Located on the compounds of the recently opened Novotel on Stevens Road, FiSK (Norwegian for fish) Seafoodbar & Market is the brainchild of Frank Næsheim, Founder and CEO of Snorre Food, which for 30 years and counting, is one of the most respected purveyors of seafood in Singapore and Asia, specialising in distributing quality Norwegian and coldwater seafood, as well as others sourced from around the world, to major restaurants and hotels.
Leveraging on the history as well as the expertise of its parent company and Frank Næsheim, FiSK Seafoodbar & Market combines a dining and retail experience that is unmatched in its level of consumer-focused sourcing and quality, and its ‘one-stop solution’ convenience.
Dining-&-buying in the Viking spirit
Passion and expertise, born of pride in Norwegian heritage and Viking spirit, drives FiSK Seafoodbar & Market – from the hands-on approach of veteran ‘seafarer’ Snorre Food CEO and FiSK owner Frank Næsheim to Executive Chef Markus Dybwad and his dedicated team.
After enjoying a meal at the Seafoodbar, inspired diners can conveniently recreate a meal at home or purchase quality seafood, ready takeaways and Nordic products at the one-stop shop in the Market.
The knowledgeable FiSK Seafoodbar & Market fishmongers would be glad to impart friendly advice on any aspect of cooking, from selection of produce available at the 18-meter long seafood display, to preparation and best cooking methods for specific seafood. The Market also transforms from a retail establishment to a social ground, as customers can book the space for gatherings or meetings, or dine at the communal table after retail hours.
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At the 44-seat Seafoodbar, diners can choose to sit by the ‘live’ kitchen to catch the chefs in action and tuck into coldwater seafood at its most sublime. Chef Markus believes in doing very little to high-quality ingredients, allowing them to ‘shine’ on their own. Some standouts include the open-face “Smørrebrød” sandwiches; Creamed Fish and Shellfish Soup; and Baccalao using Norwegian dry-salted cod. And for dinner, don’t miss the Fried Herring and Salmon Tartar; Raw Hand-Dived Scallop ceviche; Seared Langoustine Tail with smoked bone marrow, confit of swede and crispy kale; and the impressive Hot-Smoked Greenland Halibut with pearl cous cous, roe and horseradish sauce for sharing.
In its interior design, FiSK Seafodbar & Market reflects the profound Norwegian connection with the sea and affinity for nature, most eloquently in the horizontal timber fins or ‘binds’ that connect both the seafoodbar and market, and in the 18-meter long seafood display and mosaic feature wall behind it, representing water fading into the sky.
FiSK Cuisine: Serving perfect flavours, perfectly
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The Seafoodbar’s menu is curated to showcase fresh and quality seafood from the Market, in choice dishes for lunch and dinner. For lunch, there is a 4-course Set and A La Carte, featuring Seafood on ice – oysters, king crab, prawns, lobster, salmon, trout, scallop, and seabream. Other cold selections include open-face “Smørrebrød” sandwiches, salads, and smoked and cured fish such as the in-house smoked salmon, 3 types of herrings, and gravlaks. Hot dishes include Creamed Fish And Shellfish Soup; Baccalao, a traditional Portuguese dish of dry-salted cod, tomatoes, onions, potatoes and black olives; and Haddock Curry. Desserts include Apple Crumble with cream, compote and crystalised chocolate; and Sour Cream Mousse with strawberry consommé and cookie crumble.
Salmon Skin with smoked mayonnaise
Fried Herring in sourdough batter, sour cream and dill powder
Dinner commences with bar bites such as Fried Herring in sourdough batter, sour cream and dill powder; Salmon Skin with smoked mayonnaise; and Salmon Tartar with tomato and Foie Gras. Or you can opt for selections ‘from the market’, fresh with minimal seasoning to showcase seafood’s natural flavours. These include Raw Hand-Dived Scallop with fennel, calamansi and juniper; Seafood “Charcuterie”, a platter of smoked, cured and marinated seafood like gravlaks, smoked scallops and cured hamachi tails; Selection of Sashimi, fishmonger’s choice from from Tsujiki market and the North Atlantic, served on ice with house made ponzu and wasabi; and King Crab Legs served with mayonnaise, dill and lemon.
