Capturing Moments In Time

Restaurant Fiz's contemporary Asian-inspired menu is bound by meticulously sourced ingredients and Chef Hafizzul Hashim's fond food memories.

- AMY VAN

Restaurant Fiz’s chef-owner Hafizzul Hashim had an epiphany when he was working at Jean Georges Tokyo (by the acclaimed chef Jean-Georges Vongerichten). The globally renowned establishment features a lot of Thai and Japanese flavours in the menu. “I realised then that high-end restaurants were using ingredients that I grew up with – like kaffir lime leaves and galangal.” This prompted the Malaysian-born chef to delve into Southeast Asian cuisine and present his rendition that “speaks to the diners of today”.

The chef who lived in Japan for two years before moving to Singapore says that he learnt from the Japanese about their mindset and discipline as well as their appreciation and respect for ingredients. “Also, the simplicity [of their cuisines], and not to man-handle produce too much,” he says.

Prior to that, the French-trained chef had worked in a number of Michelin-starred restaurants like Mirabelle and Chez Bruce in London. He counts those early days as the foundation for his career.

When Hafizzul returned to Southeast Asia, he travelled for research and inspiration. He scoured the food markets and eateries from Siem Reap and Luang Prabang to Thailand.

Homegrown passion