FYSH @ The Singapore EDITION - New Communal Seafood-focused Sunday Brunch by Australian Award-winning Chef Josh Niland

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
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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]

IL Clay Supper Club & Pizzeria @ Clarke Quay - Inviting Patrons to an Unique Dining Experience Reviving the Golden Era of Supper Clubs

Located in the heart of Clarke Quay, IL Clay Supper Club & Pizzeria is a stylish addition to the vibrant dining scene. This Neapolitan-style pizzeria and bar concept is helmed by renowned Naples-born chef Ciro Sorrentino, whose pizzeria Magherí in Italy earned a spot in the 50 Top Pizzeria Eccellente Italia in both 2022 and 2023. His restaurant in Ho Chi Minh City was also recognised in the 50 Top Pizza Asia-Pacific 2024 award. The supper club aims to bring the authentic flavours and ambience of a traditional Neapolitan pizzeria to Singapore, promising an exceptional dining experience.

Regina Magheri 4.5/5

What sets Neapolitan pizzas apart is their very thin base and a light, airy crust that puffs up around the edges. Neapolitan pizzas focus on the simplicity and freshness of the toppings, typically using San Marzano tomatoes and either Fior di latte or mozzarella di Bufala. The Regina Magherí ($32) is a testament to this tradition, featuring San Marzano tomato sauce, fresh buffalo cheese, pesto sauce, oregano, tomatoes pacchetelle, basil, and extra virgin olive oil. The combination of fresh, high-quality ingredients makes this pizza a must-try.

6 Cheese and Honey Pizza 4.5/5

Another standout is the 6 Cheese and Honey Pizza ($55), which includes mascarpone cheese, fior di latte, smoked provolone cheese, pecorino cheese, gorgonzola mousse, and parmesan chips, drizzled with truffle acacia honey. This pizza offers a luxurious, creamy, and sweet experience. While the taste is exceptional, the price might be steep for some.

Wagyu Beef Cube Skewer 4/5

The Wagyu Beef Cube Skewer ($39), served with parsley salad, tuna sauce, and capers, was our first small plate. Though the beef cubes were slightly dry, the accompanying sauce was outstanding, making us wish for some bread to mop it up.

Burrata Tomato Agrodolce 4/5

Next, we enjoyed the Burrata Tomato Agrodolce ($22), featuring a delicious ball of burrata paired with marinated peeled cherry tomatoes and gremolata oil. The creamy burrata and sweet tomatoes were a delightful combination, whetting our appetites for more.

Roasted Eggplant 3.8/5

We also sampled the Roasted Eggplant ($18), which was appetising when combined with whipped feta cream and candied chilli sauce, enhancing the dish's overall flavour profile.

Smoked Eel and Japanese Scallop 3.8/5

The Smoked Eel and Japanese Scallop ($26), served with capers, green olives, and dill, was light and clean-tasting. The moist, smoky eel and plump, sweet scallop created a harmonious pairing.

Sicilian Grilled Squid 3.5/5

Among the large plates we shared was the Sicilian Grilled Squid ($32), stuffed with saffron risotto and served with a chorizo peperonata sauce. While the bright chorizo sauce was delightful, the stuffed risotto's mushy texture was less enjoyable.

Antarctic Cod Fish 4/5

The other large plate, Antarctic Cod Fish ($46), was pan-seared and accompanied by apple onion relish, charcoal-smoked cauliflower purée, and pistachio crush. The simple execution highlighted the fish's freshness and buttery texture, cooked to perfection.

Gelato Cremoso 4.2/5

We had the Gelato Cremoso ($16), a unique champagne vanilla gelato with mascarpone cheese, honeycomb, and cookie crumbs for dessert. This refreshing and well-balanced dessert provided the perfect sweet ending to our meal.

Whether you're in the mood for excellent pizzas or seeking a new date night spot with a touch of glamour, IL Clay Supper Club is a great option. Personally, I would visit the place primarily for their pizzas and might skip the other items. Please note that pizzas are available for indoor dining only, daily from 12 PM to 6 PM, with the last order at 5 PM.

Note: This is an invited tasting.


IL Clay Supper Club & Pizzeria
Clarke Quay
3D River Valley Road
#01-04
Singapore 179023
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 12pm - 12midnight
Fri-Sat: 12pm - 2am

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu

Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.

Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite opposite Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alight 1 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

Racines @ Sofitel Singapore City Centre - Usher in the Year of the Dragon with a Line-up of Lunar New Year Delights and Set Menus

Usher in the Year of the Dragon with a line-up of Lunar New Year delights at Sofitel Singapore City Centre. Available from 1 February 2024 until 29 February 2024, revel in specially curated set menus and celebratory a la carte delights at Racines, or opt for auspicious takeaways to celebrate in the comfort of your home.

Healthy Well Being Yu Sheng 4/5

Highlights include the Healthy Well Being Yu Sheng ($128). Departing from the traditional use of salmon, this refreshing take features crunchy and sweet rock  melon. The vibrant combination of fruits and shredded vegetables marks the commencement of the new year and signifies a healthy start to the festivities.

Chef Andrew’s Magnifique Pen Cai 5/5

Chef Andrew's Magnifique Pen Cai ($328/$498) is exceptional. Ingredients include abalone, scallops, prawns, pork belly, and duck meat, combined with a sauce boasting a rich depth of flavour. The crispy pork belly, with its irresistible crackling, and the duck meat, reminiscent of smoked duck with a layer of unctuous skin, contribute to the overall indulgence of this dish.

Fried Crab Meat Ngoh Hiang 4/5

Available for takeaway, Fried Crab Meat Ngoh Hiang ($68/500g, $128/1kg) is a great add-on side dish. It was juicy with an airy crust. The fiery dipping chilli sauce served with it helped cut through its richness.

Double-boiled Chicken Soup 4.5/5

From the set menus, we tried Double-boiled Chicken Soup with Dried Scallop & Cordycep Blossom. It had a good consistency with a delectable depth of earthy flavour.

Lap Mei Fan 4/5

One of the highlights in the CNY specials includes the Lap Mei Fan, a hearty claypot dish of steamed rice with waxed meat and Chinese sausage. The rice, reminiscent of chicken rice, was flavourful on its own. While the Chinese sausage was slightly tougher than expected, combined with the waxed meat, it still resulted in a wholesome and satisfying dish.

Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce 5/5

We then indulged in the Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce. The umami-rich bonito sauce heightened the cod fillet, enhancing its buttery texture and robust flavour. The caramelised exterior added bittersweet notes and a contrasting texture, providing an exquisite touch to the cod.

Bird's Nest 4.5/5

We were treated to a nourishing bowl of Bird's Nest with Ginseng, Red Dates & Wolfberries for dessert.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]