FYSH at EDITION

Best thing about FYSH is the ambience and decor. We came for the Sunday roast menu and the food was fairly mediocre. Starters were disappointing. Empanadas were oily as were the chipolata swimming in chilli oil, which was also too salty. Raw fish selection was decent and the fish head terrain tastes somewhat similar to otah. Beef rendang pie looked stunning with crispy light golden brown pastry. Very generous amounts of beef chunks, we still had half leftover when we finished the pastry. Taste wise, the rendang was too sweet We did enjoy the desserts and the whole grilled fish. Although all 3 mains came together and we had the fish the last, the skin was still crispy. The fishbone broth noodle was enjoyable but paled in comparison to the grilled fish. Be careful of the dessert, it packs a punch in liquor content. Sinful and delectable.

We booked on a Friday specifically to enjoy the festive menu. The tuna salad entree was absolutely divine! The flavours were fresh and the dish had such a great mix of ingredients. Our swordfish main course was cooked to perfection. I’ve never had such a well cooked, moist swordfish steak, just perfect! We had the tuna fish eye ice cream with chocolate macaroon. Sounds interesting? Tasted fantastic!! The best ice cream sandwich combo ever!!

Had a wonderful dining experience at Fysh, The Edition. The highlight of the evening was the Yellowfin Tuna Tenderloin and the Swordfish Belly – both cooked beautifully and paired perfectly with the variety of condiments. The broccolini with satay sambal was a real standout, adding a bold, local twist to the meal. Another must-try was the fish bone pasta – made with fish bones that are pressure-cooked until pulverized and then incorporated into the noodle dough. It gave the pasta incredible depth of flavour. Everything came together nicely, from the crisp fries to the freshly baked bread. Service was attentive and warm throughout, and the ambience of the restaurant made the evening even more enjoyable.

Lovely ambience. Skilfully cooked fishes. Enjoyed both the tuna tenderloin and swordfish belly! Those who prefer fattier fish, the belly would be a great option. Loved the fish bone noodles as well (very flavourful, and love how the restaurant utilises as much as 90 over percent of the fish)! The cauliflower side was a surprise - the charcoal grilled flavour and sauce was truly enjoyable. Service by the whole team was excellent, especially a lady by the name of Hei Hei who provided good recommendations and explanation. Will be back to try other parts of the fish and perhaps the dry aged on bone option.

Great ambience. Lovely decor. Super chill bar vibes - great music. Cozy and romantic. Super attentive service. Awesome food. Must try - fish bone noodles.

Honestly, I’m quite disappointed by the lunch menu. I only wish the Chef could stay true to his creation and not localise too much. It doesn’t feel true to him. The only highlights are the tasty fish burger and his ala crate starter. Service is top-notch and attentive. It's just missing the main component: food. I’m pretty sure dinner will be great! But why is lunch so lost in directions?

Nice place. Good service. Had the Wednesday set lunch. Set offerings differ daily. Loved the fresh bread. Salad was delicious as well. Tenderloin and fries are well done but portion was small. Macaron dessert is interesting. Was appreciate a bigger portion size given the price of it all. As it stands, the bread was the best thing for this meal.

My friend and I ordered a Monday Set Lunch with dessert and swordfish empanadas and fish bone noodles on their à la carte menus. All their dishes were absolutely delicious! My favourite was the fish bone noodles. It was made from fish bones ground into paste, swam in buttery crab broth, and topped with umami xo sauce - texturally complex and deeply savoury. We were served with a lemon pudding, bright and refreshing; a palate cleanser that ended the meal perfectly. Despite the high prices, the superior quality justifies the cost. FYSH is not just a meal - it’s an education in sustainable gastronomic luxury. We'll definitely return for the Sundays FYSH Roast and more!