Singapore’s steakhouse scene is about to get even better with the opening of Wild Blaze on September along Tras Street, taking over the former Brasserie Gavroche spot. What sets this steakhouse apart is its offering of premium beef from Rubia Gallega, a prized producer in northwestern Spain, making it one of the first restaurants in Singapore to do so. At the heart of the restaurant is a custom-built dry aging room, capable of holding up to 400 kilograms of beef, designed to enhance the flavor and texture of the meat.
Wild Blaze is a paradise for beef lovers, offering classic steakhouse dishes with a focus on top-quality meat. The Rubia Gallega beef is known for its exceptional marbling and rich, nutty umami flavor. Grilled to a perfect medium rare over a blend of apple wood, cherry wood, and lychee wood, the steaks are paired with béarnaise sauce brightened by tarragon and crispy twice-fried shoestring fries made from Agria potatoes. The dry aging process deepens the flavor, ensuring a memorable steak experience for diners.
Chef-owner Nic Wong recommends pairing your steak with the signature mac and cheese gratin, made with gruyère, comté, and cheddar in a creamy white sauce. For a truly indulgent experience, try the 45-day aged Côte de Boeuf or the 50-day aged wagyu Shimo ribeye. Another standout is the Beef Tenderloin Pithivier, a 14-day dry-aged Shimo Australia tenderloin wrapped in puff pastry and baked to golden perfection. Whatever your choice, each dish promises a delicious and expertly prepared meal.
