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| FiSK – seafoodbar |
Bukit Timah may be favoured by young parents with school-going children for the line-up of branded schools in the neighbourhood but save for a handful of eateries including McDonalds and Spizza, there is a dearth of restaurants that offer proper food and drinks. The debut of FiSK by Frank Næsheim, Founder and CEO of Snorre Food, on the grounds of the newly-opened Novotel on Stevens Road will hopefully change that.
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| The market |
Set in a 4,000 square feet ground floor space diagonally across from Raffles Girls School, FiSK offers two distinct spaces – a gourmet market and a “seafoodbar” (i.e. a restaurant) – under one roof.
The bigger of the two, the market is an airy dedicated retail space with a wondrous 18-meter glassed-in display of coldwater seafood like halibut, dover sole, mussels, lobster, langoustine and oyster etc. While these mostly come from Europe, there are occasional shipments from Japan and sometimes the Philippines.
While the 44-seat Nordic-inspired dining room is relatively smaller, it does not pale in its ambition of showcasing the same fine produce that are prepared in the simplest way possible so that the spotlight is rightly on the glorious catch.
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| Salmon skin |
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| Salmon tartare |
From the menu of bar bites, dehydrated-then-fried salmon skin arrives with trout roe-flecked smoked mayonnaise while cubes of Norwegian salmon tartare are tossed with tomatoes and topped with shaved foie gras au torchon.
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| Norwegian scallop |
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| Mussel broth |
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| Smoked salmon with scrambled eggs |
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| Pan-seared langoustine tail |
The starters menu has more substantial seafood options. Raw hand-dived Norwegian scallop is served in a subtly sweet dressing of calamansi and juniper with strips of fennel. Plump Norwegian mussels arrive in light fish bone broth with tofu and shiitake mushrooms. Slices of house-smoked salmon are paired with crisp flatbread alongside lightly scrambled eggs. If you’re a langoustine lover, the langoustine tail pan-seared with bone marrow in a bone marrow enriched mayo with confit of swede is worth an order.
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| Hot-smoked halibut |
But the highlight of your trip to FiSK should be the coldwater fish. If you’re here alone, the single-serve Atlantic cod or confit of salmon would do the trick but for bigger groups, there’s a hot-smoked halibut ($35 per person, minimum two persons) charged on a per head basis. It comes with seasonally-changing sides of almond potatoes, creamy pearl couscous studded with trout roe and burnt romaine lettuce.
30 Stevens Road 01-01 | +65-6732 0711 | fisk.com.sg
BIBIK GOURMAND 