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Showcasing South-east Asian heritage at Restaurant Fiz

Chef Hafizzul Hashim trawls tradition and childhood memories for a colourful feast at the new Tanjong Pagar eatery

Published Thu, Jun 29, 2023 · 06:00 PM
    • Quietly opulent interiors of Restaurant Fiz.
    • Snacks inspired by the sea.
    • Deep-fried oysters with three different sauces.
    • Ayam percik translated into a spicy tsukune.
    • Crabmeat in yellow curry.
    • Some of the dishes in the rice course include aged sea cream in sambal.
    • Kuih bahulu is made from palmyra sugar.
    • Quietly opulent interiors of Restaurant Fiz. PHOTO: RESTAURANT FIZ
    • Snacks inspired by the sea. PHOTO: RESTAURANT FIZ
    • Deep-fried oysters with three different sauces. PHOTO: RESTAURANT FIZ
    • Ayam percik translated into a spicy tsukune. PHOTO: RESTAURANT FIZ
    • Crabmeat in yellow curry. PHOTO: RESTAURANT FIZ
    • Some of the dishes in the rice course include aged sea cream in sambal. PHOTO: RESTAURANT FIZ
    • Kuih bahulu is made from palmyra sugar. PHOTO: RESTAURANT FIZ

    NEW RESTAURANT

    Restaurant Fiz 21 Tanjong Pagar Road #01-01/02 Singapore 088444 Tel: 9679 8021 Open for dinner only Tues to Sat: 6 pm to 10 pm

    IT STARTS with the grandmother. Always. For every chef inspired by his childhood, there’s a grandmother in the picture – the one cooking things without measuring, tending charcoal fires, stirring, frying, gently admonishing when the said young chef doesn’t pound stuff right. 

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