New Eats At Raffles Hotel Singapore

There are two new reasons to visit Raffles Hotel Singapore. First are the sizzling new dishes at Butcher’s Block, presented by its new chef de cuisine Jordan Keao. The new dinner and weekend brunch menus draw on his Hawaiian heritage and deep passion for wood-fire cooking, and feature meats, seafood and vegetables from around the world.

The signature Tour de Force experience is highly recommended, a showcase of seasonal produce and distinct flavours where each dish has been given “a touch of fire” through smoking, slow-grilling, roasting and other techniques. Steak lovers will enjoy prime cuts of A5 Kagoshima Striploin Wagyu, Australian Tenderloin Wagyu or the pièce de résistance Bone-in OP Rib Tomahawk, all expertly cooked over wood-fire. 

Second is the vibrant Osteria BBR by Alain Ducasse, a modern and energetic concept where authentic Italian cuisine is presented through the lenses of the acclaimed chef. Previously serving Mediterranean cuisine, the reopened Bar & Billiard Room (BBR) now embodies the vibrance and warmth of the Italian Riviera. This means diners can enjoy a contemporary selection of delectable antipasti, freshlycooked pastas, succulent seafood, grilled meats, wood-fired pizzas and more. Led by chef de cuisine Francesco Soletti, inspired signatures include Sea Urchin Risotto, Marinated Sea Bream and the pasta dish Eliche di Gragnano.