Butcher's Block

"Wood-fire cooking is the speciality of this dark and handsome restaurant within Raffles hotel. Head straight to the tasting menu if you want to experience a variety of top-quality fish and meat dishes, all expertly prepared using American wood and supplemented with Asian flavours. The moodily lit room ensures your gaze never wanders too far from the open kitchen. A restaurant to appeal to the hunter-gatherer in all of us." - Michelin Inspector

Singapore’s new wave of steakhouses to sink your teeth into - SilverKris

"Championing the craft of butchery and wood-fire cooking, Hawaii-born chef Jordan Keao runs a kitchen inspired by hunting, fishing and farming traditions where nothing goes to waste and food celebrates community and nature. Cuts are butchered in-house and used nose-to-tail — hung, dry-aged and sealed in rendered beef fat trimmings before hitting a custom-built wood-fire oven for a smoky, deeply satisfying finish. The chef’s new tasting menu, Imua (Hawaiian for 'moving forward with strength and spirit'), pairs Hawaiian-inspired dishes like a big eye ahi poke tartlet and kalua pork dumplings with a finale of wagyu from Australia’s Blackmore Farms." - Karen Tee

3 days in Singapore: The April 2020 edition - SilverKris

"An intimate 44-seat dining room that focuses on wood-fire techniques to showcase smoked, grilled and slow-cooked meats from an open kitchen, ideal for carnivores who want to sample a variety of thoughtfully prepared cuts and charred flavours." - Sanjay Surana