Butcher’s Block
I was back at Butcher's Block to experience highlights from Chef Jordan's Summer IMUA tasting menu, alongside selected dishes from the à la carte menu. Having enjoyed previous meals here, I was looking forward to seeing what the team had prepared for the new season.
The evening started with a beautiful summer squash and zucchini tartlet with smoked burrata, followed by grilled razor clams topped with smoked trout roe. The Lomi Lomi Kombu Cured Bluefin Tuna was refreshing and elegant, combining beet cured bluefin tuna, smoked kanpachi, tomato sorbet, marigold oil and tomato water. Another standout was the grilled WA Marron, where the sweetness of the marron was complemented by caramelised parsnip purée, crème fraîche and a fragrant kaffir lime leaf crumble.
We were also served a selection of signature à la carte dishes. The Huli Huli dry aged duck was excellent, with both the breast and leg cooked beautifully and paired with smoked plum and a rich plum wine gastrique. The Western Plains Kalua Pork Belly showcased a tropical sweet and savoury flavour profile. Rich, smoky and meltingly tender, it was accompanied by Swiss chard, creamy purée and crisp puffed rice for a lovely contrast in texture.
Dessert came in the form of a refreshing Calamansi Kakigori with dried longan ice cream, osmanthus "noodles" and caramelised ginger pudding, a light and satisfying finish to the meal.
The optional wine pairing was thoughtfully selected and complemented the dishes beautifully throughout the evening.
As always, what makes Butcher's Block stand out is not just Chef Jordan's cooking, but also the team's warm and attentive hospitality. It is one of those restaurants where every visit feels relaxed, welcoming and memorable.
#02-02, Raffles Arcade
Singapore 188719
