25/05/2026
You know I’ve eaten across Singapore, but at Chef X? Absolutely unforgettable.
They’re doing a “whole-fish” menu that gives love to skin, bones, fats, roe, even tee poh (dried sole) on toast.
We tried the U-yummy ($16), kaya + fish sauce + soft-boiled eggs on homemade toast. Sweet, savoury, insane.
The Memboyu ($14) is a crispy brioche stuffed with fish paste and honey-lemon glaze, my new afternoon craving.
Dinner blew my mind:
Co-Flounders ($8), salted fish mango pickle with Eurasian-Teochew soul.
Jukut Blook ($16), Balinese fish stew with popcorn that melts into the soup?! Genius.
Nutritious, though not my favourite, Souper Fish ($14), threadfin in a nourishing bone broth with red dates & goji.
Ended with Tobimisu ($12), honey whiskey mascarpone + tobiko pop. Sweet, briny, weirdly addictive.
Also: the space feels like a museum – fish specimens, bubu traps, handlines. You’re eating with Singapore’s coastal history.
📍Pasarfish pop-up at Chef X – opens 27 May. Don’t sleep on this.
