Fi Woodfire Thai

Thai food remains popular as ever in our food scene, and Fi puts a modern, wood-fired spin to the age-old cuisine. A double-ventilated charcoal oven with bicho-tan coal and lychee wood is the pride of the kitchen, and most dishes are prepared and coaxed over flames. Nestled in the quiet residential enclave of Robertson Walk, the restaurant dishes out elevated versions of street food like moo ping ($42). Bone-in ribs are marinated in a special blend of spices, slow-cooked and finished off in the charcoal oven to achieve a satisfying char and smokiness. The grilled French poulet ($28) is similarly marinated and grilled, before serving with chicken liver jaew for an extra layer of savouriness.