Restaurant Fiz

Wagyu short ribs were tender & packed with rich, comforting flavours — definitely 1 of the highlight. The blue swimmer & spanner Crab dishes were another standout, especially with that amazing crab sauce that paired perfectly with the rice. Actually the Chicken Percik and Rack of Lamb also worth a mentioned! The young jackfruit kerabu was a refreshing start — I only eat fruits (not raw veggies), but the rest of them enjoyed the crunchy, tangy mix and the layers of texture and flavour! Special mention to Owner-Chef, who personally took our orders + helped us strike a perfect balance with the dishes. He clearly knows his food inside out — friendly, attentive, even checked in on us during dinner! We also really enjoyed the white wine from Weingut Tement, which complemented everything beautifully thanks to Sommelier recommendation 👏🏻 👏🏻 Actually nearly wonderful experience, maybe server can check on our table water or a little extra miles will be great since it is fine dining resturant with 50% full. Went for à la carte menu, but set lunch looks good too! ~We like the modern twist on each dish made it exciting from start to finish. A creative, flavourful experience that’s well worth a visit. 🍷🍽️ (A/c is quite cold tho, but still get 2 mosquitoes bite, maybe just need to improve on this!) Total damaged per pax: SGD106

Restaurant Fiz delivers an experience that goes far beyond a simple meal. The interior and atmosphere strike the perfect balance—warm and cozy, yet undeniably elegant and classy. The open-concept kitchen, complete with a prep table in full view, lets diners appreciate the precision, passion, and teamwork that go into every dish. The food is truly exceptional. Each plate carries the soul of authentic Malay cuisine, using traditional ingredients and recipes, but elevated to a refined, next-level expression of flavour. The nasi dagang is superb, the pekasam fish is incredibly good, and the oxtail asam pedas is simply delightful. Hospitality here is beyond good—the staff are genuinely welcoming, and Chef Hafizzul himself is warm, humble, and wonderfully friendly. Overall, Restaurant Fiz is not just a restaurant. It’s a beautiful effort in preserving tradition while reimagining it for the future. A memorable culinary experience in every sense.

Good dishes, but the overall experience fell short. nice location and ambience but overall experience felt overpriced for what was delivered, especially at around SGD 230++ per person (plus SGD 88 for two glasses of wine pairing). Service was friendly but below what I’d expect from a Michelin-star restaurant. Water refills were often missed, menu explanations only came when asked, and the pacing felt rushed. The welcome also felt quite technical rather than warm, and it was sometimes hard to get staff’s attention. The biggest letdown was the ending — the bill was dropped without us asking and we were told the next seating was waiting. Spending about SGD 660 in total to be rushed out - this really took away from the experience. Good food, but fine dining should be about hospitality and the full hospitality experience, not just serving dishes.

food was excellent. all the dishes was bold full of flavor and on point. we had the ala carte menu, ordered 4 mains, a sambal and rice for two pax. we managed to wipe everything out. all the ingredients were sourced sustainably mostly from malaysia and chef did a great job of making use of them. favorites was the asam pedas, crab curry and fern veg. the nam jim sauce served with the chicken was one of the best sauces tasted! dessert of textures of banana was the perfect end to the meal. food aside, service was friendly and prompt but still lacked a certain x factor for the star. design wise, restaurant also felt abit dated. nonetheless. will be back to try the other dishes on the menu. 👍🏻👍🏻👍🏻

A treat from my brother. The Head Chef and his dedicated team, displays complete devotion to excellence in carrying some of the most amazing representation of Nusantara cruisine. My various humble assumptions of the common forms of ingredients prior to the experience were shattered bite after bite, where only the most outstanding and best are brought upon to assemble the evening's plates. A staple that is rice, elevated to an amazingly fragrant dish in and of itself, with their specifically sourced grains. It is the first time the flavor pemeates in a way I have never expected from rice. The Duck Rawon showed that bird could be done in a tender form, that which went amazingly well with the Rawon sauce. Kueh Bahulu turly blew my mind, and I can no longer return to prior expectations. What an amazing experience!

