Butcher’s Block @ Raffles Hotel Singapore - Welcomes The Season of Renewal With Spring IMUA Tasting Menu

At Butcher's Block, the latest Spring IMUA tasting menu celebrates the restaurant's signature wood-fired cooking, whole animal butchery, and zero-waste philosophy. Showcasing seasonal produce alongside returning favourites, the multi-course experience is complemented by thoughtfully curated wine pairings.

Big Eye Ahi Poke Tartlet

Blackmore Farms Wagyu Beef Pipikaula

The meal began with the Big Eye Ahi Poke Tartlet. Crowned with premium Osetra caviar, the bite-sized snack whetted the appetite with intense savouriness and a creamy finish. Alongside were ribbons of Blackmore Farms Wagyu Beef Pipikaula, complemented by moreish Beef Fat Fried Rice that delivered deep, umami-rich notes.

Grilled Green Asparagus

Smoked Ahi Pâté

The next appetiser featured slices of Grilled Green Asparagus paired with lacto-fermented white asparagus. Smoky and earthy, the dish was balanced by a panna cotta at the base, made with asparagus stems, which also added a subtle creaminess to the mouthfeel. Accompanying this was a Smoked Ahi Pâté, crafted with gently smoked tuna belly. A crunchy, burnt leek churro, savoury with a hint of sweetness, formed the tart base, slathered with the pâté and topped with slices of smoked Japanese saba. Each bite delivered layers of texture and flavour, with full-bodied richness.

Lomi Lomi Kombu-Cured Big Eye Ahi

The following course, Lomi Lomi Kombu-Cured Big Eye Ahi, offered a punchy, citrusy, and herbaceous flavour profile that lifted and complemented the delicately Hawaiian-cured fish.

Western Plains Kalua Pork

Next came the Western Plains Kalua Pork, a colourful representation of the traditional Hawaiian dish. Rolled in savoy cabbage, the pork was succulent, carrying a bold, salty punch and a distinctive smokiness. Balancing its hearty taste were velvety sweet potato purée and luscious coconut cream, which added a gentle sweetness and rounded out the flavours.

Huli-Huli Dry-Aged Duck

The Huli-Huli Dry-Aged Duck is one of the restaurant's signature courses, conceptualised to showcase different parts of the Malaysia-sourced duck. For this season, the plate featured 21-day dry-aged duck breast, served alongside a duck leg foie gras terrine and a duck liver parfait tartlet topped with duck heart bushi. The level of thought and craftsmanship behind the dish was impressive. Turning the duck heart into a bushi was particularly intriguing, underscoring the restaurant's commitment to its zero-waste philosophy.

Japanese Kinmedai

The next course highlighted Japanese Kinmedai, featuring a lightly grilled 3-day dry-aged fillet. It was topped with a layer of flavoursome nduja gratin made from the trimmings of the Blackmore Farms cattle that Butcher's Block brings in, and finished with a seaweed and fennel beurre blanc. The interplay of flavours was interesting, with the smoky richness of the nduja complementing the fish's heightened oceanic flavours.

Blackmore Farms Full-Blood Wagyu Beef

The final main course, Blackmore Farms Full-Blood Wagyu Beef, served as a fitting finale. The dish delivered an intensely smoky Wagyu meatloaf alongside dry-aged, koji-marinated beef. Completing the plate was an indulgent potato mille-feuille fried in beef fat rendered from the same Blackmore Farms cow, tying the dish back to the restaurant's whole-animal ethos.

Blooming of Spring

Blooming of Spring, a refreshing combination of compressed cucumber, cantaloupe sorbet, and Monkey's Milk, was served as a palate cleanser.

Memoir

The dinner experience concluded with Memoir, a dessert inspired by the chef's personal journey. The composition brought together ponzu gelée, nori ice cream and caramel. An interesting detail about this dessert is the chef's discovery that blending nori with milk produces a flavour reminiscent of matcha, a nuance reflected in the dessert's flavour profile.

