Food Picks: Fire-kissed meat at the new Wild/Fire at UE Square
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The new place, which seats 28 indoors and 12 outdoors, offers a more expansive menu, with flavours from around the world.
PHOTOS: WILD/FIRE
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- Wild/Fire burger joint relocated to UE Square, offering a more expansive menu with global flavours.
- Recommended dishes include The Bear burger ($20), Hot Honey Butter Chicken burger ($18), and Hanger steak ($38).
- Don't miss the Burnt Cheesecake ($9.50) or Fior Di Panna Soft Serve ($12) with olive oil and sea salt.
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SINGAPORE – With its old location, Robertson Walk, being redeveloped, burger joint Wild/Fire has moved to nearby UE Square, taking over the space vacated by Fine Dining Bakery.
The name – it used to be called Wildfire – is not the only thing that has been tweaked. The new place, which seats 28 indoors and 12 outdoors, offers a more expansive menu, with flavours from around the world.
Good new things to order include Beets ($12), a roasted beetroot, tahini and chickpea dip topped with feta cheese – smoky, very earthy and perfect with grilled wedges of pita. Nam Prik Gambas ($18) – prawns on a cast iron with garlic oil and Thai chill paste – is another. Thank goodness it is not too spicy, so I can mop up that sauce with pita wedges that don’t make it into the dip.
But I am there for meat, and the burgers, with patties made with Stone Axe wagyu from Australia, are just as good as they were before.
The Bear ($20) packs a lot in between two Bakery Brera brioche buns: the wood-fired patty, chilli con carne, truffled mayonnaise, sauteed mushrooms, cheese and cornichons. It sounds like overkill, but that is the one to get if you are hungry.
My favourite burger, though, is the Hot Honey Butter Chicken ($18), not least because I love crunching into fried chicken in a burger. The hot honey richness is offset with pickled chilli, beer-pickled onion and coleslaw.
Hot Honey Butter Chicken burger at Wild/Fire.
PHOTO: WILD/FIRE
Also worth ordering is Black Halibut ($18), light years away from the fish burgers at fast-food chains. This one is stuffed with a thick, beer-battered Norwegian black halibut fillet and comes with cheddar, pickled onions and shredded cabbage. Simple and perfect.
Of the steaks, go with Hanger ($38), which comes, at my meal, perfectly seared and medium rare. It beats the Picanha ($33) and Bone-In Short Ribs ($33) in the flavour stakes. Hanger is a lean cut, but when done properly, offers depth of flavour often lacking in fattier ones like ribeye.
For dessert, the Burnt Cheesecake ($9.50) is one of the better versions in Singapore.
If that sounds too rich, order the Fior Di Panna Soft Serve ($12). You can have it with all manner of toppings. Some of them, such as chilli crunch crumble and peanut caramel, are great. But really, get the extra virgin olive oil and sea salt topping. The Spanish olive oil, pressed from Hojiblanca, Arbequina, Morisca and Picual olives, is heady and herbaceous.
Where: 01-59 UE Square, 207 River Valley Road
MRT: Fort Canning
Open: Noon to 2.30pm and 4.30 to 10pm (Tuesdays to Thursdays); noon to 2.30pm, 4.30 to 11pm (Fridays); 11am to 11pm (Saturdays); 11am to 10pm (Sundays); closed on Mondays
Info: @wearewildfire.asia (Instagram)
Correction note: This story has been updated to give the correct Instagram handle for Wild/Fire.
