We recently dropped by Butcher’s Block at Raffles Hotel to check out their refreshed Spring Menu and we learned about the restaurant’s focus on food sustainability – which adds another reason to return.  As March and April comes around and the weather gets warmer (in some parts of the world), Butcher’s Block changes up its menu to feature spring ingredients. 

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Every meal at Butcher’s Block begins with complimentary Hokkaido milk parker roll served with konbu seaweed butter, dusted with furikake.  I look forward to this bread each time I visit.  This time, the bread shrank in size but the staff informed us this is to minimise wastage and also if guests want more bread – the staff is most happy to oblige.  The new bread would come warm too! 
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We then moved on to the starters – first of which was the Western Plains spam ($38 for 2 pieces).  This may not always be on the menu as it depends on the produce, but if you see this – you must order it.  The spam is made in-house from Western Plains pork leg after going through a fairly laborious process of mincing, brining, hot-smoked then chilled. You can expect a generous portion of spam and sushi rice wrapped with nori and topped with house-made kewpie mayo, sunomono, smoked trout roe and some micromustard (from their own garden). 
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My friends had the Australian lamb tacos ($15 for 2 pieces) but I don’t take much lamb and hence chose an alternative.  We were told that Chef Jordan, who helms Butcher’s Block, combined his Mexican work experience with Korean barbecue to create this dish of grilled meat wrapped in endive.  
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In the refreshed menu, Chef Jordan wanted to spread the spirit of ohana (family in Hawaiian) so there are more dishes made for sharing in the expanded section  of “Chef’s Prime Selection” and “Whole Animal Butchery”.  The Australian Lamb with Carrot Brown Butter Purée ($55) features a lamb rack, leg and saddle and served with carrot brown butter purée and finished off with some floral garnishing.  I had a teeny bit of the lamb and liked the carrot brown butter purée, which was nicely spiced and had faint hints of onions and turmeric.
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What stood out for the red meats was the Western Plains Pork tomahawk with parsnip purée ($120).  Free-range pork is chosen from Australia and butchered in-house.  The tomahawk here is aged for at least 3 weeks before being grilled.  Meat is incredibly tender and had the right amount of fatty to lean bits.  It is served with a puree of parsnip purée and smoked butter. 
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Other parts of the pig is also put to good use.  In this plate, you see four different parts of the animal.  The pork loin is hot smoked.  The pork neck is marinated in char siu sauce and sous vide then grilled and glazed.  The pork belly is seasoned with garlic and shallots then hot-smoked and sous-vide, then grilled again.  Last, the prosciutto tuile is made from the pork leg that was house-cured and dry-aged.  Altogether, this dish is made up of various parts with different preparation methods and inspiration from diverse cultures.  It was interesting to taste and hear about the stories behind each component.
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I also enjoyed the Grilled Squid Luau ($48).  Grilled squid is served in a Japanese taro leaves sauce and coconut cream and topped with spiced almonds, radish, onion and fennel flowers.  It reminded me of green curry because of the coconut cream and slight spice.  It was a little salty but nothing that some sushi rice cannot solve. 
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My favourite of the night has to be this Kinmedai in Cantonese black bean sauce ($107) served with sushi rice and furikake.  Inspired by Hong Kong Style steam fish, Chef Jordan’s take on this is to age the fish before grilling and finished with a hot oil pour-over to crisp the skin.  What results is a tender, flaky inside an a smoky crispy skin.  The best part?  The fish has been deboned!  You’ll be served with a bowl of rice – similar to how we usually have it Chinese style (and Hawaiian style too!). 
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We were comfortably full by this time, but knew that we had to make space for the Rangers Valley full-blood Wagyu OP Rib with kabocha squash bone marrow purée ($480).  This is sure to please beef connoisseurs with exceptional tenderness and umami from dry-aging the meat and coating of rendered beef fat trimmings to maximise the flavours.  You can trust Butcher’s Block when it comes to meats.
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To go with their meats, there are delectable sides.  They take french fries / potato wedges up a notch with the Crispy Potato ($14) with brown butter emulsion.  Potatoes are twice deep-fried and tossed in garlic butter then dusted with furikake.
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Consider the Butcher’s Block farm salad with comte cheese for some greens.  A variety of greens are tossed with roasted garlic aioli and topped with a generous amount of grated comte cheese. 
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I also liked the seasonal side – grilled white asparagus with koji foam dusted with shiitake mushroom powder.  The fresh produce shines through for this dish. 
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For dessert, we had the grilled peach with blood orange sorbet ($14).  Grilled peach sits on a sable crumble and topped with charcoal tuile.  It was a refreshing dessert and I enjoyed the fruity and tart flavours. 

This wouldn’t be my last time at Butcher’s Block – having been there for business lunches and the tasting menu before, I’m glad to find out that they now have a refreshed a la carte menu with more communal sharing dishes and their focus on sustainable dining.  

Budget per person: $70 to $100
  • Butcher’s Block at Raffles Singapore

  • Phone
    +65 6337 1886
  • Address
    1 Beach Rd, Singapore 189673
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