Butcher’s Block

‘Moving forward with strength and spirit’ – the values that inspired Butcher’s Block Summer IMUA Tasting Menu where Chef Jordan and team brings diners into the world of wood-fire cooking, whole animal butchery and zero waste concept. Starting off very strongly are the Chef’s Snacks with my favourite Wagyu Beef Pipikaula that is served with beef fat rice and toasted buckwheat; the richness of each bite that brought me to seventh heaven. Chef Jordan even cured his own version of lap cheong to pair with the pork chicharron.

The next course of Lomi Lomi has the Smoked Paprika Cured Pink Trout being massaged gently by hand and complemented with a medley of refreshing tomato elements. The Huli Huli Dry-aged Duck has duck done three ways with my favourites being the aged duck breast for the tender bite. Perhaps one of the crowd favourites is the Grilled Seabass for its meaty texture and the most amazing yellow corn curry puree to go alongside it. The last savoury course is the Blackmore Farms Wagyu Beef Trio, and the richness is balanced with the fermented raspberries. As how Chef Jordan would like to end a meal in the summer, we had the Rosella & Pink Guava Shaved Ice with a vanilla snow cap.

Feature the Summer dinner Tour De Force menu :
💕Western Plains pork trio
Three different cuts from the Western Plains pork,cooked with a different technique.
The pork short loin is smoked, the pork belly slow-cooked Hawaiian kalua-style and the pork neck made into “char siew.” served with crispy prosciutto tuile and seasonally changing condiments of corn puree, pork jus and locally-farmed sorrel.
💕Smoked sashimi poke
This dish is inspired by black beaches in Chef Jordan's home city of Hilo.
Whole hamachi is aged up to 6 days,then the belly and Otoro smoked together, diced, seasoned with garlic shoyu.
Served with seaweed foam, sea weed, herb dashi and ground candlenuts.
💕A5 Saga beef
Tender sliced beef chuck drizzle with beef jus, served with delicious bone narrow potatoes
💕Shaved ice
Looks very simple, but this dessert is yummy.
Grilled watermelon is juiced and added lychee syrup,freeze it and shaved with Kakigori machine.
Served with Li Hing Mui powder, fresh passionfruit, house made honeycomb, and topped with condensed milk.
💕Red mullet
Kinmedai aged for 5 days,skin seasoned with salt and grilled till crispy. Fish placed flesh side down with butter.
Served with zucchini, prawn cake and tasty sauce inspired by Thai green curry.
💕Grilled Bouchot mussels, Wagyu tartare with Beef fat financier and Black corn taco .
💕Summer Garden with Mushroom dashi

💰$238++ Per guest and $ 158++ Tailored wine pairing

📍Butcher’s Block
1 Beach Road
Raffles Hotel Singapore

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Butcher’s Block, an Avant-garde wood-fire dining experience featuring the highest quality of produce, meats and seafood sourced from around the world. Indulge in their signature multi-course Spring Dinner Tour De Force menu ($238++ per person) expertly curate by Chef de Cuisine Jordan Keao.

To welcome spring, Butcher’s Block launched Spring Tour De Force menu masterfully curated by Chef de Cuisine Jordan Keao, highlight fresh and vibrant flavours of spring.

Feature : DINNER TOUR DE FORCE
💕Wagyu tartare | Caviar | Beef tendon chicharrón
💕Brown crab tartlet I Garlic chive tuile
💕Grilled French asparagus I Tempura shiso
💕Smoked sashimi | Seaweed I N25 caviar I Herb dashi
💕Grilled Holland razor clams | Kombu beurre blanc
💕Dry-aged duck I Plum BBQ I Arugula
💕WA live marron I Dill sabayon
💕Wylarah striploin Australian Wagyu I Demi-glace, Whipped bone marrow potato
💕Amalfi lemon tart | Yuzu ganache

💰$238++ Per guest
$158 Tailored wine pairing
📍 Butcher’s Block, Raffles Singapore.
328 North Bridge Road #02-02.

Tour De Force tasting menu at Butcher's Block. A cozy restaurant located at Raffles Hotel.

1- Wagyu tartare topped with caviar and beef tendon chicharron : melts in your mouth and the chicharron adds a wonderful crisp
2- Uni tartlet with smoked sashimi poke: I love this dish and the design of the tart was so elegant
3- Baby corn with yuzu kosho aioli and puffed black quinoa : I am not a fan of baby corn, the quinoa coating does add nice crunch to it though
These first 3 dishes are served together and paired with a prosecco.

4- Smoked sashimi (outer layer of Hamachi and inner layer of blufin tuna) topped with caviar, plated on a sauce of herb dashi and buttermilk cream :
Absolutely amazing combination of flavours and the sauce is creamy but light at the same time.
Paired with a sake. Interesting!

5 - Grilled Norwegian scallop with miso buerre blanc and smoked trout roe : the sauce is great . I would have preferred if the scallop was served whole rather than sliced up as it changes the texture.
Paired with a lovely white wine from France.

6- Dry aged duck and apple BBQ sauce : this is one of their signature dishes. The duck is aged for 21 days. The duck breast, leg and tongue are served and the sauce is poured over, with a dollop of apple sauce on the side. The flavours of the duck was surprisingly very Asian , with a hint of 5 spice and other Asian flavours. Very delightful for the Asian palate.
Even more interesting, it's paired with a Shao Xing wine from China!

7 - Grilled Jeju Abalone served on Nori sushi rice with Koji froth : this was my favourite dish. The abalone is grilled to perfection and very tender and tasty. The frothy sauce was divided into two halves of different flavours, herb on one side and mushroom on the other half. It was well balanced and the most exciting dish.
Paired with a light red wine. And it was intriguing how a red wine could go so well with abalone as a white might have been the expected choice. Kudos to the wine sommelier.

8 - Wylarah striploin Australian Wagyu with demiglace sauce and whipped bone marrow potato:
The Wagyu is medium rare and tender, cooked to perfection. The highlight of the dish is the bone marrow potato, a fine puree of starchy potato combined with the richness of the bone marrow is enough to send one to the clouds.
Paired with a heavier and more full bodied red wine.

9 - Spiced apple tart with coconut pudding. The dessert was designed so beautifully and the crisp of the tart with the combination of apple and coconut flavours was light and refreshing.
Paired with a milk liquior which wasn't milky?
A great way to complete this unforgettable degustation experience.

Special thanks to the great service also. Every dish and drink was carefully explained in great detail and with much enthusiasm, making the diners feel a sense of excitement and anticipation before starting.

Tasting menu $238 per pax
With wine pairing + $158

450g, Grass-fed, 28 days dry aged, Ireland
served with red wine sauce and fries

The steak was tasty and the meat quality was good, unfortunately the steak came medium (some parts medium well) instead of the medium rare doneness that I had requested for. The fries was the most let down, overly salty and had the stale oil taste. Came with high expectation, left disappointed.