FiSK Seafoodbar & Market @ Stevens Road - Fresh From Cold Waters

FiSK Seafoodbar & Market is a new dining and retail destination at the compound of recently opened Novotel on Stevens Road. FiSK is the Norwegian term for fish, a fitting name for the new seafoodbar & market, which is the brainchild of Frank Naesheim, Founder and CEO of Snorre Food, specialising in distributing quality Norweigan and coldwater seafood in Singapore and Asia.

Fried Herring 4/5

Skipping the retail space, we dive straight to the dining experience. We started with the Fried Herring ($3.50/pc). A light and delightful starter with dill-marinated pickled Norwegian herring encased in a sourdough batter, topped with sour cream, dried dill powder, lemon zest and lemon thyme.

Prawns On Ice 4.8/5

From the Norwegian cold water, the Prawns On Ice ($6/100gram) although small in size, is firm, juicy, delicate and sweet. I think I can end up eating the whole bunch on myself. By the way, this is only available for lunch.

Open Face Smorrebread Sandwich 3/5

Available for lunch is the Open Face Smorrebread Sandwich ($6/pc) with a vary selection of toppings on top buttered rye bread. During my visit, I had Sichuan house-smoked Norwegian mackerel, trout roe, hard-boiled egg, sour cream, frisee and fresh dill. Do note, the topping varies from coldwater prawns, smoked mackerel, pickled herring, hard-boiled eggs, salmon tartar, trout roe, caviar, pickled onions, Norwegian mayonnaise and more.

Smoked Salmon, "Pulpit Rock" 3/5

The Smoked Salmon, "Pulpit Rock" ($18) comes with house-smoked Norwegian salmon, housemade flatbread, scrambled eggs with chopped chives. Nothing fancy but I really enjoy the creamy texture of the scrambled eggs. How I wish I can cook my eggs as good as this.

Creamed Fish & Shellfish Soup 4.5/5

Using a combination of two different base stocks from fish bones and shellfish, is the Creamed Fish & Shellfish Soup ($7.50 Half/$12.50 Full). Cream and tomato paste is added for the finished product, finished with a drizzle of olive oil and sprig of dill. In the bowl of creamy and comforting soup, you can find Altantic cod, Norwegian salmon, coldwater prawns, carrots, celeriac and leeks, bread and butter..

Altantic Halibut 4/5

The Atlantic Halibut is available as part of the dinner set menu. The moist piece of halibut is paired with a blend of foie gras, red wine and beef bone sauce. I felt that the sauce has brought out the best of the piece of fish, swimming in the calm sea, just like the clean tasting dish.

Raw Hand-Dived Scallop 4.2/5

The Raw Hand-Dived Scallop ($29) is sliced into thin strips and dressed with a juniper and calamansi gastrique upon order. The accompany sauce works beautifully with the scallop. However I still prefer my scallop as a whole rather than strips.

Sour Cream Mousse 3.5/5

The pretty dessert, Sour Cream Mousse ($14) is made from whipped sour cream, whipped cream and Italian meringue, mixed with lemon juice and gelatine. It is paired with strawberry consomme, strawberry jam, preserved lemon and basil oil. The combination can be a but unusual and I needed a few more scoops before accepting it.

Uni Ice Cream 4/5

You probably have tried many different flavours of ice cream or gelato but have you ever tried Uni Ice Cream ($16). The uni ice cream is made using neri uni (preserved salted uni) from Japan, together with cream, milk and tapioca starch. I enjoyed the salted taste of the ice cream, and I thought the uni flavour can be richer.

FiSK Seafoodbar & Market is the new consumer-focused destination for lovers of quality seafood that combines dining and retail in a single seamless ‘Seafarer to Chef’ experience in the heart of the city.

Note: This is an invited tasting.


FiSK Seafoodbar & Market
Novotel Singapore on Stevens Road
30 Stevens Road
#01-01
Singapore 257840
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Nearest MRT: Stevens (DT Line)

Opening Hours:
Seafoodbar
Mon: 1130am - 7pm
Tue-Sat: 1130am - 430pm, 6pm - 10pm
Sun: 1130am - 7pm

Market
Mon-Sun: 10am - 7pm

Direction: 
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Woon Woon Pek Beehoon @ Changi Village Food Centre - A Steady Plate of Seafood With White Beehoon

A popular trend in 2017 is the number of white beehoon stalls that have been sprang up across the island. One of them is Woon Woon Pek Beehoon which started back in July 2016 at Changi Village Food Centre by Javien (34 years old) and Reece (36 years old) who quitted their corporate careers to move into food and beverage business. With the help of Reece's father who is a chef with 52 years of experience.

The stall offers a variety of seafood such as lobster, crayfish, prawn, lala, sliced fish and scallop to go with their rice vermicelli. I decided to go for the Lala Crayfish White Beehoon ($10/$20/$30) which comes with the lala clams, crayfish, cabbage, pork lard and white beehoon. The portion is good for 2-3 persons.

Lala Crayfish White Beehoon 4.2/5

I have to say the plate of Lala Crayfish White Beehoon is actually quite well executed. The beehoon probably has been wok fried first to achieve the wok hei flavour before being braised together with the seafood and chicken stock for the beehoon to absorb the flavours. Pork lard is further add to boost the already flavoursome plate of white beehoon.

Woon Woon Pek Beehoon
Changi Village Food Centre
Blk 2 Changi Village Road
#01-52
Singapore 500002
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Nearest MRT: Tampines East (DT Line)

Opening Hours:
Tue-Sun: 11am - 9pm

Direction: 
1) Alight at Tampines East MRT station. Take Exit B. Walk to bus stop at Tampines East MRT station (Stop ID 76031). Take bus number 9. Alight 15 stops later. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Tampines East MRT station. Take Exit A. Walk to bus stop opposite block 230 (Stop ID 76221). Take bus number 19. Alight 15 stops later. Walk to destination. Journey time about 30 minutes. [Map]