{"id":56953,"date":"2021-04-26T07:50:00","date_gmt":"2021-04-25T23:50:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=56953"},"modified":"2021-04-26T07:06:15","modified_gmt":"2021-04-25T23:06:15","slug":"fire-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/04\/26\/fire-restaurant-singapore\/","title":{"rendered":"Fire @ 1-Atico, Ion Orchard: Panoramic View with an Almost Perfect Meal"},"content":{"rendered":"
\"\"<\/figure><\/div>\n\n\n\n

Fire @ 1-Atico<\/strong> took over Salt Grill <\/a><\/strong>perched on the top floor of Ion Orchard<\/strong>, giving a spectacular bird’s eye view of Singapore. You can see Marina Bay Sands from here. The Argentinian<\/strong> restaurant is managed by the 1-Group which has other well-known concepts such as Wildseed Cafe<\/a>, 1-Altitude<\/a>, UNA<\/a>, and Bee’s Knees<\/a>. Please note that there is a dress code<\/strong>: no singlet, no slippers or sandals. <\/p>\n\n\n\n

The concept of Fire builds around four fires using apple, oak, and almond oaks. The menu is developed by chef-advisor Patricia Ramos<\/strong> who specialises in “asada,” an Argentine grilling method using burning embers; and chef-advisor Soledad Nardelli <\/strong>recognised by the Argentinian government as “Ambassador of Argentine Cuisine” to the world. The menu is executed by head chef Lamley Chua<\/strong>. <\/p>\n\n\n\n

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The complimentary ciabatta is amazing; hot, crusty and airy.<\/figcaption><\/figure><\/div>\n\n\n\n

For weekday lunch<\/strong>, the 3-course set starts from $48 and there are a la carte options. Weekend brunch<\/strong> from $98. Dinner set<\/strong> at $158+ but there are a la carte options. We were there for weekday lunch and the restaurant was packed! Make sure you make reservations<\/a>. <\/p>\n\n\n\n

\"\"
Argentinian chicken broth<\/figcaption><\/figure><\/div>\n\n\n\n

For appetisers, we had the Argentinian chicken broth<\/strong> and cured ocean trout<\/strong>. The Argentinian chicken broth is not the usual clear chicken broth; this one is cloudy, probably because it has an egg yolk beaten into it. It is meant to be thick. The flavours here are earthy. <\/p>\n\n\n\n

\"\"
Cured ocean trout<\/figcaption><\/figure><\/div>\n\n\n\n

The cured ocean trout<\/strong> seems almost like guacamole, with avocado, lime, coriander, and sour cream. This is rich and creamy, and it tastes best if you put it on your complimentary bread and eat it like an open-faced sandwich. The bread provides a nice contrast to the trout guac. <\/p>\n\n\n\n

\"\"
Argentinian curry pok<\/figcaption><\/figure><\/div>\n\n\n\n

In addition, we also ordered their empanada<\/strong> (3 pc\/$15, 6 pc\/$29), which is South American curry puffs. They are amazing, each one is better than the next. We can’t decide which one we like most. The beef flank empanada<\/strong> is deep with cumin; the grilled squid<\/strong> is a pleasant surprise, very light and not fishy, even people who don’t like squid will like it; and don’t discount the vegetarian empanada, cheese corn with paprika<\/strong>, which is my partner’s favourite. Excellent. Must order their empanada. <\/p>\n\n\n\n

\"\"
Sea bass<\/figcaption><\/figure><\/div>\n\n\n\n

For mains, the sustainable sea bass<\/strong> (did anyone watch Seaspiracy<\/em>?) is competently pan-seared. Moist within, crispy skin. It comes with baby potatoes and salsa. It is nice but nothing mind-blowing. <\/p>\n\n\n\n

\"\"
Argentinian Devesa beef cheek carbonada<\/figcaption><\/figure><\/div>\n\n\n\n

The Argentinian Devesa beef cheek carbonada<\/strong>, essentially beef stew, is super tasty although I don’t know why it comes with grilled cheese. It’s super tender and comes with a nice chilli oil. By itself alone, the beef can come across muted. Ask for salt. The salt brings out the flavour of the beef. <\/p>\n\n\n\n

\"\"
Dulce de leche panna cotta<\/figcaption><\/figure><\/div>\n\n\n\n

It was a fantastic meal and we were really enjoying it until desserts were served. Desserts are supposed to bring happiness but when it is bad, it pisses me that at Fire, I left everything to my partner, something that I almost never do. The dulce de leche panna cotta<\/strong> is terribly sweet, so sweet my teeth hurt. The chocolate mousse<\/strong> is a dense mess that pretends to be ice cream. Just be yourself, dude, it’s 2021. <\/p>\n\n\n\n

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Chocolate mousse<\/figcaption><\/figure><\/div>\n\n\n\n

Despite the desserts, I would highly recommend the restaurant. The savoury food is good to fantastic, the service cordial and able, the view sensational. I really like the deep, earthy Argentine flavours and that tables are far apart (thank you, social distancing!) so that conversations are private. We paid about $130 for two persons<\/strong>.<\/p>\n\n\n

\n

Menu<\/strong><\/p>\n

\"Fire@1-Atico<\/a><\/p>\n

\n

\u00a0<\/p>\n

Fire @ 1-Atico<\/strong><\/a>
Orchard Ion Level 55 & 56, 2 Orchard Turn, Singapore 238801
t: +65 6970 2039\u00a0
12pm-2pm, 6pm-10.30pm daily
facebook<\/a>
\"\"<\/a><\/address>\n\n\n

Food: 7.25\/10
Price \/ value: 6\/10
Service: 7\/10
Decor \/ ambience: 10\/10<\/p>\n\n\n

\n

You may be interested in…
–Catfish, Gemmill Lane: Seafood Restaurant by Andrew Walsh Fails to Impress<\/a>
–Restaurant Euphoria, Tanjong Pagar: Onion-Themed Modern French Fine Dining, #41 Best Restaurant in Asia<\/a>
–Buko Nero, Tanjong Pagar: A Perfect Italian Meal From Bread to Dessert<\/a>
–L\u2019Angelus, Club Street: There Are Reasons Why It Is One of the Oldest French Restaurants in Singapore<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>\n

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