Cover Contemporary dishes at Fiz restaurant
Contemporary dishes at Fiz restaurant
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Chef Hafizzul Hashim’s contemporary Southeast Asian fine dining experience has never been more accessible; here are the standout dishes you shouldn’t miss
Hafizzul Hashim is one of the breakout stars in Singapore’s dining scene of 2023. His refined takes on time-tested dishes based on the culinary heritage and tradition of the Malay Archipelago have garnered the chef-owner much fandom since its debut with Fiz. So much so that he was named the Rising Star at the Tatler Dining Awards 2024 and recently earned the Green star award at the Michelin Guide Singapore 2024 for his sustainability efforts at Fiz. Today, Hafizzul celebrates a year in operation and introduces a brand new menu in continuation of his tribute to his heritage and travels around the world.
Read more: The best Malay restaurants and eateries in Singapore, according to Khir Johari
Above Hafizzul Hashim’s signature blue swimmer crab curry won the hearts of many since its debut
Hafizzul Hashim’s signature blue swimmer crab curry won the hearts of many since its debut
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When Fiz first opened, diners were strictly limited to curated degustation tasting menus as Hafizzul’s intent was to fully acquaint his guests. This could be incredibly limiting for those with smaller appetites or on special diets. But in Singapore’s dynamic F&B scene, consumer habits evolve rapidly, which, in turn, reflects emerging tastes. Restaurants that are not quick to keep up are often left behind. In that very same vein of giving diners more control over their meal, Hafizzul now extends a la carte options at Fiz.
“Our guests have demonstrated that they’re increasingly passionate about embracing Southeast Asian dining through an experience that doesn’t have to take too long, and also offers values and flexibility of choice,” explained Hafizzul, on this new—and inclusive—direction. “We’ve always wanted to offer an a la carte menu since we opened, which is a dining concept closer to how we eat in Southeast Asia.”
Above Pomelo salad flavoured with Vietnamese fish sauce
Pomelo salad flavoured with Vietnamese fish sauce
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From Angkor’s Khmer to Java’s Majapajit, Hashim draws inspiration from these 15th-century empires whose influence once stretched across oceans. One can expect open-fire cooking over mangrove wood using forgotten indigenous ingredients. For starters, a steamed curried fish custard topped with Japanese sea urchin awakes the palate with a burst of spice. Not keen on spice? Go with the pomelo salad otherwise, which arrives refreshingly zingy, herbaceous, and a touch savoury thanks to nhuc cham (Vietnamese fish sauce).
In case you missed it: Editors’ picks: The best new restaurants that opened in Singapore in 2023
Above Flavourful ferments are a part of the new a la carte menu at Fiz
Flavourful ferments are a part of the new a la carte menu at Fiz
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Hashim’s reverence for flavourful ferments—ones that build the base for many Southeast Asian cuisines—is observed in his relishes. The age-old pekasam technique is exercised on the flounder fermented in salt and rice bran. It is usually eaten with seasonal fruits and vegetables such as young mango, rose apple and Thai baby eggplant. Each bite promises layers of mild savoury funk contrasted by bright citrus and gentle heat from chillies incorporated.
Above The fall off the bone tender lamb shank masaman at Fiz
The fall off the bone tender lamb shank masaman at Fiz
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Slow braises, wok-tossed stir-fries, and smoke-kissed grilled meats are best featured in the Hidang segment. And nothing fosters communal dining more than having to share a pot of rice—presenting an heirloom rice variety hailing from Sarawak. An already popular hit is the Vietnamese-inspired short ribs. First given the hot tub treatment by slow cooking for 72 hours, the well-marbled slab is finished by searing on the charcoal grill while simultaneously brushed with a glaze redolent of tamarind and lemongrass.
Above The crispy deep fried market fish drizzled with Southern-Thai sauce that begs you for that returning bite
The crispy deep fried market fish drizzled with Southern-Thai sauce that begs you for that returning bite
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The fork-tender lamb shank masaman is another notable main. Hashim’s masaman recipe is made up of over 20 ingredients, including dried Thai chilli paste, candlenuts, cinnamon and even sawtooth coriander. It results in a velvety gravy, thanks to a splash of fresh coconut milk, and enriched with kerisik (dried toasted coconut). Even the market fish, deep-fried until its bones turn crunchy, should not go unnoticed. The accompanying trio of fresh watermelon cubes, pickled watermelon rind, and southern Thai-inspired sweet and sour tawai sauce only helps to refresh the palate, preventing the dish from being overly unctuous.
“Our selection is conceived to be generous so that everyone gets to taste a little of everything,” Hafizzul enthused. “That to me is the essence of Southeast Asian cuisine, of bringing people together around the table and creating a bond over the love for food.” With the preface of the a la carte format now available, the contemporary Southeast Asian restaurant has never been more accessible.
Credits
Images: Fiz
