FYRE Rooftop Lounge is the new chill concept by Chef Kel Zaguirre of Locavore fame. It’s at the 3rd floor of a low rise building on busy P Burgos, so you have good views of the hustle and bustle of the streets with Rockwell’s skyscrapers in the background.
The menu of FYRE is built around dishes cooked over fire but with a few surprises added on. Just a little warning the building is a 3 storey walk up so you’ll burn a few calories before getting to FYRE.
Sambal Wings (P320). I was expecting it to be super spicy but they seem to have toned it down and tasted just right for me. Good charring from the fire grill with a tasty mix of spicy, sweet and salty flavors that will have you subconsciously licking your fingers.
FYRE Cheeseburger (P420). A simple burger built around a meaty beef patty with tomatoes, special sauce in between butter soy sauce brushed toasted brioche bun.
Loco Moco Don (P420). The popular Hawaiian dish is given a Japanese twist. The burger patty they use is the same as the one from the burger but with sides of wakame, pickled onions, and flying fish roe plus a side of gravy. This one dish where it’s encouraged to mix everything up just like how I like to eat. Pour the gravy on top and then cut up the burger and mix everything before digging in. Serving size is pretty filling so best to share so you can have other dishes unless you have a big appetite.
FYRE Roasted Pork Belly (P380/300grams, P600/500 grams). Slow grilled pork belly with crackling skin and well seasoned meat. The dish is topped with shallots, tomatoes and sprigs of herbs for the signature Chef Kel look.
Sisig (P320). This is not your traditional sisig but Chef Kel’s fun interpretation. Roasted pork belly (same as previous) cut up in small pieces plus pickled onions, crispy chicken skin, chicharon are tossed in a garlic aioli then crowned with a soft boiled egg. Break the egg to mix in more creaminess. This made the roasted pork belly taste bland in comparison. Order rice pronto.
If chicken is more your speed, they have Soy/Mojo Chicken (P300/ 1/4, P500/ 1/2) or the Super Hainanese Chicken (P360).
Spicy Noodles (P290). This dish perplexed me because I’ve never eaten pancit as filling for pandesal before which was the inspiration for this one. Pancit canton noodles tossed in garlic, chili and oil topped with a oyster omelette in between a toasted brioche bun. The bottom part of the bun is the most not miss part of this dish, although the oyster omelette comes close. The bun absorbs all the juices from the noodles and the omelette to make it a soft and gooey flavor punch. You can add a citrusy zing with a splash of calamansi or spice it up with more chili sauce.
Aside from the usual libations, FYRE features some interesting cocktails created by Kalel Demetrio.