OUR STORY

WILD/FIRE started in 2015 in a small space on Evans Road, beside basketball courts, an old-school swimming pool and the NUS Bukit Timah campus. The idea was simple: seriously good burgers cooked over live fire, great ingredients, good drinks and good music.

It caught on quickly. Within a year we were named Best Burger in Asia. Outlets followed across Singapore, then a master franchise for 38 restaurants in seven cities in China. We closed briefly in 2019, reopened in 2020 in the middle of the pandemic, and grew again.

A decade on, we have come full circle. WILD/FIRE is one restaurant, on purpose, and since July 2025 it has been at UE Square on Mohamed Sultan Road. No chasing outlets. Only the work of making the food, the drinks and the room better and more consistent.

The rule has not changed since Evans Road: respect the beef, and give it to the fire. Our burgers are cooked in a closed, cast-iron grill oven fed with binchotan charcoal and hickory wood. There is no fan and no dial. The cook controls it with air alone, and it keeps the smoke in with the meat. The oven has changed three times: first a Josper, then an INKA, now a Bertha. The method has not changed once.

The patty is a custom blend of Black Angus and Wagyu, delivered fresh by Butcher Box, minced coarse and formed by hand every day. The brioche is baked to our specification by Bakery Brera and toasted in beef tallow.

It has never been only about the burger. There are craft beers on tap, and a proper cocktail list of coolers, spritzes and classics.

Music matters as much as the menu. The playlist runs from classic rock through the indie rock of the eighties, nineties and noughties, played on a warm sound system. It is personally curated by our founder, and has been shaped since 2015 by the songs our guests respond to.

One restaurant. Great burgers. Live fire. Cold beer. Proper cocktails. Good music.

Do it well. Do it consistently.