The Spring IMUA tasting menu is available from now until 30 May 2026, served at both lunch and dinner. For a more elevated experience, you may opt for the Dom Pérignon Prestige Pairing.

Spring IMUA Tasting Menu
Lunch: S$168++ per guest
Tailored Wine Pairing: S$138++ per guest
Dinner: S$228++ per guest
Tailored Wine Pairing: S$168++ per guest
Dom Pérignon Prestige Pairing: S$408++, served for the whole table
Booking Link: https://www.sevenrooms.com/explore/butchersblock/reservations

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


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]

Bulgogi Syo @ Suntec City - Limited Time Collaboration with Culinary Class Wars S2 Chef Jung

For a limited time, fans of Netflix's Culinary Class Wars Season 2 can experience an exciting collaboration as Chef Jung Ho-young, one of the Top 4 finalists, makes his first overseas appearance in Singapore at Bulgogi Syo. Bringing dishes straight from the show to the table, the exclusive menu also features signatures from his popular Udon Caden, offering diners a rare taste of his culinary repertoire beyond Japan.

Monkfish Liver Chawanmushi 4/5

The Monkfish Liver Chawanmushi ($10.90) is undoubtedly the most anticipated dish on the menu and one of the most talked-about creations from the show. Having witnessed Chef Jung butcher a whole monkfish during the launch event, just as seen on screen, adds to the appreciation of the dish. The flesh is charcoal-grilled with soy-based seasoning, while the liver, often dubbed the "foie gras of the sea," is braised with a kombu-infused soy glaze. These are then combined into a silky steamed egg custard, finished with yuzu skin and a hint of wasabi. While the custard is smooth and flavourful, the slight bitterness from the yuzu peel and the presence of wasabi may not appeal to everyone.

Crispy Prawn Croquette 3/5

From Udon Caden, the Creamy Prawn Croquette with Sesame Sauce ($12.90 for 2pc) delights with its crisp exterior and creamy, oozy interior reminiscent of corn cream soup. Each bite reveals juicy prawn chunks, while the accompanying house-made roasted sesame sauce adds a nutty depth that ties the dish together beautifully.

Grilled Sea Eel with Lotus Root Manju 3/5

Another highlight from Culinary Class Wars Season 2 is the Grilled Sea Eel Renkon Manju with Crab Sauce ($39.90). The eel is braised on one side and grilled on the other, resulting in a delicate yet flavourful finish. It is paired with a renkon manju, a lotus root pastry made from finely shredded lotus root, chilled and fried, and served in a luscious crab broth with sweet crab meat and a subtle ginger aroma. Accompaniments include kimchi salad, pickled radish and sotbap rice furikake. However, the eel contains many fine bones, making it less suitable for children. The lotus root manju, while unique, leans towards a soft and creamy texture that may feel somewhat one-dimensional. Diners can opt for the Grilled Codfish Renkon Manju with Crab Sauce ($29.90) as a more approachable alternative.

Yakibuta Skewer 3/5

Signature Beef Curry Udon 3.5/5

The Signature Beef Curry Udon ($19.90) is a comforting staple from Udon Caden. The udon noodles are chewy and springy, paired with a silky, mildly spiced curry filled with tender beef cubes and soft potatoes. For an additional $3, diners can add a Yakibuta Skewer, smoky, juicy pork belly glazed with caramelised shoyu tare. While the pork is well-executed, the leek pieces could be smaller for a more balanced bite.

Citrus-Soy Grilled Cod 3.5/5

The Citrus-Soy Grilled Cod Fish ($25.90) highlights the fish's natural sweetness. Lightly grilled and glazed with a dashi soy lemon sauce, the cod develops a caramelised exterior while remaining buttery and moist inside. Served alongside mushrooms, lotus root and vegetables, it makes for a wholesome and satisfying dish.

In all, this limited-time collaboration at Bulgogi Syo offers a unique opportunity to taste Chef Jung Ho-young's creations beyond Jeju Island. While not every dish may appeal to all palates, the experience of enjoying dishes inspired by Culinary Class Wars, brought to life by the chef himself, makes it a worthwhile visit for fans and food enthusiasts alike.

