Singapore already has its fair share of excellent steakhouses, but adding one more to the roster never hurts. Wild Blaze is slated to open on September 10 along Tras Street, taking over the spot of Brasserie Gavroche. Unlike what you’d expect, USDA Prime or Australian wagyu isn’t all you’ll get here – the joint will be one of the first restaurants in Singapore to offer beef from Rubia Gallega, a Galician producer in northwestern Spain. A custom-built dry ageing room is the centrepiece of the restaurant, housing up to 400 kilogrammes of beef.
Go straight for the 45 days aged Côte de Boeuf ($198 for 1.2kg), or the luxurious 50 days aged wagyu MB7-8 Shimo ribeye ($88 for 20g). Or try chef-owner Nic’s take on a classic French pie with the Beef Tenderloin Pithivier ($98), which sees a 14-day dry-aged Shimo Australia tenderloin wrapped in puff pastry and baked to perfection. All the slabs here are grilled till medium rare over a mix of apple wood, cherry wood, and lychee wood, topped off with Bearnaise, and served with a side of twice-fried shoestring fries.
