Nestled in the historic centre of Tanjong Pagar, a stylish Singapore neighbourhood full of hidden gems and great restaurants, Fiz is a timeless fine dining restaurant helmed by extraordinary Chef Hafizzul Hashim. Fresh off its first year since opening, Fiz was awarded a MICHELIN Green Star, an accolade given only to restaurants that display a remarkable commitment to sustainability. "I am honoured, of course, but I cannot take credit for it. The beauty of nusantara cuisine is that there is always something to make at any time of the food’s life cycle. The concept of nusantara cuisine is sustainable in itself.” Nusantara is an old Javanese term that translates to “outer islands”. Today, it generally refers to food and culture of Southeast Asian countries such as Indonesia, Malaysia, Singapore, Cambodia, Thailand, and the like. At the heart of its cuisine, Hafizzul shares, is a multi-faceted approach to food and cooking, which includes foraging for ingredients, adhering to the seasons, advocating for zero waste, and of course, fermentation. “Sustainable cooking is something I grew up with,” he expounds. ”It is a way of life.” We value both ancient methods and creative modern refinement, pay attention to every detail, perform with integrity and passion, and believe in true hospitality from the heart.
Raised in the coastal town of Lumut in Malaysia, Hafizzul later worked in the UK at Marco Pierre White’s Mirabelle and Michelin-starred Chez Bruce followed by Jean-Georges’ JG in Japan. "Here I was, working in a French restaurant with ingredients from my Southeast Asian heritage. I asked myself, ‘What am I doing?… It prompted me to start thinking about my oldest vision of food, to dive into Southeast Asian cuisine and present a version that speaks to the diners of today.” Combining past and present culinary influences on a plate, dishes are brought to life with inspiration by his travels and experiences from around the world. Chef Hafizzul hopes to share his love for the food of his heritage through preservation and elevation. We aim to honour seasonal ingredients and spices that were foraged and thoughtfully prepared from our Southeast Asia region and beyond. By reimagining techniques like smoking, fermenting, pickling, and curing through a modern culinary lens, we seek to capture the essence of both survival and exquisite flavour.
These time-honoured methods, once essential for preserving food in the tropical climate, were a form of alchemy. We continue to honour the deep connection to the land and the ingenuity of someone who turned necessity into a masterful craft and embark on a tribute to Nusantara’s heritage of food preservation for a hybrid menu of both dégustation and communal Hidang dishes. "I firmly believe that when cooking with passion, you can bring soul to the ingredients. Real cooking consists of following your heart and thanking the gifts of the earth". Dinner at Fiz was indeed an extraordinary evening, made even more special by chef Hashim's superlative cuisine but also his personal interaction with us during the evening. We will absolutely return every time we're in Singapore.
Bottles of wine on ice with view of Fiz open kitchen
Fiz is a fine dining temple, and its god is Southeast Asian cuisine
with a backdrop of the visually stunning Alps
A lovely wine with elegant aromas and recommended by the sommelier
as it pairs well with South-East Asian cuisine
such as Indonesia, Malaysia, Singapore, Cambodia, Thailand
to us and suggesting the selection of the courses he would recommend
is a beloved Malaysian dish
is a sweet and savoury Cambodian steamed fish curry that's almost like a thick custard
ginger, shallots and sliced red chilis and local greens
with a lime coconut nectar dressing
served with a tangy, spicy, and fragrant herb salad (kerabu)
Sambal Masai cooking over hot coals which mellows the heat and
brings out a deeper, more savoury flavour
Foraged fiddlehead Ferns with sambal masak and fried shallots
A sour spicy Nusantaran stew simmered in tangy tamarind based broth
'Nasi Lemak' Bera Adan Heirloom Rice cooked with Santan Coconut Milk, Pandan screw pine leaves, lemongrass and Ginger served inside a terracotta pot
made in a vintage griddle mold he purchased from an old lady in a market
have earned a place on the list of national Malaysian Heritage products
the Bahulu were exquisite
and without a doubt the best meal we enjoyed in Singapore
which was once a fishing village
Tepung Pelita
Makes about 15
Recipe courtesy of chef Hafizzul Hashim
For the green pandan custard base:
80g rice flour
30g tapioca starch
140g finely shaved organic palm sugar
600ml fresh pandan juice, double strained
A pinch of sea salt
1/8 tsp alkaline water, optional and minimal
For the salted coconut cream:
500ml freshly pressed coconut milk
40g rice flour
15g tapioca starch
3/4 tsp fine sea salt
For the banana leaf vessels:
Young banana leaves, cut into 12cm circles
Bamboo toothpicks
Green Pandan Custard Base:
Begin by whisking the rice flour, tapioca starch and salt together in a mixing bowl until evenly combined, ensuring the starches are well distributed. Gradually pour in the pandan juice while whisking continuously to prevent lumps from forming. If a brighter hue is desired, add a very small amount of alkaline water, using only the minimum necessary.
Strain the mixture through a fine sieve into a saucepan to ensure a smooth custard. Place the pan over medium-low heat and cook the mixture, stirring constantly with a spatula and scraping along the base and corners to prevent sticking.
Continue stirring until the custard thickens into a glossy, elastic consistency with a nappe-like body. It should hold its shape softly without becoming stiff. Remove the pan from the heat as soon as this stage is reached to avoid overcooking, which can encourage starch retrogradation and result in a rubbery texture once the custard cools.
Salted Coconut Cream Layer:
In a bowl, dissolve the rice flour and tapioca starch with a small portion of the coconut milk, whisking until a smooth slurry forms. Meanwhile, warm the remaining coconut milk in a saucepan over low heat. Once gently heated, stir in the slurry along with the salt, mixing continuously to keep the emulsion smooth.
Cook the mixture gently, stirring without pause, until it thickens slightly but remains fluid and pourable. Remove the pan from the heat before it comes to a boil, as aggressive boiling may cause the coconut fat to separate and result in a grainy texture.
Crafting the Banana Leaf Vessels:
Wipe the banana leaves clean with a damp cloth. Lightly pass each section over an open flame for about three to five seconds per area to soften the fibres and release their aromatic oils. Place a 12 cm circular cut flat on a clean surface, then lift one side upward to about 3 cm in height. Lift the opposite side to mirror the height, overlapping the sides slightly and securing them with a bamboo toothpick. Adjust gently so the base sits level and stable. Once shaped, pre-steam the empty vessels for two to three minutes to help them hold their structure and to intensify the fragrance of the leaves.
Assembly:
Lastly, spoon the warm pandan custard into each pre-steamed banana leaf vessel, filling them to roughly two-thirds full. Allow the custard to settle for several minutes, just until the surface begins to firm slightly. Once the base has set, gently spoon the salted coconut cream over the pandan layer, keeping to a two-to-one ratio of pandan custard to coconut cream. Work carefully so the layers remain distinct. Set the filled kuih aside and allow them to cool completely at room temperature. As they rest, the pandan layer will become supple and fragrant, while the coconut cream sets softly on top.
When ready, the finished Tepung Pelita should feel balanced in both weight and proportion: a tender pandan base crowned with coconut cream that is lightly saline and delicately set. Serve at room temperature.
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