The Place Located at the newly opened The Singapore Edition hotel, Fysh at Edition is the Marriott Bonvoy’s property all-day dining restaurant by acclaimed Australian restaurateur and chef Josh Niland. This is Chef Josh Niland first restaurant outside of Australia, and it features sustainable seafood-focused steakhouse menu alongside responsibly sourced vegetables and meats.  

The interior of Fyse is gorgeous where you get a high ceiling with great natural light in the day, especially along the tables right beneath the garden theme glass ceiling. It is an elegant dining ambience which counts as one of the most beautiful restaurant interiors in Singapore for me. The main dining room seats 80 across intimate jade velvet banquettes and booths with Calacutta white marble tables.

At the centrepiece of Fysh is a custom art piece by artist Christian Furr which sits over the bar, an abstract painting which depicts the early settlers in Singapore. 

There is also a garden themed outdoor pergola space which is not opened yet. 

The Food The menu at  Fysh as its name suggest focuses on creating different variations of fish-centric dishes, though there are also a few chicken and beef options on the ala carte menu. In addtion, there is also a set dinner menu option.  In terms of beverages, a good variety of cocktail and wine options are also available.

I started with the Grilled Abrolhos Island Scallop (S$12/each) with Fysh sambal where the scallops are from Abrolhos Island, Western Australia. The well-grilled scallops go well with the Fysh Balado Sambal which is not too spicy. 

Next up, I had the Selection of Raw Fish (S$34) which features three types of raw fish – 4 to 6 Day Aged Bonito, 4 to 5 Day Aged Snapper and 12 to 14 Day Aged Yellowfin Tuna. The freshly sliced fishes are served with calamansi ponzu sauce, cucumber, radish, apple and oyster leaf where the overall flavour of the dish is light. You also get a tinge of smokiness from the bonito & snapper, which are scorched with hot charcoal before being sliced. 

A testament to the restaurant’s fin-to-tail philosophy, the noodles in this Java Brown Clams & Shark Bay Scampi (S$38) are made from the bones of sustainably-frown fish that have been boiled for hours and grounded into a paste. You get a rich broth of crab soup, fish bone noodles, scampi and brown clams from Java, Indonesia. 

For mains, I had the 400g Dry-Aged Mooloolaba Yellowfin Tuna (S$125) served with Béarnaise Sauce. Fysh sources yellowfin tuna from Walker Seafoods, Australia’s only MSC-certified wild caught tuna company. The yellowfin tuna is aged up to 15 days as a whole loin, and the presentation and colours do look like a beef steak, except that it feels like sinful for me to have a tuna steak as compared to a beef steak. The flavourful tuna steak portion is good to share for 2-3 diners. You can also have some sides to go along with the tuna steak such as Kombu Fries (S$12). 

And if you think there is no way to incorporate the fish element into the dessert, you are wrong. I had the Valrhona Chocolate Macaron (S$16) which features Yellowfin Tuna Eye Ice Cream. The vitreous humor of the fisheye shares similar attributes in terms of texture and consistency with chicken eggs, and is therefore used as a replacement to make this signature fish eye ice cream. The ice cream is sandwiched in a delightfully decadent Valrhona chocolate macaron. Overall, I enjoyed this dessert, and it tastes just like a typical ice cream flavour.  

Rants Stating the obvious but this is not the place to go if you do not enjoy seafood or fish for that matter.

Will I Return Again? It is interesting to find a restaurant in Singapore with such a strong emphasis on fish and sustainability. It is a forward-thinking dining concept and if you are looking for a nice and romantic dining spot, Fysh At Edition is one to consider.  

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

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4.5/5
Overall Experience: 4/5

Fysh At Edition 
The Singapore Edition 
38 Cuscaden Road 
Singapore 249731 
Tel: +65 6329 5000 

Opening Hours 
Breakfast (Monday to Sunday): 6:30am to 10:30am 
Lunch (Monday to Sunday): 12:00pm to 2:30pm 
Dinner (Monday to Thursday): 6:00pm to 10:00pm 
Dinner (Friday to Sunday): 6:00pm to 10:30pm 

Ranted by The Ranter