Home Dining at Raffles

The Grand Lobby

A magnificent atrium naturally illuminated by its soaring skylights, our Grand Lobby is where the refined ritual of traditional Afternoon Tea unfolds every day. Take your seat, as generations have done before you, between the original Victorian floor-to-ceiling pillars, for an experience of the utmost elegance and grace.

The refined ritual of Afternoon Tea began, like Raffles Singapore, in the 19th century. Once a British aristocratic tradition, it travelled to Asia during the Golden Age of Travel and remains cherished today. Savour delicate finger sandwiches, home-baked scones, exquisite cakes and seasonal treats, elegantly served on a silver stand with curated teas and champagnes.

Butcher's Block

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Complement the dining experience with over 288 premium wines, including a meticulous selection of natural wines, from The Library.

What's On

Valentine's Day IMUA Tasting Menu 
13 & 14 February 2026

Celebrate your significant other with a sublime multi-course Valentine’s Day IMUA dining experience, inclusive of a glass of Dom Pérignon 2015. Presented by Chef de Cuisine Jordan Keao, discover his Hawaiian heritage, wood-fire expertise, and whole-animal butchery and zero waste philosophies. The menu will be thoughtfully enhanced with pink, red, and white accents to add subtle romantic touches throughout the experience. Elevate the occasion with a tailored wine pairing and a bouquet of roses by Floral Boutique by Raffles.

Tiffin Room

A part of Raffles Hotel Singapore’s history since 1892, Tiffin Room continues to delight with authentic North Indian cuisine curated by Chef Kuldeep Negi. Guests can enjoy the signature Mera Dabba experience, served in handcrafted copper tiffin boxes, featuring freshly-ground spices, Indian brews, and tableside chef service. Vegetarian and Jain options are also available.

What's On

Tandoori Festival Returns
12 to 25 January 2026

Embark on a culinary voyage that celebrates the tandoor, the soul of North Indian cuisine, as Tiffin Room presents its annual Tandoori Festival. Savour a curated selection of meats, seafood and vegetables, each slow-marinated and fired to perfection in the traditional clay oven. Enjoy a variety of flavour-packed appetisers and mains, with the option to enhance your experience through a curated alcoholic beverage pairing.

A celebration of authentic tandoor traditions, reimagined with timeless elegance.

Raffles Courtyard

Step into the city’s social space in a lushly landscaped alfresco courtyard. Enjoy our bartenders' creations of refreshing summer drinks and let our chefs take you on a spin around Southeast Asia with their interpretation of both Singapore's and the region's familiar favourites.

Writers Bar

Nestled in the frontmost corner of The Lobby, Writers Bar features a solid brass bar counter, textured walls adorned with stylishly charming mementos and books, and an alluring chandelier whose many pearls of light shimmer with sophistication.

A tribute to the illustrious authors who have resided at Raffles Singapore, referencing the literary legacy of Raffles, the alluring bar is a sophisticated refuge for intimate conversations over handcrafted tipples.

Long Bar

The historic Long Bar is where the Singapore Sling, widely regarded as the national drink, was first mixed in 1915. Today the rich, earthy decor of the two-storey bar is inspired by Malayan life in the 1920s, and the famous counter gleams amid decorative motifs that transport us to a tropical plantation. In keeping with the relaxed atmosphere, guests are invited to brush peanut shells off the bar and onto the floor – quite possibly the only place in Singapore where littering is encouraged. This unique custom dates back to the 1900s, when rubber and plantation owners from Malaya would often gather at the bar on weekends. As peanuts were offered to them, they would casually brush the shells onto the ground and over time, this casual habit evolved into a beloved tradition that continues to this day.