The approach to FYSH is a study in contrasts. You walk through the Edition Hotel's lobby—all minimalist swagger and designer restraint, the kind of space that smells expensive—and then suddenly you're enveloped in lush greenery, the restaurant revealing itself like a secret garden in the middle of Orchard Road. It's theatrical in the best way, a deliberate shift in tone that prepares you for what's coming.
What's coming, in this case, is Josh Niland's scale-to-tail philosophy made manifest. The menu reads like a dare: Fish Head Curry Terrine. Fish Bone Noodles. These are not dishes designed to comfort the timid. But here's the thing about FYSH—it takes ingredients that sound challenging and renders them not just palatable but craveable. This is the culinary equivalent of a magic trick and the sleight of hand is impeccable technique.
The Chef's Signature Menu begins with that Fish Head Curry Terrine, which arrives looking far more refined than its name suggests. Alongside it, grilled sourdough comes with kombu dashi butter and turmeric pickles—a combination that somehow makes sense of itself immediately. The bread is a small miracle of char and chew, the butter umami-rich, the pickles providing necessary brightness.
Swordfish Empanadas follow, served with roasted garlic yogurt. They're comfort food elevated, the kind of dish that reminds you empanadas don't have to be relegated to food court status. The pastry is flaky without being greasy, the swordfish retaining texture and moisture, the yogurt adding tang without overwhelming.
The Selection of Raw Wild Fish is where FYSH shows its pedigree. Shallots, capers, Mediterranean extra virgin olive oil—classic crudo treatment, nothing revolutionary, but executed with the kind of precision that makes simplicity look easy. The fish is so fresh it barely needs accompaniment, though the accompaniments it gets are exactly right.
Then come the Fish Bone Noodles, and this is where skepticism dissolves entirely. The name still sounds like something you'd hesitate over, but what arrives is pure comfort: kombu dashi butter, green peas, asparagus, chives, noodles that have absorbed all that ocean-rich flavour. It's luxurious and homey at once, the kind of dish that makes you understand what "scale-to-tail" actually means—using everything, wasting nothing and making it all taste this good.
The main is FYSH's interpretation of surf and turf: Queensland Yellowfin Tuna Tenderloin alongside Little Joe Beef Tenderloin. It's accompanied by the freshest tomato salad, fries and an array of FYSH sauces that deserve their own paragraph but won't get one because we're running out of space. Suffice to say, the tuna gets the same reverence typically reserved for beef, and it works. Both proteins are cooked with precision, the tomatoes taste like actual tomatoes and the fries are exactly what fries should be.
Dessert arrives as Valrhona Chocolate Millefeuille with cod fat caramel and Armagnac pears. Yes, cod fat caramel. At this point, you've been converted. The pastry shatters appropriately, the chocolate is rich without being cloying and the cod fat adds a subtle savoury note that makes the whole thing more interesting than your standard millefeuille.
The bar deserves mention too—it's the kind of space you want to linger in before or after your meal, with drinks that match the restaurant's ambition.
FYSH is doing something genuinely different in Singapore's crowded dining scene. It's taking fish seriously, treating it with the same respect and technique usually reserved for beef and doing so in a setting that manages to be both stunning and welcoming. This is cooking that challenges without being confrontational, innovation that tastes delicious rather than merely interesting. That's a rare combination, worth seeking out.
a. 38 Cuscaden Rd, Singapore 249731
e. FYSH.sgedition@editionhotels.com
fb. www.facebook.com/FYSHSingapore
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