Limited to 20 pcs daily, this hand chopped Rangers Vally Wagyu patty is topped with awesome Perigord (Black Truffle/Madeira/Demi-glacé) sauce and Gruyere cheese between a Brioche Pretzel Bun!!

One of my favourites in Singapore. At Amoy Street Food Centre.

Wildfire Burgers introduces The Périgord Burger ($29), featuring a 170g hand chopped, individually molded Rangers Valley Wagyu blend of Intercostal (Rib Finger) and Rostbiff (Eye of the Rump) patty, topped with Gruyere Cheese and Perigord Sauce (made with whole black truffles and Madeira) between an all natural hybrid Brioche and Pretzel bun.

This burger will be available from Tuesday 1st March at both outlets and limited to only 20 pcs daily due to the scarcity of ingredients and amount of time it takes to make. Photography @kowfuu

New family friendly dishes, including this delicious Shrimp Scampi Spaghetti ($18), will be introduced on the menu at Wildfire Kitchen + Bar, 26 Evans road next week (22 Feb) onwards! @wildfire.burgers #pasta #food #shrimpscampi #food #foodie #foodgasm #foodporn #foodlover

Uni, Otoro, Shiroebi, Ikura & Gold dust!

Must try dish, especially with any of the 50 craft beers and ciders here!

100% pure shrimp/prawn patty with Yuzu Kosho Mayo

Extreme umami!

Escargots #foodie #foodpix #foodgasm #foodporn #food #sgfood #escargots