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Food Review: Fisk Seafoodbar & Market at Novotel Singapore on Stevens | A Taste of Fresh Scandinavian Seafood

The Place Scandinavian specialty restuarant is hard to come by in Singapore given the huge geographical and logistical challenges, hence I was really excited to check out Fisk Seafoodbar & Market at the recently opened Novotel Singapore on Stevens. The restaurant name Fisk, which is Norwegian for fish, is decked in modern Scandinavian furnishings. The spacious 4,000sq ft space is split into a fresh market retail concept where you can get fresh seafood produce, as well as the seafoodbar dining area.

I had an interesting time checking out the fresh produce, where the brand is focused on sustainable and cold water seafood. That said, you can’t go very wrong with the group behind Fisk, Snorre Food which has been a veteran player specialising in distributing Norwegian and coldwater seafood.

The Food The menu here is reflective of the fresh seafood produce from the market section. For lunch, there is a 4-course Set and a la carte selections like seafood on ice and open-face “Smørrebrød” sandwiches, while dinner include bar bites such as Fried Herring and dishes like Hot-Smoked Greenland Halibut.

From the lunch menu, we started with the Prawns On Ice (S$6/100g), Norwegian coldwater prawns with roe. Despite the small size of the prawn, I could taste the freshness of the coldwater. There is not much marination, hence the taste is as fresh as it is.

Another lunch item I tried was the Open-Face Smørrebrød Sandwich (S$6/piece), one of the most signature dish inspired by Danish cuisine as I recalled from my Denmark trip years ago. Buttered rye bread is used for the sandwich, with a daily selection of toppings that varies. The one I had was topped with house hot-smoked Norwegian mackerel, lumpfish roe, hard-boiled egg, sour cream, Japanese cucumbers, micro cress and edible flowers. What I enjoyed most about open-face sandwiches is the wide variety of ingredients which I could have at one go!

I love soup.The Creamed Fish & Shellfish Soup (S$7.50/half, S$12.50/full) was so good. The soup texture is luscious, with a rich and creamy flavour of the fish and shellfish soup. To further add on to the seafood elements, there are also bits of Atlantic cod, Norwegian salmon and coldwater prawns to top it off.

From the dinner menu, I had one of the bar bites, Fried Herring (S$3.50/piece). It is small in size, but an additive popsicle to behold. The crust is a sourdough batter, which is slightly crisp and filled within with dill-marinated pickled Norwegian herring and topped with sour cream.

Salmon and eggs are probably one of the best combinations for me. The Smoked Salmon, “Pulpit Rock” (S$10.50/lunch, S$18/dinner) dish is perfect for brunch in my opinion. I almost mistaken the fresh house-smoked Norwegian salmon belly for sashimi as it looks and tastes so fresh, served along with simple yet delicious scrambled eggs with chopped chives by the side. The surprise here for me is the thin and crisp housemade flatbread which I wished was refillable. The best way to enjoy this dish is to top the flatbread with the salmon and eggs and have it all at one go.

If you are looking to indulge and splurge, the Raw Hand-Dived Scallop (S$29) does not come cheap but you are promised with a fat serving size of fresh scallop from either Norway or Scotland, garnished with juniper, fennel, calamansi, wakame powder and microcress.

If I were to list my favourite dish I tried, it would be the Atlantic Halibut (Part of the dinner set menu priced at S$88++ per person). The halibut is first brined briefly with salt for 20 minutes, then sous vide and torched. The texture was just right for me, neither too soft or hard and the flavour was divine along with the foie gras red wine. It is also served along with Norwegian almond potatoes, cauliflower and lettuce to add some greens into the overall flavours.

Desserts wise, go straight for the Uni Ice Cream (S$16) if you could only pick one dessert. This is a must try for Uni lovers, as the ice cream is made with neri uni, a type of preserved salted uni from Japan. I initially thought that the taste would be awkward, but the uni flavour here hits the palate for the first few seconds before a slight bitter aftertaste strikes.

Rants The overall space is big, but the dining tables are not that many relative to the space. I recommend reservations in advance if you do not want to end up at the high bar table seats.

Will I Return Again? There are not many seafood market dining options in Singapore and I am glad that a space like Fisk Seafoodbar & Market filled the void. If you are looking for a dining location near town yet not in the hustle and bustle of Orchard Road, Fisk is where you can enjoy fresh seafood dishes at affordable prices.

Make your reservation instantly at Fisk Seafoodbar & Market here.

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 3.5/5
Ambience: 3.5/5
Overall Experience: 4/5

Fisk Seafoodbar & Market
30 Stevens Road, #01-01
Singapore 257840
Tel: +65 6732 0711

Opening Hours
Seafoodbar
Monday: 11.30am to 7pm
Tuesday to Saturday: 11.30am to 4.30pm | 6pm to10pm
Sunday: 11.30am to 7pm

Market
Monday to Sunday: 10am to 7pm

Ranted by The Ranter

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About theRantingPanda (1115 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

2 Trackbacks / Pingbacks

  1. Snippets: New and Buzzing Singapore Restaurants in January 2018 – The Ranting Panda
  2. Hotel Review: Novotel Singapore on Stevens | Accor’s latest hotel in Singapore, its fifteen! – The Ranting Panda

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