FYSH at EDITION Singapore

FYSH at EDITION Singapore is an innovative seafood steakhouse located in The Singapore Edition hotel at 38 Cuscaden Road. Helmed by acclaimed chef Josh Niland, FYSH focuses on sustainable seafood practices and aims to utilize every part of the fish, minimizing waste and maximizing flavor.

Key Features and Offerings:

Innovative Menu:

Brown Clams XO: This dish features Javanese brown clams served with noodles made from Murray Cod bones, cooked in a Josper oven and dressed in an XO sauce made from fish innards​.

FYSH Egg Tart: A delightful starter with salmon roe, French creme fraiche, and chives in a buttery shortcrust pastry​​.

400g Dry Aged Mooloolaba Yellowfin Tuna Ribeye: This signature dish is aged for up to 15 days and grilled to perfection, offering a rich umami flavor similar to a traditional beef steak​.

Sustainable Practices:

Chef Josh Niland is renowned for his "gill-to-tail" approach, ensuring that all parts of the fish are used. This includes making pasta from fish bones and ice cream from fisheyes​.

The restaurant sources its tuna from Walker Seafoods, Australia's only MSC-certified wild-caught tuna company, emphasizing sustainable fishing practices​ ​.

Unique Dining Experience:

FYSH serves both seafood and land-based proteins with equal respect. For instance, their charcoal-grilled quail, sourced from Game Farm in Australia, is served with chickpea panisse and grilled figs​​.

The dining environment at FYSH is designed to be luxurious yet welcoming, with a spacious 154-seat dining room that reflects the modern, lush aesthetic of The Singapore Edition hotel​​.