Paying homage to one of the most important elements of cooking, FIRE is an authentic Argentinian restaurant that puts the spotlight on asado dining, a South American barbecue where meat is grilled over an open flame.

With the support of Argentinian chefs Soledad Nardelli and Patricia Ramos and a taste panel from the Embassy of Argentina in Singapore, FIRE’s culinary development team spent months perfecting their modern interpretations of traditional Argentinian recipes and methods.

Using an Argentine Parrilla grill to achieve the smoked flavours and textures associated with the asado, FIRE presents dishes such as almond wood ember fired mud crabs with rescoldo, a Chilean unleavened bread, and Amelia Park Lamb Saddle, an Australian-sourced lamb saddle that is rubbed with rosemary and chimichurri, served with a citrusy and pickled eggplant escabeche and hot pepper sauce.

FLNT will be Singapore’s first gastrobar to serve Nikkei cuisine, which fuses Peruvian ingredients with Japanese techniques. Head chef Lamley Chua honours the vibrancy of this cuisine by combining his expertise in Japanese cooking principles with exotic Peruvian flavours, conceptualising dishes like salmon ikura don with aji amarillo, Peruvian yellow chilli pepper, and cuttlefish and shrimp sushi with aji verde, a spicy and tangy Peruvian green sauce made with cilantro and jalapeños.