There are few things better in life than the chance to while an afternoon away over good food and company. Situated along the long stretch that is East Coast Road, Firebake – Woodfired Bakehouse & Restaurant sounded like one of those ideal places to escape to for a quick respite.
What sets Firebake apart from other establishments is its use of historical European methods for breadmaking. All artisanal loafs are churned out from a full-scale woodfire bread oven that occupies majority of its interior – hence the name. The owner, Vonstantino Blokbergen, has some colourful roots himself, having grown up in farms around Greece and Switzerland, as well has having some well-established relatives in the culinary world.
There is no air condition at Firebake, so grab a seat in the alfresco area and enjoy the view of passing traffic, or be prepared to squeeze into one of the bar seats inside with the full blast of the oven.
With Firebake’s specialty being woodfired bread, there was no way I could skip on trying at least one of them. The 4-Spice Chicken Liver Pate ($12) is a popular starter and for good reason. The chicken liver pate is generously portioned and the rich textures melt in your mouth. Two pieces of beautifully baked sourdough bread complete the plate, making it ideal for sharing if you want to indulge in Firebake’s woodfired creations without overwhelming yourself at the start of the meal.
After seeing countless posts of it, I had high expectations for the Australian Prawn Capellini Aglio Olio ($22), which unfortunately fell short. While the char-grilled prawns were mouthwateringly plump and well cooked, the aglio olio was way too oily, and hindered my enjoyment of the dish. It is nevertheless very pretty, but I would probably turn my attention to the breads next time I’m around.
Address: 237 East Coast Road
Nearest MRT: Eunos
Tuesday to Friday: 11.30am – 10pm
Saturday and Sunday: 10am – 10pm
Closed on Monday
Contact: +65 6440 1228