Fisk is Norwegian for fish, and indeed the Norwegian connection is strong at the new FiSK Seafood Bar & Market, located along Stevens Road.
The outlet is the brainchild of Norwegian businessman Frank Naesheim who founded and now runs fine seafood purveyor Snorre Food. As its name suggests, the sprawling 4,000 square foot is both eatery and well-stocked shop showcasing a veritable smorgasbord of Norwegian and coldwater seafood—fresh, frozen, chilled and smoked—alongside a healthy selection of Norwegian pantry staples.
Not just good for seafood, the retail space also stocks Norwegian must-haves such as the famous brown cheese, whey cheese that’s traditionally enjoyed slathered on fresh, toasty waffles, and even bottled glogg, Norwegian mulled wine. In short, it’s very well thought-out and clearly designed for a one-stop shop. The one thing that makes it possibly even better in our book is its casual seafood bar serving classic Nordic staples in the day, and modern Nordic eats by night.
Helmed by Norwegian chef Markus Dybwad, the lunch menu is a breezy well-curated list of Nordic staples balanced with some local favourites. Start with bar bites such as crispy salmon skin ($3 per piece) glazed with soy sauce and served with dollops of mayonnaise, trout roe and fresh dill for a fresh herby lift; salmon tartare ($6) with Roma tomatoes and topped with generous shavings of foie gras; and dill-marinated pickled herring coated in sourdough batter than deep-fried to a delicious crisp ($3.50 per piece).
For more substantial bites, check out the seafood bar selection such as raw hand-dived scallop ($26.50) spiked with calamansi and juniper gastrique and topped with shaved fennel and a gentle sprinkle of wakame powder for a lovely balance of sweet and salty.
The pan-seared langoustine tail ($29) paired with rich, umami-laden bone marrow sauce is another sound bet. But if sharing is in order, then opt for the tender, flavourful hot-smoked Greenland halibut that is served whole ($35 per person, minimum two) along with sides such as pearl couscous, Norwegian almond potatoes, Romanesco and cauliflower. Slather on some trout roe and horseradish sauce for added richness.
Dessert continues the seafood theme with uni ice cream ($16). Made inhouse with preserved salted uni from Japan, it is an icy, salty treat that makes for a fitting end to a meal at Fisk, although there’s also the more plebeian but equally delicious option of sour cream mousse with strawberry consommé ($14) should you so desire.
#01-01, 30 Stevens Road. Tel: 6732 0711
This was first published in Wine & Dine’s Jan/Feb 2018 issue – Embracing Clean & Green, ‘Restaurants’