Wild/Fire

Wild/Fire is a burger and steak restaurant at UE Square, a short walk from Robertson Quay. Almost everything comes out of a wood-fired oven, and the sound system plays classic and indie rock.

The brand began in 2015 in a small space on Evans Road, next to the NUS Bukit Timah campus. It later grew to several outlets in Singapore and a franchise in China. Since July 2025 it has run as a single restaurant here, with its entrance on Mohamed Sultan Road.

How the burgers are cooked

The fire is binchotan charcoal and hickory wood, burning inside a closed cast-iron grill oven. It has no fan or dial, so the cook manages the heat by adjusting the airflow, and the closed oven holds the smoke close to the meat. Today's oven is a Bertha, the team's third oven after a Josper and an INKA.

The patty is a mix of Black Angus and Wagyu beef. The meat is ground coarse, and the patties are formed by hand every day. The brioche buns are baked for the restaurant by Bakery Brera and toasted in beef fat.

What to order

Start with the Classic 101 Cheeseburger on a first visit. It keeps things simple with American cheese, caramelised onions, gherkins and a house sauce. Other burgers on the current menu include:

• French Onion: aged Gruyère with crispy and caramelised onions
• Ultimate Cheeseburger: a melt of five cheeses, blue cheese among them
• The Bear: topped with chilli con carne, mushrooms and five cheeses
• Hot Honey Butter Chicken: fried chicken with kimchi slaw
• Portobello & Friends: a fire-roasted mushroom burger for vegetarians

The same oven cooks a short list of steaks, such as a Westholme wagyu hanger steak and a USDA Prime Denver cut. Sides include chilli fries, onion rings, tater tots and potatoes roasted in wagyu fat. For dessert, there is a burnt cheesecake with a hint of gorgonzola, a dark chocolate brownie and soft serve.

The bar pours craft beer on tap, including a house lager, IPAs and pale ales. There is also specialty coffee, and non-drinkers can order the house lemonade or lemon tea.

Good to know before you go

• Booking: walk-ins are welcome, but the team suggests booking for Friday and Saturday evenings. Groups of seven or more should contact the restaurant directly.
• Seating: there are tables indoors and outside. You can ask for indoor or outdoor seats when you book, and booking ahead helps if you want to sit inside.
• Children: kids are welcome, and highchairs are available.
• Dogs: dogs can join you in the outdoor area.
• Dietary needs: there are vegetarian and pescatarian choices, but few vegan ones. The kitchen is not nut-free, so mention any allergies when you book.

You can book a table through the Wild/Fire website.

Getting there

The nearest MRT station is Fort Canning on the Downtown Line. From Exit A, walk along River Valley Road, cross Clemenceau Avenue and turn into Mohamed Sultan Road. Drivers can use the UE Square car park, which is entered from Unity Street. The restaurant has level access for wheelchairs.

Nearby

Wild/Fire is close to the riverside bars and restaurants in our Clarke Quay and Robertson Quay guide. For more casual meals like this one, browse our list of burger, Mexican and international restaurants. You can also see all restaurants in Orchard and River Valley, or read our craft beer guide for a beer-led evening.