A birthday feast for the wife, just the two of us - quiet, thoughtful, and one for the books. We celebrated at Fiz, tucked along Tanjong Pagar, where Chef Hafizzul Hashim brings a deeply personal take on Southeast Asian cuisine, inspired by his childhood growing up in Malaysia and refined by his Michelin-starred experience in London and Tokyo.

Step inside and you are greeted by warm, sandy tones and elegant curves, booth seats that feel like a cocoon, an open kitchen anchored by a marble counter, and shelves lined with spice jars and pickled memories. It is intimate, modern, but still comforting, like coming home to something familiar, but reimagined.

We started with a punchy little bite - Forged Parfait Toast with century egg kaya, foie, and Russian Ossetra caviar. One bite, and you know this is not going to be a typical meal. The Duck & Chicken Tonic followed. Served in a claypot, it reminded me of a rich, herbaceous soto with its warmth, spice and soul-soothing familiarity. Loved that nod.

The U.S.A. Prime Short Rib, cooked over bakau wood in a Josper oven, was meltingly tender, smoky and rich. The air asam, zesty and refreshing, was served thoughtfully on the side, letting us dip and play with balance. The 10-day Dry Aged Duck with red gulai, lychee, and selasih was stunning with layers of sweet, savoury, spicy. This is Southeast Asia through a fine lens, but nothing felt lost in translation.

We had it all with grilled chayote shoots from a Cameron Highlands heirloom farm, and Nasi Dagang, a lovely blend of Adan and Rumie rice enriched with coconut milk and fenugreek. Humble rice, elevated to elegance.

Dessert? Their Signature Bahulu, baked and served warm, brought it full circle. Familiar, nostalgic, but layered and nuanced, just like the whole meal.

Chef Hafizzul’s flavours are honest and bold, and his interpretation of the region’s cuisine is something special. I am impressed. Big thanks to Lina too, whose service was top-notch - warm, attentive, and unpretentious.

We only scratched the surface of the menu this time, but we will be back. This place is special. A Michelin star soon? I won't be surprised.