Fiz - Amazing, Unique Journey through Southeast Asia

I’m back at Fiz Restaurant again to have a memorable, amazing, out-of-this-world gastronomic adventure through the farms of Southeast Asia. A place where heritage of Southeast Asia and modern sensibilities are delicately woven together. Where the palates are excited by the full exploration of different tastes of both premium ingredients and Southeast Asia’s indigenous spices. And there is the brilliant balance of the flavours to let each one of them shine through. Definitely one of my favourites!

Fiz Kaya Toast, with the umami of Century Kaya Egg and essence of the ocean from the Caviar Colony Russian Hybrid, amazingly combines the caramel sweetness and the briny savoury taste to yield such an exciting taste. Also love the texture of the toast, being crispy on top and fluffy at its core.

I love the Kaya Toast so much that I order another version with the Forged Parfait, which is cultured cell meat of Japanese Quail. The taste is actually different from that of the original Kaya Toast, being richer, more complex and tending more towards the savoury side. I love both versions.

Sea Urchin with Red Curry Custard and Betel Leaf is creamy medley of flavours. I love it! The delicate creamy umami of uni is so well-balanced with creamy mild curry custard that I’m amazed. Who could have known that uni is such a perfect match with curry? Chef Fiz manages to make it work like wonders.

Botan Prawn Hinava with Soursop Sorbet and Calamansi Ginger Dressing is like Southeast Asian ceviche, yet so different in taste. Definitely my favourite. So complex, so flavourful, so full of texture. An exciting blend of refreshing taste, creaminess, briny sweetness, clear sweetness and clean spiciness.

Duck & Chicken Tonic with a variety of local Rhizomes, Frikadelle, Fresh Local Herbs is packed with flavours and tastes so comforting. It is clear umami, peppered with earthy yam. So nourishingly delicious.

Nasi Dagang is a glorious spread of dishes served together, just in a Southeast Asian home. This experience feels so homely, classic and laced with a dash of sophistication and modern sensibilities.

Traders Rice, Heirloom Beras Adan & Rumie, being cooked to perfection, is so fragrant, fluffy and flavourful.

Fiddlehead Ferns with Tri-colour Local Chilli, Sambal Tumis has this lovely homely taste with excellent crunchy texture. Goes perfectly with the rice.

Solok Lada with coconut has Hokkaido Scallop made into paste and stuffed into Banji Peppers. I never have scallop in this form, and I love it! Mild soft briny sweetness made exciting by the chilli and rich with the coconut.

Tamban Fish Crackers with 3 chillies features the best chilli sauce with lime that goes so well with the crunchy crackers.

Pickled King Mackerel, Gulai Nasi Dagang, Belimbing Buloh is a truly a representative of the richness of Southeast Asian cuisine in both presentation and taste. So homely and so lush at the same time. The mild curry imbue the fish with moisture and flavours, yielding a dish that has sweetness as the top notes and savoury taste for bottom notes. I never know I can like fish cooked Southeast Asian's style so much until now, at this restaurant.

Local Botanicals and Acar Mentah are so fresh and sweet.

Refreshing lime with white chocolate coating makes for a good palate cleanser.

Cempadak Soufflé has this amazing cloud-like, moist, creamy texture. Goes perfectly with the milky Ice Cream.

Ah, Signature Bahulu made with Balinese Vanilla and Coconut, I love its toasty goodness tempered with a hint of caramel goodness and coconut richness.

Thoughts: Love the Beauty, Lushness and Variety of Southeast Asian Cuisine here

21 Tanjong Pagar Road

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