Flanking the soaring white aerie of the lobby and reception at The Singapore EDITION, is a high vaulted-ceiling and timber-lined restaurant spearheaded by Josh Niland.
Aptly named FYSH at EDITION, this lofty space is the acclaimed Australian restaurateur and multi-award-winning chef and author’s first restaurant outside of Australia, and it features an impressive sustainable seafood-focused steakhouse menu alongside responsibly sourced vegetables and meats.
Anchored by a custom-made marble bar in green scalloped Antico Verde marble, and a large show kitchen, the main dining room seats 80 across intimate jade velvet banquettes and booths with Calacutta white marble tables. Art works frame the space; with 14-carat gold leaf etching greeting diners at the entrance, while a custom piece by the artist Christian Furr sits over the bar. A leafy conservatory has capacity for 22; this indoor garden is home to over 300 plants and 162 suspended preserved fern spheres, all born in Southeast Asia.
A Luna Alabaster sculpture by Jan Vanderlaan finishes the room. An outdoor pergola provides a perch for a further 44 diners when the cooler tropical evening arrives.
