Butcher’s Block Unveils Chef’s Table, A Heightened Avant-Garde Wood-Fired Epicurean Journey

The vibrant Butcher’s Block, listed on the MICHELIN Guide Singapore 2022, is pleased to present Chef’s Table, an elevated interactive avant-garde wood-fired dining experience for group dining. Available from now, Chef’s Table offers a communal dining experience showcasing a superbly curated selection of signatures and off-the-menu specials personally presented to the table by Chef de Cuisine Jordan Keao and his team.

The ultimate epicurean show-and-tell takes place at the special 3-metre-long wooden table that takes centre stage in the middle of the contemporary and lively restaurant. Designed for groups of 6 to 10 guests, the Chef’s Table experience will also include Chef Keao and his skilled culinary team regaling guests with dedicated tableside presentation along with insights into the Chef’s culinary philosophies, creativity, and skills behind the masterful creations presented.

Savour the wonderful depth of flavours, distinct aromas, and textures that only pure wood-fire can forge with the epicurean multi-course menu. Commence the exquisite dining experience with specially created appetisers such as Smoked Sashimi, a duo of fresh Japanese Bluefin Otoro and Hamachi both delicately cold-smoked, unveiled from under a smoke-filled glass cloche and paired with a delicious herb dashi; and flavourful hand-dived Norwegian Scallop, seared tableside directly on embers and topped with caviar, garlic flowers and a nage sauce made in-house from fish bones that are reserved and utilised instead of typically being discarded. These fish bones are smoked above the grill and are also used to make a beautiful broth for another delectable dish- Grilled Squid, featuring thin noodle-like strands of barbecued squid in an aromatic and umami-rich Thai basil and fish broth.

A gem of a vegetable not to be outshone is Piccolo Tomato, luscious vine-ripened cherry tomatoes from nearby Cameron Highlands, Malaysia, charred over wood-fire and enlivened with sherry vinegar, extra virgin olive oil, its own juices and plated with tuile made from leftover sourdough, another clever showcase of reducing food wastage.

Look forward to savouring other delights, including highlights like the off-the-menu Suckling Pig, roasted to perfection and seasoned with an alluring medley of ten piquant Chinese BBQ spices; Whole Grilled Mediterranean Seabass, aged in The Vault for 5 to 7 days resulting in an exceptionally crisp skin and flavoursome flesh after cooking, and accentuated with brown butter miso sabayon; Australian Leg of Lamb carved from the whole imported animal, a key part of the Butcher’s Block ethos, and hung high above the wood-fire for about 8 hours to gently cook while developing a smoky flavour before being served with Kabocha squash; and Rangers Valley WX Wagyu Op Rib that is expertly cooked over the grill and complemented with robust bone marrow potato.

The Dry-aged Duck, a well-loved signature from the Butcher’s Block menu is also available as part of the Chef’s Table experience. Sourced from a farm in Malaysia in an effort to reduce carbon footprint, and aged in The Vault for 21 days, the duck is hung above the wood-fire for about 4 to 5 hours while curry leaves are periodically added into the flame to imbue a distinctive flavour. The duck breast is then presented at the table on a bed of curry leaves inside a wooden box filled with smoke before being thinly sliced and plated with its confit leg and accompanied with plum BBQ sauce for a hint of sweet yet tart flavour.

Finally, round off this gastronomic indulgence on a sweet note with an intricate Jackfruit Tart complemented with coconut.

The evolving menu is meticulously curated by Chef Keao and primarily driven by his passionate commitment to food sustainability and bringing the freshest farm-to-table ingredients. From reducing carbon footprint by consciously sourcing responsibly, to minimising food waste through innovative methods, food sustainability is incorporated into several aspects of the cuisine and menu at Butcher’s Block.

The Chef’s Table menu is exclusively available for group reservations of six to ten guests and is served for the whole table.