Note: This is an invited tasting.


Bulgogi Syo
Suntec City
3 Temasek Boulevard
#B1-133
Singapore 038983
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Geylang Claypot Rice (芽笼砂煲饭) @ Beach Road - Revamped Menu Starring Beef Bone Marrow Claypot Rice

Located along Beach Road, Geylang Claypot Rice has been a go-to destination for claypot rice lovers for over 44 years. Preparing and serving each claypot the old-school way since day one, this claypot master has recently introduced a new creation, the Beef Bone Marrow Claypot Rice.

Beef Bone Marrow Claypot Rice 4.5/5

The Beef Bone Marrow Claypot Rice ($42) features beef short ribs marinated and slow-cooked in a rich, savoury sauce. The beef is placed atop the rice in the claypot and cooked over charcoal, allowing the juices and fats to seep into the grains while caramelising around the edges. Once the beef short ribs are served, they are removed and set aside so the rice can be mixed with the condiments.

Two egg yolks are added, followed by the star of the dish: smoky, charcoal-grilled beef bone marrow, which replaces the oil typically used to mix the rice. Finishing with a dash of dark soy sauce made the resulting rice incredible. Generous amounts of beef juices and fats infused into the grains, laced with charcoal-smoked smokiness, made every mouthful deeply satisfying. The best part was the crisped rice at the bottom of the claypot, intensely flavourful and moreish, adding a delightful crunch that elevated the entire dish.

Signature Chicken Claypot Rice 4.5/5

Compared side by side with the Signature Chicken Claypot Rice ($22.80), which brimmed with chunky, marinated boneless chicken leg, intensely savoury lap cheong, salted fish, and smoked pork belly. The bone marrow variant stood out for its richer, buttery, and savoury nuances. Meanwhile, the classic version delivered the familiar comforting flavours and greater textural bite from the chicken and slices of lap cheong.

Kai Lan with Pork Lard and Oyster Sauce 4/5

The Kai Lan with Pork Lard and Oyster Sauce ($12.80) was simple but showcased the beauty of using a claypot as a vessel for charcoal cooking. The technique infused subtle smoky nuances, adding depth to the greens.

Braised Lotus Root Duck 4.2/5

The Braised Lotus Root Duck (1/4 portion $18.80, 1/2 portion $34.80) featured fork-tender duck that could be easily pulled apart, with the meat sliding off the bones. I appreciated that the flavours were subtle and easy on the palate, complementing the more robust claypot rice.

Prawns with Homemade Tofu 4.5/5

Another crowd-pleasing dish was the Prawns with Homemade Tofu ($14.80). The tofu was delightfully custardy and tender, held together by a delicate exterior skin that absorbed the flavours of the gravy.

Beancurd Skin Roll 3.8/5

The Beancurd Skin Roll ($11.80) was moreish as well, made from scratch daily with pork, crunchy water chestnuts, shrimp and diced mushrooms. I liked that it wasn’t overly meaty, with the ingredients well-balanced.

Fresh BBQ Crabs

Fresh BBQ Crabs (Male Crabs $18 | 2 for $34, Female Crabs $28 | 2 for $54) are also available and prepared to order with limited portions daily. While the char added an extra layer of flavour, the meat was slightly tougher than expected.

If you are a fan of claypot rice, the Beef Bone Marrow Claypot Rice is definitely one to savour. The menu has also been refreshed, introducing several new creations to look forward to.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Geylang Claypot Rice (芽笼砂煲饭)
361, 363, 365 Beach Road
Singapore 199576
Tel: +65 67444574
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Walk to the junction of Beach Road and Jalan Sultan. Cross the road and walk down Beach Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Onggii @ Suntec City - Soulful, 28-Hour Traditional Korean Broths for the Soul

Tucked inside Suntec City, Onggii is a cosy Korean spot dedicated to soulful traditional broths and stews — the kind that truly feels like home. The star here is their Signature Gomtang, a deeply comforting soup made by simmering bones for 28 hours to extract all that rich, nourishing flavour.

