Restaurant Fiz

Restaurant Fiz An exploration into South-east Asia with the merging of ancient and contemporary cuisine.

AN ODE TO THE SEASThe Oysters, a dish on our newly launched Episode 2 menu, expresses chef Hafizzul's appreciation for t...
31/05/2024

AN ODE TO THE SEAS

The Oysters, a dish on our newly launched Episode 2 menu, expresses chef Hafizzul's appreciation for the bountiful seafood of the region, reflected in the raw oceanic essence of oysters.

Here, oysters from Japan are first gently poached then served in a dressing inspired by Pla Nam Manao, the well-loved Thai steamed fish dish with a piquant lime-based sauce. Finally, we crown the assembly with caviar and cucumber pearls to round off the sweet, sour, salty, and spicy flavours with an umami depth.



EPISODE 2After a year of operations, we are proud to unveil Episode 2, our second menu. This time, chef Hafizzul draws i...
28/05/2024

EPISODE 2

After a year of operations, we are proud to unveil Episode 2, our second menu. This time, chef Hafizzul draws inspiration from gastronomic traditions across the region while remaining rooted in ancient wisdom.

Diners will hence experience a diverse culinary swathe of Southeast Asia unified by the commonality of ingredients applied in different ratios to create its rich cornucopia of flavours.

Expect both a la carte and tasting menus with dishes that will take diners on an odyssey through the region from the northern tip of Borneo to the bucolic south of Thailand.

To book, please visit our website. We look forward to serving you soon.



A BALANCING ACT Sambal belacan is a ubiquitous condiment on dining tables across Malaysia, Singapore, and Indonesia, eat...
23/05/2024

A BALANCING ACT

Sambal belacan is a ubiquitous condiment on dining tables across Malaysia, Singapore, and Indonesia, eaten as a relish to fire up any meal thanks to its sour, umami, and spicy flavour.

It's typically made by pounding chillies, shrimp paste (belacan), garlic, shallots, lime juice, and sometimes a pinch of sugar into a fine paste-like consistency. We make ours by adding the flesh of a Kuini mango, and slivers of calamansi zest for sweetness and just a touch of citrusy bitterness.

We serve it in the Hidang course where its flavour combination adds a bit of magic in refreshing the palate and acts as a balancing counter to any rich flavours on the diner's plate.



FORGOTTEN INGREDIENTS: JAVANESE LONG PEPPERThe Javanese long pepper, botanically known as Piper Retrofractum, is a disti...
21/05/2024

FORGOTTEN INGREDIENTS: JAVANESE LONG PEPPER

The Javanese long pepper, botanically known as Piper Retrofractum, is a distinctive spice with a rich and intricate flavour profile. Prior to the arrival of chillies into the region, this was the heat agent of choice and delivers a robust, earthy, and subtly sweet taste, with notes of cinnamon and cardamom.

This spice imparts depth and warmth to dishes and is frequently utilised in Nusantara cuisine, particularly in Indonesian culinary creations. It enhances soups, stews, and marinades, or is ground into spice blends for seasoning meats and vegetables. Despite its historical significance, the Javanese long pepper has become a somewhat overlooked ancient ingredient. Once a staple in traditional Asian medicine and cooking, its use has waned over time, particularly in comparison to its more prevalent counterpart, black pepper.

We source our Javanese long pepper directly from Java, Indonesia and incorporate this exceptional spice into various dishes. Among them are our Beef Rendang Hijau and our gulai paste blends. The unique peppery heat from this pepper emerges subtly from the back palate, providing a well-rounded heat element.



SCENTS TO REMEMBERThe beauty is in the tiniest details and we've partnered with to develop custom essential oil blends...
18/05/2024

SCENTS TO REMEMBER

The beauty is in the tiniest details and we've partnered with to develop custom essential oil blends and restroom amenities that complement our restaurant experience. is known for their organic, low-waste daily care products and it aligns perfectly with our kitchen’s philosophy of minimal waste and environmental consciousness.

In our restrooms, guests can find two types of natural liquid hand soaps and a moisturising lotion. The first hand soap blends ginger, clove, lime, and lemongrass — key ingredients in our regional dishes — while the second offers combines grapefruit, lime, petitgrain, and mint for a cooling effect.

Our coconut and lime lotion completes the trio and refreshes the senses with a zesty, edible-quality burst of citrus and coconut.

These little touches ensure that every aspect of our guests’ visit is memorable and works in concert with the sensory experience of dining at our restaurant.



THE BURNING QUESTION"Is your food spicy?" This is the question we get most frequently. The answer is yes — but there's c...
16/05/2024

THE BURNING QUESTION

"Is your food spicy?" This is the question we get most frequently.

The answer is yes — but there's certainly more to it than meets the eye. Our regional cuisine is a harmonious blend of sweet, salty, sour, and spicy, requiring meticulous sourcing and refining of ingredients and its ratios. Every spicy element we serve is balanced by a condiment that will soothe.

Our current menu features a variety of Thai and Indonesian chillies. Generally, the smaller the chilli, the hotter it is. Incorporating these into the menu requires a delicate balancing act because where there is spicy, there will be creamy — just like where there is salty, there will be sweet. The beauty of Southeast Asia lies in its ability to represent multiple flavours and sensations on one plate.



