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FYSH at EDITION

4.5 (15 Reviews)
FYSH at EDITION - Interior
FYSH at EDITION - Interior FYSH at EDITION - Dry-Aged Mooloolaba Yellowfin Tuna Tartare FYSH at EDITION - Aquna Murray Cod Fillet on Potato Scales FYSH at EDITION - Glazed Mooloolaba Swordfish FYSH at EDITION - FYSH Egg Tart & Swordfish Curry Puff FYSH at EDITION - Malaysian Slipper Lobster FYSH at EDITION - Singapore - Orchard FYSH at EDITION - Roast FYSH at EDITION - Interior FYSH at EDITION - Interior FYSH at EDITION - Interior
  • Dishes
  • Reviews
  • About
  • Similar

  • Menus

    Set Lunch Menu

    Sunday Roast Menu

    A La Carte Menu

    Group Menu

    Cocktail Menu

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    Menu Highlights

    FYSH Egg Tart

    Served in a Pâte Brisée pastry with Créme Fraiche des limousines from France, topped with salmon roe from Kaviari and chives.

    400g Dry-Aged Mooloolaba Yellowfin Tuna Ribeye

    The yellowfin tuna is aged up to 15 days as a whole loin, served with a selection of signature homemade condiments: harissa, bearnaise and chimichurri.

    Valrhona Chocolate Macaron

    Sandwiched in a delightfully decadent Valrhona chocolate macaron with ice cream made with the vitreous humour of fish eye.

  • Reviews

    4.5 (15 Reviews)

    Food:

    4.2

    Service:

    4.5

    Atmosphere:

    4.7

    Dish Recommendations
    1
    Valrhona Chocolate Macaron 2 Votes
    2
    FYSH Egg Tart 1 Vote
    3
    400g Dry-Aged Mooloolaba Yellowfin Tuna Ribeye 1 Vote
    What Diners Say

    Only diners who attend their reservations or redeemed their vouchers can leave reviews. Chope checks for and removes offensive content when it is identified.

    3.0 06/05/2025
    Paulyn

    The cod was too spicy; the spinach was too salty; the carrots were too sweet and the swordfish steak was dry (without sauce).

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    1.0 11/03/2025
    Crystal

    It was such a terrible experience ever on my husband’s birthday. Foods was served extremely slow, I arrived on time at 12.30pm but complimentary sour dough was served at 13.10, the first starter (raw line caught fish) was served at 13.20 which is literally 40mins from the arrival time. Subsequently, the remaining 3 starters + kid meal was served at 13.40 when we were nearly to our limits. Mains follow by 14.00 which took them 1.30hrs? Seriously slow. I left a note when did the booking as it’s a husband’s birthday, but surprise there wasn’t any wishes, haven’t talk about the service standard of explaining about food’s history or inspiration like other tables, not just my table, other tables with local diners were also being neglected, don’t forget that you opened the restaurant in ASEAN where most diners are “not white”, I am paying the same amount as others and in fact for $300 spent for lunch date, I will definitely get extra miles services at Monti, CUT or any similar range.

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    5.0 10/03/2025
    Shawn

    Great service by Elaine.

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    See All 15 Reviews

  • About

    Location

    Orchard

    38 Cuscaden Road
    Singapore (249731)

    View Map

    Cuisine

    Australian, Seafood

    Good For

    Business Meetings, Fine Dining, Drinks, Quiet Dinner, Romantic Dates

    Open Today

    Monday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:00 PM

    Tuesday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:00 PM

    Wednesday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:00 PM

    Thursday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:00 PM

    Friday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:30 PM

    Saturday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:30 PM

    Sunday
    06:30 AM-10:30 AM,12:00 PM-02:30 PM,06:00 PM-10:30 PM

    Description

    At the heart of Niland's culinary journey lies a profound ethos centered around whole fish cooking. Inspired by traditional meat butchery, his mission is to transform how we appreciate every part of the fish: minimising waste and maximising flavour, showcasing the beauty of often-overlooked components and implementing preservation techniques that extend longevity and intensify flavour.

    At EDITION's first hotel in Southeast Asia, Niland brings his boundary-pushing approach to patrons in Singapore, presenting a dining experience that is as delicious as it is conscientious. Niland's creations feature the finest ingredients from world-class fishers, producers, growers and artisanal suppliers. FYSH reflects his focus on creating a circular economy for the hotel, mitigating food waste while heightening the guest experience through unexpected creations that respect the full potential of individually sourced sustainable produce. (Sep 2024)
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