Fiz

The story

Fiz Singapore: Modern Malaysian Cuisine with Ancient Cooking Methods | Michelin Recommended

A journey through embers

At Fiz on Tanjong Pagar Road, Chef-Owner Hafizzul Hashim presents a deeply personal vision of Malaysian cuisine. His cooking is a celebration of regional diversity, merging the flavours of the Nusantara archipelago with ancient cooking methods—smoking, fermenting, pickling, and curing—executed with creative modern refinement. The result is contemporary Malaysian food that feels both grounded and surprising.

The restaurant’s latest chapter, Episode 3.0, is a tribute to the heritage of food preservation. The menu reimagines survival techniques—rice husk smoking, fermentation, and curing—through a modern culinary lens, capturing "the essence of both survival and exquisite flavour." Dishes change with the seasons, but the approach remains constant: bold, layered, and respectful of tradition.

Standouts from the Sajian Warisan (Full Experience) include Kaya Toast reimagined with century egg kaya and beluga caviar; Rice Husk Salai Shima Aji, a grilled fish with asam pedas and heirloom Adan rice espuma; and Wagyu Short Ribs Percik with massaman gulai and cashew nuts. The vegetarian full experience is equally ambitious, featuring a Lion’s Mane mushroom rendang and a red gulai of kabocha squash. The à la carte menu offers a curated selection, with tables requested back after two hours.

The space itself is cool, comfortable, and air-conditioned, with wheelchair access and a thoughtfully chosen wine list. It’s a setting that lets the food—and the story behind it—take centre stage.

Fiz has earned a Michelin Recommended distinction, a recognition that aligns naturally with Chef Hafizzul’s meticulous technique and the restaurant’s clear sense of purpose. This is Malaysian contemporary cooking that honours its roots while looking forward, one ember-cooked dish at a time.