Renowned Sydney-based chef and author of The Whole Fish Cookbook, Josh Niland has opened his latest signature restaurant, this time in Singapore, called Fysh.
Following the blueprint of his venues to date, Saint Peter and Fish Butchery, Niland focuses his menu on, you guessed it, fish and seafood. The opening also marks Niland's first restaurant outside of Australia. The restaurant is described as a 'Seafood Steakhouse', his revolutionary approach to seafood cooking can now be experienced in one of the leading culinary capitals of the world.
Quoted on the restaurant's Instagram account, Niland said 'Singapore has one of the most exciting food scenes and with the EDITION team, there were many synergies in our visions which convinced me that they would be the right partners to take our ethical and sustainable approach to seafood beyond Australia.'
The menu features showstoppers including the Moolooolaba Yellowfin Tuna Cheeseburger - aged yellowfin tuna ribeye and off-cuts melded together between soft buns and finished off with a barbecue sauce, cheese and pickles; dandelion and smoked mozzarella under a light and crisp crust, served with a side of roast garlic yoghurt; and for dessert a Valrhona chocolate macaron with yellowfin tuna eye ice cream.
His reputation precedes himself and given his success to date, this will no doubt be another must visit venue - perhaps the first of many international eateries from the chef.
Niland previously joined thefoodpeople's food & beverage Trend Summit back in 2019, to talk about his multi-award winning Australian fish eatery Saint Peter, in Paddington, Sydney, at the time.
Find out more about Fysh on the restaurant's Instagram account here.