Fiz is a fine dining restaurant in the historic centre of Tanjong Pagar, Singapore, helmed by Chef-Owner Hafizzul Hashim. The restaurant celebrates regional diversity through the merging of cuisines, using ancient cooking methods alongside creative modern refinement, an approach the team describes as a journey through embers. Fiz is part of the ABR Group.
Chef Hafizzul's love of cooking was shaped early, through memories of fishing and camping with his father, rustic cooking with his grandmother, and foraging for ingredients in the surrounding nature. His dishes bring together past and present culinary influences, drawing on his travels and experiences around the world, with a stated aim of preserving and elevating the food of his heritage.
The current menu, EP 3.0, is described as a tribute to Nusantara's heritage of food preservation, reimagining techniques like smoking, fermenting, pickling and curing through a modern culinary lens to capture both survival and exquisite flavour. Because the kitchen works with seasonal ingredients, the exact dishes served can vary day to day. Fiz offers a lunch tasting menu (Sajian Pilihan: Select Experience), a full dinner tasting menu (Sajian Warisan: Full Experience) with a dedicated vegetarian version, and a separate à la carte menu for guests who prefer to order individually.
In the historic heart of Tanjong Pagar, Fiz brings together the cuisines of the Nusantara region through what Chef-Owner Hafizzul Hashim describes as a journey through embers - a celebration of regional diversity, prepared with ancient cooking methods and a touch of creative modern refinement.
Chef Hafizzul's connection to food goes back to childhood: fishing and camping in the wild with his father, cooking rustic meals alongside his grandmother, and foraging for ingredients in the surrounding nature. Those early experiences, combined with years of travel and culinary exploration around the world, now shape a menu built on preserving and elevating the food of his heritage. As he puts it, "I firmly believe that when cooking with passion, you can bring soul to the ingredients. Real cooking consists of following your heart and thanking the gifts of the earth."
Fiz's current menu chapter, EP 3.0, is framed as a tribute to Nusantara's heritage of food preservation. Techniques like smoking, fermenting, pickling and curing are reimagined through a modern culinary lens, aiming to capture both the practical survival roots of these methods and the exquisite flavours they can produce. Because the kitchen works closely with seasonal ingredients, the exact dishes on the table can shift from day to day.
At lunch, Fiz offers Sajian Pilihan: Select Experience, a shorter tasting menu that opens with Epok-Epok Pusar (rice husk smoked wild-caught Tamban fish with sambal tumis) and Wild Tiger Prawn Dabu Dabu, followed by a choice of main - Striped Jack Ikan Pekasam, Oxtail Asam Pedas, Laksa Siglap, or Red Gulai - and a choice of dessert between Balinese Vanilla Egg Flan and Textures of Banana.
For a fuller experience, Sajian Warisan: Full Experience runs through a longer sequence of dishes, including Kaya Toast finished with century egg kaya, forged parfait and Beluga caviar, Softshell Crab Kerabu, Sotong Sumbat Sambal Hitam (stuffed squid with squid ink and latok), and Rice Husk Salai Shima Aji. A choice of Wagyu Short Ribs Percik or Rack of Lamb Percik follows, both served with massaman gulai, before a run of foraged and heritage sides - Foraged Fiddlehead Ferns, Acacia Shoots, Urap, and Nasi Dagang - closing with Permata Rimba, a dessert built around pangium, single-origin chocolate and macadamia ice cream, and the restaurant's Signature Bahulu.
A dedicated vegetarian version of the Full Experience swaps in dishes like SG Mushroom Rendang, Tropical Salad, SG Lion's Mane Mushroom Rendang, and vegetarian versions of the Red Gulai, Urap, Nasi Dagang and Permata Rimba - built to carry the same heritage-driven structure without meat or seafood. For guests who'd rather order individually, a separate à la carte menu is also available.
Fiz's team frames the best moments as the ones made around the table, guiding guests through what they describe as a holistic journey celebrating diversity in nature. Given the pace of the tasting menus, the restaurant recommends allocating at least 1.5 hours for the Select Experience (lunch only) and at least 2 hours for the Full Experience, with à la carte tables requested back after 2 hours for both lunch and dinner.
Fiz is located at 21 Tanjong Pagar Road, #01-01/02, Singapore, open Tuesday to Saturday for lunch (12pm to 3pm, seatings from 12pm to 1.30pm) and dinner (6pm to 10pm, seatings from 6pm to 8.30pm). Reservations can be made online, and the restaurant notes that all prices are subject to change and do not include service charge and relevant taxes - a reminder that, as with the menu itself, some details evolve with the seasons.