That's hot: Delicious meals in Singapore cooked over an open fire, Lifestyle News

Smoke & Sizzle: Where Fire Turns Food Into Magic

Ever been tempted to grab a cat and toss it into a restaurant’s grill? Well, you won’t because we’ve got a new culinary craze that’s literally throwing sparks, and it’s only getting hotter.

Why That Flickering Flame Feels “Ours”

Almost every fresh‑off‑the‑press eatery now flaunts a wood‑fire oven or charcoal grill just to show off their sizzling flair. The vibe? It’s less about dining and more about watching chefs dance their knives and brushes over flaming pans, turning ordinary food into theatrical gold.

It’s Entertainment, Served to Your Plate

Starring: Chefs flipping burgers and steaks like circus performers.
Audience: You, soaking in the heat—literally—while watching the sparks fly.
Encore: The final bite—rich, smoky, and honestly the best “reward” for braving the glow.

Top Spots to Try Your Hand at “Fire‑Cooking” (or Just Sample It)

We’ve rounded up our favorites—some sizzling newcomers are fresh out of the oven, while others are the seasoned classics that keep on turning up the heat.

New‑Wave Wonders

These places popped on the scene, delivering fresh, modern takes on grilling with a dash of street‑style flair.

Timeless Favorites

Time‑tested, these gems have mastered the art of searing food over wood and ash, serving up edges smoky and tasteable with a nostalgic twist.

So next time you’re craving a bite that’s as exhilarating as a fireworks display, head to one of these fire‑kissed restaurants and feel the heat (and the deliciousness) for yourself.

Bistecca

Bistecca Marks a Decade of Delicious Milestones in Singapore

It’s a little throwback worth celebrating—Bistecca is hitting the big 1‑0‑0‑0 in Singapore. To raise the roof, the Tuscan steakhouse’s culinary crew has rolled out a four‑course menu that takes you on a taste‑time machine back through the past ten years.

Course One: Scallop Splash

Pan‑seared scallops that practically sing when they hit the pan.
A drizzle of citrus zest—because who doesn’t love a zing‑in‑the‑mouth moment?

Course Two: Pasta Perfection

Our house‑made pasta—golden strands that smile when they’re tossed with just the right amount of olive oil, garlic, and a sprinkle of Parmesan.

Course Three: Steak‑Sensation

T‑bone Fiorentina. Classic, rustic, and the way we like it: blistered to a caramelized perfection.
Bone‑in Ribeye Costata. Meaty, juicy, and every chew is a satisfying “ah‑ha!” moment.

Course Four: Cod to the Rescue

Not a beef fan? No sweat. Our black cod dance with fregola sarda, tomatoes, olives, and capers—a riot of flavors that keeps the plate lively and your palate humming.

From the first bite to the last, Bistecca’s open‑fire grill brings a smoky, charred swagger that’s practically addictive. If you’re in the mood for a culinary journey that’s half nostalgia, half innovation, stop by and taste the decade—because nothing says “we’ve been here for ten long years” like serving up a flavor explosion that keeps you coming back for more.

Butcher’s Block

Meet Jordan Keao: The Grill Maestro Behind Butcher’s Block

When the flame heats up and the grill roars, the culinary wizard Jordan Keao steps onto the scene, wielding a whisk and a fierce taste for perfection. A former sous‑chef at Burnt Ends, Keao brings a pinch of elegance to every smoky bite.

Open‑Kitchen Vibes & Artisan Dishes

Under the open fire, the menu unfolds like a bright, fragrant storyboard. Here are the headline acts:

Japanese Hamachi (Amberjack) – delicately cold‑smoked on American oak, giving the fish a subtle, almost “wow‑you‑should‑try‑this” aroma.
Baby Corn & Black Bean Aioli – a crispy, earthy start that sprinkles a puffed quinoa coat, making the palate dance.
Dry‑Aged Malaysian Duck – skin crisped to near‑perfection after 30‑40 days of aging, served with a smoky plum sauce that keeps you coming back for more.
Blackmore MBS9+ Wagyu Sukiyaki – a “wow” moment with a juicy slice, that you dip into a smoked olive oil poached egg yolk. The combo? A waterfall of savory luxury.

Not Sure What to Order?

Let the chef know, and he’ll whip up a tasting menu tailored just for you. No guessing—just pure, curated flavor adventure.

In short: if you’re craving a mix of wood‑fire magic, substantial meats, and little gourmet twists, Butcher’s Block with Jordan Keao at the helm is the place to be.

