Josh Niland to open first international restaurant Fysh at the Edition in Singapore

The Singapore Edition hotel has unveiled its headline restaurant, Fysh at the Edition, alongside the Lobby Bar, marking the first international ventures of Sydney-based chef, restaurateur and author Josh Niland. The name pays homage to Hudson Fysh, an early 20^th-century aviator who pioneered air travel between Australia and Singapore, symbolising the chef’s own journey.

Fysh is not just a fish restaurant but a reimagining of the traditional steakhouse, with Niland’s menu offering a harmonious blend of innovative fish, seafood and meat dishes, many prepared on a charcoal Josper grill. While the focus rests on fish, Niland ensures land-based proteins and vegetables receive equal attention, embodying a philosophy of respect for the ingredients. There are many other restaurants established in Singapore that offer exquisite experiences, but this one tries something different. 

Josh Niland, known for his multi-award-winning establishments in Australia, including the acclaimed Saint Peter, has expressed his excitement about bringing his expertise to Singapore. Niland’s collaboration with The Singapore Edition reflects a shared ethos of challenging conventional hotel kitchen operations in favour of complexity, training and sustainability. Emphasising a whole fish approach, Niland and his team aim to reduce waste and explore creative possibilities beyond traditional fish filleting.

The Singapore Edition’s global managing director, Josh Fluhr, praised Niland’s creative prowess and responsible practices, suggesting that Fysh set to redefine modern dining standards within the Edition brand. Niland’s inventive approach, which includes using every part of the fish from eye to tail, aligns with the hotel’s sustainability goals.

Niland’s philosophy is evident in his detailed preparation and butchery of whole fish, a practice modelled after traditional meat butchery but applied to seafood. This meticulous process, carried out entirely in-house, allows for the creation of multiple dishes from a single fish, exemplifying Niland’s commitment to minimising waste and maximising flavour. The restaurant’s menus, including lunch, dinner, and the soon-to-launch sunday brunch, reflect these principles, showcasing a diverse array of dishes that celebrate the full potential of sustainably sourced fish and produce. Examples include Yellowfin Tuna Fillet Steak with Cafe de Paris Butter, Yellowfin Tuna Eye Ice Cream and Aquna Murray Cod with Potato Scales. The desserts, too, move into unconventional territory, like the Kaviari Caviar Topped Chocolate Tart with an Infill of Murray Cod Fat Caramel, Yuzushu Parfait, Aged Balsamic Meringue & Mango Sorbet.

Josh Niland further explains: “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.”

In addition to its gastronomic offerings, Fysh presents a noteworthy beverage programme and thoughtful design. The cocktails utilise often-overlooked parts of fruits and vegetables, while the wine list deviates from the expected seafood pairing norms, featuring a selection of red wines alongside white. The restaurant’s design, conceived by the Ian Schrager Company in collaboration with Cap Atelier, includes, among the most eye-catching elements, a high vaulted ceiling, custom-made marble bar and outdoor pergola.

Food Desk

For further information and bookings, visit the restaurant’s website here.