At the Pass with Chef Hafizzul Hashim, Fiz

In a world boasting +20,000 edible plant species, but commercially producing less than 80^, meet Chef Hafizzul Hashim — the Malay chef, and co-owner of Restaurant Fiz, bringing forgotten and rare traditional ingredients back to the fine dining table.

We sat down with Hafizzul, our Third Forger, to speak more about his culinary philosophy and creating Restaurant Fiz.

Chef: "So Restaurant Fiz, my cooking style at the moment, it’s…

Very intuitive, from collective knowledge and experience, throughout my years of cooking. And we cook, I cook, we cook without borders of Southeast Asia.

We fuse and we use the ratios that give each culture a distinctive taste. And it marries superbly on a dining table, as they all have almost similar ingredients and background.

Everything evolves around rice. So rice is the main anchor of our dishes here at Restaurant Fiz.

Wait, I think there's more than this on that. Okay, so the seasoning. Our particular style of cooking, is enhanced by the flavoring medium that we use. So mainly we use Garam, that we make in-house. And also there's pickles and various spices.

So to balance all those component elements on to the dishes, and harmonise eight dishes, with the rice as the main star… It is a very exciting challenge.

And also has led us, that’s me and our team, also to get to know more about the people, the geography and the history of each region. So there's a lot of things, elements and aspects that need to be considered.

The authenticity of each dishes is important. Creativity in expressing those dishes, and the innovative way of cooking it.

Is truly what makes Fiz slightly different from most of other restaurants, I believe. When we look forward to continue and develop more recipes and also dishes moving forward."

Chef: "So Restaurant Fiz, my cooking style at the moment, it’s…

Very intuitive, from collective knowledge and experience, throughout my years of cooking. And we cook, I cook, we cook without borders of Southeast Asia.

We fuse and we use the ratios that give each culture a distinctive taste. And it marries superbly on a dining table, as they all have almost similar ingredients and background.

Everything evolves around rice. So rice is the main anchor of our dishes here at Restaurant Fiz.

Wait, I think there's more than this on that. Okay, so the seasoning. Our particular style of cooking, is enhanced by the flavoring medium that we use. So mainly we use Garam, that we make in-house. And also there's pickles and various spices.

So to balance all those component elements on to the dishes, and harmonise eight dishes, with the rice as the main star… It is a very exciting challenge.

And also has led us, that’s me and our team, also to get to know more about the people, the geography and the history of each region. So there's a lot of things, elements and aspects that need to be considered.

The authenticity of each dishes is important. Creativity in expressing those dishes, and the innovative way of cooking it.

Is truly what makes Fiz slightly different from most of other restaurants, I believe. When we look forward to continue and develop more recipes and also dishes moving forward."

Chef: "Well, I do not have a particular favourite. I cook very intuitive driven and what sparks in the moment, and also what is available.

And is a bit hard to plan ahead, especially in Singapore, when most of the ingredients have to come from somewhere. So whatever we have, we will make the best out of it at that point of time.

Sometimes I do have some craving for certain dishes, and that's why I would search for it, search for the ingredients and make it happen."

Restaurant Fiz, now serving their Malay/Southeast Asian menu à la carte for lunch and dinner.

Book now.