Fi-Woodfire Thai - Singapore’s First Wood-Fire Thai Restaurant

Thai food in Singapore is nothing new — but Thai food cooked entirely over open wood flame? That’s a first. Fi-Woodfire Thai (ไฟ, pronounced “fai” — Thai for fire) is doing something no other Thai restaurant in the country does: every dish on the menu passes through a custom-built, double-insulated wood-fire oven that hits up to 450°C, fuelled by lychee wood chosen specifically for the sweet, fragrant smoke it releases. Originally a Robertson Walk favourite, Fi has since moved to Shaw Centre in Orchard Road, bringing its open-concept kitchen and real-flame cooking to a broader audience. The result is Thai food that tastes like nothing you’ve had before — bold, smoky, and undeniably alive.

Signature “Moo Ping” Duroc Pork Rib ($48)

This is the dish that most regulars come back for. A generous rack of premium Duroc pork, the Moo Ping Rib is slow-grilled over the wood-fire oven until the meat releases from the bone with barely a nudge, crowned with a layer of caramelised fat that carries the concentrated char of the flame. The marinade hits that Thai BBQ sweet spot — tangy, savoury, faintly herby — while the accompanying grilled sticky rice cakes and Nam Jim Jaew dipping sauce round it out into a full, deeply satisfying plate. The premium cut matters here; Duroc is known for its marbling and flavour, and the woodfire only amplifies both.

French Poulet Half ($32)

The chicken arrives with crackling, flame-kissed skin and a remarkably juicy interior — a result of being cooked through the same high-heat oven that gives Fi its identity. What makes this dish stand out beyond the technique is the sourcing: the bird is delivered fresh daily from the owner’s family farm, which comes through clearly in the sweet, clean taste of the meat. It comes paired with a housemade chicken liver jaew — a rich, umami-forward dipping sauce that adds complexity without overpowering what is already exceptional chicken.

Watermelon with Fish Floss ($14)

An unexpected opener that earns its place on the table. Chilled cubes of watermelon are served with tom yum-seasoned fried fish floss, landing somewhere between a salad and a snack — juicy, sweet, savoury, and refreshingly unusual. It works because the contrasting textures and temperatures keep each bite interesting, and the subtle tom yum seasoning on the fish floss ties it back to the restaurant’s Thai roots.

Iberico Pork Abanico ($28)

One of the newer additions to the woodfire oven menu, the Iberico Pork Abanico brings the fan-cut collar of Iberico pork — prized for its heavy intramuscular fat — directly to the flame. The lychee wood smoke works particularly well on this cut, adding a faint sweetness that complements the natural nuttiness Iberico is known for. At 180g, it’s a well-portioned solo plate or a strong addition to a shared table.

Basil Minced Pork on Charred Eggplant ($18)

A quieter dish that earns serious attention. The eggplant goes directly into the woodfire oven until the exterior is properly blackened and the flesh beneath turns silky and yielding — smoky in a way that no conventional cooking method can replicate. Piled on top is a fragrant minced pork cooked through with Thai basil, the kind of sharply herbed, slightly spiced preparation that cuts cleanly through the richness of the charred flesh beneath. It’s an unpretentious dish that lets the fire do most of the talking, and at $18, it’s one of the best-value showcases of what the woodfire oven actually does to ingredients.

Pineapple Rice Stack ($24)

From the wok section, this is Fi’s elevated take on pineapple fried rice. Built upward as a layered stack, it comes studded with shrimp, ikura, and tobiko — each adding a burst of brininess and a satisfying pop — while the rice itself carries strong wok-hey and natural sweetness from pineapple chunks folded through. It’s the kind of dish that photographs well and tastes even better.

Son-in-Law Egg ($10)

A Thai classic, done well. Three deep-fried eggs with jammy, creamy yolks encased in a crispy exterior, served with strawberry tamarind sauce and crispy fried curry leaves. The combination of rich egg yolk and tart, fruity sauce is a contrast that genuinely works, and at $10 for three pieces, it’s one of the best-value orders on the menu.

Mango & Butterfly Pea Sticky Rice ($12)

Fi’s take on mango sticky rice introduces a butterfly pea-tinted version of the classic glutinous rice, turning the dessert into something visually striking without altering what works about the original. Fresh mango, a light floral fragrance from the butterfly pea, and the familiar creamy richness of coconut milk — a clean finish to a bold meal.

Whether you come for a quick weekday lunch or a longer dinner built around the woodfire grill, Fi-Woodfire Thai makes a strong case for itself as a genuine dining destination — not just a novelty. Chef Arom Eploi, who grew up near the Thai border, brings real authenticity to the food, and the wood-fire oven he and the team have built the menu around delivers a dimension of flavour that conventional Thai kitchens simply can’t replicate. The lychee wood smoke, the 450°C heat, the charred edges on everything from ribs to rice — this is Thai food that wears its fire proudly.

📍Shaw Centre, 1 Scotts Road, #03-14/15, Singapore 228208
📞 +65 8776 1569
🕐 Daily: 11.30am – 3pm, 5pm – 10pm (Last order 2.30pm / 9.30pm)
📱 Instagram: @fi.woodfire