You may already know Josh Niland – the chef, fish butcher, cookbook author and sustainability advocate who's loved by the culinary world for his expertise in making the most of every part of a fish. Now, he's brought his magic to Singapore with Fysh – a fish steakhouse that will have you swapping out New York Strips for hunks of tuna served up on a platter.
Housed in the luxurious new Singapore Edition, Fysh is the hotel’s main all-day dining destination where you can have yellowfin tuna cheeseburgers and Swordfish Schnitzels at lunch surrounded by lush greenery in a restaurant bathed in swaths of natural light. But come dinner, whole sirloins and ribeyes are carried out on trays to your table before they’re expertly grilled by the kitchen. The result? A blue rare centre on the 400g dry-aged yellowfin tuna ribeye ($125) and a ridiculously tasty 450g swordfish sirloin on the bone ($95) that we would highly recommend.
It’s not just fish on the menu. The Brown Clams XO ($32) is another showstopper. Brown clams from Java are tossed in a salty XO sauce made from fish guts, while the “noodles” of the dish are done by boiling down cod bones to form a springy texture. It’s not for everyone, but for fans of Niland’s unconventional techniques, this is a showcase of fish alchemy at its finest.
Another controversial dish is the Valrhona chocolate macaron with yellowfin tuna eye ice cream ($16). Yes, you read that right, fish eye. It might sound unappetising, but the ice cream made with the vitreous humour of the fisheye, which mimics egg whites, acts as an egg substitute and isn’t offensively fishy. When paired with the chocolate macaron, any initial hesitation quickly fades away.
For those seeking more familiar flavours, the quail charcoal-grilled game farm quail ($36) with black figs, chickpea panisse and herb salad is a solid choice. The Fysh Egg Tart ($28) with creme fraiche and salmon roe served in a crisp and thin pâte brisée pastry is a delightful treat.
Cap off your visit with a Fysh martini ($26), a concoction of Stranger & Sons Gin, Murray Cod Fat and Fino Sherry Dry Vermouth – it’s stiff, smooth, and just the right amount of fishiness for that extra edge.
