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Address and Contact Information
Address: 21 Tg Pagar Rd, #01-01/02 Next to the Fairfield Methodist Church, Singapore 088444
Phone: +65 9679 8021
Website: http://www.restaurantfiz.sg/
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Order and Reservations
Reservations: restaurantfiz.sg
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Reviews
Mohamad Mirza
Our second time here. Came for EP2.0 and now 3.0. Chef Hafizzul’s work at Fiz is a beautiful conversation between heritage and imagination. Each dish feels deeply rooted in traditional Malay cooking, yet reinterpreted with a finesse that belongs confidently in fine dining. The flavours are familiar, almost nostalgic, but they arrive with new textures, thoughtful presentation, and a quiet sense of innovation that never feels forced.
What stands out most is the respect for tradition. Instead of diluting Malay cuisine to fit a modern mould, Chef Hafizzul elevates it, allowing time-honoured techniques, spices, and stories to shine in a refined setting. Every course reflects intention, balance, and an understanding of how to let bold flavours speak without overwhelming the palate.
Dining at Fiz is more than a meal. It is an experience that honours culture, craftsmanship, and creativity. Chef Hafizzul has created something rare: a space where traditional Malay cuisine is not only preserved, but celebrated at the highest level of culinary artistry. 10/10 would recommend and definitely would return for 4.0 and beyond. Kudos Chef and team for making the experience extremely pleasurable.
… moreWhat stands out most is the respect for tradition. Instead of diluting Malay cuisine to fit a modern mould, Chef Hafizzul elevates it, allowing time-honoured techniques, spices, and stories to shine in a refined setting. Every course reflects intention, balance, and an understanding of how to let bold flavours speak without overwhelming the palate.
Dining at Fiz is more than a meal. It is an experience that honours culture, craftsmanship, and creativity. Chef Hafizzul has created something rare: a space where traditional Malay cuisine is not only preserved, but celebrated at the highest level of culinary artistry. 10/10 would recommend and definitely would return for 4.0 and beyond. Kudos Chef and team for making the experience extremely pleasurable.
Jess V
I loved Restaurant Fiz and what it represents. For too long “fine dining” has been pretty dominated by Western concepts, so new players that are bold and bring SEA regional focus is really cool to see. I think Fiz is a vibe, and judging from the reviews you clearly like it or you clearly don’t. I personally left as a fan, and very satisfied!
Execution by the kitchen is top notch. Ingredients, gorgeous. Such a beautiful showcase of Malay flavours which for so long has been overlooked at this price band even though the work behind it is intensive and requires such knowledge of flavour, and cooking skill. Also tbh sometimes with fine dining you might leave feeling underfed or unsatisfied — this is NOT the case here, it is refinement and thought, but also a hearty meal! Think familiar flavours, executed with interesting new angles. I particularly enjoyed the cleaver touches of citrus and lightness (vegetables were a standout for me) used throughout to keep everything balanced.
I’ll be thinking about this meal for a while. My pictures do not do it justice, you need to try it for yourself.
Come with an open mind and support this venture!
… moreExecution by the kitchen is top notch. Ingredients, gorgeous. Such a beautiful showcase of Malay flavours which for so long has been overlooked at this price band even though the work behind it is intensive and requires such knowledge of flavour, and cooking skill. Also tbh sometimes with fine dining you might leave feeling underfed or unsatisfied — this is NOT the case here, it is refinement and thought, but also a hearty meal! Think familiar flavours, executed with interesting new angles. I particularly enjoyed the cleaver touches of citrus and lightness (vegetables were a standout for me) used throughout to keep everything balanced.
I’ll be thinking about this meal for a while. My pictures do not do it justice, you need to try it for yourself.
Come with an open mind and support this venture!
Marc Ha
Owned and run by Muslim chef, Fiz, this eponymous restaurant is quite special. It fills the gap in the market for fine-dining SEA cuisine with strong Malay influences. Right from the moment you arrive, the warmth of the service staff, laidback ambience, and Chef Fiz’s playlist of nostalgic SEA classics, sets the tone for an unpretentious dining experience.
The food at Restaurant Fiz is intentional, comforting, and exquisite, and the extensive menu has enough dishes to satisfy vegetarians and meat eaters. We’ve dined here on 2 occasions and were able to sample many dishes. As we were rather overwhelmed by the variety on the menu, Chef Fiz took charge and organized the orders, but not without first running them by us. What we loved most in many of his dishes was the infusion of vegetables that created an explosion of flavors in every bite.
