Butcher's Block

Wonderful experience at Butchers Block. The service from staff was outstanding and memorable - one of the best we experienced in Singapore. Katherine was very thoughtful and considerate towards our allergies, and the team and chef even prepared a special sauce for us. The team also executed our request to serve a cake well. Food wise we had fish, pork and duck. All were wonderful 🙂 BREAD WAS LEGIT - not featured here as it was devoured too quickly. Gluten free bread option also available.

Visited Butcher’s Block recently. Service was warm and attentive — Alberto and the team took good care of us. Food was excellent, we had the spam musubi, 1.1kg wagyu OP rib, house salad, and crispy potatoes. Unfortunately, the experience ended on a disappointing note. After finishing half the OP rib, I requested for the remaining steak to be packed — told the first server, then repeated it clearly to a second server who reassured me it would be done. At the end of the meal, it became clear the steak had been discarded due to a miscommunication. Staff were apologetic and offered complimentary tea while preparing a new portion, but the replacement was only ~150g compared to the 500–600g that was left behind. It was disheartening to see such a premium cut of wagyu go to waste, especially when I had clearly communicated the request twice. I was left wondering why the assumption was made that we would want to discard such a substantial portion of food. That said, the atmosphere, food quality, and the genuine friendliness of the staff made the evening memorable. It was just a bittersweet ending to what otherwise would have been a seamless dining experience.

We had a good dinner here as part of our stay at the hotel and to celebrate the wife's birthday. We went with the IMUA tasting dinner menu, and liked most of the dishes. Chef Jordan, with his Hawaiian background, has an interesting take on flavours and taste and these are showcased in his dishes. We liked the bluefin tartlet and the laksa pain souffle in the starters, as well as the little bites like Lomi Lomi with the artichoke. The Kalua pork dumpling and Huli-Huli dried aged duck were tasty and well presented. I especially loved the grilled Murray cod, even though I am not a fish person - the dish was excellently executed and the rice congee was superb. The wagyu with the bone marrow custard, English pea puree and chimicurri was also very good. We did wish it was more substantial, especially as the restaurant prides itself on wood-fired meals. The thin slices provided lacked the bite. The missus felt the texture had changed too much from the Koji, and was more like char siu pork rather than beef. Throughout the meal, the staff like Alberto and even Chef Jordan himself came over to describe the dishes and how best to enjoy them. The desserts were okay but we were most impressed with the delicate twill, as well as the garlic pastry crust for the bluefin tartlett. Overall, it was an enjoyable dinner, including watching the team working in the show kitchen.

*Ambiance* 💛💛💛💛💛 *Service* 💛💛💛💛💛 The staff at Butcher's Block are attentive, professional, and knowledgeable about the menu and wine selection. Overall, Butcher's Block at Raffles Singapore offers an exceptional dining experience with high-quality food, excellent service, and a sophisticated ambiance. If you're a meat lover or looking for a special night out, this restaurant is definitely worth a visit. Thank you so much!!

We had an incredible first visit to Butcher’s Block to celebrate my birthday, and everything exceeded our expectations! From the moment we arrived, we were impressed by the inviting atmosphere by the team and welcomed by the chef too. We opted for the à la carte menu over the tasting menu and loved every dish we tried, the duck sausage starter, smoked sashimi for sharing, the whole-animal butchery lamb (a unique and delicious experience), and the Australian tenderloin were all outstanding. A huge thank you to Kathleen, Roberto, and the rest of the amazing team (apologies for missing a few names) for taking such great care of us. Special thanks to the pastry chef, I believe it was Chef Felicia — for the beautifully presented complimentary birthday dessert. It was a truly memorable lunch, and we can’t wait to return!✨

Butcher’s Block Had wanted to try this. Saw that it is in Restaurant Week, thus tried it. We started off with the milk bread with kombu butter. We had both the starters of cured pork with grilled fennel and Comte cheese and Grilled Golden Oyster Mushroom with Argula and Chinese BBQ sauce. For mains, we had the tenderloin and Wagyu tenderloin and a la carte pork tomahawk. The pork was grilled together with the layer of fats so it resembled Chinese roast pork. We ordered the crispy potatoes and grilled broccolini which were good complements to the mains. As expected I really prefer small plates concept nowadays. While the mains are at 100g, it is still primarily a beef steak restaurant. And I generally prefer marinated, cheaper cuts of beef. Dessert was earl grey tea with petite fours or baked caramel mochi with brown butter ice cream and I preferred the latter. #butchersblock #raffleshotel #steakrestaurant #restaurantweek2025 #whattoeat #sgfoodies #traveliscallin

The food and ambiance were nice, we especially loved the bread! The staff kept checking in with us every time a dish was served. Catherine took the initiative to separate a non-spicy portion for my son, and Kat was very helpful in explaining the dishes. Great service!

We have enjoyed fine dining around the world_ BB far exceeds all. Immaculate service. Very attentive to detail. Food presentation beyond words. Taste delicate.