Butcher’s Block

March 14, 2026

Butcher’s Block

Some restaurants make you excited the moment you walk in. Butcher’s Block is one of those places for me. Maybe it is the smell of the wood fire, maybe it is the quiet confidence of the kitchen, or maybe it is simply because I know the evening will be interesting.

This time I was back for Chef Jordan Keao’s new Spring IMUA menu. I have always liked his philosophy. Whole animal butchery, zero waste, and cooking that respects every ingredient. The cooking feels rustic in spirit with its wood fire techniques, yet the presentation is elegant and refined.

The evening began with four beautiful bite sized appetisers that already set the tone for the night. Each looked delicate but carried surprising depth of flavour and texture.

My favourite among the starters was the Wagyu Beef Pipikaula with beef fat fried rice. Pipikaula is a traditional Hawaiian preparation where the beef is lightly cured and dried before grilling. The Wagyu here had a deep smoky richness, and the deep-fried rice in beef fat underneath made the whole bite incredibly satisfying.

Another standout for me was the smoked Ahi pâté with burnt leek churro and Japanese saba. Silky, smoky and full of umami, with the churro adding a crisp playful texture.

By the time the appetisers were done, I was already enjoying myself thoroughly.

For the mains, the Japanese Kinmedai stood out with its delicate flavour. Lightly grilled and paired with nduja gratin made from the trimmings of the Blackmore Farms cattle, together with seaweed and fennel beurre blanc for balance.

The Huli Huli dry aged duck was another luxurious course. A beautiful composition of 21-day dry aged duck breast, duck leg foie gras terrine, and a duck liver parfait tartlet topped with duck heart bushi.

The Blackmore Farms Wagyu beef course brought a rich and comforting finish to the savoury dishes. Smoked Wagyu meatloaf and dry aged koji marinated beef served with potato mille feuille fried in beef fat and a smooth English pea purée.

The wine pairing was thoughtfully put together, gently complementing the dishes rather than overpowering them. The Japanese Grace Gris de Koshu 2024 was light, delicate and quietly aromatic, reminding me a little of Alsace Pinot Gris and working beautifully with the Big Eye Tuna. Later, the Pegasus Bay Prima Donna Pinot Noir 2019 showed a more elegant side of New Zealand Pinot, refined and composed, with a style that felt closer to Burgundy than the typical cool climate expression. With the Wagyu, the fuller bodied Bodegas Roda I Reserva Rioja 2019 came into play. Rich, fruity and structured, the Rioja matched the depth of the beef beautifully.

It was one of those evenings where conversation flows easily, glasses quietly get refilled, and before you realise it the night has slipped by. Good food tends to do that. Especially when the cooking carries both heart and philosophy behind it.

For those who are curious about the Spring IMUA menu, it is currently running from 3 March to 30 May 2026 for both lunch and dinner. Lunch is S$168++ with an optional wine pairing at S$138++, while dinner is S$228++ with the wine pairing at S$168++. A nice window of time if you are planning to experience this menu for yourself.