Griglia

Get Ready to Feast on the Italian Summer

Step into the terrace at Griglia and feel the sunshine already work its magic. The name itself—grigliata, the Italian word for outdoor grill—sets the vibe: fresh, seasonal, and smoky, all with a touch of Mediterranean flair.

The Menu Playbook

Like a pizza pie, the plates are layered into classic Italian sections:

Antipasti – Little bites that open the door to flavor.
Salumi – Ham, prosciutto, and sausages that pair perfectly with the grill’s smokiness.
Main Courses – Everything from grilled caesar to steak.
Sides – Think fregola and grilled asparagus, tossed with a silky egg‑yolk confit.
Cheeses – A box of creamy, oozing options that finish the palate.
Desserts – Sweet endings to cap the meal.

Spotlight Dishes

Grab a plate of grilled asparagus with fregola, drizzled over a splat of egg‑yolk confit. Or dive into grilled Hokkaido scallops with white corn, Amalfi lemons, and a pic of caper sauce that screams seaside.

Why the Steak Exists

Because, honestly, what’s a charcoal grill without some juicy steak? Griglia’s signature is the Fiorentina: a 30‑day dry‑aged Porterhouse, sliced into bite‑sized portions that let everyone share the experience without sacrificing any space for the menu’s other delights.

So bring your appetite, a few friends, and get ready to taste the Italian summer on a grill that’s almost as good as the sunshine.

Revolver

Revolver: The Grill Where the Heat Is Real, Not Just a Punning

Why the buzz is louder than a Mumbai traffic jam

Revolver is the kind of place that even the most laid‑back, brick‑sheltered diners can’t catch the taste of until they finally get a table. Even before it opened its doors last year, reservations were snatched up faster than a limited‑edition cup of chai. And it’s no surprise – the menu is a culinary fireworks show.

Meet the mastermind behind the sizzling table

Chef Saurabh Udinia & his merry crew are on a mission to make every bite sing.
Their inspiration? A fusion from the sunny Malabar coast all the way up to the bustling streets of Punjab.
They keep the menu ever‑changing, but always grounded in top‑grade ingredients: Boston lobsters, fresh paneer flown in from Delhi, and local barramundi.

Season‑by‑season, spice‑by‑spice, grill‑by‑grill

Picture this: a Boston Lobster Malabar that’s not just a lobster but a loyalty‑beat of coconut and curry leaf sauce, with a kick of mustard seeds, garlic, and turmeric. The flavors are so bold they could start a conversation of their own. This month’s vegetarian tour? A mind‑blowing eight‑course adventure.

Highlights from the vegetarian lineup:

Jerusalem artichoke, char‑roasted onions, and a drizzle of garlic butter – it’s as if the earth itself is dancing.
Shiitake mushrooms served tawa‑style, paired with crisp lotus‑stem crisps that add a playful crunch.

In short, if you’re craving a bite that swoops you into a world of seasoned wonder, Revolver is your ticket. The chef’s team doesn’t just cook; they orchestrate a feast that’s as good to read about as it is to taste. Don’t miss out – try to snag a reservation before it sizzles again!

Thirty-Six Brewlab & Smokehouse

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Step Inside… the Ultimate Microbrewery & Kitchen Fusion

The Hearth Anchors It All

Picture a custom brick hearth that’s the real star of the kitchen. In this space, a plate of wood‑fire cauliflower with a creamy cashew butter and a dreamy miso‑leek puree splashes onto the table, battling for dominance against the bold, caramelised Sticky Pork Ribs. Either way, your taste buds won’t want to miss it.

Drink Lineup on 23 Taps

Your mains pair flawlessly with a selection of 23 taps, each pouring a seasonal house brew that’s crafted in a cutting‑edge 500‑litre micro‑brewery. These sparkling ales and stouts wait just around the corner, ready to lift your meal.

Pro‑Tip: The Spicy Pork Belly Satay

Spicy Pork Belly Satay is the one dish that ticks every box for satay lovers: juicy meat coated in a sticky, flavor‑laden glaze that practically sings with every bite. Don’t pass it by!

Why It’s Worth the Trip

Hearty, Flavor‑Packed Dishes: Go from vegetable to rib, always staying hearty.
Cozy Brick‑Hearth Ambience: A cozy ring that serves the food like a friend.
Seasonal Drafts: 23 collectable taps to dial in your perfect pint.

Drop in, taste the fire, ride the craft drinks, and smile – because the vibe here feelsLike your favorite foodie crew!