Fysh’s Sustainability-Focused Cuisine Impresses, But Does the Taste Live Up to the Hype?

Fysh, the highly anticipated restaurant by Australian chef Josh Niland, has opened its doors in Singapore, bringing his sustainability-focused approach to seafood to the city. Located at Edition 38 Cuscaden Road, Fysh has already made waves with its unique take on seafood dishes, incorporating lesser-used parts of fish, such as eyeball-based ice cream, into its menu.

Despite the commendable intentions behind Niland’s philosophy, which champions minimizing food waste and promoting sustainable practices, the question remains: how does the food actually taste? While some may find intrigue in the unconventional ingredients, the overall dining experience at Fysh leaves diners divided. The menu’s emphasis on flavor and sustainability certainly sets it apart, but whether these innovations are successful in terms of taste is a matter of personal preference.

With dishes that push the boundaries of what is traditionally considered “fine dining,” Fysh’s bold move to showcase lesser-known parts of fish challenges diners to rethink their relationship with seafood. Whether the avant-garde flavors and textures resonate with all tastes remains to be seen.