5 Reasons to Visit Butcher's Block at Raffles Hotel Singapore
Sustainably-sourced premium cuts are only the start of the offerings at Butcher’s Block, a speciality meat restaurant at Raffles Singapore
Steak specialist Butcher's Block opened with much fanfare this year, only to close temporarily due to the coronavirus pandemic. Now that we're in phase two, the sleek restaurant led by chef de cuisine Remy Lefebvre is back in action with a refreshed menu and more meaty offerings.
New on the Block
Completing Raffles Singapore’s stable of restaurants is Butcher’s Block, which has taken over the space once occupied by the Long Bar Steakhouse. Helming the kitchen is Lefebvre, whose various cooking styles including smoking and barbecuing, revolve around the use of wood fire. “Different types of wood and charcoal can be used in the cooking process to flavour the dish as if they were a condiment,” shares Lefebvre.
This is a steakhouse after all, so the menu is dominated by premium cuts such as the bone-in sirloin club steak and the Butcher’s Block-exclusive John Stone Angus grass‑fed dry-aged full loin bone-in cut. But the non-meat options also deserve a shout-out as they showcase the chef’s knack for interesting flavour pairings. Order the ceviche, comprising fresh seafood bathed in piquant aguachile and given an extra dose of spiciness with the addition of the jalapeño, as well as the charred Roscoff onion in a luscious caviar and tarragon sauce.
For private events (with a maximum of five due to social distancing measures), opt for a truly exclusive experience and book a spot at the Oak (One of a Kind) Table. Ask Lefebvre to surprise you and he will create a menu showcasing seasonal and signature dishes, be it the Butcher’s Block-exclusive A5 Wagyu from Murata San, Japan or the limited grain-fed porterhouse Wagyu from Rangers Valley, Australia. Complete the experience with sommelier Faizal Zainudin’s wine picks (two reds, one rose and one white to complement the dishes.
The wine list comprises over 200 labels, with a good selection of natural wines as well as special picks. These include the Hermit Ram sauvignon blanc from North Canterbury, New Zealand, and the Chateau Martet by Louis Mitjavile from Bordeaux, France, available in small quantities. There’s no wine pairing menu as Faizal prefers to help diners pick their drinks based on their budget and preference. He also runs the Wine of the Moment programme, offering hand-picked pours by the glass.
With dark wood panelling, cobalt blue accents and bold brass furnishing, the space feels very much inspired by the art-deco movement. The interior decor is not only stylish but also complements and casts the spotlight on The Vault, an impressive floor-to-ceiling glass chiller displaying fine cuts of steaks, located just beside the open kitchen. Ditto The Library, the exposed wine cellar and its massive collection of wines.
- ImagesRaffles Singapore