Needless to say, every one in our group loved the food, and we will certainly be visiting again.
… moreThe food at Restaurant Fiz is intentional, comforting, and exquisite, and the extensive menu has enough dishes to satisfy vegetarians and meat eaters. We’ve dined here on 2 occasions and were able to sample many dishes. As we were rather overwhelmed by the variety on the menu, Chef Fiz took charge and organized the orders, but not without first running them by us. What we loved most in many of his dishes was the infusion of vegetables that created an explosion of flavors in every bite.
Needless to say, every one in our group loved the food, and we will certainly be visiting again.
Bahari Haron
Fiz is doing something truly special for the local dining scene with their EP 3.0 Sajian Warisan menu. A massive highlight of the night was Chef Hafizzul himself. He is incredibly humble and took the time to share his heritage, skills, and cooking journey with us. It was a completely eye opening experience, and his passion really shines through in the food.
The meal kicked off on a high note with the Fiz Kaya Toast, delivering a brilliantly rich and decadent bite. The Ang Kar Prawn followed, bringing a serious, sweat inducing heat with its white curry custard. The flavours were massive, though I do wish they provided a knife, as eating the large prawns with just a fork and spoon was cumbersome. The salad gave it a great crunch, but the the delicate uni got a little lost in the spice. Next was the Shima Aji. It had a very sharp, sour kick similar to a celok sauce. The finely diced fish and creamy avocado base were nice, but overall the dish leaned a bit too salty overall and had me reaching for my water. It was also slightly repetitive to see caviar used again so soon in the tasting.
The absolute star of the show was the Blackmore Short Ribs Percik. Chef Hafizzul uses a traditional slow basting method over 38 hours, and I have never seen anyone pull off this level of effort in a commercial kitchen. The beef was unbelievably marbled, pulling apart over a thick, cashew heavy Massaman curry gulai sauce. It was a total masterpiece. The Sotong Sumbat Sambal Hitam was decent but felt a bit safe, and the lightweight plate it was served on kept sliding around the table while I tried to cut the squid. The sides, however, were spot on. The Nasi Dagang made with rare rice had flawless grain texture, and the Chef Special Gudeg hit right at the heart. Chef Fiz explained it replicates the flavours of Gudeg Yu Nap, which had a pop-up in Raffles Hotel some time ago, albeit less sweet than the usual fare from Jogjakarta.
A quirky frozen papaya palate cleanser with popping candy reset our taste buds. The sweets brought everything home perfectly. The Permata Rimba offered a deep chocolate hit with a great nutty crunch, and the Signature Bahulu was addictively crispy, blending Gula Apong and santan for a very clever savoury and sweet finish.
I am happily giving Fiz 5 stars because the culinary vision is just that good, but the front of house experience does need a bit of polish to match the kitchen. The greeting at the door felt a little disorganised, making us feel slightly unwelcomed. Our server also seemed quite tired and unkempt, and missed the refined introductions you expect at this level of dining. However, minor service hiccups aside, the incredible flavours and Chef Hafizzul’s dedication make this a must visit spot for any serious food lover.
… moreThe meal kicked off on a high note with the Fiz Kaya Toast, delivering a brilliantly rich and decadent bite. The Ang Kar Prawn followed, bringing a serious, sweat inducing heat with its white curry custard. The flavours were massive, though I do wish they provided a knife, as eating the large prawns with just a fork and spoon was cumbersome. The salad gave it a great crunch, but the the delicate uni got a little lost in the spice. Next was the Shima Aji. It had a very sharp, sour kick similar to a celok sauce. The finely diced fish and creamy avocado base were nice, but overall the dish leaned a bit too salty overall and had me reaching for my water. It was also slightly repetitive to see caviar used again so soon in the tasting.
The absolute star of the show was the Blackmore Short Ribs Percik. Chef Hafizzul uses a traditional slow basting method over 38 hours, and I have never seen anyone pull off this level of effort in a commercial kitchen. The beef was unbelievably marbled, pulling apart over a thick, cashew heavy Massaman curry gulai sauce. It was a total masterpiece. The Sotong Sumbat Sambal Hitam was decent but felt a bit safe, and the lightweight plate it was served on kept sliding around the table while I tried to cut the squid. The sides, however, were spot on. The Nasi Dagang made with rare rice had flawless grain texture, and the Chef Special Gudeg hit right at the heart. Chef Fiz explained it replicates the flavours of Gudeg Yu Nap, which had a pop-up in Raffles Hotel some time ago, albeit less sweet than the usual fare from Jogjakarta.
