237 East Coast Road, Level 1, Singapore 428930
Tel: +65 9784 2950
Singapore’s first-ever full-scale wood-fired bread oven proudly takes centre stage at Firebake in the East Coast. Bread making as an artisan craft is taken to the max here by owner and food & beverage consultant Konstantino (or Tino if you are breaking bread with him) Blokbergen. Here sourdough is made using European historical methods and honest unprocessed ingredients. The hand-built ovens were made with 37 tonnes of material including volcanic stone, reclaimed wood, brick, sand and mortar. These bad boys bake sourdough used for tartines, sandwiches and bread-centric salads, as well as slow-cook main dishes such as grilled meats, fish, and even desserts. Highlights include the starter of deliciously creamy four Spiced Chicken Liver Pate ($12) served with slabs of toasted bread, Wood-fired Pumpkin, Burrata and Pistachio Dukkah ($16) and the Smoked Eggplant with Spiced Hummus ($15) – perfect with a pint of Brew Dog on tap or a glass of crisp white wine. For mains don’t miss their grilled brined pork belly with garden vegetable broth of pumpkin, celeriac and fennel plus of course rye bread ($22) and charcoal-grilled Rangers Valley striploin ($38 for 300g) with wood fire-roasted Jerusalem artichokes and chimchurri sauce. In keeping with the sourdough theme, check out their interesting dessert of sourdough ice cream with peach and rye chip ($12) or some hearty Bread and Butter Pudding ($10).