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View fullsize CONSTANT RECIPE REFINEMENT Enhancing our culinary repertoire is an ongoing pursuit and we're constantly re-evaluating every aspect of our restaurant. We remain focused on honouring the integrity of ancient dishes, even going to the extent of creat
View fullsize GURITA BELADO The Gurita Belado on our lunch menu is inspired by sotong bakar (grilled squid). Here, octopus is rubbed with dehydrated spices including lemongrass, galangal, chilli and turmeric. Chef Hafizzul then finishes it on the grill over a man
View fullsize TOOLS WE INHERIT The Malay Peninsula has been home to metal artisans since at least 3,000 BC and some of those skills are expressed in kitchen tools. This brass mould we procured from Malacca is one such example and it's what gives our unique Kuih B
View fullsize WHAT'S IN A RENDANG? A proper rendang is a laborious celebratory dish that can take a full day to make. Instead of showcasing the traditional version, we've decided to present little culinary ingenuity. Our Lamb and Carrot course takes its flavour
View fullsize THE INTEGRITY OF OUR FOOD Cooking with wood fire is said to originate some two million years ago. We use a custom-built Josper mangal and oven for most of our cooking to preserve the integrity of our dishes, fueled with bakau wood which allows high
View fullsize MEMORIES OF LUMUT Crabs are abundant in Lumut, the seaside town of Perak where chef Hafizzul spent his childhood. His father would lay out specially made cages in the sea to lure them and serve the day's catch in a gulai lemak cili padi (a coconut m
View fullsize DINE IN YOUR PERSONAL SANCTUARY For guests who prefer a more intimate experience, we have a dining room that seats up to 8 guests and offers a view of the kitchen in action. The room is decorated to recall aspects of Southeast Asian dining culture.
View fullsize Our six-course dinner menu's highlight is the Gulai Merah (red curry), which hails from northern Malaysia and southern Thailand. It is a dish that chef Hafizzul relished as a child for its rarity and one that he elevates by serving it with Irish du

press

Sep 4, 2023
“An excellent meal at Restaurant Fiz where the dishes are well-executed and presented along with complex flavours.”
- TheRantingPanda

Aug 1, 2023
“At this three-month-old establishment, new and familiar flavors are explored in an intelligently crafted episodic menu”
- PORTFOLIO Magazine

Jul 13, 2023
“Haute cuisine that touches the soul is difficult to achieve. Chef Hafizzul shows the way.”
- The Straits Times



Jun 27, 2023
“Fiz is a beacon that puts modern Malay cuisine on the map and it is about time the fine-dining world celebrates it.”
- Time Out



Jun 1, 2023
“intriguingly novel yet unmistakably familiar to the Southeast Asian diner.”
- The Peak

Aug 22, 2023
“a gastronomic oeuvre…, experienced through a series of menus that convey the warmth and comfort of communal dining while retaining a contemporary identity.”
- THE EDGE Singapore

Jul 25, 2023
“bringing a captivating exploration of Southeast Asian culinary traditions to Fiz, seen through the lens of his own upbringing.”
- VOGUE

Jun 29, 2023
“one of the most refreshing original concepts we’ve seen in the local dining scene in a long while”
- BT Lifestyle, Business Times

Jun 21, 2023
“Fiz goes beyond merely nourishing the body; it honours culture, history, and identity”
- Tatler Asia