Thanks to the thriving nature of Singapore’s dining scene, there can always be something to look forward to. From sleek restaurants that are first of its kind to unassuming hole-in-the-walls, trust that a new food and beverage venture will never fail to come along to entice the senses, beckoning a new gastronomic journey—of novel menus, newfound techniques or even skills that were ever so present in the days of yore.
The latest concept that’s taken over the local culinary scene? Wood-fire restaurants. Rooted in ancient practice, the technique of cooking over an open fire and manipulating flame has long been a familiar method to the human race, and overtime has evolved into a contemporary culinary concept. The art and precise control of flame is awe-inspiring to witness, “where the chefs, like skilled choreographers orchestrate the perfect balance of heat and smoke,” explains wood-fire grill Kaarla’s culinary advisor Chase Weber. On the other hand, the char and smoke of wood-fire, though strong and distinct, do not overpower the natural flavours of ingredients, instead complementary, while adding depth to the palate. Wood-fire transforms the restaurant’s ambience as well, with its warm glow and inviting aroma that sets the stage for a memorable dining experience, notes Weber.
Wood-fire is no stranger to Singapore’s dining sphere, with Michelin-star Burnt Ends setting the stage since its conception in 2013. Headed by chef Dave Pynt, the sleek grill serves modern Australian barbecue paired with boutique wines. Take your pick on how you like it, from directly over the grill or in an oven pit sparked with burning logs. With several wood-fire restaurants opening their doors to the locale in recent times, it seems the age-old technique is a culinary fad that is here to stay, and not leaving any time soon. “These days restaurant-goers are more discerning about the food they eat, and appreciate the value of good ingredients better when flavours are not overwhelmed,” quips Tribal’s sous chef Yeo Wei Jie, the latest wood-fire haven introduced to the dining scene. He notes that wood-fire is not unlike the familiar wok-hey style that Singaporeans have come to love, resulting in dishes from the likes of hor fun and claypot rice, all which come with a distinct smokiness that wood-fire entails.
From refreshing coastal Australian bounty to an exciting fusion of Asian flavours, none are exception to the fiery hearth of the wood-fire oven. Below, Vogue Singapore rounds up the best wood-fire restaurants that bring the heat to the dining scene.
1 / 5
Tribal
Inspired by the elemental bond between food, fire and people, Ebb and Flow’s latest offering comes in the form of Tribal, a contemporary grill exploring Asian cuisine through the lens of fire and flame. Guided by reverence for wood-fire cooking, executive chef Keith Wan and his culinary team take it back to the basics with primitive cooking styles—by allowing the true flavour of good ingredients lead the way. A quick glance through the menu and you’ll see a culinary celebration of diverse cultures, as dishes take inspiration from Chinese, Indonesian, Japanese and Thai cuisines. It’s an adventurous feast to embark on as familiar flavours are redefined through the unruly flames of wood-fire. Start with a set of hearth-fired flatbread with house whipped aburo miso butter. The octopus, charred over coals and served with tangy Thai papaya salad and sambal bajak, is a sweet and spicy dish that brings the heat. For a convivial wood-fire feast, consider the sharing rice pots, a Tribal signature. The Wild Mushrooms make for earthy scoops of confit mushrooms and black truffle shavings atop confit oil fragranced rice, made to order and simmered in a cast iron pot.
Tribal, 83 Neil Road #01-07, Singapore 089813
2 / 5
Kaarla
Translating to ‘where the home fires burn’, Kaarla brings refreshing and genuine coastal Australian cuisine and hospitality to the heart of Singapore. The brainchild of lifestyle destination group 1-Arden, the restaurant explores coastal regions and the great outdoors of Australia, using ingredients that are responsibly sourced and ethically raised by Australian and local fisherman, farmers and breeders. Once kissed by the flames of the centrepiece wood-fire hearth and oven, you’ll find on your plate a case of creative and unconventional flavour pairings that remain familiar and authentic with the use of native Australian ingredients. The Salt Cured Kangaroo is a house signature. Kangaroo loin carpaccio from Queensland is house cured with salt for robust flavour, and topped with black barley ancient grain from the western regions for texture and zing. Meanwhile, the Wood Roasted Wagyu Beef is served with smoked bone marrow and grilled sourdough, emblazoned by its distinct char and smoke.
Kaarla, 88 Market Street CapitaSpring, #51-01, Singapore 048948
3 / 5
Kubo
The vibrant flavours of the Philippines are redefined through the candour of wood-fire at Kubo. Inspired by childhood days of wood-fired barbecues back home, head chef Kurt Sombero and his team celebrate the diversity of different cultures and ingredients from around the globe through the tempest of traditional Filipino barbecue techniques. Here, you’ll find hearty Filipino classics like Quail Adobo, a reinterpretation of Sombero’s grandmother’s recipe. The quail is marinated, smoked, grilled and finished with adobo glaze. The Bistek features slices of beef steak seasoned in a tangy blend of soy sauce, calamansi and spices for a savoury bite. It is then seared to perfection on the heart and soul of Kubo: its custom-built pugon, a wood-burning oven, cookstove, grill and smoker all-in-one. End the night off on a sweet note with the classic Halo-Halo dessert, a divine blend of purple yam ice cream, coconut jam, corn custard and meringue served on a torched coconut host for a smoky twist. At Kubo, a convivial and heart-warming gastronomic journey awaits.
Kubo, 80 Mohamed Sultan Rd, #01-12
The Pier At Robertson, Singapore 239013
4 / 5
Butcher's Block
Rooted in respect for nature and nuances of fire, Butcher’s Block is a testament to heritage and community through contemporary wood-fire cooking. Chef Jordan Keao’s Hawai’ian roots make up the restaurant’s philosophy of whole-animal butchery and commitment to zero-waste. At Butcher’s Block, whole cuts of meat are hung and displayed alongside bottled jars of pickled and fermented produce before being completely apportioned nose-to-tail in the kitchen, ensuring every part is put to use. Its ‘Imua’ menu—Hawai’ian for ‘moving forward with strength and spirit’—highlights the complete use of the animal transformed by the limitless possibilities of wood-fire. The signature dry-aged duck, for example, is prepared with an array of culinary techniques to amplify the taste and texture of each part, while ensuring the whole bird is used. The breast is dry-aged for up to 21 days, then hung above a fire to cook, while the rest of the meat is carved and grilled. You’ll find minced duck leg dumplings and deep-fried duck tongue served with jus sourced from the duck trimmings and bones. From wood-smoking to slow roasting and high heat grilling, each dish at Butcher’s Block bursts forth with flavour and aroma that only pure wood-fire can forge.
Butcher’s Block, 1 Beach Rd, Singapore 189673
5 / 5
Revolver
At Revolver, Indian dishes are reimagined over coals and fire. Imbuing Indian cuisine sensibilities with contemporary flair using ingredients from around the world, each dish is emblazoned with bold and refined flavour. Fire is an essential element at Revolver, as head chef Saurabh Udinia pursues a constant quest of innovation and creativity through the restaurant’s ever-changing menu. The current tasting menu line-up includes a refreshing Manjimup Marron lobster served with coconut and lime, and dry-aged Venison Loin with Ginger Nihari, lightly charred to rare medium rare perfection. In an open kitchen setting, be enticed by coal and flame right before your eyes as the chef and team whip up delicious offerings in a custom-built wood-fire grill, smoker and tandoor.
Revolver, 56 Tras Street, Singapore 078995