A TONIC FOR THE AGES Jamu is the gift that keeps on giving. Pictured here is Jamu Beras Kencur, made from rice and kencu...
14/05/2024

A TONIC FOR THE AGES

Jamu is the gift that keeps on giving. Pictured here is Jamu Beras Kencur, made from rice and kencur (sand ginger). This traditional elixir, enjoyed across the Malay Archipelago, offers a range of health benefits. For adults, it alleviates tiredness, muscle aches, and mild cold symptoms. It's also particularly beneficial for children, especially those who are fussy eaters, as it stimulates the appetite, ensuring that they receive adequate nutrition. Consumed daily, this jamu maintains strength and promotes overall well-being.



ALL FIRED UPThe kitchen is truly the heart of our restaurant, and we've designed it to be spacious and centered around c...
13/05/2024

ALL FIRED UP

The kitchen is truly the heart of our restaurant, and we've designed it to be spacious and centered around charcoal-based cooking techniques. At the core of this setup is a custom Josper Oven from Spain. It's capable of reaching temperatures up to a searing hot 600 degrees Celsius, making it perfect for all manner of techniques from grilling, broiling, and smoking to infusing our dishes with a deep, smoky flavour. Right next to the Josper is our Mangal Grill station, which allows for precise grilling and flash-searing of delicate proteins like seafood. These two stations are the engines of our restaurant, allowing us to reproduce ancient culinary techniques and recipes for our guests today.



THE ART OF WINEOur wine philosophy is expertly shaped by Agnel Sathiananthan, our sommelier who has over two decades of ...
09/05/2024

THE ART OF WINE

Our wine philosophy is expertly shaped by Agnel Sathiananthan, our sommelier who has over two decades of international experience and even a background in winemaking. Agnel curates our wine selection to complement our cuisine, around dishes that have a combination of umami, sweetness, acidity, salt, and heat. His approach highlights indigenous grape varieties and underrated regions, which goes hand in hand with our commitment to showcase Southeast Asia's diverse flavours.

The result is a thoughtful wine list that features unique producers to highlight the art of winemaking, alongside classic labels from regions like Burgundy and Bordeaux. Agnel, who also enjoys ballpoint and acrylic painting, brings a creative flair to his work.

"Nature has given us a fabulous gift called wine," Agnel says. It is a true celebration of nature's bounty and the artisan craftsmanship at our restaurant.



THE REAL RELISHAcar is a pickled relish made from a myriad of vegetables in a sweet-sour-spicy brine. This seemingly tin...
07/05/2024

THE REAL RELISH

Acar is a pickled relish made from a myriad of vegetables in a sweet-sour-spicy brine. This seemingly tiny side dish is cherished across Southeast Asia for its ability to cut through rich flavours with its sharp acidity and provide a crunchy textural contrast at the same time.

Our rendition of Acar Jelatah is inspired by Nước chấm, a Vietnamese dipping sauce. We make ours with a house-made pineapple vinegar giving the acar a unique flavour.



LIGHT, TASTY AND COMFORTINGOur congee, which is only available at lunchtime, has emerged a crowd favourite for being lig...
04/05/2024

LIGHT, TASTY AND COMFORTING

Our congee, which is only available at lunchtime, has emerged a crowd favourite for being light, tasty and deeply comforting. This might seem like a simple dish but it requires immense care, finesse and respect to be executed elegantly.

We take our cues from the Bubur Lambuk, a fish-based congee from northern Malaysia and make ours by first preparing an umami stock from the roasted bones of shima aji and flounder.

This stock is used to cook the rice to the point of perfection where each grain still retains its delicate shape whilst still being comfortingly soft to eat.

We also offer a flavourful stock alongside the congee, enabling guests to enjoy its rich taste independently. Additionally, we invite diners to enhance their meal by mixing in a finely chiffonaded medley of fresh herbs, including sawtooth coriander, turmeric leaves, spring onions, betel leaf, and kemangi leaf. This blend infuses the dish with a burst of vibrant flavours and textures, elevating the dining experience.



AN ODE TO CLAYThis vessel that we use to serve rice is called a Kendi, a traditional clay pot widely used across Southea...
02/05/2024

AN ODE TO CLAY

This vessel that we use to serve rice is called a Kendi, a traditional clay pot widely used across Southeast Asia to cook various dishes since at least the 9th century.

Each Kendi continues to be crafted by hand from clay. They are still used today for their heat-resistant and moisture-retaining properties. Naturally, this makes makes them ideal for cooking and steaming rice in our wood-fired oven.

At our restaurant, we use these ancient vessels for their practical benefits, as well as a means to honor and preserve old traditions, and connect our diners to the enduring culinary heritage of Southeast Asia.



Address

21 Tg Pagar Road, #01-01/02
Singapore
088444

Opening Hours

Tuesday 18:00 - 22:00
Wednesday 12:00 - 15:00
18:00 - 22:00
Thursday 12:00 - 15:00
18:00 - 22:00
Friday 12:00 - 15:00
18:00 - 22:00
Saturday 12:00 - 15:00
18:00 - 22:00

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