Wild Olives serves fish and chips on Level 9 of Block 103A, 25 Loyang Crescent, in Pasir Ris, holding a 4.3 rating on Google; it posts updates on its Facebook page.
The test of good fish and chips is simple: a batter thin enough to stay crisp from counter to table, and fish that flakes into moist, clean-tasting pieces rather than steaming under its own crust. In Singapore the dish lives on as the classic western-food stall plate, with the fish arriving alongside crinkle-cut chips, coleslaw or baked beans, and chilli sauce next to the vinegar. Choosing well comes down to frying to order and steady turnover, because batter softens quickly in this humidity. Regulars know to eat it while it is hot and to ask what is freshest that day.
Set within a residential block on Loyang Crescent, Wild Olives gives Pasir Ris a handy stop for this enduring favourite.