Where there’s smoke, there’s fire. At our FIRE, there’s also succulent Sirloin, mouthwatering Tenderloin, Yellowfin Tuna and Seared Sea Scallops. Our chefs proudly elevate the quality of beef cuts through meticulous dry ageing techniques, including our signature Black Angus Tomahawk, dry-aged for a lengthy 21 days.

We believe in the power of rituals, especially when the ritual in question is slow-cooking pork belly for 48 hours. The fiery theme catches on in a decidedly smoky cocktail list. Take The Fire Ritual, for example: a bourbon cocktail made with caramelized honey, orange peel and infused the flavors of the tamarillo. For an intimate, but no less fiery experience, retreat into FIRE’s scene unseen, known as Cellar and One Below.