Wood-fired breads take centre stage at new (y)east-side restaurant Firebake

Wood-fired breads. Photo: John Heng
Wood-fired breads. Photo: John Heng

COCONUTS HOT SPOT — Wood-fired ovens and all things bread: These are a few of Firebake’s favorite things. So (y)east siders rejoice, ’cause this new restaurant features the first full-scale wood-fire bread ovens in the country. Situated on a stretch filled with good food, Firebake is easily recognizable at its corner spot, thanks to the aromatic whiffs of freshly-baked breads that drift out to the roadside each day.

Focusing on European historical techniques of breadmaking, the rustic restaurant’s pride and joy is its side-by-side wood-fire ovens — hand-built with about 5,000 bricks by craftsmen over six weeks, the containers of raging fires come in a dome and a tunnel shape. ‘Hot’ sure takes on a new meaning for anyone who walks past the open oven doors.

The wood-fire ovens. Photo: John Heng

Sourdough breads are what Firebake specializes in, and it uses a very atas-sounding blend of all-natural ingredients, organic flour, and H2O from an expensive Nordaq Fresh water filtration system. The result? Fragrant loaves of white, rye, fruit and wholemeal sourdough breads, all baked every afternoon just before dinner. Pair each bite with Norwegian butter or Greek extra virgin olive oil, and you may find yourself happily wolfing down the entire bread board without even realizing how far you’ve gone. The breads are just that good.

4-spice chicken liver pate. Photo: John Heng

Anyway, don’t do that if you’ve got a small appetite. You’ll want to save space and chew on more bread with the creamy 4-spice chicken liver pâté ($12) or the zesty bowl of heirloom tomato with pickled cucumber, feta, oregano and sourdough croutons ($17).

Heirloom tomato salad. Photo: John Heng

Since Firebake is all about breads, it’s no surprise that they feature in different shapes and forms throughout the restaurant’s menu. Take the cleverly-concocted cured Norwegian salmon ($25), for example. Not a fan of fish skin? No problem. The salmon is served with a layer of crispy bread crust where its skin would’ve been, and it’s a surprisingly welcome change from the norm.

Cured Norwegian salmon. Photo: John Heng

Also inspired by breads are the desserts: Firebake’s bread and butter pudding ($10) is a must-try; but if you’re all carbed-out by then, go for the peach with vanilla sourdough ice cream and rye chip ($12) for something on the light side.

Peach and ice cream dessert. Photo: John Heng

Oh, and if you’re not too keen on carbo-loading, the kitchen also fires up meaty offerings like grilled pork belly swimming in a veggie broth ($22) and roasted half spring chicken ($23).

Firebake is at L1, 237 East Coast Rd, 6440-1228. Tues-Sun 6pm-10pm.



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