Wild Blaze Steakhouse

Wild Blaze is a stylish steakhouse located on Tras Street, and is home to comforting steakhouse classics. At this carnivore’s paradise, helmed by chef-owner (and Brasserie Gavroche alumnus) Nic Wong, the highly-favoured Wagyu beef from Japan takes a backseat. Instead, beef from Rubia Gallega—a Spanish producer prized for its exceptionally marbled meats and delectable flavour profile of nutty, sweet, and deep umami—rides shotgun. The prized 1.4kg cut is aged in-house in the steakhouse’s custom-built dry ageing room, and grilled to a perfect medium rare over a mix of apple wood, cherry wood and lychee wood.

While good on its own, the steak is served with béarnaise sauce livened up with tarragon, and twice-fried shoestring fries using Agria potatoes from France. Other reputable producers are also on the chopping block, namely Harris Ranch’s USDA Prime ribeye; Meijin Wagyu Farmers’ Satsuma Wagyu; and British Long Horn T-bone from East Anglia in the UK. As a fitting accompaniment to your steaks, Wong recommends the signature mac and cheese gratin.