Fiz: Chef Hafizzul Hashim’s Modern Nusantara Cuisine In Singapore

The Restaurant: Nusantara Heritage and Culinary Elevation

Fiz, led by Chef-Owner Hafizzul Hashim, is a highly acclaimed Singapore establishment that offers a profound and evocative culinary journey through the regional diversity of Nusantara cuisine (the food culture of the Malay Archipelago). Situated elegantly in the bustling Tanjong Pagar district, Fiz distinguishes itself by expertly merging ancient Southeast Asian cooking methods—such as utilizing embers and traditional slow-smoking techniques (salai)—with the precision and refinement of modern fine dining. Chef Hafizzul, who honed his skills in French-forward kitchens abroad, returned to his Malaysian heritage to create a space that not only serves exceptional food but also champions the rich cultural narratives and historical cooking wisdom of the region.

The Chef’s Philosophy: Respect for Produce and Zero-Waste

At the heart of Fiz is a deep-seated commitment to sustainability and respecting the produce in its entirety. Chef Hafizzul emphasizes zero-waste initiatives that are inherent in Nusantara traditions. In his kitchen, trimmings from vegetables and meats are systematically used to create rich stocks, and dried skins from aromatics like shallots and garlic are used as a base for smoking. This focus is coupled with a strong emphasis on preservation techniques like fermentation and aging, which have long been essential in the region’s warm climate. The ultimate goal is to move beyond simply cooking tasty food and instead nourish the body, mind, and soul by being mindful and respectful of every ingredient’s life cycle.

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Highlights of the Menu and Specials

Fiz offers an ever-evolving menu, presented in seasonal “Episodes” (such as Episode 3.0), which are available as both tasting menus and à la carte options. This approach ensures that the kitchen only uses ingredients at their absolute peak freshness.

• Episodic Menus:
  • The format encourages exploration of different facets of Nusantara cuisine, often integrating complex regional spices (rempah) and historical preparations.
• Traditional Techniques:
  • Look for dishes that showcase time-honored methods like the slow-smoking technique (salai), which imparts a delicate flavor, or unique presentations of preserved items like aged meats and fermented seasonal fish (pekasam).
• Thematic Focus:
  • Given the chef’s culinary mission, the menu often highlights specific regional ingredients, serving as a cultural narrative of the Malay Peninsula and its surrounding islands.
• Dining Style:
  • The experience is often served in the hidang (communal, multiple shared plates) style, reflecting the traditional Southeast Asian focus on sharing and building communal relationships through food.