Butcher's Block
Some meals stay with you because of one particular dish. Others because of the little details that quietly come together throughout the evening.
I was back at Butcher’s Block at Raffles Hotel recently for Chef Jordan Keao’s new Autumn IMUA Wood Fire Tasting Menu. Always good to see Jordan again, together with the ever attentive Jerome, who somehow knows when you need something before you realise it yourself.
IMUA is a Hawaiian philosophy of moving forward with strength and spirit, and Jordan’s Hawaiian roots continue to run through his cooking. This autumn menu feels warm and comforting, while still keeping wood fire very much at its heart.
Dinner started with two bite sized treats. A Bluefin Tuna Poke Tartlet topped with Osetra caviar, followed by Blackmore Farms Wagyu Beef Pipikaula with beef fat fried rice. Small bites, but already plenty of flavour, as always.
My favourite dish of the evening, however, came next.
A beautifully grilled hand dived scallop arrived sitting in its shell. Super fresh, sweet and delicious on its own, but there was more to come. Lift away the shell and hidden underneath was grilled Spanish mussel with fried kway teow.
That little reveal immediately brought a smile. Not only was the dish tasty, it scored highly for presentation and the element of surprise. And the fried kway teow gave the whole composition an unexpected local twist. Fine dining can sometimes become very serious. I enjoy it much more when the chef remembers to have a little fun.
The Lomi Lomi that followed was lighter and refreshing, combining beet cured Bluefin tuna and smoked Kanpachi with tomato sorbet, tomato water and marigold oil.
Then came the Huli Huli Dry Aged Duck, served three ways with duck breast, leg katsu and crisp skin, before the Smoked Arctic Char, Jordan’s comforting interpretation of fish and rice with cauliflower, crispy fish skin, congee and caviar. The lamb trio eventually brought us towards the end of a very substantial menu.
This visit also reminded me how much service contributes to a meal.
It was my first time meeting sommelier Faizal, and I was impressed by how clearly he articulated the wines and the thinking behind each pairing. But I also noticed something many diners probably would not consciously pick up. His posture, how he held each bottle, how the label was presented towards the guest, and even his hand gestures while speaking.
Tiny details perhaps, but collectively they create an impression of polish and confidence. Sometimes great hospitality is precisely that. You may not notice every detail, but you somehow feel it.
The wine journey was equally interesting, from Billecart Salmon Le Sous Bois and Soalheiro Alvarinho to Ata Rangi Pinot Noir, Chablis and Roda I Reserva, before finishing rather happily with Frangelico.
A very enjoyable return to Butcher’s Block. Good food matters, of course, but when cooking, wine and service all contribute their own little moments, that is when dinner becomes an experience worth remembering.
The Autumn IMUA Wood Fire Tasting Menu runs until 30 November 2026.
