Eating Out With Wong Ah Yoke

More than just steak

Pork, lamb and seafood feature prominently on the menu of Butcher's Block

This cross between a club and a katsu sandwich (sando is what the Japanese call a sandwich) is packed with premium ingredients. ST PHOTO: WONG AH YOKE
New: Gift this subscriber-only story to your friends and family

The last restaurant unveiled by the newly renovated Raffles Hotel does not feel totally new.

Butcher's Block, which opened last month, replaces the Long Bar Steakhouse on the second floor of the hotel's shopping arcade - next to the Long Bar, famous for its Singapore Sling cocktail and a floor strewn with peanut shells.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.

A version of this article appeared in the print edition of The Sunday Times on January 19, 2020, with the headline More than just steak at Butcher's Block. Subscribe