The latest dining concept offers delectable dishes made with the finest seafood and Asian ingredients, as well as an innovative cocktail menu
After being hit the hardest by the coronavirus pandemic, the dining scene in Singapore is picking up with the opening of more and more innovative dining concepts. And the latest restaurant to get excited about is Catfish, an Asian fusion fish grill and raw bar from chef-owner Andrew Walsh. Opening on October 1, this is the latest addition to the Cure Concepts F&B group, which also runs Cure, Bao Boy and Butcher Boy.
“Catfish was conceptualised based on the idea of making seafood exciting, creating dishes that are complex yet simple and easy to enjoy,” affirmed Walsh. That’s why he and head chef Erik Gustafsson, who earned his stripes at Michelin-starred establishments like F12 in Stockholm, placed great emphasis on the techniques, matching flavour profiles and quality produce when they were creating the menu.
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The best way to experience this is when you drop by for dinner and sample an array of Asian-inspired plates, showcasing fresh ocean flavours and premium Asian ingredients. You’ll taste it in the starter of Catfish mini cone selections that give you crispy wanton skin cones loaded with three delicious combinations—smoked salmon, ikura and furikake cream; scallop sashimi, uni and avocado cream; and beef tartare, caviar and wasabi cream.
Other standouts include ‘hamachi sashimi, ponzu and nashi pear’, a palate-pleasing ensemble featuring the namesake ingredients and enhanced by an acerbic dressing and shiso emulsion, as well as ‘squid noodle and chicken wing ramen, egg yolk, chicken and truffle broth’, which is an elevated version of the hearty ramen.
The delicious offerings extend to weekday lunches with their elevated and reasonably-priced bento boxes as well as weekend brunches with their “Fish Feasts”. Perfect for lazy weekends are dishes such as fish & chips served with jalapeño tartar sauce, crushed edamame salad and sweet lemon; beef short rib pastrami perfectly balanced by the red cabbage and whole mustard; and an Asian version of the traditional pork chop that comes with ban mi, pickles and croutons.