Dweji Gomtang 4.2/5

Dweji Gomtang ($16.90). Delivering beautifully layered broths that is hearty and soothing. You can even add noodles and/or rice into the soup, turning it into an even more satisfying bowl. The pork sliced into big pieces, tender, lean meat with a good ratio of fats. Other available gomtang available are So Gomtang (Ox Bones), Beef Wang Galbi Gomtang, Dak Gomtang (Chicken), Gamjatang (Pork Bone Soup).

Beef Ugeojitang 4/5

We also tried the Beef Ugeojitang ($19.90), served in a mildly spicy broth filled with beef strips and vegetables. Much like the Dweji Gomtang, diners can add the accompanying rice or noodles into the soup, turning it into a substantial one-bowl meal. The broth carries a gentle heat that adds depth to the overall flavour. However, while the soup itself was enjoyable, the beef strips were slightly tough.

So Galbi Jjim 4.2/5

Another highlight was the So Galbi Jjim ($34.90), tender braised beef ribs coated in a sweet, deeply flavoured sauce that makes it hard to stop at one bite. I like the part on the bone with a resistant from the tendon. It also comes with crunchy lotus root that has absorbed the sweet sauce.

For those seeking comforting Korean soups in the heart of the city, Onggii offers a satisfying selection of traditional broths that focus on depth of flavour and homely warmth. The slow-simmered gomtang delivers a nourishing and soothing experience, while dishes like the So Galbi Jjim provide a richer complement to the meal. Whether you are looking for a hearty bowl of soup or a comforting Korean meal, Onggii is a worthwhile stop when dining at Suntec City.

Note: This is an invited tasting.


Onggii
Suntec City
3 Temasek Boulevard
#02-300
Singapore 038983
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Nearest MRT: Promenade (DT Line), Esplanade (CC Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 5pm - 10pm
Sat-Sun: 11am - 4pm, 5pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Sundae Royale @ Resorts World Sentosa - Chef Paul Pairet’s Nostalgic Playground for Artisanal Soft-Serve

Located right next door to Moutarde at Weave, Resorts World Sentosa, Sundae Royale is the latest venture by the acclaimed Chef Paul Pairet. Stepping into this space feels like revisiting a childhood dream, but with a decidedly premium and sophisticated twist. It is a playground dedicated to soft-serve ice cream and sweets, where nostalgic flavours are elevated through Chef Paul’s signature precision and original recipes.

All the mixes here are freshly homemade, reflecting a meticulous approach to both popular classics and the chef's own personal favourites. Whether you are looking for a quick icy treat or a sit-down dessert experience, Sundae Royale brings a unique, world-class craft to Singapore’s dessert scene.

The menu unfolds into several distinct lines: Simple Sundaes, Sundaes Liégeois (topped with homemade Chantilly), and the texture-heavy Sundaes Crunch. Every cup is freshly churned to ensure the perfect balance of smooth texture and bold flavour.

A few standouts include the Caramel-Butter-Soy Ice Cream, which offers a sophisticated savoury-sweet depth, and the Pistachio-Cherry Sundae, which provides a classic nutty and tart combination. For those who prefer something fruitier, the Mango-Raspberry Melba and Strawberry Trifle are vibrant and refreshing. Chocolate lovers shouldn't miss the Chocolate Liégeois, featuring a rich cocoa base topped with that luscious, airy Chantilly cream. It is a rare opportunity to experience an archetypal childhood favourite elegantly crafted with such culinary finesse.

Made fresh at the service counter, the Warm Churros are a must-try. Dusted lightly with sugar, they are served alongside a mini ice cream. The contrast between the hot, doughy pastry and the cold, melting soft-serve delivers the ultimate comfort hug. It’s a simple pleasure executed with high-level consistency. For those seeking a hint of the classic French café experience, Sundae Royale also offers an assortment of homemade pastries and viennoiseries. Paired with their classic line of coffees, it makes for a delightful afternoon pitstop in the heart of the city.

