FYSH at EDITION is unlike your traditional steakhouses and Sunday Brunches. Led by Australian Award-winning Chef Josh Niland, the restaurant adopts an ethical and sustainable approach to seafood, with a menu focused on "whole fish cooking." This approach also means that at FYSH, every part of the fish is creatively incorporated into the menu as much as possible.
The FYSH Roast experience, available exclusively for Sunday lunch from 12pm to 2.30pm, offers a communal dining experience priced from $108 per person. Diners can also opt for Flowing Champagne packages, along with complimentary free flow coffee, tea, juices, and soft drinks.
Diners can choose between two distinct dining areas. The corridor seating offers a serene ambience surrounded by greenery and bathed in natural sunlight. In contrast, the main dining hall features dimmer lighting, creating a warmer and cosier yet elegant atmosphere.
Our knowledgeable servers rolled the FYSH Trolley to our table, introducing the various fish and cuts that will be served during our meal. Depending on your group size, you can choose your preferred main dish, with options available for individual portions or group servings for two or four people. For a wider variety, I definitely recommend dining with a larger group.
Charcoal Grilled Slipper Lobster 4.5/5
The brunch begins with five seafood starters. The Charcoal-Grilled Slipper Lobster stands out as a favourite for many of my dining companions and me. It's succulent and lightly seasoned, allowing its natural sweetness to shine through.
FYSH Egg Tart 4/5
The vibrant FYSH Egg Tart was another popular starter. The burst of briny trout roe in a crisp tart shell was delightful.
Raw Amberjack in Royal Kombu 3.8/5
The Raw Amberjack in Royal Kombu might look ordinary, but it had a surprising slice of amberjack wrapped within crunchy and thick kombu.
Abrolhos Island Scallop 4.2/5
Accompanied the fresh Abrolhos Island Scallop was an addictive housemade XO sauce.
Swordfish Empanadas 4/5
The curry puff-lookalike Swordfish Empanadas had an appetising swordfish filling with a bit of spiciness. Make sure to pair this with the roasted garlic yoghurt.
Selection of Dry-Aged Wooloolaba Yellowfin Tuna 4.5/5
Next came a showstopper: the Selection of Dry-Aged Wooloolaba Yellowfin Tuna. This dish featured a dry-aged yellowfin tuna ribeye steak, merguez sausage, and glazed skirt steak, accompanied by various condiments such as parsley and shallot salad, Café de Paris butter, harissa, chimichurri, and tuna bone sauce. Not only was it a visual feast, but it also showcased FYSH's expertise in seafood and grilling. It was fun pairing it with a variety of condiments for different flavours.
Sides of Selection of Dry-Aged Wooloolaba Yellowfin Tuna
Alongside the yellowfin tuna, we were served a refreshing Salad of Ox Heart Tomato and Stone Fruit, as well as perfectly fried and seasoned Salt & Vinegar Onion Rings and Kombu Fries.
Butterflied Aquna Murray Cod 4.2/5
Roasted in the Josper grill, the smoky Butterflied Aquna Murray Cod was presented with a golden brown finish and surrounded with pressed roast potatoes, BBQ padron peppers, and BBQ tomato chimichurri. Recommended condiments here were herbs & shallot vinaigrette, and garlic aioli.
Roasted & Glazed Free-Range Duck 4.2/5
If you are less into fish, the Roasted & Glazed Free-Range Duck would be the one to consider. The succulent slices of duck complemented sweet barbecued white peaches, chickpea & fennel seed panisse, sweet & sour radicchio and hazelnut & duck sauce.
Line Caught Flounder on the Bone 4.5/5
The last of our mains was the Line Caught Flounder on the Bone with java brown clams, creamy celeriac purée and BBQ apple purée. The tender fish meat is finished with a buttery flounder bone sauce.
Side of Line Caught Flounder on the Bone
On the side is a selection of mushrooms, black funghi and tangerine spinach.
Apple Tarte Tatin 4/5
We moved on to desserts, starting with the Apple Tarte Tatin. This thin-crusted tart was served with celeriac custard.
Chocolate & Murray Cod Fat Caramel 4.2/5
The Chocolate & Murray Cod Fat Caramel is a unique chocolate tart because it includes Murray cod fat caramel, which imparts a slight hint of fishiness. It may not be for everyone, but it definitely surprised us.
Tart Trifle of Red Fruits 4/5
Put together with rose cream, rose jelly and coconut, the Tart Trifle of Red Fruits should be your choice of dessert if you have a sweet tooth and are a fan of floral flavours. It was sweet and tangy and made an excellent conclusion to our meal.
Despite the mixed reviews online, we had a lovely dining experience that showcased an emphasis on sustainability. Guests can make reservations directly at www.sevenrooms.com/reservations/fyshsingapore, and it's best to come in a group to try more dishes.
Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.
FYSH at EDITION
The Singapore Edition
38 Cuscaden Road
Singapore 249731
Tel: +65 6329 5000
Website
Nearest MRT: Orchard Boulevard (TE Line)
Opening Hours:
Breakfast: 6.30am to 10.30am
Lunch: 12pm to 2.30pm
Dinner (Monday to Thursday): 6pm to 10pm
Dinner (Friday to Sunday): 6pm to 10.30pm
Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 8 minutes. [Map]
2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard Road towards Four Seasons Hotel. Take the walking path beside Four Seasons Hotel to the back of the hotel toward Forum Shopping Mall. Turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]
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