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30/09/2026
Behind every service is a team that knows how to work together — and, as it turns out, knows each other pretty well too.
We sat down with Chef Jordan and General Manager Jerome for a round of questions, to see just how well they really know each other.
There were plenty of quick answers, a few surprises and one rather unexpected discovery. Perhaps some things are simply meant to align.
Get to know the people behind your table, one answer at a time.
27/09/2026
A bright pour, now part of our selection.
Gusbourne’s 2019 Rosé brings a vibrant addition to the table, chosen to complement the flavours coming from our kitchen.
Fresh and expressive, it brings a lighter note alongside the depth of our wood-fired dishes, creating an easy balance from the first pour to the last bite.
Pour a glass, settle in and let the evening unfold.
23/09/2026
The whole cow arrives. From there, the work begins.
At Butcher’s Block, we break down each cow with the intention of using it in its entirety, from fat and bones to cuts that rarely make it onto the menu.
The chuck eye is one such cut, taken from the shoulder. Its well-marbled portion is separated, smoked to around 50°C, then cut into steaks and grilled as a chuck ribeye.
It is not a cut you’ll find on every menu, and that is precisely where the craft lies. By working with whole animals, we can bring lesser-known cuts to the table, each with its own character and possibilities.
19/09/2026
The track is calling. So is the table.
With more race-week action on the calendar, we’re making more time for the table too, with additional meal services on selected days.
Join us before the race, after the festivities, or whenever the occasion calls. For something special, our Race Week Wood-fire Lunch Experience features a four-course menu specially crafted for the season — available from 6 to 17 October.
Additional meal services:
11-12 October: Lunch, 12-2:30pm | Dinner, 6-9:30pm
13 October: Lunch, 12-2:30pm
Swing by and make Butcher’s Block a part of your race weekend.
18/09/2026
Two chefs. Two heritages. One shared mastery of wood-fire cooking.
On 21 and 22 August, Chef Yoo Yongwook of Seoul’s IMOK Smoke Dining joined Chef de Cuisine Jordan Keao at Butcher’s Block for a special four-hands collaboration.
Widely recognised as the “Barbecue Lab Director” on Season 2 of Culinary Class Wars, Chef Yoo brought his distinctive approach to fire-led cooking to the table, working alongside Chef Jordan to craft a six-course dining experience inspired by the flavours and heritage of Hawaii and Seoul.
Here’s a look back at two memorable days of fire, flavour and culinary exchange.
10/09/2026
This season, the Arctic Char takes its place on our IMUA Tasting Menu.
Sustainably sourced from the wild waters of France, the fish is first cured in kombu for six hours, before being smoked and slow-poached to extract its natural flavour.
It is joined by Koshihikari rice, cooked risotto-style into a delicate congee and finished with black truffle. A light cauliflower and almond milk froth brings softness to the dish, while green apple and lemon verbena lend a final lift of brightness.
A composition guided by what the ocean provides and the belief that sometimes, the finest flavours only need to be gently revealed.
06/09/2026
From the season, through the kitchen, to the table. Every dish at Butcher’s Block begins with what nature has to offer.
Our new Arctic Char is guided by the same philosophy. Featured on both the a la carte menu and the IMUA Tasting Menu, the dish starts with the catch itself: its freshness, character and the flavours it naturally carries. From there, our chefs draw on carefully chosen elements to let its natural qualities shine.
It is a belief inspired by Mālama I Ke Kai — to honour the sea and all that it provides. Here, the ocean leads the way.
Discover the ever-evolving menus at Butcher’s Block.
02/09/2026
In Hawaii, Aloha is a philosophy of generosity — of extending warmth without expecting anything in return. It is a spirit that resonates with the way we welcome every guest at Butcher’s Block.
It begins with a smile, but goes beyond first impressions. Through thoughtful attention to the finer details and a genuine presence in every interaction, we strive to create a space where each guest feels seen, cared for and at ease.
30/08/2026
Each ingredient deserves the time to become its best.
Our Pork Tomahawk is carefully dry-aged in our Larder to deepen its natural flavour and refine its texture before meeting the wood-fire. Time does its work long before the first flame, allowing the ingredient to develop greater depth and character.
Available à la carte, the dish is prepared with the same care and craftsmanship that define our IMUA menu, offering an opportunity to experience Butcher’s Block at a more accessible price point.
26/08/2026
A meal unfolds not only through what is served, but also through what is poured.
Beyond accompanying a meal, a drink pairing refreshes the palate, shifts perception and creates space for the flavours that follow.
Our non-alcoholic Gin & Tonic is crafted with that intention. Seedlip is infused with grapefruit, orange, Kampot pepper and juniper berry, then finished with a dash of tonic for a bright, layered finish that carries gently through the menu.
A quiet moment between courses, designed to complement the journey at the table.
21/08/2026
Every cut has its own character. Distinct in flavour, texture and the way it is best prepared. Understanding those differences is how we honour the whole animal, ensuring nothing goes to waste.
At Butcher's Block, Aloha ʻĀina is more than a philosophy. It guides the way we work, with deep respect for the land, the animal and everything it provides. Every cut is approached with the care and technique it deserves.
In this chapter, Chef de Cuisine Jordan Keao explores the flank and tenderloin, sharing what sets each one apart.
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.
