Wild/fire Burger: Cult-favourite burger brand reopens with new menu and brand — and there’s caviar ice cream
Where do you go to satisfy your burger cravings? There’s an abundance of great burger spots in Singapore, but when we’re in Robertson Quay, it’s almost always Wildfire Burgers.
At least, that was the case until late May, when it closed ahead of Robertson Walk’s impending closure.
But don’t worry, it’s back in full force now — just under a slightly different name.
The signage now reads “Wild/Fire” and it’s located just a few minutes away from the previous spot, in the River wing of UE Square, facing Mohamed Sultan Road.
It’s a smaller space and everything is done up more simply, with white walls and a fleet of tall wooden tables and chairs.
As far as we can tell, the slash in the name is mostly for stylistic purposes, and fans of Wildfire Burgers can still expect the same juicy buns here!
A taste of Wildfire Burgers
Wildfire was a name synonymous with well-made gourmet burgers and that’s something that still rings true with this new UE Square outlet.
Burgers here are made using premium wagyu beef from a local butcher and the buns are sourced from homegrown artisan bakery Brera, who also supplies renowned burger brand BurgerLabo.
All of those elements culminate in a tasty classic 101 cheeseburger (S$17), a carryover from the Wildfire Burgers’ menu.
Thick, juicy Stone Axe wagyu patty, lightly spicy chipotle mayo, melted American cheese, combined with piquant beer-pickled onions and gherkin — straightforward and hearty, with the basics all done well.
Wagyu patty for that price? Not the cheapest, but pretty affordable considering how much of a premium some places charge for it.
Also migrating from the old Wildfire Burgers menu is The Bear (S$20), a behemoth stacked high with a treasure trove of indulgent goodies, designed for those who love their burgers filthily rich and messy
Of course, there’s the same succulent wagyu patty, but it’s also topped with housemade chilli con carne, truffled mayo and sauteed mushrooms, amongst other ingredients, and finished with four cheeses.
This is the ultimate flavour-packed burger that will leave you feeling impossibly satisfied.
Part of the rebrand also sees Wild/fire jumping into the fire with a new array of smoky, wood-fired grilled items — trust us when we say the exhaust pipe outside was working overtime during service.
As we all know, wood-fired grills are perfect for meats, which naturally translates to luscious steaks, such as the picanha (S$33).
Plush and juicy with wonderful touches of smoke and fattiness, this rump cap wagyu steak is as good as it gets at that price range.
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Caviar ice cream?
We’ve covered the fire part, but where the new Wild/fire starts getting really wild is in its non-meat section. You can get a super unique caviar ice cream here!
The fior di panna soft-serve with Royal Oscietra (S$25) is the ultimate guilty pleasure — creamy, milky and jazzed up with pops of nutty umami and olive oil fragrance.
We’d be honest, sea salt or sea grapes could probably do the job too, but we love it when certain dishes are just that extra. It’s just more fun, you know?
As for dishes to be shared with the table, the beef tartare (S$28) is probably the way to go.
Wild/fire doesn’t reinvent the wheel here, but the textures and flavours are on par with what you’d get at a solid French restaurant.
Ultimately, we’re just glad Robertson Quay didn’t lose its best burger spot. This new concept is quite the same as the OG Wildfire we once knew, but the burgers are still just as good.
Throw in the cool new additions, such as the steak and the unique caviar ice cream, and we might have a spot even more worthy of revisits..
This was a hosted tasting.
For more ideas on what to eat, read our stories on Il Giardino, the vibey new spot at Botanic Gardens and Mamee’s cool new merch and burger collabs.
Wed 12pm - 10pm
Thurs 12pm - 10pm
Fri 12pm - 11pm
Sat 11am - 11pm
Sun 11am - 10pm
- Fort Canning
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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