At The Singapore EDITION, renowned chef, restaurateur, and author Josh Niland introduces FYSH at EDITION, his first venture outside Sydney, Australia. With a focus on ethically-sourced seafood, FYSH at EDITION redefines the concept of a sustainable seafood-focused steakhouse.
Chef Niland's fin-to-scale philosophy, developed at his acclaimed Sydney eatery Saint Peter, extends to FYSH, where innovative techniques like dry-aging and creative use of offal showcase the whole fish. With successful ventures like The Fish Butchery, along with award-winning cookbooks, Chef Niland brings his culinary expertise to Singapore's dining scene.
