Sydney chef, restaurateur and writer Josh Niland has pioneered international initiatives with the opening of Fysh at The Edition Hotel next to the lobby bar. The chef’s designation is a tribute to Hudson Fysh, the pilot who introduced air travel between Australia and Singapore in the early 20th century, and also represents his personal journey. Rather than just a seafood restaurant, Fysh is characterized by its classic steakhouse style and an alluring menu at Niland includes a mix of innovative fish, seafood and meat dishes, many of which are cooked on Josper’s charcoal grill.
Fish is the main attraction, but Niland treats all meats and vegetables on land as equal parts. Josh Niland, who has a reputation for owning numerous award-winning establishments in Australia, including the highly regarded St Peter’s, is excited to bring their expertise into Singapore.
Niland’s collaboration with The Singapore Edition reflects a shared ethos that challenges conventional hotel kitchen operations in favor of sophistication, education and sustainability. Fysh team prioritize the whole fish method, with a focus on waste reduction and innovative approaches to filleting.
Niland’s creative flair and commitment to responsible practices were recognized by Josh Fluhr, the Managing Director of Singapore Edition Global, who also highlighted Fysh’S dedication to refining modern dining preferences within the Edition brand.
The hotel’s sustainability goals were met by Niland, who utilized all parts of the fish from the eye to the tail. Niland’s philosophy is reflected in his detailed preparation and slaughter of whole fish. This practice is modeled after traditional cuts of meat, but applied to seafood. This painstaking process, carried out entirely in-house, allows one fish to be prepared into several dishes, exemplifying his commitment to minimizing waste and maximizing flavor.
Josh Niland shares that, “Using the entire fish in dishes is not uncommon in Singapore, and we wanted to introduce some new ideas around whole fish cooking to this very informed and experienced audience. Our menu has already evolved, and I wanted to add a little bit of a family tradition from back home with one of my favourites, Sunday Brunch. Think Frenched Rack of Flounder, Local Clams, Smoked Bonito Butter served with a beautiful selection of mushrooms and greens.”
The restaurant’s menus, including lunch, dinner and the soon-to-be Sunday brunch, reflect these principles and showcase a variety of dishes that honor the full potential of sustainable fish and produce. To give an example, a cafe de Paris yellowfin tuna fillet steak with butter, Yellow finned Tuna Eye ice cream, and Aquna Murray cod with potato wax are available. Desserts also venture into unusual territory, such as Caviar Caviar Topped Chocolate Tart, Murray Cod with Fat Caramel Filling, Yuzushu Parfeit, Aged Balsamic Meringue and Mango Sorbet.
