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15/08/2026
Same philosophy. Same craftsmanship. A more approachable way to experience it.
In Hawaii, honouring the land is a deeply held value, where every ingredient it provides is treated with respect and care. This philosophy shapes every dish we serve at Butcher’s Block, including our À La Carte Menu, which offers a flexible, approachable way to experience the same quality and craftsmanship behind our IMUA menu.
Our Huli-Huli Dry-aged Duck is one such expression, where duck meat is thoughtfully rolled and seasoned with Chinese spices, slow-cooked with care, then finished over the wood-fire grill to impart depth and character.
Experience our À La Carte Menu, where the same respect for the ingredient and dedication to craft are offered in a more accessible format, at a more considered price point.
09/08/2026
This National Day, we're taking a moment to celebrate the place we call home through the people who make Butcher's Block what it is.
We asked our team one simple question: What's one thing you love about Singapore?
From its sense of stability to its everyday convenience, and of course, its food, every answer was different. Yet together, they reflected a shared appreciation.
Now, we'd love to hear from you. What’s one thing you love most about Singapore?
06/08/2026
So much begins with the sea.
This season, we honour its bounty with Grilled Western Australian Marron — chosen over lobster for its exceptional texture, sweetness and freshness.
Grilled over wood-fire before a single seasoning is added, the marron's flavours speak for itself.
For Chef Jordan, the dish is also deeply personal. It recalls childhood days in Hawaii spent catching crawfish by the water, long before the rituals of wood-fire cooking became his craft.
Part of our latest Summer IMUA menu, it’s a dish shaped by both memory and technique.
03/08/2026
In Hawaii, the land and sea are honoured for all that they provide. At Butcher's Block, that same spirit of Aloha ʻĀina shapes every season — allowing exceptional ingredients to speak for themselves.
This summer, two new bites join our IMUA menu.
Our Grilled Razor Clams are gently teased by wood fire, bringing out their natural sweetness before being finished with smoked butter, trout roe, lime and chives. Alongside it, the Summer Squash & Zucchini Tartlet layers smoked burrata, garlic butter and fragrant lamb spice into a delicate, savoury bite.
Swing by Butcher’s Block to discover the season’s finest flavours.
31/07/2026
Fire takes many forms.
This August, Chef Jordan Keao and Chef Yong-wook Yoo of IMOK Smoke Dining come together for an exclusive collaboration — where Butcher’s Block’s wood-fire philosophy meets IMOK’s acclaimed Korean smokehouse craft, united by a shared respect for ingredient, seasonality and technique.
21 August | 12.00pm–2.00pm & 6.00pm–9.30pm
22 August | 6.00pm–9.30pm
Reservations are now open via link in bio. Limited seats available.
29/07/2026
Every detail shapes the experience at the table, down to the knife you use.
We recently introduced four custom steak knives, each etched with traditional Hawaiian motifs selected by Chef Jordan Keao as a reflection of his heritage. Every design carries its own meaning, drawing from symbols that have long held significance in Hawaiian culture.
For Chef Jordan, they're not just dining tools, but expressions of home and a thoughtful way of sharing his story with every guest who joins us at the table.
25/07/2026
Every meal at Butcher's Block begins here.
The Larder is the first space to welcome our guests — a living pantry where proteins age, produce ferments and time is an essential ingredient.
It's here that patience becomes part of the process, allowing each ingredient to reach its fullest potential before it enters the kitchen.
Can you guess what the circled ingredients are? Leave your answers in the comments, then swipe to see how many you got right.
21/07/2026
In Hawaiʻi, lūʻau refers to the young leaves of the taro plant. Slow-cooked with coconut milk until tender and often served with kālua pork, it results in a dish that is deeply rooted in home cooking and family gatherings.
At Butcher's Block, this tradition accompanies our Grilled Fremantle Octopus, bringing Chef Jordan Keao's Hawaiian heritage to the plate. The lūʻau leaves are puréed with coconut cream, smoked butter and potato starch into a velvety base that honours the spirit of the original dish.
Sourced from Fremantle, Australia, the octopus is gently sous-vide with garlic and bay leaf before being finished over the wood fire and glazed with pomegranate molasses. Vadouvan-spiced almonds add warmth and texture, bringing the dish into balance.
Rooted in heritage and shaped by place, it is a dish that tells a story with every bite.
17/07/2026
Before the warmth reaches the table, it begins within the team.
At Butcher's Block, caring for our people is as important as caring for our guests. Whether over a shared meal or an activity, we make space to reconnect, reflect and simply enjoy each other's company.
These moments may happen away from service, but they shape everything that follows. The welcome at the door, the attentiveness at the table and the momentum of service all begin with a tight-knit team.
We look forward to welcoming you to our table.
13/07/2026
One ingredient. Three forms. One dish.
The tomato is familiar to many. In our current Summer edition of Lomi Lomi, this sun-ripened produce is explored through three distinct expressions: a clear tomato water, a vibrant tomato purée and a refreshing tomato sorbet.
Each brings a different quality to the plate — clarity, depth and brightness — revealing the versatility of a single ingredient when treated with care and intention.
This dedication to craft has earned Butcher's Block a nomination for Singapore's Best Hotel Restaurant at the World Culinary Awards 2026. If you've enjoyed dining with us, we'd be honoured to have your support. Voting link in bio.
Address
328 North Bridge Road, Raffles Arcade #02/02
Singapore
188719
Directions to North Bridge Road via Public Transport:
Take an East-West Line or North-South Line MRT train and alight at City Hall station, Exit B. Walk towards the direction of Capitol Piazza and cross the street towards Funan Mall. Walk along the road until you see a big intersection with traffic lights; this is North Bridge Road. Cross the intersection and continue walking straight. The restaurant will be on your right-hand side.
Directions to North Bridge Road via Driving/Parking:
Drive along Nicoll Highway towards the direction of City Hall. Keep left and merge onto Stamford Road. Turn right onto St Andrew's Road towards Esplanade - Theatres on the Bay, then turn left onto North Bridge Road just before The Adelphi building. There are parking lots available along the road or in nearby buildings such as Capitol Piazza or Funan Mall.
Opening Hours
| Wednesday |
18:00 - 21:30 |
| Thursday |
18:00 - 21:30 |
| Friday |
18:00 - 21:30 |
| Saturday |
11:30 - 21:30 |
| Sunday |
11:30 - 21:30 |
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What people say
Butcher's Block, located on North Bridge Road in Singapore, offers an avant-garde wood-fire dining experience that is sure to impress. The restaurant's signature dish, the Dry-Aged Duck, is a must-try and is presented in an upcycled wooden wine crate before being served in three acts alongside seasonally changing condiments. Another standout dish is the woodfire-grilled Wylarah MBS 8-9, which boasts beautiful marbling and a deeply buttery flavor. Butcher's Block also offers unique dishes like the buttermilk-brined "taco" made with smoked lamb shoulder and fresh endive leaf with yuzu kosho aioli. The Kinmedai (splendid alfonsino) is another seasonal highlight that is grilled skin-side and seasoned to perfection. With its attention to detail and exceptional flavors, Butcher's Block is a top choice for those seeking a memorable dining experience in Singapore.
