Wildfire Burgers – Mega Burgers Shop Lands At [email protected]
This is the year of gourmet burgers, though some brands have met with less than expected success. Big initial hype, but so-so in feedback. In this competitive burger scene, Wildfire Burgers has earned for itself rather positive reviews, and has opened its 2nd at a more centralised location of [email protected]
After setting up shop on Evans Road, Wildfire Burgers won the first ever Asia Burger Challenge trophy in September, and has also signed a 7 city, 38 outlet franchise in China. (The press release says “Wildfire conquered Singapore’s burger scene”, but that is perhaps too far-fetched.”)
Hardware wise, the restaurant is equipped with a British made INKA double ventilated closed door charcoal grill oven, all meats are cooked over a specially curated blend of Japanese Binchotan charcoal and American Hickory wood to accentuate their unique flavours.
The location is quite prominent, along the walkway between [email protected] and H&M side (opposite Bedrock). If the weather is favourable, then it can be quite a good spot to have some burgers and drinks with friends.
Range of burgers include the new Truffled Mushroom ($23) and Black Ebi ($19) as well as mainstays like the Classic 001 ($16), Triple Bacon ($19), French Onion ($18), Umami ($18), Chili Con Carne ($21), Sriracha Chicken ($16), Portobello & Friends ($16) and The Works ($23).
The Truffled Mushroom Burger ($23) contains a 120 grain fed beef patty with argula, beer carmalised onions, sautéed mushroom, gruyere cheese, truffle oil, truffle mayonnaise and with Wildfire’s signature Master sauce.
I would say big is size, big on portions, big on ingredients, with an all-right taste. Partly because I heard so many wonderful comments from friends who tried at the Evans Road branch, I came with higher expectations.
There was a part I liked – the addition of sliced creamy gruyere cheese which is not a common sight among burgers here, which gave it a more layered flavour and texture.
My friend was less impressed with The Works ($23), commenting “more looks than taste”. It is filled with streaky bacon, crispy onion rings and fried eggs, amongst other ingredients.
I thought that the patty on its own was moist and juicy, though needed some oomph in terms of the sauce. The dry bread was perhaps its weakest link. With that said, still better than many other burgers available locally.
Sriracha Chicken ($16) and Chili Con Carne ($21) were unfortunately disappointing. The former too dry, a tad over-cooked, and the obligatory addition of Sriracha did little to save it. The later also needed a higher sauce to fries ratio, as those fries at the base went mostly uncovered.
For a burger to work, I feel that all the ingredients in its entirely have to gel together. Sometimes, there may be one or two components that are not quite right, and will fail to elevate the taste. With that said, Wildfire Burgers is promising, and would just need to fine-tune some components for that perfect burger.
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