Fi Woodfire Thai starts afresh at Shaw Centre, with charcoal-grilled signatures and new dishes

Where the soul of Thai cuisine meet bold flavours

A beloved Thai dish to kickstart your meal is the Son-In-Law egg (S$10 for three pieces) that is one of Fi’s new additions to the menu.

It delivers big on flavour with its gooey-centred egg, crispy shallots, and curry leaves. Finished off with a housemade strawberry tamarind sauce, this dish hits sweet, sour, and salty — all in one addictive bite. 

Fun fact: Its name is a cheeky nod to Thai folklore where it’s said that protective parents would serve this to remind their new son-in-law to treat their daughter right (as he should!) — or else.

Fi’s signature “moo ping” rib (500g bone-in for S$48) is the undisputed showstopper here — a gutsy, elevated take on Thailand’s popular street food. 

Unlike the classic moo ping skewers, the pork ribs here are slow-grilled over lychee wood until fall-off-the-bone tender. The meat is imbued with a deep smokiness, too, which makes it finger-licking good!

It comes served with charred sticky rice cake and a zesty nam jim jaew — a classic Thai chilli dipping sauce — that pulls everything together. 

The hot-favourite French poulet (half for S$32) is another impressive, well-executed protein. 

Delivered daily to the restaurant, the fresh, cage-free GG French poulet chicken is valued for its naturally succulent flesh — and yes, it does live up to its name. 

Similarly, the meat is roasted over lychee wood, and carries a distinct, yet well-tempered, smokiness. The chicken is satisfying on its own, while the accompanying chicken liver sauce — that isn’t overly gamey — adds an umami richness.

If you’re hankering for carbs, the pineapple rice stack (S$24) is a new creation that gives the Thai classic a luxe little spin. Besides the usual suspects, this dish also sees toppings of ikura (Japanese salmon roe) and tobiko.

Familiar and comforting, it’s exactly what you’d want from a plate of good ol’ pineapple rice.

You can’t leave Fi Woodfire Thai without trying the red ruby (S$12) — a traditional Thai dessert that‘s all about crunchy water chestnuts coated in chewy tapioca gel, and served with rich, creamy coconut milk.

Fi’s rendition hits the mark — the vibrant red morsels have that delicate chew on the outside, with a crunchy bite at the centre. It’s refreshing and just the cooling treat you’ll want on a sweltering day.

Drinks-wise, its latest offerings include an iced matcha Thai tea (S$8) and inventive Thai-inspired cocktails (S$20) such as the Tom Yum Mule — a unique concoction of ginger beer, chilli paste, and lemongrass.

So if you’re on the hunt for a Thai restaurant that’s bursting with bold, mouthwatering flavours — and in the heart of town, to boot — Fi Woodfire Thai is that spot to be at!

This was a hosted tasting. 

For the latest eats, read more about the halal rosti-focused spot at Telok Ayer and Tsukimi Hamburg’s special collaboration with legendary Kichi Kichi Omurice chef.