Wild Blaze on Tras Street brings a refreshing twist to the traditional steakhouse experience with updated classics that’re bold yet comforting.
Singapore doesn’t lack for good steakhouses, but Wild Blaze aims to set alight Singapore’s food scene with its own take on the classic steakhouse in Singapore’s bustling Tanjong Pagar district. Helmed by chef-owner Nic Wong, Wild Blaze stands where Brasserie Gavroche on Tras Street used to be. In fact, Chef Nic served at the pioneering French culinary institution – which has moved to Mohamed Sultan Road – for 13 years before starting his own concept.
The shophouse interior itself has certainly seen an update. Where Brasserie Gavroche alluded to the elegant but dimly-lit steakhouses of old, the decor now boasts a clean, more contemporary aesthetic. It’s brighter with hues of beige, cream and touches of gold, while ample lighting offers a cheerier and more welcoming vibe.
Then there’s the food. Chef Nic – who believes in offering dependable dishes that keep diners coming back – has built a menu around familiar classics that’s strongly rooted in technique, with just a spark of playfulness for excitement.
Such as the Baked Snail, which is as classically French as escargot can get. Paying homage to his training, these simple but delicious tiny little morsels of escargot come lashed with parsley butter and confit garlic, and come topped with rounds of puff pastry for a mark of difference.
He also wisely moves away from purely French offerings to incorporate some American steakhouse elements in order to differentiate himself from his old workplace. Like the Jumbo Lump Crab Cake, his version on the traditional American steakhouse starter. This comes as a hearty portion of generous chunks of flakey crab meat encased in a golden crust. Its cheeky twist? The chilli crab sauce-inflected mayonnaise, a paired condiment that’s obviously a beret tip to Singapore.
The Dover Sole with lemon parsley butter and capers too was executed excellently, with tender flesh tempered by crisp skin. What almost stole the show for us though are the incredibly sweet and addictive petit pois, or baby peas, that accompanies the fish.
Wild Blaze is, of course, first and foremost a steakhouse. Chef Nic is big into dry-aging,
Chef Nic has somewhat an obsession for dry-aging, which becomes evident when you espy his custom-built room that lets him indulge in the aging process to ensuring tender, more flavourful cuts. He also sources cuts from all over, although a bonus for steak lovers is Wild Blaze is one of the few places in Singapore where you can find prized Rubia Gallega beef. Which he dry ages, of course.
You’ll want the Rubia Gallega Côte de Boeuf if you come as a group of four, or the Wagyu MB7-8 Shimo Ribeye if you’re looking to spoiling yourself silly alone. Those with a more modest budget can opt for the Vintage Angus Ribeye Steak, but even that’s grilled to a perfect medium rare over a mix of apple wood, cherry wood and lychee wood for intense, robust flavours.
And Chef Nic’s French training shows when the shoestring fries that appear with your meats are fabulous fried to perfection.
But whatever cut you order, Wild Blaze’s Signature Mac & Cheese Gratin is a must – rich, creamy and cheesy without being cloying, and the perfect accompaniment to these in-house dry aged steaks.
[Photo credits: Wild Blaze]
Wild Blaze
Address 66 Tras St, Singapore 079005 (Google Maps link)
Opening Hours 11.30am to 2.30pm and 6pm to 10pm daily
Tel (65) 9371 3900
Web wildblaze.sg
Facebook wildblazesg
Instagram @wildblazesg
Reservations book here
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