IMUA Summer Tasting at Butcher’s Block: A Hawaiian Journey Through Fire and Flavour

 ~Invited Tasting~

The Summer IMUA tasting menu has been launched at the Butcher’s Block, one of my favorite wood-fire restaurants in Singapore.

 

From now till 31 August 2026, Butcher’s Block presents its Summer IMUA tasting menu, available for lunch and dinner. Hawaiian for ‘moving forward with strength and spirit’, IMUA encapsulates the culinary process and philosophies of Chef de Cuisine, Jordan Keao, expressed through wood-fire cooking, wholeanimal butchery and zero-waste practices.

 

For this  new season, Chef Jordan returns with new inspirations that draws on the flavours and traditions that have shaped his connection to Hawaii, elevating a multi-course experience that places seasonal ingredients alongside perennial favorites that are mainstays at the Butcher’s Block.

 

Guests may complement the menu with a tailored beverage pairing or opt for the Dom Pérignon Prestige Pairing, which I certainly recommend you to do so.

Summer squash and zucchini tartlet with smoked burrata 

We kicked off the dinner with a delectably crunchy but light start with an undercurrent of smoky brininess to the vegetables in a tartlet form. I just wished we had more of it go go around.

Grilled razor clams with smoked trout roe

 

This is always a favorite, and this time Chef Jordan adds in-season smoked trout roe alongside this dish, giving this dish his signature ‘smokiness’ alongside light and sweet flavors hammered in by the trout roe. 

 

You cannot miss the bread

 

Oh, I always write about this whenever I am here, but if you have stomach space, please try this. Our table had 3 servings of the bread and still cannot get enough of it. The smoked onion butter to go along it is to die for. 

Yamamoto Midnight Blue Junmai Ginjo

 

This may be deceptively strong, because of its wonderfully delicate and clear green fruit nose of green melons and apple, you will be tempted to imbibe it quickly because it paired really well with the starters. However, it's a genshu, so luxuriate it appropriately. 

Lomi Lomi Kombu Cured Bluefin Tuna

 

The kombu is hand kneaded into the bluefin tuna in its curing process, alongside beet juice to give it that beautiful even redness, and served alongside smoked kanpachi.Tomato sorbet soaked in marigold oil and tomato water complete the juicy brininess of this dish. 

Grilled WA Marron

 

Chef Jordan swears by WA marrons, claiming that it is far juicer than any other versions he has had, even from his hometown. I could not disagree with him. Paired with an exquisite caramelized parsnip puree served with fresh cream, with sorrel and kaffir lime leaf crumble, giving this dish wide in both width (in texture) and depth (in flavours).

 

Huli-huli aged dry duck

 

And who can resist this dry aged duck, even if are on a diet? Dry aged for a week and served with a plum reduction, Chef Jordan prides himself in sourcing local and regional ingredients. He tells me that Malaysian ducks tastes great and that certainly gives a little beaming pride to the Southeast-Asian in me. 

Duck served 2 ways

 

2 parts of the duck , the thigh and the breast, are all served together in its juicy, plumy glory. I personally liked the thigh meat for being juicier and tender, and more intense in flavors, while some other dining partners liked the breasts for its bite and soft finish. 

Ata Rangi Martinborough Pinot Noir

 

I like my medium bodied reds and this Kiwi Pinot Noir is a wonderful example; it reminds you of a bountiful berry harvest as it rolls on your tongue, the light red fruit smell wafting on your nose. It’s an easily enjoyable red by both disciplined wine drinkers and amateurs with very clear and crisp flavor structure.

Western Plains Kalua Pork Belly

 

Chef Jordan rolls out a carnivorous end to the dinner with a nice and juicy slab of Australian pork belly that is slow cooked and draped over an open fire, for a gentle smokiness to its flavours. Kalua style has to be one of my favorite ways to eat grilled pork belly, with its gentle cooking method bringing out the best flavors of the fresh pork. Served with fresh swiss chard and puffed rice for more range in texture.

 

Calamansi Kakigori

 

Chef Phyllis, the creative dessert chef at Butcher’s Block, rolls out her interpretation of summer with a longan ice cream with shredded osmanthus ‘noodles’ on a caramelized ginger pudding. Absolutely the way to go after all the smoky carnivorous goodness we had prior to this, and leaves you feeling full, but satisfied. 

The Butcher's Block

Raffles Hotel