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Wildfire Burgers – NAFA

  • Restaurants
  • Rochor
  1. Fat Fuku Burger
    Photograph: Wildfire Burgers
  2. Wildfire Burgers
    Photograph: Wildfire Burgers
  3. Wildfire Chicken and Burgers
    Photograph: Wildfire Chicken and Burgers

Time Out says

If you find the name familiar, it’s because this burger joint was operating out of Global Kitchens at Singapore Science Park before the pandemic loomed over us. Now, the brand is tucked away at the Nanyang Academy of Fine Arts. Best known for its signature juicy stacks, this burger-flipping chicken-frying nook is worth every calorie.

Expect nothing short of juicy fat patties sizzling on binchotan grills then sandwiched between fluffy buttery brioche buns and an explosive chipotle mayo. The Classic 001 Cheeseburger (from $10) has a cult following status and we urge you to go with the double patty – napkins are aplenty and so is the dripping mess but it is worth the mess. Other options are also available such as the truffle mushroom burgers (from $13) and an all-day breakfast tribute called the Eggstarter (from $10) with luscious butter folded eggs.

If you've got a couple of bucks to spare, get the Snake River Farm Wagyu burger (from $14). It's practically a no-brainer and you won't even need to break the piggy bank to have a taste of this prized cattle. True Wagyu connoisseurs would know that the quality of the Idahoan farm cattle cross breed is unparallel. Think of its textural robustness and intense beefy flavours amped up by its juices – ah, paradise. Don't even think about leaving the ultra crispy fries out, we're telling you they really do complete the wildfire experience.

The joint is also known for its limited-time-only collaborations with chef friends, most recently with Annette Tan (best known as fatfuku). Her localised take featuring the Snake River Farm Wagyu patties sees an amalgamation of Nyonya flavours. In it are moreish yet savoury components such as the sambal belacan mayo and chilli padi beef marmalade – both brought a perfectly measured fiery kick that doesn't torch the tongue. While the play on fresh and bright acidity from the herbaceous coriander pesto and makrut lime leaves acts as a cooling agent and cuts the unctuousness of the Wagyu.

Well, nothing beats washing it all down with an ice-cold pint of craft beer. The fridges here are jam-packed with options ranging from crisp lagers and juicy IPAs to lip-puckering sours – perfect for pairings and elevating the grub experience. But if beers aren't your thing, there's always the good ole thick milkshakes that will satisfy any sweet tooth.

Dawson Tan
Written by
Dawson Tan


80 Bencoolen St
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Opening hours:
Daily 12pm-3pm, 5.30pm-10.30pm (Closed on PH)
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