Fish isn’t the first protein that comes to mind when you think about speciality restaurants in Singapore, but this place is changing that one scale at a time. FYSH at EDITION Singapore is a fish and seafood-centric restaurant focused on fresh products and sustainable methodologies.
Airy & Open Interior
FYSH is in a corner of EDITION Singapore, framed perfectly by green foliage and natural sunlight.
The main seating area is decorated with rich emerald green and light wood. There is a mix of communal and booth seating too.
With a calm ambience, we think this makes a suitable spot for business lunches!
FYSH Menu
The culinary team is helmed by Josh Niland, a multi-award-winning chef, restaurateur and author from Australia.
The dishes follow a scale-to-tail approach, using every part of the fish (even to the eyes)!The menu is split across cold starters, charcoal grill and select Signature dishes. You can check out their full menu here.
Look forward to items like Yellowfin Tuna Tartare ($32), served with Chef Niland’s famous fish eye chip, a fishcracker made from fish eyes and tapioca starch!
Other unique dishes include Fish Bone Noodles ($38) with fish scales and Tuna Eye Vanilla Gelato ($14), using every part of the fish.
The menu also offers steak cuts like 350g 28 Day Dry Aged Little Joe Beef Sirloin on the Bone ($168) and 500g 21-Day Dry Aged Little Joe Beef Rib Eye Steak ($178).
They have a fun daily rotating set lunch menu, ranging from 2-course ($58++) and 3 course ($72++) meals including dessert.
The options you can look forward to include a Yellowfin Tuna Cheeseburger ($36 a la carte) and W Wagyu Beef Hanger Steak ($62 a la carte).
What We Tried
We were at FYSH on a Tuesday and had their 3-course Set Lunch.
The meal began with a Salad of Jicama & Pineapple ($22 a la carte). This was light, refreshing and appetising, complemented by the zing of the tamarind-based dressing, plus a pleasant herbaceousness.
We tried both main options, starting with the Grass Fed Beef Cheeseburger.
The patty was cooked to a medium rare with a rich beefiness. We are not fans of barbecue sauce and it was the main flavour profile aside from the beef, making it lacklustre for us.
The Dry Aged Murray Cod Fillet on Potato Scales ($58 a la carte) stood out more, with a perfectly crisp skin on the cod.
The meat was firm but tender and had a clean, sweet flavour. This was complemented by the creamy, punchy sweet potato leaf curry gravy that was surprisingly moreish.
The meal ended with an Apple Tart Tatin ($18 a la carte). It’s not too sweet and had a slight bitterness from the caramel, but we didn’t fully enjoy the firm texture of the apple layer.
The buckwheat ice cream was nice though!
Unique Restaurants In Singapore
FYSH displayed a mastery of seafood and makes us excited to come back for other items! On top of the food, the soothing ambience and aesthetic interior make it a great place for lunches.
Check out more restaurants in Singapore:
- Tomacado: Aesthetic Flower-Themed Restaurant In Orchard With In-House Florist & Healthy Menu
- Kagami: Sukiyaki & Shabu Shabu Omakase In Orchard With A5 Wagyu & Snow Crab Legs
- Naeum Is Back With A Refreshed Modern Hanok Look Serving Modern Contemporary Korean Cuisine
FYSH at EDITION
38 Cuscaden Rd, Singapore 249731
Open daily, 6.30am-10.30am, 12pm-2.30pm, 6pm-10pm
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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