FYSH at The Singapore EDITION: Where whole fish cookery drives flavour

Josh Niland’s high-concept seafood restaurant FYSH at The Singapore EDITION pushes the boundaries of his “scale-to-tail” culinary philosophy.

Singapore’s dining scene has no shortage of edgy concepts, but few are as revolutionary as FYSH at The Singapore EDITION. The seafood-centric steakhouse of acclaimed chef Josh Niland – his first foray outside of Australia – challenges convention by championing sustainability in whole fish cookery while redefining surf and turf by treating seafood with the same reverence traditionally reserved for premium cuts of beef. From dry-aging tuna to serving up swordfish sirloin, you’ll experience fish here in an entirely novel way.

That it’s also ensconced within the luxurious confines of The Singapore EDITION is a nice bonus.

But Niland’s commitment to nose-to-tail eating extends beyond ethical sourcing or minimising waste. It’s really also about unlocking new depths of flavour.

The recently refreshed menu at FYSH is case in point. Freshness is always on the forefront, from the premium La Lune Oysters from the northwest of France – which come plump and blessed with the perfect balance of briny and creamy sweet – to the Raw Line Caught Fish of snapper, yellowfin tuna and Hiramasa kingfish that’s simply dressed with shallots, capers and first press extra virgin olive oil so as not to overwhelm the delicate flavours of the fish.

Then there’s the very clever utilisation of offcuts in the Swordfish Empanadas with Roast Garlic Yoghurt, with finely-chopped bits of swordfish replicating traditional beef or lamb mince as filling in the Latin American baked pastry that’s generously spiced with Middle Eastern herbs and spices for robust flavours.

But it’s Chef Niland’s signature Fish Bone Noodles with Fraser Island Spanner Crab Butter & FYSH XO that is truly representative of his scale-to-tail philosophy on a plate, a dish that’s been on the menu since day one. Made by pressure cooking cod fish bones until they are soft enough to be pulverised and then added to the dough to make an egg noodle, which is then doused with a rich crab butter sauce and house-made XO sauce, and further topped with fresh crabmeat and crispy fish scales. It’s a textural and flavour explosion in the mouth.

And of course, the approach of respecting fish like fine cuts of meat. You’ll find the Queensland Yellowfin Tuna Tenderloin featured right alongside Little Joe Beef Tenderloin (the latter served with grilled bone marrow), intentionally juxtaposed in a “shoot-out” manner so diners can appreciate the similarities of the meatiness of the tuna steaks alongside a beef steak.

Don’t forget to round off your meal with the Glazed Valrhona Chocolate Tart with Cod Fat Caramel & Creme Fraiche. You read that right, but don’t worry. While this rich chocolate tart features the use of cod fat rendered off the grill for additional unctuousness, there’s really nary a hint of fishiness in your dessert. But if you’re squeamish that way, opt instead for the Champagne Parfait with Raspberry Sorbet, Rose Jelly & Rose Cream for a lighter, more palate-cleansing finish.

And when you’re done, sit back and relax while you soak in the surroundings. Designed by Ian Schrager Company and Cap Atelier, FYSH is a beautiful and, dare we say, Instagram-friendly timber-lined venue with pops of green. You’ll marvel at the Antico Verde marble bar which forms the centrepiece of the main dining room, around which are intimate dining cocoons of jade velvet banquettes and white marble tables for intimate dining.

If you’re seeking a more intellectual dining experience that is more forward-thinking than most, the progressive culinary thinking and sustainable philosophy here at FYSH in The Singapore EDITION will have you ocean deep in thought.

FYSH Singapore

Address 38 Cuscaden Rd., Singapore 249731
Opening Hours 11am to 9.30pm everyday
Web www.fyshsingapore.com
Instagram @fyshsingapore
Reservations book here