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Butcher’s Block joins the Dom Pérignon Society as the third Singapore member

By Robb Report Singapore 5 July, 2024

The induction of Butcher’s Block into the by-invite-only Dom Pérignon Society celebrates the union of fine dining and exceptional champagne–a testament to the unwavering commitment to excellence shared by both entities

Since 2020, Butcher’s Block has been a haven for those who appreciate the nuanced art of wood-fired cuisine. The open kitchen, equipped with custom-built ovens and grills, allows diners to witness the transformation of premium ingredients into culinary masterpieces. At the helm is Chef Jordan Keao, a visionary with Hawaiian roots bringing a deep passion for wood-fire cooking and a rich background in top U.S. venues to the table. It is this resume and his speciality in zero-waste and whole-animal butchery techniques that earned him a place in the prestigious Dom Pérignon Society.

This inclusion signifies more than a mere accolade; it heralds a new chapter of shared ambitions and unparalleled experiences. Chef Keao’s admiration for Dom Pérignon’s craftsmanship mirrors his relentless pursuit of culinary excellence.

DP Society Plaque at Butcher’s Block. Photo by Melvin Wong for Butcher’s Block

“To deliver something truly exceptional, I believe in genuine synergy when approaching brand partnerships,” professes Chef Keao. “As an admirer of Dom Pérignon’s craft and fellow members, I am incredibly humbled to be part of this network and excited to curate delightful joint experiences for our guests.”

As a Dom Pérignon Society member, Butcher’s Block will offer exclusive experiences, including rare vintages and new releases. Collaborations with global Dom Pérignon Society chefs will further elevate the dining experience.

Lomi Lomi is Chef Keao’s adaptation of the Hawaiian cured fish delight. Smokey with an intense profile, the duo selected Dom Pérignon Vintage 2012 for its nectarine and stone fruit accents that could elevate the cold smoked fish while adding beautiful texture with its effervescence. Photo by Melvin Wong for Butcher’s Block

The upcoming Summer IMUA Menu, a tribute to Hawaiian tradition and innovation, will showcase select Dom Pérignon vintages, crafting a timeless culinary journey. Chef Keao, alongside Resident Sommelier Sam Lim, will meticulously pair Dom Pérignon champagnes with a menu that includes Wagyu Beef Pipikaula, Ahi Tuna Poke, and Lomi Lomi.

Starting in August 2024, the Summer IMUA experience invites gourmands to savour the exquisite union of Butcher’s Block’s culinary artistry and Dom Pérignon’s legendary vintages – a celebration of tradition, innovation, and the pursuit of perfection.

Butcher’s Block