Butcher's Block

Butcher's Block sits in the Raffles Arcade wing of Raffles Singapore, a dimly lit room arranged so that most seats look into the open kitchen. Hawaiian-born chef de cuisine Jordan Keao cooks almost everything over wood fire, and the restaurant is listed in the Michelin Guide Singapore.

Steaks range from dry-aged and grass-fed cuts to full-blood wagyu. The Stone Axe full-blood wagyu striploin and the W Black wagyu OP rib are the headline orders, with porterhouse and other large cuts sized for sharing. The kitchen practises whole-animal butchery, and the meat sits alongside seafood dishes given Asian accents. The cellar holds around 288 wine labels, plus a bourbon selection, with sommeliers on the floor.

Choose it for an unhurried dinner with good wine rather than a quick steak. It is closed Sunday and Monday, lunch runs Wednesday to Saturday, and dress is casual chic, with shorts allowed only at lunch. Larger groups and private events are booked by phone.