‘Moving forward with strength and spirit’ – the values that inspired Butcher’s Block Summer IMUA Tasting Menu where Chef Jordan and team brings diners into the world of wood-fire cooking, whole animal butchery and zero waste concept. Starting off very strongly are the Chef’s Snacks with my favourite Wagyu Beef Pipikaula that is served with beef fat rice and toasted buckwheat; the richness of each bite that brought me to seventh heaven. Chef Jordan even cured his own version of lap cheong to pair with the pork chicharron.

The next course of Lomi Lomi has the Smoked Paprika Cured Pink Trout being massaged gently by hand and complemented with a medley of refreshing tomato elements. The Huli Huli Dry-aged Duck has duck done three ways with my favourites being the aged duck breast for the tender bite. Perhaps one of the crowd favourites is the Grilled Seabass for its meaty texture and the most amazing yellow corn curry puree to go alongside it. The last savoury course is the Blackmore Farms Wagyu Beef Trio, and the richness is balanced with the fermented raspberries. As how Chef Jordan would like to end a meal in the summer, we had the Rosella & Pink Guava Shaved Ice with a vanilla snow cap.