Expat Choice | Lunch Menus from Fiz Now Offer Three, Five, and Eight Courses

Lunch Menus from Fiz Now Offer Three, Five, and Eight Courses

Published - 03 March 2024, Sunday

The newest venture from Fiz, a modern Southeast Asian restaurant tucked away along Tanjong Pagar Road, is an enticing lunch programme with three separate menus designed to cater to different appetites and events. The lunch service offers a culinary adventure that combines tradition with innovation, with prices ranging from S$78++ to S$188++.

Lunch is served Wednesday through Saturday from 12 to 3 with the last seating at 2 in the afternoon. Vegetarian options are available, making the restaurant perfect for business lunches as well as loyal customers looking to explore more of Fiz's repertoire and curious newcomers.

"We've always envisioned a lunch offering that embodies our culinary ethos — an exploration of ancient techniques, forgotten ingredients, and contemporary twists." Chef-owner Hafizzul Hashim expresses his excitement and passion. Three specially selected meals, each designed to meet the needs of different types of eaters and special events, are part of the debut.

Invitingly priced at S$78++, the Select Lunch Experience offers a three-course gastronomic journey. At S$108++, you can splurge on a five-course meal with the Full Lunch Experience. Fiz is pleased to provide vegetarian choices in response to diners' requests, expanding its culinary variety.

Gurita Belado.jpg

Indulge in the enticing Gurita Belado (pictured above), a three-course experience with grilled octopus garnished with green chilli sambal. For the main course, try the Angus Oxtail cooked sous vide in asam pedas or the Aji Shima Pekasam, a fish-based congee served with a zesty ulam-ulaman.

Choosing the five-course meal? Start with two delicious snacks: a blue swimmer crab (pictured below) and laminated Curry Puff and a lovely combination of candied prawns, duck, peanuts, and pineapple called Ma Hor. Indulge in the Blue Swimmer Crab with Egg Custard for your main course. This culinary marvel combines crab egg custard with fermented krill sauce and local herbs.

Blue Swimmer Crab.jpg

The 8-course Fiz Lunch Experience is ready to take you on a culinary adventure like no other. Signature nibbles like Bafun Uni, Amur Caviar, and Blood Cockles are part of this extravagant celebration, which showcases favourites from the evening menu. Olive flounder with sambal tumis and aged Irish duck cooked with rendang spices are two main courses to savour, while Blue Swimmer Crab with Fermented Rice Noodles is an appetiser.

To round off your delicious culinary adventure, try the famous Palmyra Bahulu and Pisang Salai Ice Cream, which features smoked bananas and coconut kremes.

"We are ecstatic to announce that our menu will now be available during lunchtime," Chef Hafizzul says. "It's a distinct experience from dinner, and we look forward to welcoming guests in the afternoon."

To make a reservation, please phone +65 9679 8021 or visit www.restaurantfiz.sg/reservations.

a. 21 Tg Pagar Rd, #01-01/02, Singapore 088444

e. [email protected]

w. www.restaurantfiz.sg

fb. www.facebook.com/restaurantfiz.sg

ig. instagram.com/restaurantfiz.sg

t. +65 9679 8021

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Sylvia Fernandes

13 Mar 2024 , Wed

386 comments

ELITE

RATED 7.5 / 8

An entry that meshed into the backdrop of busy Tanjong Pagar Road, I was stunned as I pushed the heavy wooden door open to Fiz Restaurant. Not only did the fine dining atmosphere grab me all at once, hues of beige and textured walls had me relax in a second.

Chef-Owner Hafiz as he is fondly known, had pulled together his Michelin-starred experience and growing up days in Malaysia, to create a menu of contemporary Southeast Asian cuisine.

Presenting a three, five and eight course menu for lunch, priced at $78++, $108++ and $188++ this was a meal I was most excited to taste. As an Australian Asian I shared a similar heritage to Chef Hafiz, understanding the origin of flavours and how they were used in various dishes I was to try.

Dinner held a more community theme where some of the six and eight course meals available, were presented in sharing plates. Not to worry as portions were aplenty and we were totally satiated by the time we ended our meal.

Back tracking to the lunch I was there for. Highly recommended for business in terms of ambience and quality of food, the first of two snacks was served. A curry puff with crab and sambal (a Malay chilli paste usually made with dried shrimp).

Piping hot from the wok, this brought back memories of Malaysia with a twist. Spruced up many notches, it was beyond the chicken or potato variety sold at street vendors. Loving the fusion of flavours I knew Fiz Restaurant was going to be a five star experience.

Ma Hor, served on a pineapple triangle was the next snack. Candied prawn, duck and peanut, this appetizer had to be eaten in one go. A fusion of amazing Asian accents hit my palette. Stunning!

Local herbs in an appetizer of Blue Swimmer Crab in egg custard and a gingko nut, found at the bottom of the glass, was next. What a find! I was in seventh heaven as everything had such fresh Southeast Asian flavours of lemongrass, ginger flower and more.

This contemporary take on dishes I knew was a gastronomic treat to my senses. Elevated in every way by the finesse of ingredients pulled together so magically, a must for anyone in love with Asian food.

My absolute favourite though was the Gurita Belado. Grilled over mangrove charcoal, served with a green chilli sambal, I savoured every mouthful of this octopus dish. It was so elegantly put together my taste buds were in seventh heaven. Not at all spicy, in fact perfectly spiced for any palate. A must for octopus lovers as it was grilled to perfection!

The time had come for mains. A fish-based congee or Angus Oxtail cooked sous vide in sour and spicy stew. Not a fan of porridge, I chose the latter. Another draw for me as Chef Hafiz briefed us at the beginning of the meal. There was belimbing (a sour fruit akin to a gherkin) in this dish.

Growing up, we had a huge belimbing tree in our backyard. When in season we plucked bags of it for market vendors, relatives and my Mum’s famous belimbing pickle. I was looking forward to experiencing how Chef Hafiz had used belimbing in his dish.

At Fiz Restaurant, a large part of the experience is the use of herbs and ingredients well meshed together. These were served as condiments to the main Oxtail dish.

Pickles and an accompanying eggplant side joined the spicy, sour taste of Oxtail gravy with okra and belimbing. Such a burst of flavours served with rice. This was a fantastic main.

Having come this far in my gastronomic journey at Fiz Restaurant, I noted the numerous friends and family who would totally be avid fans of Chef Hafiz’s creations. This list was forming in my mind. I would come back to savour these tastes again.

Dessert was also amazing, most of all the Palmyra Bahulu, a Malay cake found commonly in Malaysia. Again, this version which accentuated flavours of superior palm sugar did it for me.

Sun dried and smoked bananas turned into an ice cream. Any takers? Absolutely! Served with grilled banana, topped with deep friend shredded coconut it was a Michelin star invention.

I am sure you are already drooling at these Southeast Asian delights that I experienced. Venture down for a taste yourself, to this contemporary space that will awe your senses in every way.