Everything Is Cooked With Wood Fire In This Restaurant

Norwegian Blue Mussels with Chorizo

Organic Australian flour and wild yeast is used for making the restaurant specialty — wood-fired sourdough bread — of which there are five types here (which includes Valley, a fruit-studded rendition). The bread is also served with hearty European dishes like 4-Spice Chicken Liver Pate ($12) and Norwegian Blue Mussels ($25) with chorizo.

Firebake's chef-owner Konstantino Blokbergen

Firebake’s chef-owner is Greek-born, Swiss-raised Konstantino Blokbergen, who grew up in a foodie family (his father Adolf Blokbergen formerly helmed one Michelin star French restaurant Auberge du Raisin in Cully, Switzerland, while his maternal grandfather used to be an baker). Konstantino himself trained as a chef at three-Michelin-star French restaurant Fredy Girardet in Switzerland before becoming an F&B consultant, and later setting up this bakery and restaurant. Firebake is at 237 East Coast Rd, S428930. Tel: 6440-1228/ 9784-2950. Open daily except Mon 6pm-10pm. Last orders at 9.30pm.