, then nestled inside an intricately patterned, crisp tartlet shell. A generous topping of premium Osetra caviar adds a luxurious finishing touch. The tuna offers a rich, buttery texture, while the delicate pastry provides a pleasing crunch. The caviar adds a refined brininess, with each pearl popping gently on the palate to enhance the tuna's natural richness. This elegant interpretation of poke transforms a familiar Hawaiian dish into a refined one-bite indulgence.
Lomi Lomi 4/5
Chef Jordan’s interpretation of
Lomi Lomi reimagines the traditional Hawaiian preparation into a refreshing seafood course. Rather than the classic combination of salted salmon, tomatoes, and onions, this version features jewel-toned beet-cured Bluefin tuna and delicate smoked Kanpachi, arranged with a lightness that lets the seafood take centre stage. The beet cure lends the Bluefin tuna a striking colour and subtle earthy notes, while the smoked Kanpachi introduces a gentle smokiness that ties the dish back to the restaurant’s wood-fired cooking. At the centre is a quenelle of tomato sorbet, accompanied by clear tomato water that brings a clean, savoury acidity to the plate. A drizzle of aromatic marigold oil adds a delicate floral note, rounding out the dish with a refreshing finish. The interplay of cool seafood, bright tomato and gentle smoke makes this a lighter interlude in the tasting menu, offering a welcome contrast to the richer meat courses.
Huli-Huli Dry-Aged Duck 4.5/5
The
Huli-Huli Dry-Aged Duck showcases two preparations of duck, allowing diners to appreciate different textures from the same ingredient. The duck breast is slow-roasted over the wood fire and glazed with a house-made Huli-Huli sauce, inspired by the Hawaiian tradition of turning and grilling meat over a flame. The glaze lends the duck a savoury-sweet character, complementing the rich flavour developed through dry-ageing and wood-fire cooking. Japanese curry spice adds a gentle warmth, while the kabocha purée provides a smooth, naturally sweet counterpoint to the meat. For contrast, the duck leg is prepared as a katsu. Coated in a crisp crust, it offers a satisfying crunch before giving way to tender, flavourful meat within. Serving both the roasted breast and crispy leg on one plate makes this a particularly enjoyable expression of duck's versatility.
Smoked Arctic Char 4.2/5
The
Smoked Arctic Char brings a comforting fish-and-rice combination into a more refined setting. The fish is lightly seasoned to preserve its natural flavour, with smoking lending subtle depth without overwhelming its delicate character. It rests on limu congee, a nod to the Hawaiian affinity for seaweed, while a bed of cauliflower froth adds a light, creamy element. A piece of crispy fish skin provides textural contrast, and premium Osetra caviar contributes a delicate brininess that complements the seafood. The combination of tender fish, comforting congee and airy cauliflower creates a balanced course that feels both familiar and luxurious. It also shows how Chef Jordan incorporates elements of his Hawaiian heritage into a contemporary tasting menu.
Lumina Farm Lamb Trio 4.5/5
The
Lumina Farm Lamb Trio celebrates three different cuts of lamb on a single plate: leg, saddle and rack. Each cut offers its own character, allowing diners to appreciate the differences in texture and flavour across the animal. Cooked over the wood fire, the lamb develops a beautifully caramelised exterior while retaining its natural juiciness. The leg offers a hearty, meaty bite, while the saddle provides a tender texture and the rack delivers a satisfying balance of meat and richness. To accompany the trio, pumpkin purée introduces a gentle sweetness that complements the lamb’s savoury notes. Mint brings a refreshing herbal lift, while crème fraîche adds a subtle tang and creamy finish. Together, the accompaniments keep the plate from feeling too heavy, allowing the lamb's flavour to remain the focus.
Pumpkin Pie 4/5
For dessert, the
Pumpkin Pie takes a deconstructed approach to the familiar autumn favourite. Instead of a conventional pastry pie, the dish celebrates the natural sweetness of kabocha, or Japanese pumpkin, known for its dense flesh and nutty flavour. The pumpkin is transformed into a velvety-smooth purée, with gentle spices adding warmth and depth. Wood-fire cooking lends another layer of character, bringing out the pumpkin’s natural sweetness. Pumpkin seeds provide a nutty crunch, creating a welcome textural contrast against the smooth purée. It is a restrained yet comforting finish to the meal, allowing the seasonal ingredient to shine without relying on excessive sweetness.
The Autumn IMUA Wood-Fire Tasting Menu at Butcher’s Block offers an engaging showcase of Chef Jordan Keao’s culinary philosophy, bringing together the bold flavours of Hawaiian-inspired cooking, premium ingredients and the distinctive character of wood-fire preparation. At $178++ per person, the Autumn IMUA Wood-Fire Tasting Menu offers diners a premium tasting experience that goes beyond conventional fine dining, with the open fire playing an integral role in the flavour and identity of each course.
Note: This is an invited tasting.
Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)
Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)
Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [
Map]
2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [
Map]
