Built on a sustainable, whole-animal philosophy, Butcher’s Block at Raffles Hotel Singapore features a contemporary wood-fire dining concept that is also available for private events.
Helmed by chef Jordan Keao, the venue accommodates up to 74 guests for full buyouts, with smaller private dining spaces available for groups of up to eight. Event pricing starts at S$200++ (US$155) per person, covering formats ranging from business lunches and corporate dinners to curated wine tastings.
The restaurant’s culinary programme centres on a zero-waste, whole-animal butchery philosophy rooted in Keao’s Hawai’ian heritage. The kitchen processes all proteins and produce in-house, utilising off-cuts, bones, and trimmings for custom stocks, sauces, and dry-ageing seals, while cooking over custom wood-fire grills and ovens.
For private bookings, the venue provides tailored menus– including its signature IMUA tasting menu –complemented by a 300-label wine list overseen by a resident sommelier. The space is designed to support interactive event programming, featuring an open-kitchen Chef’s Table and a dedicated Sommelier’s Table inside the restaurant’s wine library.
