Hello El Fuego lovers, are you looking for the latest El Fuego Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of El Fuego Menu 2023 Singapore with prices.
El Fuego Menu Singapore With Prices List
My recent culinary adventure at El Fuego’s Singapore website was a true gastronomic delight! The exquisite menu showcased an array of delectable options that catered to every palate. The Baked Chilean Seabass (S$31.68, was S$39.60) was a melt-in-your-mouth masterpiece, offering a perfect blend of flavors. The Grilled Salmon Trout (S$27.84, was S$34.80) provided a succulent and satisfying choice, while the Pan-Roasted Barramundi (S$24.96, was S$31.20) showcased the restaurant’s expertise in seafood. The Slow Cooked U.S. Beef Short Rib (S$33.60, was S$42) and Australian Free Ranch Lamb Rack (S$33.60, was S$42) were a carnivore’s dream come true, and the Roots Regenerative Beef Striploin (S$31.68, was S$39.60) and Roots Regenerative Ribeye Steak (S$33.60, was S$42) highlighted El Fuego’s commitment to sustainability and quality. The Sous Vide Chicken Supreme (S$21.12, was S$26.40) provided a succulent and flavorful poultry option, while the Honey Glazed Duck Breast (S$24, was S$30) added a touch of elegance to the menu. El Fuego’s offerings are a testament to their culinary finesse, and I can’t wait to explore more of their creations on my next visit!
My experience exploring the El Fuego menu on their Singapore website was a journey of culinary excellence! The array of charcoal-grilled dishes showcased their mastery of flavors and techniques. The Charcoal-Grilled Japanese Squid (S$23.04, was S$28.80) was a delightful blend of smokiness and tenderness. The Salt-Baked Threadfin (S$43.20, was S$54) was a true seafood indulgence, while the Chicken Casserole (S$40.32, was S$50.40) provided a comforting and hearty option. For an extravagant carnivore’s delight, the Charcoal-Grilled Australian Lamb Shoulder (S$84.48, was S$105.60), Black Angus Beef Short Rib (S$94.08, was S$117.60), and Black Angus Tomahawk Steak (S$142.08, was S$177.60) were unparalleled in taste and presentation. El Fuego’s commitment to quality and innovation shone through in each dish, leaving me excited to explore more of their exceptional offerings during my next visit!
Juice, Soft Drinks & Water
Refreshing beverages at El Fuego’s Singapore website elevated my dining experience to another level. The selection of classic fruit juices – Apple (S$2.56, was S$3.20), Orange (S$2.56, was S$3.20), Lime (S$2.56, was S$3.20), Cranberry (S$2.56, was S$3.20), and Mango (S$2.56, was S$3.20) – offered a burst of natural flavors that perfectly complemented the menu. The lineup of popular soft drinks – Coke (S$1.76, was S$2.20), Coke Light (S$1.76, was S$2.20), A&W Root Beer (S$1.76, was S$2.20), Sprite (S$1.76, was S$2.20), and Ginger Ale (S$1.76, was S$2.20) – provided a refreshing and fizzy option to quench the thirst. Not forgetting the Distilled Water (S$1.76, was S$2.20) that catered to those seeking a pure and hydrating choice. El Fuego’s beverage offerings truly enhanced my dining adventure, providing a perfect accompaniment to their delectable dishes.
El Fuego alternatives in Singapore
Who Is The Owner Of El Fuego in Singapore ?
Chef Collin Ho founded the chain in 2012, introducing a concept that provides well-balanced meals comprising charcoal oven-grilled meats, carb options, and fiber-rich sides, all derived from premium Western cuisine.
Is El Fuego Halal In Singapore ?
A contemporary Halal European restaurant providing an upscale Halal choice that caters to both Muslim and non-Muslim patrons, delivering exceptional Western cuisine.
How Many Locations Have El Fuego In Singapore ?
El Fuego Has More Than 40 Outlets In Singapore .
What El Fuego Accepts Credit Cards In Singapore ?
Yes! El Fuego Accepts Credit Cards In Singapore.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com