With only one night in Singapore, I wanted to be sure of having a truly memorable meal. As a French chef travelling through Asia, I asked an international food critic where I absolutely had to eat. She didn’t hesitate for a second: FIZ. She was completely right. From the moment we arrived, the experience felt calm, confident, and generous. Although Chef Hafizul Hashim was not in the restaurant that evening, it quickly became clear that the place runs at a very high level regardless. The restaurant manager, chef de cuisine, and sommelier looked after us exceptionally well — present, precise, warm, and fully in control. The chef de cuisine guided us through a generous selection of dishes, and from the first plates the quality of the products stood out. This is ingredient-driven cooking of the highest level. Details matter here: house-made shrimp paste with extraordinary depth, dry-aged fish from their own fish ager, and confident use of the Josper wood-fired oven and grill. The flavours are bold and expressive — sambals with real punch, a melting Thai crab curry full of aroma, and heirloom rices cooked gently in fresh coconut water. Simple in appearance, deeply complex in execution. One moment stayed with me. After dinner, close to midnight, the entire kitchen team was still there, peeling shallots for the next day. In Asia, peeled shallots are available everywhere and are an easy shortcut. When I mentioned how impressive it was, the response was simple: every small detail makes the difference — and you can taste it. That philosophy says everything about this kitchen. The sommelier deserves real credit. The wine selection is thoughtful and precise, with rare bottles that pair beautifully with the food — clearly curated with intention rather than trend. The dining room is elegant and calm: large banquette seating, generous tables, beautiful glassware and cutlery, refined tableware, and an open kitchen that reinforces confidence and transparency. FIZ holds a Michelin Green Star, and it shows — respect for produce, sourcing, and flavour integrity is unmistakable. At the same time, the experience delivers the refinement and polish of top-level fine dining. For me, it naturally sits between both worlds. A restaurant that performs at this level in the chef’s absence is the sign of true leadership. An exceptional experience, and one I will return to without hesitation. Thanks to all of the team, you guys rock!

Tasted Chef Fiz food on one charity event, so I decided to visit them for lunch. One sentence about this resturant, chef Fiz did not focus on people to design menu, He designs what is on different part of the earth for people...that brings eco and naturally available Ingredients creatively assembled with effort to explore through sustainable approach, even river Ants can be on the menu. This truly impressed me how creative and courageous is chef Fiz. With its tasting menu that is their signature, but we decided to let Chef Fiz recommend us from the A la Carte menu. Here’s what we had enjoyed. Appetizer pomelo is perfect to give your appetite a boost before entering into the good dishes coming, grill squid dressed with River Ants, yes, ants from somewhere, that gives a citrus flavor when cooked. This is totally such an genius creation but it takes a lot of courage and effort to have it created. Nasi DaGang, the best steam rice I ever had, three type of rice grain from different part of the world, giving it a good blend of crunch, texture and flavor, the rice is was harvest once a year. Steam with ginger and coconut milk. This is would say is a must. Angus Oxtail in Massaman curry, carries the depth of flavor thru slow cooking that produce the tenderness and sauce that goes well with the rice. DESSERT the signature Bahulu is very simple and local, yet it is done with such elegance that make it feel like star of the day. Recommended for 3 to 4 pax sharing. Chef Fiz really friendly, sharing his hobby for fishing and making us feel like dine at a friend’s house.

Quick update from my last review. Went back for dinner recently for the 3.0 Sajian Warisan. It did not disappoint! And everything I said before remains. Here’s hoping 2026 will be a great year for the restaurant. If you’re looking for a modern interpretation of Malay cuisine, I think this would be a delicious place to start. Yes, admittedly not cheap at $228 but if you want to give yourself a treat, or if you want to take someone to impress them with Nusantara cuisine, this place would be it. The amount of labour that goes into the dishes is nothing short of amazing. And you don’t feel cheated because you really do get fed properly as the photos will testify.