Butcher’s Block at Raffles Hotel Singapore invites you to press the reset button on how you define a memorable dining experience at the Chef’s Table, aptly named One-of-a-Kind (OAK) Table. Headed by Chef de Cuisine Rémy Lefebvre, the difference begins from the sourcing. Livestock such as cows are purchased from artisan farms, and in its entirety, not by cuts, as he emphasises the importance of eating responsibly by making use of all parts of the livestock and not by the conventional way of preferring specific cuts.
Endangered seafood such as bluefin tuna comes with a Traceability Certificate that has an ID code with details such as: where and when it was caught, the landing port, the fishing area and the production method. More importantly, the restaurant does not buy from suppliers that catch young bluefin tuna, which leads to a declining population with low reproduction rates. The message for diners: Responsible eating begins with respect for produce.
The OAK experience takes centre stage in the restaurant, with diners enjoying personal attention from Chef Rémy and his team while you enjoy off-the-menu specials while seated at a three-metre-long communal table. In the spirit of conviviality, diners – whether alone or in groups - are invited to socialise, aided by the unlimited pours your sommelier will serve up: a Champagne, a white and two reds at the start of your meal, to be enjoyed and paired as you wish with each course. To enjoy this dining experience, reserve a seat (up to 8), available at $398++ per guest. Available by reservation only on Thursdays, Fridays and Saturdays.
