FIRE Restaurant Singapore – Argentinian Grill at 1-Atico
Monica Tindall
With our personal Latin American history, we are often excited by the prospect of cuisine from the continent reaching Southeast Asia but, at the same time, so often disappointed. Translating specific cuisines across continents is challenging unless you have a team committed to providing an authentic experience. Fortunately, this is the speciality of our friends at 1-Group Singapore. With nearly thirty food, beverage, lifestyle and hospitality concepts under their belt, you might say they have some experience in the industry.
Their latest restaurant opening, FIRE at 1-Atico, Singapore, took months to perfect. Through close consultation with Soledad Nardelli, chef-advisor for FIRE, the Argentinian grill is the closest we’ve come to delivering authenticity on this side of the globe.
Chef Soledad is a pioneering figure in modern gastronomy. In 2009, the International Academy of Gastronomy named her “Chef of the Future”, and the Argentine government recognised her as an ambassador of Argentine cuisine. Her acclaimed restaurant in Chile was the only one led by a female chef to make Latin America’s 50 Best Restaurants list in 2015.
Argentina’s ‘asado’ grill is more than just a way to cook food. It’s a cultural cornerstone, a legacy from the gauchos, Argentina’s horseback riders who once roamed the vast pampas grasslands. The gauchos, with their open fires, were instrumental in the evolution of this unique grilling style. This tradition revolves around slow cooking, smoky flavours, and the joy of shared meals. Unlike gas grills, asados use wood fires, and that’s where the magic happens. The smoke infuses the meat, creating a smoky aroma, a defining characteristic of Argentinian grilled food. At FIRE, apple, oak and almond woods are the fuel of choice.
High-quality ingredients are paramount to the asado experience. Beef, Argentina’s bounty from its cattle-rich lands, takes centre stage. Simple salt seasoning allows the natural flavours to shine, further accentuated by the smoky kiss from the fire. FIRE imports premium cuts from Argentina, Australia, and the USA, providing diners with the best from around the globe.
FIRE Restaurant Singapore Menu & Prices
For lunch, FIRE Restaurant Singapore has some value-for-money lunch sets starting at SGD 48++ for three courses and SGD 58++ for four courses, with the option of including a glass of red or white wine or prosecco for an additional SGD 15++. This is an affordable option for getting a taste of the kitchen. However, to fully appreciate the entirety of what’s on offer, we recommend visiting in the evenings to order from the a la carte menu or leave it in the hands of the chef with the Seasonal Communal Menu (SGD 158++ per person, a minimum of two people). This is what we choose, but first, wine …
FIRE Restaurant Singapore Wine List
FIRE Restaurant Singapore has a well-chosen international wine list, with an impressive 20 wines available by the glass, a full page of Argentinian wines and a selection of fine and rare wines perfect for special occasions. However, something worth checking out on the current menu is a collaboration with Kaiken wines from the Andes.
Aurelio Montes, the mastermind behind Chile’s prestigious Montes Winery and the acclaimed Montes Alpha wines, has embarked on a new adventure across the border. His Argentine venture, Kaiken, is named after the wild geese that soar between Chile and Argentina, mirroring Montes’ own journey. Kaiken is dedicated to producing top-notch Argentinian wines. Their Vistalba vineyard embraces a unique approach – biodynamic viticulture. They believe that only vines free from chemicals can truly capture their essence and character.
We begin with the Kaiken Sparkling Brut (SGD 24++), made using the traditional Champagne method and is a blend of Chardonnay and Pinot Noir grapes. It’s pale gold in the glass with a fine mousse and long-lasting bubbles. Some toasty aromas are interwoven with green apple and a light minerality. While it’s creamy in the mouth, it ends with a crisp finish, making it an excellent choice as an aperitive.
For our starters, we switch to the Kaiken 2021 Terroir Series Torrontés (SGD 20, 150 ml). This Argentine grape has a delicate floral and citrus nose, followed by freshness in the mouth and balanced acidity. It’s especially delicious with our seafood courses.
Lastly, for our serious steak main, we move to Kaiken’s 2019 Terroir Series Malbec (SGD 20, 150 ml). It’s made primarily of the Malbec grape, with 15% Bonarda and 5% Petit Verdot as the supporting cast. It’s vibrant ruby in the glass with an attractive bouquet of flowers, spice and dark fruits. It’s an excellent meat companion with more fruit on the palate, mild herbaceousness, and subtle spice.
Seasonal Communal Menu
Hari and Rana take turns delivering each course. Special mention goes to their patience in explaining dishes while I photograph, videograph, and dissect the meal (and wine) ingredient by ingredient. Thank you, guys!
