[Review] Wild Blaze: A Bright, Contemporary Steakhouse with French Flair at Tras Street

Steakhouses in Singapore are often synonymous with dim lighting and robust, masculine décor. Wild Blaze, however, is seeking to redefine the genre with a contemporary touch, offering a light-filled, elegant space along Tras Street.

Chef-owner Nic Wong, with over 20 years of culinary expertise, presents a bold twist to steakhouse classics, showcasing indulgence and meticulous craft.

Opening its doors earlier in September this year, Wild Blaze features a custom-built dry aging room, offering steakhouse fares with a French flair. Here’s a taste of what we experienced during a dinner tasting for two.

To start off the night, we ordered a mocktail and a cocktail which were prepared on the spot at the open bar:

Appetiser

The Baked Snail () offered a sophisticated take on escargot.

Paired with confit garlic and parsley butter, the escargots deliver a rich and aromatic bite, starting the meal on a fresh note.

The Jumbo Lump Crab Cake () added a Singaporean twist with chili crab mayonnaise. The crispy exterior and tender crab interior paired harmoniously with the sauce.

What is a French meal without a serving of pate.

The signature Pate En Croute () at Wild Blaze features a combination of pork, duck, pigeon, veal, chicken and foie gras so you can the best of everything in one serving.

Main Courses

For seafood lovers, the Dover Sole () will be a delight. Lightly breadcrumbed and roasted, the fish was served with a tangy lemon parsley butter sauce and crispy capers, presenting refreshing notes.

Note that the fillet has a lot of small bones and you can request for the kitchen to have the fish deboned and served again for easier consumption. I found this a nice gesture when the server offered this service.

A side of sweet peas added a subtle sweetness to balance the dish.

The highlight for the night came next, but before we tucked into the steak, the server presented a beautiful selection of steak knives for us to choose from to enjoy our steak with.

Steak lovers will relish the 450 Days Wagyu Shimo Rump Steak (250g, ). Just look at this beauty:

Grilled to perfection over a mix of apple, cherry, and lychee wood, the steak was juicy and flavourful, complemented by a choice of sauces ranging from the classic Bearnaise to indulgent Blue Cheese (+).

Each order of Wild Blaze’s dry aged steak comes with a serving of homemade fries.

If you still need a bit more to fill up your belly after the steak or fish main, try the signature Mac & Cheese Gratin. Top up another to add on lobster for extra indulgence.

Dessert

The beautiful Raspberry Mille-Feuille () was a artwork of layered puff pastry, pastry cream, and housemade raspberry compote.

Each bite offered a balance of buttery richness and fruity brightness, rounding off the meal on a high note.

Overall, Wild Blaze excels in elevating traditional dishes with thoughtful details and high-quality ingredients. The light, welcoming ambiance is a refreshing departure from the typical steakhouse, ensuring the restaurant stands out among the highly competitive stretch of restaurants on Tras Street.

Wild Blaze

Address:
66 Tras Street, Singapore 079005

Opening Hours:
Daily, Lunch (11:30 am – 2:30 pm)
Dinner (6:00 pm – 10:00 pm)

Reservations:
Available via Chope