A quirky frozen papaya palate cleanser with popping candy reset our taste buds. The sweets brought everything home perfectly. The Permata Rimba offered a deep chocolate hit with a great nutty crunch, and the Signature Bahulu was addictively crispy, blending Gula Apong and santan for a very clever savoury and sweet finish.
I am happily giving Fiz 5 stars because the culinary vision is just that good, but the front of house experience does need a bit of polish to match the kitchen. The greeting at the door felt a little disorganised, making us feel slightly unwelcomed. Our server also seemed quite tired and unkempt, and missed the refined introductions you expect at this level of dining. However, minor service hiccups aside, the incredible flavours and Chef Hafizzul’s dedication make this a must visit spot for any serious food lover.
AKG
Wagyu short ribs were tender & packed with rich, comforting flavours — definitely 1 of the highlight. The blue swimmer & spanner Crab dishes were another standout, especially with that amazing crab sauce that paired perfectly with the rice.
Actually the Chicken Percik and Rack of Lamb also worth a mentioned!
The young jackfruit kerabu was a refreshing start — I only eat fruits (not raw veggies), but the rest of them enjoyed the crunchy, tangy mix and the layers of texture and flavour!
Special mention to Owner-Chef, who personally took our orders + helped us strike a perfect balance with the dishes. He clearly knows his food inside out — friendly, attentive, even checked in on us during dinner!
We also really enjoyed the white wine from Weingut Tement, which complemented everything beautifully thanks to Sommelier recommendation
Actually nearly wonderful experience, maybe server can check on our table water or a little extra miles will be great since it is fine dining resturant with 50% full. Went for à la carte menu, but set lunch looks good too!
~We like the modern twist on each dish made it exciting from start to finish.
A creative, flavourful experience that’s well worth a visit. ️
(A/c is quite cold tho, but still get 2 mosquitoes bite, maybe just need to improve on this!)
Total damaged per pax: SGD106
… moreActually the Chicken Percik and Rack of Lamb also worth a mentioned!
The young jackfruit kerabu was a refreshing start — I only eat fruits (not raw veggies), but the rest of them enjoyed the crunchy, tangy mix and the layers of texture and flavour!
Special mention to Owner-Chef, who personally took our orders + helped us strike a perfect balance with the dishes. He clearly knows his food inside out — friendly, attentive, even checked in on us during dinner!
We also really enjoyed the white wine from Weingut Tement, which complemented everything beautifully thanks to Sommelier recommendation
Actually nearly wonderful experience, maybe server can check on our table water or a little extra miles will be great since it is fine dining resturant with 50% full. Went for à la carte menu, but set lunch looks good too!
~We like the modern twist on each dish made it exciting from start to finish.
A creative, flavourful experience that’s well worth a visit. ️
(A/c is quite cold tho, but still get 2 mosquitoes bite, maybe just need to improve on this!)
Total damaged per pax: SGD106
Layla
Restaurant Fiz delivers an experience that goes far beyond a simple meal. The interior and atmosphere strike the perfect balance—warm and cozy, yet undeniably elegant and classy. The open-concept kitchen, complete with a prep table in full view, lets diners appreciate the precision, passion, and teamwork that go into every dish.
The food is truly exceptional. Each plate carries the soul of authentic Malay cuisine, using traditional ingredients and recipes, but elevated to a refined, next-level expression of flavour. The nasi dagang is superb, the pekasam fish is incredibly good, and the oxtail asam pedas is simply delightful.
Hospitality here is beyond good—the staff are genuinely welcoming, and Chef Hafizzul himself is warm, humble, and wonderfully friendly.
Overall, Restaurant Fiz is not just a restaurant. It’s a beautiful effort in preserving tradition while reimagining it for the future. A memorable culinary experience in every sense.
… moreThe food is truly exceptional. Each plate carries the soul of authentic Malay cuisine, using traditional ingredients and recipes, but elevated to a refined, next-level expression of flavour. The nasi dagang is superb, the pekasam fish is incredibly good, and the oxtail asam pedas is simply delightful.
Hospitality here is beyond good—the staff are genuinely welcoming, and Chef Hafizzul himself is warm, humble, and wonderfully friendly.
Overall, Restaurant Fiz is not just a restaurant. It’s a beautiful effort in preserving tradition while reimagining it for the future. A memorable culinary experience in every sense.
