Expat Choice Guide Celebrating 10 Years (2016–2026) | FYSH at EDITION Elevates Dining with Scale-to-Tail Innovation

FYSH @ EDITION, The Singapore EDITION's acclaimed restaurant, continues to revolutionise fine dining with a revamped menu that combines heritage, sustainability, and innovative approaches. FYSH, led by multi-award-winning chef, restaurateur, and author Josh Niland, promotes whole-fish cooking, a philosophy that values every component of the ingredient while providing excellent flavour, texture, and inventiveness. The restaurant's approach is unusual in that it combines seafood and steakhouse traditions, providing customers with a harmonic exploration of land and sea.

Niland's culinary approach focuses on purpose and authenticity, transforming undervalued ingredients into dishes of artistry and taste. Innovative preservation techniques extend ingredient life while increasing flavour. The Josper charcoal grill, which is central to FYSH's menu, adds depth and smokiness to both seafood and meat, bringing them together under a single elemental flavour character.

The à la carte menu embodies the restaurant's scale-to-tail philosophy. Starters and appetisers include Swordfish Empanadas ($18), Fish Head Curry Croquettes ($16 for two), and the fun Yellowfin Tuna Tartare ($24), which comes with Niland's distinctive fish eye chip. Meat fans will enjoy the Little Joe Grass Fed Beef Tartare Panini ($20 for 2pcs), while seafood lovers will be drawn to the Hokkaido Sea Urchin Crumpet ($22) and Freshly Shucked La Lune Oysters ($10 each). Local flavours are highlighted in BBQ FYSH Sausages ($16 for two) with sambal tumis and smoked onions, underlining FYSH's dedication to heritage-inspired dishes.

The appetisers menu includes Charcoal Grilled Eastern King Prawns ($36) with FYSH XO sauce, Selection of Raw Wild Fish ($48) seasoned with Mediterranean olive oil, and creative pasta selections including Mooloolaba Swordfish Ragu Bolognaise ($28) and Squid Ink & Fish Bone Pasta ($34). Other tempting options include Manilla Clams ($36) in Tiger Beer and Wagyu Beef Fat Vinaigrette, Salad of Jicama and Pineapple ($22) inspired by rojak and kerabu, Charcoal Grilled Indonesian Squid ($26) with pickled watermelon rind, and Preserved Yellowfin Tuna Salad ($22).

Yellowfin Tuna Cheeseburger with Fries

Signature mains add a Singaporean spin to worldwide classics. Highlights include David Blackmore's Wagyu Beef Cheek Rendang Pie ($52), Charcoal Free Range Chicken ($48) with coconut sambal, Dry Aged Murray Cod Fillet ($58) with Nyonya sweet potato leaf curry, Fish Bone Noodles ($38) with Malaysian slipper lobster, and Double Yellowfin Tuna Cheeseburger ($36).

The enhanced charcoal grill menu also includes Queensland Grouper ($72), Queensland Swordfish Tenderloin ($58), Queensland Yellowfin Tuna Striploin ($82), and Queensland Yellowfin Tuna Skirt Steak ($88). Premium beef options include the W Black Wagyu Beef Hanger Steak ($62) and the Little Joe Beef Tenderloin ($80).

Each dish is enhanced by accompanying sides, which range from Fries with FYSH salt ($10) and Marble Potatoes in Royal Kombu ($12) to BBQ Corn Curry ($10), Lychee Wood Grilled Fioretto ($12), Smoked Chicken Fat Rice ($10) and a choice of fresh salad and mushroom options. Salt & Vinegar Onion Rings ($10) round off the experience, presented with distinctive sauces for a full-fledged sampling.

Valrhona Chocolate Mille-feuille

Desserts follow Niland's sustainable concept, with options such as Tuna Eye Vanilla Gelato ($14), Valrhona Chocolate Mille-feuille ($22), Caramelised Green Apple Tart ($18), and Watermelon Granita ($16). Classic favourites like Calamansi Madeleines ($3 each) and FYSH Tiramisu ($16) remain, providing a playful yet delicious touch.

FYSH also caters to couples with Surf & Turf Experiences ($128) and dry-aged steaks on the bone, and its new bar menu offers curated snacks and tipples from midday to 9:30 PM every day. Vegetarian alternatives now include Marinated Cucumbers and Radishes, Sweet Potato Leaves in Nyonya Yellow Curry, Watercress and Endive, Lychee Charcoal Grilled Fioretto, and more.

Set lunches are provided Monday through Friday and delivered in 60 minutes, with complimentary hotel parking. A two-course meal costs $58, a three-course meal costs $72, and both include coffee or tea. To round out their dinner, diners can choose between wine or a Smoky Ginger Fizz mocktail. Customisable menus for groups of eight or more begin at $150 per person, with the Sunday FYSH Roast starting at $108 per person.

FYSH at EDITION demonstrates dining that combines innovation and heritage. Its sophisticated approach to scale-to-tail cooking and commitment to sustainability make for an extraordinary culinary adventure, combining classic steakhouse warmth with daring seafood inventiveness.

a. 38 Cuscaden Rd, Singapore 249731

e. FYSH.sgedition@editionhotels.com

w. www.fyshsingapore.com

fb. www.facebook.com/FYSHSingapore

ig. www.instagram.com/fyshsingapore

t. +65 6329 5000

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Rebecca

29 Oct 2025 , Wed

177 comments

CONNOISSEUR

RATED 7.5 / 8

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.