“Growing up, food was about more than just about eating — it was a way of bringing everyone together,” says Jordan Keao, chef de cuisine of Butcher's Block in Singapore. Inspired by his mother, a chef who cooked diverse meals for the community, Keao's love for cooking was ignited. From the early morning rituals of building imu (underground oven) pits for kalua pork, to the communal feasts that followed, Keao developed a deep appreciation for the communal spirit and respect for ingredients that would shape his culinary path.
Keao's culinary journey began under the mentorship of Roy Yamaguchi, who is often hailed as the godfather of contemporary Hawaiʻian cuisine.
“It was incredible to work with a chef who brought awareness to Hawaiian culture through food,” Keao reflects. This experience shaped his understanding of how cuisine can convey cultural stories and values. Another significant milestone was working with Roland Passot in San Francisco, where he learned the art of perfecting flavour combinations and having meticulous attention to detail. This foundation paved the way for Keao to open his own restaurant, Aina — also in San Francisco, showcasing Hawaiʻian culture, language, and food.
In Singapore, Keao leads Butcher’s Block at the prestigious Raffles Hotel Singapore, seamlessly integrating his Hawaiʻian heritage with the city-state’s dynamic culinary scene. “There are many aspects of Singapore that remind me of Hawai’i, both in culture and cuisine,” the chef observes. This blend of influences allows him to create dishes that are not only flavourful but also deeply rooted in sustainability practices.
“At Butcher’s Block, we pride ourselves in showcasing the entire animal on the plate,” Keao emphasises. Through whole animal butchery and a root-to-leaf approach with vegetables, the restaurant minimises waste while maximising flavour and respect for the environment. “For instance, we dry-age ducks and utilise every part, from the breast to the bones, ensuring nothing goes to waste,” he explains. This philosophy extends to seafood, where fish bones are transformed into rich broths, and vegetables are pickled and preserved to reduce waste.
Woodfire cooking is another cornerstone of Keao's sustainable approach, a technique he describes as “more like wielding a paintbrush than a hammer.” Growing up with woodfire cooking, he has mastered various techniques to impart depth of flavour, including smoking with wood or dried herbs, slow roasting over the grill, and grilling directly over embers. “You have to understand how the smoke and heat work together to bring out the best in the ingredients. It’s an art form that requires finesse and intuition, much like painting,” he explains. “Woodfire cooking isn’t just about flavour; it’s about supporting sustainable forestry practices that maintain biodiversity.” This method not only enhances the dishes but also aligns with the restaurant’s values of sustainability.
Reflecting on his Hawaiʻian heritage, Keao highlights traditional dishes like poi and laulau as prime examples of sustainable gastronomy. “Poi, made from taro root, and laulau, a dish of pork or fish wrapped in taro leaves, exemplify our respect for the land and its resources,” the chef explains. These dishes are crafted using locally sourced ingredients, minimising transportation emissions, and supporting local farmers. Additionally, the preparation methods, such as steaming in an imu (underground oven), utilise natural heat sources efficiently and naturally reduce energy consumption. These dishes not only celebrate Hawaiʻian culture but also embody a philosophy of using local ingredients efficiently and minimising waste.
While sourcing the exact ingredients used in traditional Hawaiʻian cuisine can be challenging, Keao brings with him the Hawaiʻian values of Aloha ʻĀina, a love for the land, and Mālama ʻĀina, to care for Mother Nature — preserving it for future generations. “These philosophies form the backbone of Butcher’s Block,” Keao explains, “and it ensures that everyone on the team adopts this mindset of respecting the land, using everything, and wasting nothing in every dish and process.” The restaurant prioritises sourcing well and incorporates practices like pickling, curing, and making everything in-house.
Keao also emphasises his collaboration with Farmd, a local farm in Singapore dedicated to sustainable agriculture. “Working with Farmd was a natural step towards our sustainability efforts,” he highlights. “We’re thrilled to have our own local farm here in Singapore, which allows us to grow what we need and want. This not only reduces our carbon footprint but also utilises a hybrid farming method that combines hydroponics and peat, using 90% less water than conventional farming. Plus, it produces the tastiest local produce I've tried.”
Looking ahead, Keao envisions expanding Butcher’s Block’s sustainability initiatives even further. “With every new menu launch, I'm looking to add more Hawai’ian influence, dishes, and language, along with strengthening our commitment to sustainability and cultural heritage. For example, we use the word IMUA to describe our tasting menu, reflecting a strong aspect of Hawai’ian culture: the idea of pushing forward and helping those around you move forward, too.”
As Keao continues to innovate through his cuisine, he remains steadfast in his belief that sustainability is not just a trend but a responsibility rooted in his heritage. With each meal served, he invites diners of Butcher's Block to experience the flavours of Hawai’i, while supporting practices that respect and preserve the environment for generations to come.
