Frying Fish Club (Farrer Park)

Think they just recently introduced their Weekend Lunch Sets ($23.80) which includes their Shiro Maguro Fish & Chips, Sparkling Lemonade / Housemade Iced tea, and Creamy Miso Clam Soup / Mixed Salad. We were told that their miso soup was sold out when ordering so we chose the mixed salad instead, together with the Nori fish and Peach Ume iced tea. Added on the Sakura G&T ($12) and the Pita Bread ($4).

While the nori added little, the fish itself was so moist and flakey and wildly different from the usual fish & chips you get at western stores. Guaranteed to make your eyes open wide and a 'Wow' to escape your lips on the first bite. The batter itself didn't detract from the fish too, being just the right amount of thickness and crispness. Paired with the tartar sauce, this was a match made in heaven. And you get three big pieces of fish too! Fries were thick and crisp too, while the slaw lent a tart crunch between the fish.

We saw on the menu (both physical and digital) that the Pita Bread was "served with crunchy fries, kani salad, tartar sauce" so we decided to add it on. Turns out it was a printing mistake and it was just the pita bread, but the boss was kind enough to give a complimentary salad.

Overall, a damn good rendition of fish & chips with both components being of excellent quality. You won't regret going!

(PARTIALLY SPONSORED) Saturdays are for the boys, but they’re also for shots. Liquor shots are great, but first we down some oyster shots at @fryingfishclub. They’ve got a few variants of Oyster Shooters ($4 before ten percent service charge), and I picked the shoyu & the classic tabasco one. The shoyu was decent with the extra umami & the little pops from the tobiko (flying fish roe), but oysters are peak when combined with a spicy & sour element, plus some diced onions for a little twist.⠀
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I don’t know why I chose the Fried Cauliflower ($8 +10% service) as I’m in the cauliflower hate gang, but Frying Fish Club does these fried popper sized snacks excellently. Like the fish & chips, the batter used here is not a minute older than three hours, so the fresh batter means that the coating is more airy & less prone to soaking up oil. Additionally, the seasoning was sensational, with paprika leading the spice blend. I could’ve sworn I tasted some Indian spices in there, but the chef was not going to divulge his secrets to me, so that remains a mystery. A tasty mystery, but a mystery nonetheless.⠀
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Thanks for the invite, @fryingfishclub & @scalemicroinfluencers!

(PARTIALLY SPONSORED) I thought my clubbing days were long over until @fryingfishclub pulled up, and this is definitely more my type of club now that I’m the wrong side of thirty. They only have four entrées on the menu, making them a club of focus, commitment and sheer f-sorry. As their name implies, their claim to fame is fried fish, or more specifically, fish and chips.⠀
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I was feeling a little hot to trot that day, so an order of Spicy Shio Maguro Fish & Chips ($19.50 before ten percent service charge) was in order. Shio Maguro is the Japanese designation for albacore tuna, and this might be the first time that I’ve encountered tuna being used for fish & chips. It certainly won’t be the last time, as the shiro maguro is a marvellously moist & mildly oily fish that holds its structure well. The texture is terrific, as its firmness ensures that it flakes off in large chunks that can be speared easily by fork, compared to some other fish that are flaky but fall apart far too easily.⠀
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The batter used was immaculately crispy, and despite it being just a touch thicker than most other highly acclaimed fried fish, it did not absorb that much oil. I would later learn from a chat with one of the chefs that this was due to Frying Fish Club’s (FFC) insistence on keeping the batter fresh. The chefs would whip up & utilise a new batch of batter every three hours to ensure that the batter stayed as aerated & fresh as possible. That would certainly explain the airiness & crispness of the batter. With that said, I feel like FFC could’ve been a lot bolder with their mala spice applied to the fish, as the mala was only really a whispered suggestion in the grand scheme of things.⠀
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The accompaniments to the fish were superb as well. The fries used here are thick cut fries, and while potato purists may debate their status as proper chips, they are a damn sight better than poxy little shoestring fries. Shoestring fries are nice, but they simply don’t belong in fish and chips. The kani (no nabei here) salad was certainly a curiosity, with lots of shredded imitation crabmeat mixed with carrots in mayo. Not quite as refreshing as a proper ‘slaw, but this was sufficiently superb.

Over at Japanese inspired fish & chips restaurant, Frying Fish Club, you can now pair their signature shiro maguro fish & chips with a lineup of specially curated alcoholic beverages. One such drink is the Gin & Tonic which you can top-up with the Rock Rose, a premium Scottish Gin that has a flavour profile of fresh, zesty yet berryful with a long smooth finish. I was pleasantly surprised with the refreshing botanical after-notes that can help to balance the richness and buttery taste of the white tuna. For gin lovers, you do not want to miss out on the Rock Rose as it is only available at specific F&B outlets, and you can now get it at Frying Fish Club.

Fish & Chips with a Japanese fusion twist at @fryingfishclub !

Instead of the usual Dory or Haddock, they are using Shiro Maguro (White Tuna)! Shiro Maguro has a more firm and meatier texture!

-Nori Fish and Chips: I love the infusion of seaweed into the batter! This is served with asian slaw and fries!

-Spicy Fish and Chips: This was quite spicy for me!!! For someone who does eat malaxiangguo haha! But ordered this because of the kani salad! It comes with fries too! We both loved the crispy fries! Nicely fried!

-Yuzu Ramune
-Iced Lemon Peach

The chicken nanban salad ($18.50) is a huge portion main or can be a sharing side ✨