There are only a handful of Argentinian restaurants in Singapore, all adopting a fine dining setup. FIRE at 1-Atico specialises in modernized traditional asado-style cuisine, with a focus on grilled meats, especially flanks smoked over apple, oak, and almond woods.

FIRE is located on the upper left wing of 1-Atico on the 55th floor of ION Orchard. The entrance to ION Sky from the mall is a bit obscure. Entering from opposite the “FIRE” sign on a pole at Level 1, we walked through a boarded passage smelling of fresh paint, with electric barriers ready for guests wanting a lift up to ION Sky.

We arrived at the brightly lit restaurant before noon. The sky was clear, but dark clouds were fast approaching from the west. In typical Singapore fashion, when unpredictable weather is predictably unpredictable, umbrellas and flat shoes are always a wise choice.

Tables with white cloth were neatly lined up along the floor window, ensuring every guest could enjoy the stunning 180° view of the city, overlooking Sentosa and Marina Bay Sands.

FIRE offers a lunch set priced at S$58++, inclusive of an appetiser, main course, and dessert. This is a steal for a centrally located venue, coupled with a breathtaking view of the city.

From left: Onion and Thyme Bread, Panqueque con Dulce de Leche, Caramelised Artichoke Mash with Flatbread. [Photo: Kim Choong]

Our first bite in the restaurant left a positive impression. The Onion and Thyme Bread was flaky and buttery, served with room temperature butter – just right to open our palates. For the appetiser, we opted for the Caramelised Artichoke Mash with Flatbread garnished with pumpkin seed, smoked paprika, and extra virgin olive oil. The creamy mash complemented the savoury flatbread with a chewy texture, nicely lining our stomachs for the main course.

Next, our order of the Sanchoku F1 Wagyu Hanging Tender (additional S$20++) was a highlight. Sanchoku (meaning "mountain country" in Japanese) is a cross-breed of 100% Wagyu and European breeds like Angus, with “F1” denoting the first generation. Grilled over apple, oak, and almond woods, the medium-rare flank was well-seasoned, juicy, and crunch from the char. The chimichurri, made of red and green peppers, resembled our sambal.

The meal concluded with Panqueque con Dulce de Leche (caramelized milk), where buttery crepes were brushed with milky caramel sauce, harmonising with Gianduja (chocolate with 30% hazelnut paste) sorbet and crunchy orange candy, garnished with orange slices.

From left: Carpe Diem, Straits Kopi [Photo: Kim Choong]

The restaurant offers a concise selection of wines, cocktails, and mocktails. We opted for two rum-based cocktails, Carpe Diem by Afad M, and Straits Kopi by Nigel. The former, using Black Tears Spiced Rum, presented a tart and fruity flavour with strawberry crunch garnish, while the latter, with Caribbean rum, provided an espresso wake-me-up with Baileys and milk.

With 20 wines available by the glass, ranging from bubblies to white, red, rose, and late harvest, FIRE predominantly offers Argentinian wines by the bottle, followed by Champagne, skin contact rose, and orange wines.

What impressed us most was the diligent staff, all well-trained and knowledgeable about the dishes' ingredients and expected flavours. They familiarised themselves not only with the menu but also with the restaurant as a whole.

The experience lived up to the expectations of a fine dining restaurant. The lunch set price point is indeed a steal for the offering, making it a great choice for a lunch date or casual business luncheon that would impress.

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