Food Review: Wild Blaze At Tras Street | Modern Steakhouse In Tanjong Pagar [Closed]

Posted on September 21, 2024 by theRantingPanda in Food

The Place Located on Tras Street, the newest dining concept to open at this buzzing street in Tanjong Pagar is Wild Blaze, a 44-seater modern steakhouse restaurant located helmed by chef-owner Nic Wong. Wild Blaze took over the spot of what used to be Brasserie Gavroche where chef-owner Nic Wong worked for 13 years before taking over the location with a brand-new concept.

The shophouse space interior of Wild Blaze is amply lit with hues of cream, beige and gold with a bar counter at its entrance. There is also a custom-built dry ageing room which anchors the restaurant.

The Food Almost all of Wild Blaze’s food is cooked over charcoal fire, and it prides itself on being the one of the first restaurants in Singapore to serve beef from Rubia Gallega, a producer from the Galicia region in northwestern Spain known for its good marbling and complex flavour profile. No set menu for now with just an ala carte food menu.

For beverages, you can expect an extensive wine selection with in-house sommelier David Lee Hoojong to guide diners with a focus on easy pairings, from S$150 to S$350 per person.

My meal started with the Signature Pate En Croute (S$30) where the baked terrine is wrapped in shortcrust pastry made using secondary cuts as a means of minimising wastage, A variety of meats are used here – pork, duck, pigeon, veal, chicken and foie gras come together, each chosen and seasoned to complement each other.

The Jumbo Lump Crab Cake (S$24) is easy to appreciate as it is a huge portion along with chilli crab mayonnaise sauce.

I also had the Baked Snail (S$18), a classic French starter which comes with six puff pastry rounds with six escargots topped with confit garlic clove.

All steaks are grilled to medium rare over a mix of apple wood, cherry wood and lychee wood. Accompaniments include bearnaise sauce with tarragon, and twice fried shoestring fries using Agria potatoes from France.

One of the dry aged beefs I had was the 450 Days Wagyu Shimo Rump Steak 250g (S$48). The steak is relatively tender and flavourful even though it is rump cut.

Other than beef, other meat options include the likes of the Dover Sole (S$58). The whole flatfish is breadcrumbed and roasted, then finished with a tangy-rich sauce of lemon juice, crispy capers, parsley and butter. This fish dish is a good balance to the steak as the flavour is quite light. It also comes with a side of fava beans glazed with butter, chicken stock and parsley. If you are concerned about bones, the staff will gladly help you debone the fish.

For sides to go with mains, I had the Signature Mac & Cheese Gratin (S$16) where Chef Nic combines macaroni with Gruyere, Comte and cheddar in a white sauce of shallots, nutmeg and housemade chicken stock. This is finished with a shower of Parmesan.

For dessert, I had the Pistachio Orange Blossom (S$16) which is a take on the classic baba au rhum. The orange blossom yeast cake is topped with pistachio Chantilly cream and served in a pool of white rum. Overall, quite a light flavour to conclude the meal.

Rants Not quite the usual steakhouse vibes which might not be what some diners are looking for.

Will I Return Again? Tras Street is easily one of the most competitive dining streets in Singapore (other than Keong Saik Road which is also one of our favourite dining hangout spots), and I feel that the flavours at Wild Blaze could be even bolder and creative to stand out from the competition. If you are a true-blue beef lover, then the prospect of trying the beef from Rubia Gallega in Spain justifies a visit here.

Make your reservations instantly at Wild Blaze here.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 3.5/5