King Crab Legs served with mayonnaise, dill and lemon.
Open-face “Smørrebrød” sandwiches, salads, and smoked and cured fish such as the in-house smoked salmon
Salmon and Eggs
Raw Hand-Dived Scallop with fennel, calamansi and juniper
Langoustine, a seared tail with smoked bone marrow, confit of swede and crispy kale
Arctic Char, lightly torched, cured in Konbu
Potatoes and Vegetables Sides to go with the mains
Mains not to be missed include Langoustine, a seared tail with smoked bone marrow, confit of swede and crispy kale; and Arctic Char, lightly torched, cured in Konbu and served with cauliflower purée, wakame powder and caviar. Sharing portions for minimum of two diners include Hot-Smoked Greenland Halibut with pearl cous cous, roe and horseradish sauce; and FiSK’s “Plateau de Mer” (24-hour advanced order), a table-filled seafood feast of oysters, king crab, prawns, scallops, mussels and freshest catch from the counter.
Uni Ice Cream with oat crackers, hawthorn berries and nori;
Cloudberry Mousse, crystalised chocolate and thyme
Complete your meal with delectable desserts such as Uni Ice Cream with oat crackers, hawthorn berries and nori; and Cloudberry Mousse, crystalised chocolate and thyme. There is also a “Chef’s Choice” set dinner for diners wishing to ‘be surprised’ by Chef Markus and his team’s artistic ingenuity.
Interiors & Inspirations: Capturing the Nordic eye
FiSK Seafoodbar & Market is housed within a stand-alone egg-shaped glass pod with floor-to- ceiling windows. Marrying physical architecture with the spirit of the brand, the Modern Scandinavian-inspired interior conceived by hospitality design specialists, greymatters, embraces seafaring touches with a timeless quality achieved through warm tones and the use of rustic materials in a contemporary way. Colour helps unify the twin functions of dining and retail within the space as well as play an evocative role: blues to indicate where the product comes from; and neutral tones depicting serenity, calm, and picturesque sophistication.
Form and material also serve to connect and symbolise: curvaceous lines mimic the movement of water, flow of the sea, and the meeting of beach and ocean. The Market area’s more glossy finishes showcase the patina and accents of steel, timber, and the mosaic feature wall representing water fading into the sky. Meanwhile the Seafoodbar employs more subtle whitewashed oak flooring, white marble top tables and blue leather upholstered chairs and banquettes. Different woods create layering within a controlled palette and generate variety, especially within the horizontal timber fins or “binds” that connect the seafoodbar and market. Nordic imagery – giant king crab in the Seafoodbar and salmon farm in fjord and snow-capped mountains in the Market – strengthen the oceanic themes, as do the hand- blown two-tone glass lamps inspired by the shapes of buoys at the Seafoodbar.
Circular lobster cages flown in from a little coastal island called Kvitsøy
Another visual motif is the contemporary lighting installation featuring circular lobster cages flown in from a little coastal island called Kvitsøy – the lobster capital in the Southwestern part of Norway – that are marked with the initials of the local fishermen. And in addition to displaying retail items, the cabinets also showcase a curated selection of artefacts brought back by CEO Frank Næsheim and the team, such as fish hooks, blocks of cork buoys, ropes and fishing nets.
The Seafoodbar has a main dining area with seating for 30 and a ‘live’ kitchen that seats another 14. A communal retail table converts into a private dining space for 12 persons for after retail hours.
30 Stevens Road #01-01 Singapore 257840
General Enquiries firstname.lastname@example.org
Monday: 11.30am – 7pm
Tuesday – Saturday:
11.30am – 4.30pm | 6pm – 10pm
Sunday: 11.30am – 7pm
Monday to Sunday: 10am – 7pm