FYSH at Edition - Fish Bone Noodles, Tuna Ribeye, Fish Eye Ice Cream

Most fine dining restaurants boast about what goes into their food. FYSH at Edition is more interested in what doesn’t go to waste. Helmed by acclaimed Australian chef Josh Niland — the man who has spent a career redefining what we thought was possible with a whole fish — this scale-to-tail restaurant inside The Singapore EDITION hotel quietly challenges the way we eat seafood entirely. Over 90% of each fish finds its way onto the menu in one form or another, from tartares to tarts, noodles to ice cream. For a concept this radical, it somehow makes perfect, delicious sense.

Fish Bone Noodles with Fraser Island Spanner Crab Butter & FYSH XO ($38)

If there is one dish that distils FYSH’s philosophy into a single, extraordinary bite, it’s the fish bone noodles — and it has sat on the menu since day one for good reason. Fish bones are pressure-cooked until fully pulverised, then incorporated directly into pasta dough, yielding strands that carry a mineral, oceanic depth in every mouthful — an umami you can’t achieve with conventional pasta. The resulting noodles land somewhere between springy and silken, tossed in a house XO sauce built from cod bones and shellfish innards, and finished with the sweet, briny richness of Fraser Island spanner crab butter. It’s a dish that makes you rethink what a noodle can be.

Yellowfin Tuna Tartare with Dhufish Eye Chip ($32)

Served tableside and mixed to order, the Mooloolaba Yellowfin Tuna Tartare is a masterclass in restraint. The tuna is clean and forward, allowed to speak for itself — but the conversation gets interesting with the fish eye chip served alongside it. Made from fish eyes and tapioca starch, the cracker is thin, savoury, and deeply addictive, a brilliant showcase of the kitchen’s commitment to using parts of the fish that would typically be discarded without a second thought. It’s one of those starters that sets the tone for everything that follows.

Dry-Aged Mooloolaba Yellowfin Tuna Ribeye ($125)

At first glance, the tuna ribeye could pass for a beef steak — and that’s entirely the point. Sourced from Walker Seafoods, Australia’s only MSC-certified wild-caught tuna company, the loin is aged for up to 15 days before hitting the Josper grill. The result is a steak with a gorgeous blue-rare centre, its naturally mild sweetness transformed into something rounder and more robust through the ageing process. Served with a trio of condiments — harissa, béarnaise, and chimichurri — this is the dish that converts fish sceptics. Portions are generous enough to share between two.

Aquna Murray Cod on Potato Scales

Equal parts showmanship and substance, the Aquna Murray Cod is presented with wafer-thin potato crisps arranged to mimic the fish’s own scales — a plating flourish that doubles as a textural contrast to the yielding, smoke-kissed flesh beneath. Roasted in the Josper grill to a burnished golden finish, the cod carries a clean sweetness that lingers, with the crisped potato scales adding a satisfying crunch between each flake of fish. It’s visually striking enough to stop the table mid-conversation.

Swordfish Empanadas with Roast Garlic Yoghurt

A clever repurposing of swordfish offcuts, these empanadas arrive looking deceptively like curry puffs — golden, crisp-edged, and impossible to resist. Inside, finely chopped swordfish takes the place of the usual minced meat filling, generously seasoned with Middle Eastern herbs and spices for a warm, layered heat. The roasted garlic yoghurt alongside cuts through the richness with cool, tangy relief. It’s a small bite that carries a lot of conviction.

FYSH Egg Tart ($28)

One of the more unassuming items on the menu, the FYSH Egg Tart rewards those who order it. A buttery shortcrust shell cradles a rich layer of French crème fraîche and chives, crowned with a generous scattering of glistening trout roe. Each mouthful delivers the clean pop of brine against the mellow, creamy base — elegant in its simplicity, and a reminder that not every great dish needs to announce itself loudly.

Valrhona Chocolate Macaron with Yellowfin Tuna Eye Ice Cream ($16)

Yes, you read that correctly. The ice cream in this dessert is made using the vitreous humour of the yellowfin tuna eye, which, sharing similar properties to egg white, functions as a stabilising agent without lending the dessert any discernible fishiness. What you get instead is a macaron with a dark, deeply chocolatey profile — the fish element entirely invisible, its purpose purely structural. It’s the kind of dish that earns FYSH its reputation: technically inventive, philosophically consistent, and better than it has any right to be.

FYSH Martini ($26)

For the adventurous, the FYSH Martini — built with Botanist Gin, Murray Cod Fat, and Fino Sherry Dry Vermouth — is stiff, smooth, and carries a subtle oceanic edge that either delights or divides. It’s the bar programme’s clearest statement of intent, and entirely in keeping with the restaurant’s spirit.

Whether it’s the drama of a dry-aged tuna ribeye arriving at the table or the quiet revelation of a noodle made from bones, FYSH at Edition consistently delivers on its promise of zero-compromise, whole-fish dining. Josh Niland has built a restaurant that is as intellectually engaging as it is genuinely delicious — a rare combination in Singapore’s crowded fine dining landscape. Come with an open mind, leave with a completely revised understanding of what fish can do.

Address: 38 Cuscaden Road, The Singapore EDITION, Singapore 249731
Tel: +65 6329 5000
Email: [email protected]
Website: fyshsingapore.com
Instagram: @fyshsingapore
Nearest MRT: Orchard Boulevard (Thomson-East Coast Line)
Opening Hours:
Breakfast: 6:30am – 10:30am
Lunch: 12:00pm – 2:30pm
Dinner (Mon–Thu): 6:00pm – 10:00pm
Dinner (Fri–Sun): 6:00pm – 10:30pm
FYSH Roast (Sundays): 12:00pm – 2:30pm