328 North Bridge Road
#02-02 Raffles Arcade
Singapore 188719

(open in Google Maps)

Thursday:
06:00am - 10:00pm

Friday:
06:00am - 10:00pm

Saturday:
06:00am - 10:00pm

Sunday:
06:00am - 10:00pm

Monday:
06:00am - 10:00pm

Tuesday:
06:00am - 10:00pm

Wednesday:
06:00am - 10:00pm

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Reviews

From the Burpple community

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

#CulinaryAficionados
#Diningsg #SgEats
#WoodFireGrillsg
#ButchersBlockSg
#RafflesHotelSingapore

3 Likes

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.

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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.

1 Like

M E D I A T A S T I N G
Hosted by Michel Lu, the Founder of @TheOrientalistSpirits, the event was a ménage à trois that involved @cavemen_sg and @butchersblocksg. How so? Well, one brought the meat and the other, the venue cum culinary talent. No prizes for guessing who did what.
One thing’s for sure, the belles of the ball that night were were the gorgeous bottles of Gunpowder Gin, Origins Vodka and Dragon Whisky by #TheOrientalistSpirits. Designed by Singapore company @ffurious_sg, they drew eyeballs so effortlessly that not displaying them would be a crime. Fortunately, they are also proof of beauty with substance because their contents, in their assorted incarnations of neat and cocktail, left a positive impression on all the media folk present.
We kicked off with a round of the Cosmopolitan, a drink synonymous with the #SexAndTheCity series, concocted with The Orientalist Spirits’ Gunpowder Gin. Handcrafted in small batches, the gin is infused with Asian botanicals of Taiwanese gunpowder tea, Siberian ginseng, Kampot peppercorns, Korean omija berries, Malaysian torch ginger, Japanese shiso flowers and Chinese osmanthus. Proofed with soft Japanese spring water from Kagoshima, Japan, it‘s aromatic and delicious. No doubt why the none-too-sweet cocktail was such a hit it triggered some of us to ask for seconds (@onefatboy, I’m looking at you).
The second cocktail was the platform from which the Origins Vodka shone. I enjoyed its smoothness which in itself is unusual since vodka is not my poison of choice. Perhaps it’s because the same Japanese spring water was used in the making of it, or that Southeast Asian organic longan honey, Tibetan highland barley and nine kinds of premium potatoes make up the ingredients list. No matter, the fact is I thought it was lovely.
The 8-year-old Dragon Whisky, the world’s first all-Asian blended whisky, was served neat for us to appreciate its subtle smokiness and flavour notes of figs, dried fruits and spice. A curated amalgamation of whiskies from the three acclaimed whisky regions of Japan, Taiwan and India, the double-wood-maturation in bourbon and sherry wood created a whisky with a finish that slipped down the throat easily.
To accompany each of the spirits, Chef de Cuisine of Butchers Block - Chef Remy prepared an assortment of dishes. He started us off on housemade breads, platters of 12-month-cured beef and crystal bread, before following up with beef-centric items starring the meat supplied by @cavemen_sg. There was a tartare of aged Wagyu tritip and a tasty bourguignon with buttery-soft cubes of whisky-aged-for-45 -days A5 Wagyu. The main course was a very flavourful Kombu-aged A3 Wagyu Ribeye. Simply grilled medium-rare, it had an awesome mouthfeel that’s soft and yet chewy enough to allow you to appreciate it’s still a piece of meat. Served on the side were a potato mash with Bordier butter, charcoal-grilled carrots and the less commonly found Crosne (Chinese artichoke) cooked in chicken jus. For dessert, Chef Remy sent out fresh-from-the-oven orange-scented madeleines and velvety chocolates shaped like peanuts. They tasted extra scrumptious with the Dragon Whisky.

3 Likes
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