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

(open in Google Maps)

06:00am - 10:00pm

06:00am - 10:00pm

06:00am - 10:00pm

06:00am - 10:00pm

06:00am - 10:00pm

06:00am - 10:00pm

06:00am - 10:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE


From the Burpple community

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.

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.


Besides great steak try their katsu