Food Review: Fi-Woodfire Thai At Shaw Centre | Woodfire Thai Restaurant In Orchard Road

Posted on July 15, 2025 by theRantingPanda in Food

The Place There are quite a couple of changes to the food offerings at Shaw Centre and the newest to open is Singapore’s first woodfire Thai restaurant, Fi-Woodfire Thai which has opened at level two of the mall after a successful run at Robertson Walk. The new space at Shaw Centre is casual and open concept, where the heart of Fi’s kitchen lies a custom double-insulated wood fire oven, reaching up to 450°C.

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The Food With the new venue, there are new dishes introduced to the menu where you can expect the likes of Watermelon with Fish Floss, River Prawn with Thai Garlic Chips, and more.

The lunch sets start from S$12, with highlights like the Smoked Coconut Chicken Rice Bowl (S$12), Green Curry Braised Beef Rice (S$16), and Laksa Siam (S$16) – a rich, coconut-based broth served DIY-style with crab, shrimp, and fresh vegetables.

I visited during dinner and started with the refreshing Watermelon with Fish Floss (S$14) topped with housemade tom yum–seasoned fish floss.

The Son-in-Law Egg (3 pc) (S$10) is another easy starter to share which features crispy edges enhanced by a house strawberry tamarind glaze.

If you like something tangy, go for the Grilled Green Mango Salad (S$12) where charred green mango is tossed with cherry tomato, long beans, roasted peanuts and dried shrimp. You can choose the level of spiciness, and I had the level one which is already a tad spicy!

From the woodfire oven, I highly recommend the Signature “Moo Ping” Rib (S$48). I like the smokiness of the pork, and it is very tender as it is slow-grilled over lychee wood. Served with a char-grilled sticky rice cake glazed in coconut sugar and it is best to dip it in the accompanying punchy nam jim jaew (Thai dried chilli dipping sauce).

The other protein I had was the French Poulet (Half) (S$32) which uses organic GG™ French Poulet delivered fresh daily from Toh Thye San Farm. Similar to the pork rib, the tender and juicy chicken is roasted over lychee wood and is served with a chicken liver jaew sauce.

From the wok, the Basil Minced Pork on Charred Eggplant (S$18) is a simple pork stir-fried with Thai basil and served over smoky eggplant and crisp fried basil leave.

The Pineapple Rice Stack (S$24) is loaded with shrimp, spicy chicken floss, crispy egg and pineapples, and topped with ikura and tobiko. I also like the crisp laksa leaf tempura on the rice.

At first look, the Drunken Noodles (S$14) looks quite like fried kway teow. It is topped with a sunny-side-up egg where the noodles is tossed in a medley of shrimp, squid, and straw mushrooms tossed with baby corn, long beans, garlic, basil, and chilli padi in savoury soy sauce.

Moving on to desserts, I tried the Mango & Butterfly Pea Sticky Rice (S$12) which pairs two types of mango – Australian prepared as a compote cooked in mango puree, and Thai – with naturally tinted sticky rice and creamy coconut.

Other desserts include the homemade Red Ruby (S$12) with sago, strawberries, jackfruit, chia seeds, coconut flesh and coconut gelato; and the Sweet Tapioca (S$12) served with coconut gelato and coconut broth.

For beverages, there are some unique offerings like the Fresh Coconut with Matcha Cream (S$10) and Iced Matcha Thai Tea (S$8).

Rants The space is open concept and hence less dining privacy if that is a concern.

Will I Return Again? Casual Thai food option in Orchard Road, and it is tucked away in a quiet corner of Shaw Centre if you want a less crowded mall to dine in. Fi Woodfire Thai also has that woodfire element to the dishes which is a nice departure from the conventional Thai restaurants in Singapore.

Make your reservations instantly at Fi Woodfire Thai here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 3.5/5
Ambience: 3/5
Overall Experience: 4/5