A slice of charred sourdough with wagyu fat and chimichurri butter begins the meal. At this point, it’s competing with the views and bubbly for our attention. Horizons, bubbles, wagyu-drenched sourdough—which do you choose?
The seasonal communal menu starts with “Fugazzeta,” created by Italian immigrants to Argentina. They’re like small pizza portions rolled into buns. The thick sourdough roll is divided and spread with provolone, mozzarella, and caramelised onions. They’re comforting warm balls of yumminess on their own, but dip them in the chimichurri surrounded by herb oil, and it would be hard to stop eating if there were more than one (my hips are thankful that there’s not more than one).
From the Patagonian region, Hand-dived Scallops, Poached Oysters and Mud Crab are served with smoked red chimichurri dressing, herbs, and extra virgin olive oil pearls. It’s a wonderful mix of textures with silky smooth scallop and oyster pieces, finely shredded crab and crisp, fresh tiny cubes of cucumber. Try it on its own, then add a dash of the red sauce for oomph. We’re glad we saved a little sourdough, as we’re enjoying keeping the sauces and extending their pleasure on the spongy bread.
From the Northwest region comes Empanadas Catamarqueña. These round wheat pastries are filled with minced wagyu beef, raisins, olives, eggs, potatoes and Yasgua, a mildly spicy tomato sauce. The pastry is just thick enough to keep the filling safely inside but thin enough to share the stage with the beef.
I love the fine textures of the tiny grains and the sharp tang from the cheese in “Risotto” of Mixed Grains. It features quinoa, buckwheat, amaranth, white corn, aged gouda, and additional toasted quinoa on top, giving a light, crunchy crown. It’s too “healthy” for hubby’s palate, but that’s no problem, as he finishes off my empanada and slides the rest of his ancient grains over to me.
Plato Principal (Main) & Verduras (Veggies)
Guests can choose fish, pork or beef for the main in the Seasonal Communal Menu. We’re all about tradition, so the 500g 25-day Dry-aged Devesa Grain-fed OP Rib is the perfect choice. The meat arrives on a large wooden board, pre-sliced so the pink middle peeks from under the charred edges. No further seasoning is needed, with just a touch of salt seasoning and that magnificent Maillard effect. However, try the green chimichurri and salsa criolla – both exceptional. The steak is sided with a cast iron pan of asparagus covered with finely shaved manchego cheese and lemon, heirloom red and yellow Palermo bell peppers and crunchy fried baby potatoes. They, too, sport the char of the grill.
Postre (Dessert)
When the alfajores arrive, I plan on having just a tiny nibble. However, the powdery biscuits filled with dulce de leche are irresistible. The powder-like crumb is held together by the smooth caramel, gently sticking to the roof of the mouth and teeth before being licked clean. Even a non-dessert-eater such as myself loses control.
Meanwhile, hubby is “mmming” and “ahhing” over the Flan Adriana Dulce De Leche. This dessert, similar to crème caramel but coated in Argentine caramel, is smooth, sweet and incredibly decadent. It’s dotted with tiny yoghurt meringue pieces and mixed summer berries.
An adept conclusion (not included in the Seasonal Communal Menu price, but we highly recommend an order) is a coffee of your choice and smooth grappa. They cleanse the sweetness from our mouths and finalise the meal with an exclamation mark.
FIRE Restaurant Singapore at 1-Atico Review
Views, views, views compete with an authentic and delicious Argentine menu and extraordinary service for attention. It’s an unforgettable experience from start to finish. If you are planning a trip to Singapore, don’t miss a meal at FIRE in 1-Atico.
Reasons to visit FIRE Restaurant Singapore at 1-Atico: views, views, views! Seriously, this has to be the best seat in Singapore. Authentic Argentine menu. Excellent service. Highly recommend the Seasonal Communal Menu to first-timers.
FIRE Restaurant Singapore at 1-Atico
Level 55, 2 Orchard Turn
Singapore, 238801
+65 6970 2039 Whatsapp +65 8028 1489
[email protected]
Link to FIRE Restaurant on Google Maps
*Once inside Orchard ION, make your way to the fourth-floor sky reception, where the concierge will point you in the right direction to take the lift to 55th floor
FIRE Restaurant Singapore Opening Hours
Lunch: 12 pm – 3 pm (Last Order At 2.30 pm)
Brunch: 12 pm – 3 pm (Sat, Sun, Eve Of PH & PH)
Dinner: 6 pm – 10:30 pm (Last Order At 9.30 pm)
Dress Code
Smart casual: No slippers, flip-flops, or shorts are allowed for dinner seating.
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