896 Dunearn Road
#01-04/05 [email protected]
Singapore 589472

(open in Google Maps)

Friday:
10:00am - 09:30pm

Saturday:
10:00am - 09:30pm

Sunday:
10:00am - 09:30pm

Monday:
Closed

Tuesday:
10:00am - 09:30pm

Wednesday:
10:00am - 09:30pm

Thursday:
10:00am - 09:30pm

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Reviews

From the Burpple community

The Cha Soba Set ($21.80) consist of cha soba, tempura prawn, salmon sashimi and chawanmushi. The batter of the tempura prawn is unlike the usual Japanese tempura - it is more like a deep fried prawn. The prawn is succulent and the batter is crispy and well-seasoned. The cha soba is a little chewier than usual (which I like) but the dipping sauce is a tad salty for me. The salmon sashimi is plump and fresh. The real star, however, is the chawanmushi. The egg is soft, silky and very flavourful - love it!

The Red Grouper Seafood Soup ($25.90) features a generous serving of red grouper slices, prawns, scallops, clams, minced meat, tofu and tomato in a rich seafood broth. The seafood is very fresh and the natural sweetness of the seafood takes centrestage here. The portion is big enough to be shared by 2 pax, which is quite value-for-money!

Came here after looking for a place that wouldn't be too crowded on a Friday night. The restaurant had a good mix of western, japanese and chinese food - good to please everyone in the family! We had the fish n chips and calamari. The snapper for the fish n chips was really fresh and not dry, while the chips were exceptional! Crispy on the outside and fluffy inside, just the way it should be. Calamari was a little chewy but we loved the batter and the seasoning sprinkled on top. Will be back to try the steamed fish and oysters! Great hidden spot that should get more recognition especially with the friendly staff :)

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[ Food Review – Fishop: From Marketplace to Table ] For the past couple of weeks, a certain someone and I have been excitedly eyeing this pretty large, soon-to-be-opened unit within [email protected] Besides having a – fresh and frozen – seafood selection, there is a dine-in area that does fish & chips, fish burgers, and… tze char-styled fishes?

While we were intrigued by the concept, we wondered how a limited sized kitchen and staff count could pull of that variety. But once we noticed the bass (geddit) bit – dining in a semi-restaurant whilst shelling out near-marketplace prices – we were set on trying it.

Fast forward to our visit, during which we decided to sample a bit of everything!

To start, we had a tasting plate of their salmon sashimi ($6.50/4pc) and the only cut of tuna I can stand, chuutoro ($9.50/4pc). For the price, I’m really not going to nitpick – the salmon was fresh, sweet and smooth (wish we’d gotten more); the chuutoro was a little too close to bone for my liking, but was defo fresher than I’d expected for the price.

The next item was more exciting – otah omelette ($5 for otah; $8 for cooking). An off-menu item suggested by the owner, who ordered the same item for his dinner, the otah had good body, and the omelette had good texture without being too oily. My only gripe? Wish the otah had a bit more flavour!

Our star of the night was the canto-styled hybrid grouper ($25 for the fish + $10 cooking)! A pretty hefty fish for two, this comes in significantly cheaper than most tze char places, let alone restaurants! Since we get to pick our fish from their live batch, we got to enjoy its natural sweetness and smoothness. While the sauce was pretty standard, the fish was still cooked decently. And honestly, the luxury of being able to enjoy a fresh catch at this price point really negated everything else!

A last min order, the English Fish Cake ($16) was larger than expected, and a surprise hit of the meal! Good golden crust, smooth fish filling, and punctuated with pops of potato – perfect for livening up any table. Likewise, just wish this had a little more flavour so we didn’t need to rely on the sauce!

And yes, whelk defo be going back!

Whilst [email protected] (formerly Sime Darby Centre, located just opposite King Albert Park MRT Station) had been opened for quite a while following its revamp, new tenants are still trickling into the vacant shop spaces here. With Bukit Timah being pretty much an enclave for expats, it is little wonder how some grocers had found themselves setting up shop here — one of them being Fishop; a seafood retailer which also runs another outlet at Anchorpoint. Apart from retailing fresh seafood and other products, their outlet at [email protected] includes a casual dine-in restaurant — the space is be linked with the retail section; both being side-by-side with each other. Being named the “Fishop Kitchen”, the menu here comprises of a la carte sides, western selections such as fish & chips and fish burgers, Japanese cuisine that includes sushi, sashimi and a single Donburi offering (i.e. the Salmon Ikura Don) as well as whole fish that is done with different preparation styles; think whole fish that are either steamed, poached, crispy fried or baked, with Kam Heong sauce or with Assam Pedas, Lady Finger, Tomato and Eggplant just to name a few.

Since I had made the trip there alone, I went with the Fishop Famous Fish & Chips; there are three choices of fish listed on the menu which included Barramundi, Snapper and Dory, though only the Barramundi was available on the day of our visit. It is also described to come with a “golden fried in beer batter, and served with fat chip, lemon wedge, and Fishop own chili sauce”. On first look, I had a minor issue with the slight inconsistency of the fried batter at the ends of both fillets — a small part seemed a little pale and didn’t seem to be fried for long enough considering how those parts were just pretty limp; perhaps something they could look into. That being said, the remainder of the batter remained light and crisp — the golden brown batter here being rather light and thin here as opposed to actual English-style Fish & Chips probably done on purpose to highlight on the freshness of the fish. Perhaps it was due to the choice of fish; while the fish was moist, the Barramundi’s inherent muddiness does get in the way somehow — easily fixed though with squeeze of lemon zest from the lemon wedge provided. The fat chips were pretty decent — no doubt thickly-cut; features soft potato within though best to be had when still hot. Personally felt that the “Fishop own chili sauce” fell a little out of my expectations; seemingly a mix of readily-available chili sauce mixed with mayonnaise or tartare; no doubt adds a creaminess that works with the dish, but the notes of chili didn’t really quite pull through after a few dips.

To be frank, their rendition of the Fish & Chips is actually a pretty decent one that I wouldn’t really mind having — it’s well-portioned while it’s execution is considered pretty decent if one isn’t really nitpicking on the details; it’s not particularly greasy, and the batter is light and crisp. Perhaps it is just myself having tried variations such as Lad & Co’s that pretty blew many other renditions of the same dish out of the water; still Fishop does a relatively good job in showcasing their fresh produce through various dishes served in their restaurant operations and education to their patrons for them to make informed choices on what to order. For those who are interested, I have heard things about their English Fish Cake; an item that features the catch of the day and paired with dressed rocket, aioli, and shaved parmesan — also one that is strongly recommended by the staff here as it seems.

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