Cover Botan ebi course in the first episode of Fiz's tasting menu
Botan ebi course in the first episode of Fiz's tasting menu
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Chef-owner Hafizzul Hashim pays homage to the region’s culinary heritage and diversity with his new contemporary restaurant, Fiz
A new addition to Tanjong Pagar’s fine dining scene, Fiz emerges as a beacon that illuminates the rich tapestry of Southeast Asian cuisine. Chef-owner Hafizzul Hashim showcases regional dishes, forgotten indigenous ingredients, and ancient cooking techniques through thoughtfully curated tasting menus. With a vast and purposefully diverse scope, the restaurant takes diners on a gastronomic journey across Southeast Asia, from the ancient steps of Angkor Wat to the lush highland valleys of Sarawak.
The culinary exploration at Fiz is the result of Hafizzul’s global career, which spanned 23 years and took him to London, Tokyo, and Ho Chi Minh city. It was during his time in Tokyo that the chef experienced an epiphany, realising that high-end restaurants were utilising ingredients he grew up with, such as makrut (kaffir) lime leaves and galangal. This realisation sparked his ambition to delve into Southeast Asian cuisine and present a contemporary version that resonates with modern diners. He embarked on extensive research across mainland Southeast Asia, exploring markets, eateries, and ancient culinary manuscripts, while drawing inspiration from the culinary traditions of Malaysia’s royal courts.
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Above Chef-owner Hafizzul Hashim
Chef-owner Hafizzul Hashim
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At Fiz, Hafizzul merges his comprehensive research with his upbringing and culinary training to create a harmonious culinary experience. The restaurant celebrates the region’s diverse cuisines by highlighting the common thread of indigenous ingredients. Through a series of themed menus called ‘Episodes’, the restaurant examines different regions every three to six months. The inaugural episode offers an intimate introduction to Hafizzul’s background, featuring dishes from his childhood in Lumut, a coastal town in Perak, Malaysia. Many of these dishes originate from the Malay peninsula’s coastal regions, where the bounties of the sea meet tropical jungles.
Above Murasaki uni dish at Fiz
Murasaki uni dish at Fiz
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The menu at Fiz reflects Hafizzul’s passion for traditional cooking methods and flavours. Charcoal, particularly bakau wood derived from indigenous mangrove trees, is the primary source of heat in the kitchen. This choice not only imparts a distinct smoky aroma but also ensures sustainability through the use of fast-growing local resources. Inspired by his childhood memories foraging at the shore with his father, the meal begins with a quartet of snacks inspired by the gifts of the sea, such as Murasaki uni served on a sinigang jelly and firefly squid featuring elements of his mother’s nasi lemak recipe.
The culinary journey progresses with dishes like the blood cockle, a nod to the street food culture and vibrant night markets of Southeast Asia. The blue swimmer crab pays homage to Malay cuisine and its close connection with nature and respect for its bounty. The highlight of the menu is the lamb, a contemporary rendition of the revered rendang dish, using lamb from New Zealand. The meal culminates in the Hidang course, a communal spread enjoyed with rice, reflecting the harmonious order of Malay culinary traditions.
Above The Hidang course featuring a spread of communal dishes
The Hidang course featuring a spread of communal dishes
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Beyond the menu, the restaurant’s interior design amplifies the connection between culture, history, and dining experience. With monastic simplicity, the space incorporates iconic motifs from Southeast Asia’s places of faith, harmonising natural materials like stone, wood, and terracotta. The design elements evoke a sense of reverence and unity, representing the shared history of the region’s religious monuments.
Fiz goes beyond merely nourishing the body; it honours culture, history, and identity. As Hafizzul eloquently puts it, “Restaurants can certainly be more than just about feeding oneself. It can be about honouring culture and history, where identity is embellished, and where diners leave with their appetites satiated and their minds enlightened.”
