Suspended amongst the clouds above the glamourous and lively pulse of world famous Orchard Road, FIRE at ION Sky rises like a flaming beacon of culinary excellence. As only one of two Argentinian restaurants in all of Singapore, FIRE is primal cooking and dining at high altitude in a contemporary setting and with stupendous views of the city skyline.

FIRE insists on standing firm and resolute in its loyal devotion to tradition and authenticity. Over at FIRE, you will not find modernised takes on Argentinian cuisine, or locally infused spins on traditional Argentine dishes. The restaurant prides itself on the fact that their Argentinian customers often remark how identically similar and familiar the flavours of the dishes at FIRE are to what they can get back home. 

FIRE is helmed by a creative and experienced head chef who treats the element of fire not as a mere cooking tool, but as a friend and partner. Chef Joshiah Black’s own inner flame burns brightly. His is a tale forged in the smoky asados of some of the world’s top restaurants and taught by the best grill masters, but guided by his own raw instinct and innate creative flair.

Decked in full black from top to toe, earnest and endearing Joshiah speaks of culinary flame with the reverence and religious fervour often reserved only for sacred temples and mountains. To Joshiah, fire is both a teacher and a servant. Yielding this powerful element, Black leads a disciplined and orderly kitchen where eighteen young and eager apprentice chefs hone their culinary prowess, while learning to respect the flame instead of fearing it. 

A graduate of the prestigious Culinary Arts Academy Switzerland, Chef Black crafted a concise menu for FIRE that captures the primal allure of open flame cooking utilizing traditional Argentinian recipes and age-old techniques. What Chef Joshiah Black has managed to create over at FIRE is not just an indulgent steak house, but a living breathing conversation between fire and those who gather around it. Black reminds us that the element of fire is the beginning of human civilisation itself. He wisely says, “Fire gathers people. It slows conversations. It brings out emotion, nostalgia, and community. It is about connection.”

When invited to expand and elaborate further, Chef Black adds,”Many people associate Argentinian restaurants primarily with steaks, yet few are familiar with the country’s rich culinary heritage and the wide array of traditional dishes that Argentina offers. Beyond the iconic grill, Argentinian cuisine features empanadas, cheesy provoleta, hearty regional stews such as locro and chupín, breads like chipa, fainá, and pan de campo, as well as desserts such as rogel, alfajores, and choco torta. All showcasing a diverse range of flavours and cooking techniques that vary from region to region. At FIRE, we represent the cuisine not only through our premium steaks but also take pride in offering authentic Argentinian dishes from nine different regions of Argentina that are rarely, if ever found elsewhere in Singapore.

To familiarise Singaporeans with the unique flavours, I believe we should stay true to the authenticity of the cuisine while educating our guests about the soul, history, and taste profiles of each dish. Other than the steaks, the other most popular dishes over at FIRE are the newly added BLACK COD CHUPÍN DE PESCADO, as well as the sweet and juicy PATAGONIAN RED PRAWNS. Our house-made DULCE DE LECHE PANNA COTTA flan comes from the personal heritage recipe of the wife of the previous Argentina ambassador to Singapore.”

Chef Joshiah’s culinary approach and sensibility for FIRE is one of deliberate restraint on the use of seasoning, thereby allowing the smoky flavours of flame grilling to take center stage. The practice of white table linens and staff dressed up in suits that are typical of fine dining establishments have been intentionally removed at FIRE to create a more casual dining experience and welcoming ambience. Every crackle of wood and glowing ember adds to the tangible aromatic whiff thats fills the air. Premium cuts of Argentinian beef are coaxed slowly over smoky grilled flames until their marbling melts into tenderised richness. Guests leave the restaurant with an impression that they partook in something ancient and elementary. A lingering sensation not only on their palates and stomaches, but also a deep soul stirring of something older than language and culture.

Folding up his sleeves of his black chef’s jacket to allow us a private peek at the various black inked tattoos of the birth flowers of his three daughters, Joshiah concludes, “I am deeply passionate about Argentinian cuisine. I strive to bring the best of its flavours to Asia by constantly improving and creating the finest Argentinian dining experience outside of Argentina. Whenever my Argentinian customers tell me that the flavours in our dishes are as authentic as they could get and reminded them of home, it motivates me to continue to strive even harder. Above all, it is the unwavering camaraderie of my hard working and talented kitchen team that continues to inspire me every day as we work through the pressures and adrenaline rush during service.

Given the recent closure of many long time F&B establishments in Singapore, I would like to encourage all business owners, service crew, and chefs to not give up on their dreams, but to continue pursuing their passion, as well as to seek opportunities to come together and support one another In this tough industry. I also believe it is important to train and inspire the next generation of local chefs in Singapore, so as to nurture our local talent which ensures a sustainable future for our culinary industry in Singapore.”

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Images: Luke Elijah