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DINING OUT

Spanish steak and French snails at Wild Blaze

While it doesn’t quite live up to its name in character, it offers reasonably priced brasserie fare that’s comforting and nostalgic

Jaime Ee

Published Thu, Oct 10, 2024 · 10:14 PM
    • WIld Blaze's pale interiors and dry-ageing fridge tucked into the kitchen area.
    • Pate en croute is a signature dish.
    • Comforting escargot in a bubbling garlic butter and parsley sauce.
    • Grilled suckling pork belly in mustard sauce is a bit heavy going.
    • "Matriarch" vintage striploin is lean with little beefy depth.
    • Baked Alaska is flambeed at the table.
    • WIld Blaze's pale interiors and dry-ageing fridge tucked into the kitchen area. PHOTO: JAIME EE, BT
    • Pate en croute is a signature dish. PHOTO: JAIME EE, BT
    • Comforting escargot in a bubbling garlic butter and parsley sauce. PHOTO: JAIME EE, BT
    • Grilled suckling pork belly in mustard sauce is a bit heavy going. PHOTO: JAIME EE, BT
    • "Matriarch" vintage striploin is lean with little beefy depth. PHOTO: JAIME EE, BT
    • Baked Alaska is flambeed at the table. PHOTO: JAIME EE, BT

    NEW RESTAURANT

    Wild Blaze 66 Tras Street Singapore 079005 Tel: 9371-3900 Open daily for lunch and dinner: 11.30 am to 2.30 pm; 6 pm to 10 pm

    WE WONDER if Wild Blaze should have taken a personality test before calling itself that. As in, the kind that takes all the traits that people find annoying about you, and spins them into fancy acronyms for successful job-hunting. Would it be an ESTP? A closet ISFP? By all accounts, Wild Blaze should be a fiery, adventurous extravert. Not a shy, withdrawn restaurant, so attention-averse it even picks non-committal shades so as not to offend other colours.

    LifestyleFood & DrinkDining out

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