Fizah Sulaiman
It has always been a pleasant experience in this restaurant. Chef Hafizzul is so warmth to welcome us, talk to us about his preparation and sourcing of the food. Every mouthful is tasteful and always leave us in awe. His combination of flavours and colors are remarkable. Highly recommended.
… moreJason Kwong JK
Restaurant Fiz is a contemporary Southeast Asian restaurant in Tanjong Pagar. It is not very common to use Halal-certified produce in fine dining restaurants.
I tried their Episode 2.0 Salian Warisan (Full Experience). It is an 11+ course tasting menu exploring regional flavors and ancient preservation techniques like fermentation and smoking.
All dishes were executed and presented very well. It was an eye-opening experience. I will be back when their new episode is released in the future.
… moreI tried their Episode 2.0 Salian Warisan (Full Experience). It is an 11+ course tasting menu exploring regional flavors and ancient preservation techniques like fermentation and smoking.
All dishes were executed and presented very well. It was an eye-opening experience. I will be back when their new episode is released in the future.
darren kuah
food was excellent. all the dishes was bold full of flavor and on point. we had the ala carte menu, ordered 4 mains, a sambal and rice for two pax. we managed to wipe everything out. all the ingredients were sourced sustainably mostly from malaysia and chef did a great job of making use of them. favorites was the asam pedas, crab curry and fern veg. the nam jim sauce served with the chicken was one of the best sauces tasted! dessert of textures of banana was the perfect end to the meal.
food aside, service was friendly and prompt but still lacked a certain x factor for the star. design wise, restaurant also felt abit dated.
nonetheless. will be back to try the other dishes
on the menu.
… morefood aside, service was friendly and prompt but still lacked a certain x factor for the star. design wise, restaurant also felt abit dated.
nonetheless. will be back to try the other dishes
on the menu.
joe fong
Tasted Chef Fiz food on one charity event, so I decided to visit them for lunch.
One sentence about this resturant, chef Fiz did not focus on people to design menu, He designs what is on different part of the earth for people…that brings eco and naturally available
Ingredients creatively assembled with effort to explore through sustainable approach, even river Ants can be on the menu. This truly impressed me how creative and courageous is chef Fiz.
With its tasting menu that is their signature, but we decided to let Chef Fiz recommend us from the A la Carte menu.
Here’s what we had enjoyed.
Appetizer pomelo is perfect to give your appetite a boost before entering into the good dishes coming, grill squid dressed with River Ants, yes, ants from somewhere, that gives a citrus flavor when cooked. This is totally such an genius creation but it takes a lot of courage and effort to have it created.
Nasi DaGang, the best steam rice I ever had, three type of rice grain from different part of the world, giving it a good blend of crunch, texture and flavor, the rice is was harvest once a year. Steam with ginger and coconut milk. This is would say is a must.
Angus Oxtail in Massaman curry, carries the depth of flavor thru slow cooking that produce the tenderness and sauce that goes well with the rice.
DESSERT the signature Bahulu is very simple and local, yet it is done with such elegance that make it feel like star of the day. Recommended for 3 to 4 pax sharing.
Chef Fiz really friendly, sharing his hobby for fishing and making us feel like dine at a friend’s house.
… moreOne sentence about this resturant, chef Fiz did not focus on people to design menu, He designs what is on different part of the earth for people…that brings eco and naturally available
Ingredients creatively assembled with effort to explore through sustainable approach, even river Ants can be on the menu. This truly impressed me how creative and courageous is chef Fiz.
With its tasting menu that is their signature, but we decided to let Chef Fiz recommend us from the A la Carte menu.
Here’s what we had enjoyed.
Appetizer pomelo is perfect to give your appetite a boost before entering into the good dishes coming, grill squid dressed with River Ants, yes, ants from somewhere, that gives a citrus flavor when cooked. This is totally such an genius creation but it takes a lot of courage and effort to have it created.
Nasi DaGang, the best steam rice I ever had, three type of rice grain from different part of the world, giving it a good blend of crunch, texture and flavor, the rice is was harvest once a year. Steam with ginger and coconut milk. This is would say is a must.
Angus Oxtail in Massaman curry, carries the depth of flavor thru slow cooking that produce the tenderness and sauce that goes well with the rice.
DESSERT the signature Bahulu is very simple and local, yet it is done with such elegance that make it feel like star of the day. Recommended for 3 to 4 pax sharing.
Chef Fiz really friendly, sharing his hobby for fishing and making us feel like dine at a friend’s house.