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Catfish Izakaya

4.2 (4 Reviews)
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  • Menus

    A La Carte Menu

    Set Lunch Menu

    Beverage and Wine Menu

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    Menu Highlights

    Squid and Chicken Wing Ramen, Sesame Prawn Toast, Scallop Green Apple

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  • Reviews

    4.2 (4 Reviews)

    Food:

    4.1

    Service:

    4.7

    Atmosphere:

    3.8

    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.

    5.0 25/01/2024
    Loo
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    See All 4 Reviews
  • About

    Location

    Club Street

    5 Gemmill Lane
    #01-01
    Singapore (069261)

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    Cuisine

    Bar, Fusion, Seafood

    Contact

    Phone Number: 6226 1395

    Open Today

    Monday
    12:00 PM-02:00 PM,05:00 PM-11:45 PM

    Tuesday
    12:00 PM-02:00 PM,05:00 PM-11:45 PM

    Wednesday
    12:00 PM-02:00 PM,05:00 PM-11:45 PM

    Thursday
    12:00 PM-02:00 PM,05:00 PM-11:45 PM

    Friday
    12:00 PM-02:00 PM,05:00 PM-11:45 PM

    Saturday
    06:00 PM-11:45 PM

    Sunday
    Closed

    Description

    Michelin-starred chef Andrew Walsh’s seafood restaurant Catfish is now an izakaya.

    Catfish opened almost three years ago in the inexpedient thick of the pandemic. At that time, Walsh described it as his “vision of a seafood restaurant that (was) really lacking in the market”. Today, with the pandemic mercifully behind us and the dining scene having shifted indelibly with the changes it wrought, an easygoing izakaya experience is what the area and his business needs now, opined Walsh. “The area is much quieter at night now and there’s been a lot of reset after COVID. The hospitality industry has taken a huge blow,” he said, referring mainly to the lack of manpower and the subsequent slip in service standards as a result.

    The reborn Catfish, then, offers diners an easy-to-appreciate option, the ability to belly up for a quick drink or a languorous dinner without need for planning ahead. Walsh continues to head the kitchen at his Michelin-starred New Irish cuisine restaurant Cure down the road. So, helming Catfish’s kitchen is Cure alum Jared Ng, who brings with him a solid resume that includes stints at the three-Michelin-starred Gion Sasaki in Kyoto and Michelin-starred modern Korean restaurant Meta in Singapore.

    His work experience will go towards Catfish’s well-made bar bites like kaarage (Japanese-style fried chicken) with spicy mayo and tonkatsu sando with shoestring fries, as well as a range of sushi rolls, pastas and rice dishes. From the raw bar at the counter, which has been gussied up with sakura blooms and colourful Japanese block painting-style artwork, come the likes of oysters dressed with tobiko and tosazu (dashi vinegar) and kanpachi sashimi drizzled with a yuzu truffle dressing.

    The cocktail list has given over to clever Japanese twists, including a Ginza Mary spiked with wasabi, soy and lime, and a Yuzu Chuhai made with junmaidaiginjo, soda and yuzu. An easy selection of wines and sakes by the glass, as well as pints of Suntory premium malts round off the selection. (Jul 2022)
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