Back at Fiz, and this time, we came ready. More people. More plates. Same awe.

Set in a quiet Tanjong Pagar shophouse, Fiz is the soulful project of Chef Hafizzul Hashim whose culinary roots stretch from Malaysian childhood memories to Michelin-starred kitchens in London and Tokyo. His food reflects, reframes, and reclaims Southeast Asian flavours with elegance and boldness.

It is no surprise that Fiz has been awarded the Michelin Green Star for Sustainable Gastronomy two years running. From heirloom vegetables in Cameron Highlands to house-fermented sauces and careful sourcing, everything here speaks of purpose.

We started with a joyful riot of appetisers. The sotong bakar was smoky, brushed with garum and tamarind, and served with a charred lime that added zing to each bite. A glistening octopus tentacle followed, deeply charred and caramelised, paired with a bright sambal ijo puree. The tropical salad was a playful contrast with juicy Cameron Highland tomatoes and pineapple topped with icy sambal sorbet that danced on the palate. Then came a refreshing pomelo kerabu layered with grilled cuttlefish and edible flowers. And one of my personal favourites - a rice husk smoked shima aji paired with soursop-lime sorbet and local herbs. Every dish offered both beauty and bite.

The mains were just as memorable. We had the wood-fired grilled brisket which is rich, smoky, with scallions and air asam on the side. The wok-fried threadfin arrived whole, crispy and golden, dressed in a tawai sauce and topped with vibrant mango kerabu. Of course, we had to order the 10-day aged duck again, roasted with five spice and bathed in red gulai and lychee, it was just as stunning the second time. And the gulai lemak ketam, a rich yellow crab curry made with spanner and blue swimmer, was the kind of dish that makes you want to lick the bowl. The mountain fiddlehead ferns were a visual and textural standout, resting atop sambal tumis. A simple acacia leaf omelette brought a familiar kampung comfort to the table.

We ate all of this with nasi dagang and their fermented sambals. It is the kind of food that stirs memory and appetite in equal measure.

Desserts were a show of finesse and nostalgia. The freshly baked kueh bahulu, crisp-edged and served warm, was still the star. We also tried the poetic kueh jiwa melayang, and a dessert built around smoked banana, brûléed banana, and crispy coconut textures. Comforting, clever, and layered.

Chef Hafizzul cooks from the heart, with the technique of someone who’s walked through classical kitchens and returned home with purpose. With warm service led by Lina, sommelier Agnel and a kitchen that tells its story so well, Fiz is a modern retelling of Southeast Asia, one plate at a time.