FISK SEAFOODBAR & MAR­KET

A NOR­WE­GIAN- IN­SPIRED SEAFOOD DINER AND MAR­KET

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A Nor­we­gian-in­spired seafood diner and mar­ket.

New to Stevens Road is a 4,000sqf din­ing and re­tail desti­na­tion that is swim­ming with new ex­pe­ri­ences for din­ers. Fisk Seafoodbar & Mar­ket prides it­self on dis­tribut­ing qual­ity Nor­we­gian seafood, as well as serv­ing unique and top-notch seafood dishes.

Founder of Fisk Seafoodbar & Mar­ket and CEO of Snorre Food Frank Naesheim, and ex­ec­u­tive chef Markus Dyb­wad, were ex­cited at the op­por­tu­nity of bring­ing Nor­we­gian seafood di­rectly to con­sumers. “Nor­we­gian food is part of our cul­ture and her­itage,” Markus ex­plains. The diner’s name is the Nor­we­gian word for “fish”, with the in­te­rior decor sport­ing a nau­ti­cal theme.

Fisk is con­cep­tu­alised as a on­estop so­lu­tion for seafood en­thu­si­asts – a restau­rant and fresh seafood mar­ket rolled into one. Af­ter try­ing the tasty dishes, those who wish to make the dish at home can head to the mar­ket, where an ar­ray of ex­otic seafood awaits. Ex­pert fish­mon­gers can dish out ad­vice on any as­pect of cook­ing – from se­lec­tion of pro­duce to prepa­ra­tion and best cook­ing meth­ods. “Cold­wa­ter seafood, es­pe­cially those com­ing from Nor­way, ticks all the right boxes. As a chef, it is about the taste and fresh­ness of the prod­uct,” Frank says.

As you dine, you will feel re­laxed – Fisk’s in­te­ri­ors ex­ude a sense of tran­quil­lity. To achieve a time­less Nordic style, the de­sign agency Grey­mat­ters added warmth, us­ing rus­tic ma­te­ri­als in a mod­ern man­ner – the re­tail area uses glossy fin­ishes that show­case the patina and ac­cents of steel. Mean­while, the ocean-like mo­saic fea­ture wall and blue leather chairs sug­gest Fisk’s sea­far­ing roots.

The re­tail area also has a light in­stal­la­tion made of old lob­ster traps from Kvit­soy, a small group of is­lands on the west coast of Nor­way. Be­ing born and raised in the area, Frank and Fisk op­er­a­tions man­ager Jar­leif were able to rely on per­sonal con­nec­tions to ship over 20 lob­ster traps from the fish­er­men in the area. Each has a carving of its owner’s ini­tials.

RIGHT Choose to sit by the open kitchen at the 44-seater, and catch the chefs in ac­tion. 31

ABOVE A di­verse menu of unique seafood dishes awaits din­ers.

RIGHT Ex­perts are on hand to of­fer ad­vice on how best to pre­pare and cook your pur­chases.

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