Wild Blaze Steakhouse Aged Wagyu

Wild Blaze Steakhouse is 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.

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

Wild Blaze Steakhouse has a pretty extensive wine selection - was pretty impressed with in-house sommelier David Lee Hoojong

The 450 days aged Wagyu shimo was salivating at 7.5/10

The Aging process really made a difference- the marbling 6/7 was already full umami- but with the Aging, it’s stratospheric. Kudos to Chef Nic Wong

The oysters were stock - but a call out to the Tsarskaya variant, one of my favs. Supreme brininess and full of sea flavours. 7/10

The prawn cocktail was ok at 6.5/10- simply bcos it’s been 3 decades since I last had it

Wild Blaze comes blazing with a 7/10 right off the bat. But let’s see how they fare in the hyper competitive Tg Pagar F&B scene