Raffles Singapore’s Butcher’s Block celebrates Thanksgiving with turducken
From 24 to 28 November, the storied hotel's steakhouse honours the American feast day with a limited edition menu built around the theatrical turducken: turkey, duck and chicken unified into a single, sumptuous creation.
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Butcher’s Block at Raffles Hotel Singapore turns to one of America’s most audacious culinary inventions this Thanksgiving season. From 24 to 28 November, the restaurant’s kitchen honours the holiday with a limited menu centred on the turducken: that enduring confection that threads a chicken inside a duck inside a turkey, then roasts the whole assembly to bronze perfection. It is the kind of dish that demands both technical precision and a certain culinary confidence, qualities the steakhouse brings to every plate.
The presentation speaks to the care lavished on the preparation. Sliced to reveal the geometry of three birds at once, the turducken arrives with classical accompaniments: a rich jus that darkens the plate, a silken purée that catches the light, and garnish of herb and greens that acknowledges the season without overwhelming the meat itself. Autumn leaves and pinecones scattered across the dark table create the mood of a refined American gathering, while a handwritten Thanksgiving card anchors the moment in something personal and graceful.
Raffles Hotel Singapore, which has commanded its position on Beach Road since 1887, carries the kind of institutional memory that makes such seasonal observances feel natural to its rhythm. Butcher’s Block, the hotel’s steakhouse, draws on that heritage while speaking entirely to the present: a space where craftsmanship in the kitchen and attention to detail in service remain inseparable.
The menu runs through 28 November. Booking is essential.
Imagery courtesy of Raffles Hotel Singapore (@raffleshotelsingapore).