Overall, Sundae Royale is a polished addition to the neighbourhood, offering a playful yet high-quality take on soft-serve that will appeal to both kids and adults alike.

Note: This is an invited tasting.


Sundae Royale
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-222
Singapore 098138
Tel: +65 65776255
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

Karii @ Suntec City - Singapore’s First Okinawan Street Food Concept by EN Group

Karii かりー! That's how Okinawans say cheers in their dialect, where "karii" (kanji: 嘉例) translates to happiness. It is a fitting name for the newest opening by the established Japanese F&B veteran EN Group at Suntec City. Opening its doors on 4 February 2026, the eatery aims to set a trend of joy and long life through the vibrant, coastal flavours of Okinawa. Touted as Singapore's first Okinawan street food concept, the space is modern and warm, featuring lightwood finishes and subtle bingata patterns. Overlooking the Fountain Court, the menu spans from taco rice and Okinawa-style sandos to hearty bowls, all crafted for quick, quality enjoyment.

Mozuku Tempura 2.5/5

We started with the Mozuku Tempura ($2.80), which is fried Okinawa seaweed. Unfortunately, preparing it this way did not do the ingredient justice. I couldn't really taste the delicate seaweed; instead, it was dominated by the crispy batter. It's perhaps not the best way to showcase this unique island speciality.

Jimami Tofu 3/5

The Jimami Tofu ($2.80) is a traditional Okinawan peanut tofu. I must admit I am not a big fan of this dish as the texture is quite a departure from typical soybean tofu. Because it is made from peanuts, it has a more stretchy, chewy, and pudding-like consistency that might be an acquired taste for some.

Okinawa-Style Taco Rice 3/5

A quintessential island dish, the Okinawa-Style Taco Rice features seasoned minced meat, cheese, arugula, cabbage, and cherry tomatoes over rice. You can choose between Hokkaido Pork ($6.80) or Beef ($7.80). For those watching their intake, there is a no-carb option where the rice is replaced with extra greens. You can also customise your bowl with add-ons like Goya Tempura, Teriyaki Chicken, or Rafute.

Okinawa Soba 3/5

The Okinawa Soba ($8.80 Small / $13.80 Large) features rafute (braised pork belly), beni shoga, and chikuwa in a Japanese paitan tonjiru broth. While the small portion comes with two pieces of succulent pork and the large with four, the dish overall felt a little different from the authentic bowls I've had during my trips to Okinawa. It's a comforting bowl, but it didn't quite hit that nostalgic note for me.

Mentai Ebi Onigiri 4/5

The highlight of the meal was the Mentai Ebi Onigiri ($9.50 Ala carte / $13.00 Dine-in Set). This hefty sandwich-style onigiri features a fried tiger prawn drizzled with mentaiko mayo, layered with spam, dashimaki (Okinawan egg), and mayonnaise wrapped in Japanese seaweed. If you dine in, the set is quite value-for-money, coming with white miso soup, mozuku su, and two appetisers of the day.

Goya Shikuwasa Honey 4.2/5

For a refreshing thirst-quencher, the Goya Shikuwasa Honey ($6.80) is a must-try. It combines bitter gourd, shikuwasa juice, honey, and soda. Don't be put off by the bitter gourd; the bitterness is very subtle and balances well with the tart citrus and sweet honey. It is an incredibly refreshing choice for a hot afternoon.

Okinawa Donuts 3/5

To end on a sweet note, we tried the Okinawa Donuts (3 for $2.50). These come in three flavours: Original, Okinawan Brown Sugar, and Purple Sweet Potato. Unlike the soft, doughy donuts we are used to, these are traditionally crumbly and dense.

Overall, Karii offers a fun and accessible introduction to Okinawan culture in the heart of the city. While some dishes lean towards a more localised palate, the onigiri and refreshing drinks make it a great spot for a quick, casual meal.

Note: This is an invited tasting.


Karii
Suntec City Mall
3 Temasek Boulevard
#B1-170 (Fountain Court)
Singapore 038983
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]