Butcher's Block - 1 Beach Rd

Had a great meal with my family here on Sunday, starting from the service which made the guest feel very welcomed, from the onset its evident the restaurant takes pride in their preparations of meat and the preparation of the food which is quite a display in itself. The starters, sides and desert were very creative with carefully curated flavors. The mains itself was kept straightforward and some of the dishes we decided to go for were 1. Baby Corn with preserved black bean 2. Bruschetta 3. Chef Prime Wagyu selection (Tomahawk) 4. Burnt Citrus Sorbet 5. Sourdough Ice Cream All the dishes were excellent, but focusing on the Tomahawk Steak this was the prized dish, considering the size (1.2 kg + bone) the steak was grilled to perfection, the inside of the steak was consistently medium rare throughout and juicy with a nice continuous crust on the outside giving it that perfect crunch and juicy flavors with every bite. The steak itself takes about 1.5 hours to prepare over open flame, the Chef came over to inquire about the dishes and went thru the preparation steps. It does show the Chef, Staff and Management of Butcher's Block take pride in their work. I would say this is by far the best steak I have had in Singapore. A big shout out to the Mr Soret, The Chef and the Staff of Butcher's Block for making it such a wonderful evening for me and my family.

Excellent quality ingredients, cooking and service. Smoked hamachi otoro and caviar - not bad but can do without it. A bit of smoked flavour. More hamachi than otoro it seemed. L’Antilope Normandy oysters - very fresh, good texture, medium size. Grilled endive - great - sweet and savoury aioli garnishing complemented the slight bitterness of the vegetable. Medium rare Japanese wagyu Saga A4 tenderloin - good quality - went well with sea salt. Can do with less jus. Hand cut potatoes with seaweed - great, addictive.

Hidden Gem Butcher’s Block @ Raffles Hotel ????? Food: Tasting menu is gorgeous particularly the grilled fish, duck and Wagyu. Everything on menu is dry aged for different extent. Very tasty Wine pairing: terrific. Brough u to various extreme and rare combination but surprising great. Usual blanc de blanc to start , with “orange” wine, floral sakei 12-year Shao Xin wine in between before going back to grape wine again in Portugal and Italy. Great aged Armagnac to finish Services : brilliant. Staff are extremely knowledgable and sociable. Attentive and gorgeous Highly recommend !

Wow…so impressed by the new menu from the new chef at Butcher's Block. Expensive but the food was amazing. Things to check out: Baby corn, Grilled endive, Wagyu tartare, Grilled Spanish mussels, Dry aged duck, Bone marrow potato, Grilled radicchio, and Wagyu OP Rib.

Ok…I know my photos are pretty bad. But seriously this place is a dream come true and deserves more attention. If not for its premium price tag, I can see myself dining here every quarter. We were a party of 3 and part of the 2nd seating for dinner on Christmas Eve. Service was top-notch, as was the Malbec we had. The team worked in tandem, delivering appetizers at a perfect pace as our steaks took 1 hour to prep and cook. The front kitchen crew was competent. Potayto Potahto were so close to writing off wood-fired steaks but thankfully, Butcher’s Block saves the day. We ordered Wylarah striploin wagyu and Australian tenderloin wagyu - both cooked to perfection, I couldn’t stop raving for the next 48 hours. We marginally preferred the striploin because it was fattier. And we like our fats. Our server asked if we wanted the sauce/jus to be poured on our meats or our personal plates. How thoughtful! Luxurious ambiance, check. Helpful sommelier (Louis?), check. Attentive waitstaff, check. Sensational food, check. Save this place for your next special occasion. I left with nothing but a very happy belly and memories of a fantastic time.

The beef and duck is one of the best I tasted. Seafood can be improve (fish, uni), it doesn’t taste fresh to me. Will come back again for their beef!

My husband and I had a great time at Butcher’s Block, appreciating the beautifully plated and yummy dishes on the Tour de Force menu. Our favourites are definitely the baby corn, oysters, dry aged duck and wagyu striploin. Love the creative yet well-balanced fusion of the dishes that had given them all such a unique flavours. The sourdough ice cream is so interesting that we love so much as well. The restaurant has a great and cozy ambience, together with the great attention from the friendly staff that makes this such a wonderful dinner experience for us. Highly recommended and would definitely revisit.

Was looking for a decent steak place to reward ourselves for a full year of hard work, but a lot of restaurants ended up either fully booked or lousy time-slots. It was then we stumbled upon Butcher’s Block on "Honey-combers" and I have to say this was one of our best dining experience. The ambience was as real as what was advertised on websites, and we really like the warm and cozy atmosphere. The service staff were all well trained, and we like that they explained about their dry meat room which is one of the highlights and showed us the open kitchen with Chef Jordan and his crew. Throughout our dinning, service staff were all super engaged and attentive, as they will explain each dish and even ask permission to pour sauce. For food, we ordered the ten-course meal which cost about $218 per pax. We enjoyed the food and felt each dish had very unique taste, even though the ingredients are not strangers to us. Kudos to Chef Jordan and his kitchen crew. Quite a well-hidden gem but super accessible at level 2 of Raffles Hotel. We enjoyed our time, will surely come back another time!