Every fancy hotel needs a steakhouse and the newly revamped Raffles Singapore's answer to that lies on the second floor of its sprawling arcade. But unlike other steakhouses where white tablecloths abound and waiters as stiff as their starched uniforms man the floor, Butcher's Block provides quite the opposite experience.
It has all the elements a 2020 restaurant should have: cobalt blue walls juxtaposed against dark wood panels, floors and tables to create that sexy and mysterious vibe; a glass cooler that houses hunks of meat, reinforcing the notion that nothing goes to waste here and every part of the animal is used; an open kitchen where you can observe with anticipation the team of chefs grilling said slices of beef; a grand cellar that stores over 200 labels of wine, with a concentration on natural, biodynamic or organic producers and chatty staff who are more than happy to make you an excellent Pét-Nat recommendation.
Chophouse classics also get a modern upgrade. The beef tartare ($55) is expertly prepared in the kitchen with just the right lashings of mustard, shallots, capers and salt – you almost don't miss the theatrics of having it served tableside. Not to worry though, as there's still plenty of action to come when your hefty 1.2kg WX Rangers Valley MBS 7+ Côte de Boeuf Bone-in Ribeye ($295) arrives on a trolley to be sliced right under your nose. If it's a smaller cut you're after, Butcher's Block also offers a 450g Black Market Angus MBS 5 “Club Steak” Bone-in Sirloin ($118) as well as Kagoshima Wagyu in 150g portions priced at $98 for the striploin and $170 for the fattier ribeye.
Sides range from the traditional – like the Gratinated Macaroni ($16) with comté and black truffle and the Sautéed Spinach ($14) with cured beef and pine nuts – to the inventive – think Grilled Radicchio Salad ($14) topped with an XO crumble and Artichoke BBQ ($14) drizzled in black vinegar dressing.