Lewis Barker, head chef, Sommer

Lewis enjoys Fool’s beer-battered fresh snapper fillet with chips, minted peas and homemade tartare sauce. “As good as restaurant standard fish and chips get. They do beautifully crisp snapper and triple fried chips, and the tartare sauce is a winner.”
 
Fool, 21 Boon Tat Street, S069620, +65 6221 1911

Michael Wilson, chef-owner, Marguerite

“My go-to chippy has to be Smiths Fish and Chips at Balmoral Plaza. My dog Mylo and I head over on my days off, sit outdoors with an ice-cold beer and tuck into a hefty plate of battered cod and chips. They’ve got different kinds of battered fish on the menu – haddock, dory and halibut – but you can’t beat a succulent flaky cod encased in a light, crisp batter and a hearty side of thick cut chips for good measure. It’s not a fancy affair but that’s exactly what I love about it - their fish and chips are delicious and it’s just the kind of casual, relaxed spot I need to unwind and recharge for the work week ahead.”

Chef Lewis Barker also likes going to Smiths. “It’s the closest to the original fish and chips shop that I’d get back home [in the UK] – the portions are large, and they have curry sauce!  For me it’s all about curry sauce over mushy peas.”
 
Smiths Fish and Chips, 271 Bukit Timah Road 01-02, Balmoral Plaza, S259708, +65 6737 9313

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Shannon Batten, executive chef, Voco Orchard Singapore

Shannon’s favourite is Little Farms Café’s beer battered local barramundi fish with smashed edamame, chips and homemade tartare. “The fish is coated with a really nice crispy batter and I like the tartare sauce too,” says the chef who hails from New Zealand. The chef lived in Edinburgh for six years, and this version reminds him of the fish and chips he usually enjoys in Scotland.

Little Farms Café, 491 River Valley Rd, 01-25, S(248371), 3105 1154

Alex Zhu, head chef, 67 Pall Mall

Alex’s absolute go-to fish and chips is at Marco Pierre White's The English House restaurant, where he was the former head chef. However, for something convenient and closer to the 67 Pall Mall, he swings by Lad & Co on occasion for their beer-battered haddock.
 
"I like the breezy outdoor garden atmosphere and quality British-style fish and chips. The haddock is fresh, and the batter is crisp, light, airy, and doesn't feel too greasy.”

Lad & Co., 56 Tanglin Rd, B1-02, S(247964)

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Violet Oon, culinary curator and chef, Violet Oon Singapore

“The English House’s fish and chips reminds me of England in the 1960s; my parents and I would be in a town like Polperro [Cornwall, UK], standing by a fish and chips shop and eating off a paper plate,” she reminisces.

Violet adds, “At The English House, the fish is correct – cod is used and the batter is ‘beer fluffed’.” And thick style English chips are triple fried and served with tartare sauce. Although she personally prefers the rustic country-style vinegar which cuts through the richness of the deep-fried fish and chips.

The English House, 28 Mohamed Sultan Road, S(238972), +65 6545 4055

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