Chef Hafizzul Hashim, the mastermind behind the acclaimed Restaurant Fiz in Singapore, has seamlessly merged his Malay heritage with sustainability to create a unique dining experience. Known for his deep understanding of South Asian ingredients and culinary traditions, Chef Hashim offers an innovative South Asian tasting menu that reflects his roots and commitment to sustainability.
A Journey to the Heart of Malay Cuisine
Hashim’s culinary journey began at a young age in the UK, where he worked in various prestigious kitchens, including the Ritz London and Marco Pierre White’s restaurants. He later honed his skills in Southeast Asia, working in Vietnam and Tokyo, before finally settling in Singapore. His passion for Malay cuisine, particularly from his father’s heritage in Malacca, led him to focus on creating dishes that celebrate the spices, herbs, and ingredients of his childhood.
Growing up in the coastal town of Lumut, Malaysia, Hashim fondly recalls his experiences fishing and preparing meals with his grandmother. These memories deeply influence his cooking style, which is rooted in a community-based approach and a love for fresh, sustainable ingredients.
Sustainability as a Core Principle
At Restaurant Fiz, sustainability isn’t just a buzzword; it’s a core principle of the kitchen. Due to Singapore’s limited space for cultivation, Hashim has developed techniques to preserve and transform ingredients in creative ways. He uses methods such as fermenting offcuts, cooking coconut milk until it splits into oil and solids, and preserving herbs by turning them into oils. This innovative approach helps reduce waste and ensures that ingredients are used to their fullest potential.
The restaurant also strives to minimize its environmental footprint, with all electricity sourced from energy-efficient LED lights. This eco-conscious mindset aligns perfectly with the restaurant’s broader commitment to sustainability, which has earned it a Michelin Green Star within a year of opening.
Dishes That Tell a Story
The dishes at Restaurant Fiz are a testament to Hashim’s heritage and commitment to sustainability. Ingredients such as fiddlehead ferns, Bentong ginger, mango ginger, pipli (long pepper), and baby pumpkins, sourced from Malaysia and Thailand, are transformed into extraordinary dishes that reflect both traditional Malay flavors and contemporary culinary techniques.
Looking Ahead: The Future of Sustainable Dining
With the Michelin Green Star, Chef Hashim has been able to push the boundaries of sustainability in fine dining, but for him, it’s not about accolades—it’s about the food and the community. The focus remains on creating dishes that honor his heritage while being mindful of the environment.
As Restaurant Fiz continues to evolve, Chef Hashim’s exploration of sustainable Malay cuisine promises to inspire food lovers around the world. Whether you’re indulging in a tasting menu or savoring the carefully preserved flavors of his childhood, dining at Restaurant Fiz offers a truly unique experience.
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