Restaurant Fiz

“The food here is fantastic. Each dish bursts with new flavours, appearing as you take time to chew and savour your mouthful. We had the lunch course: Sajian Pilihan: Select Experience (LUNCH) EP3. We really really enjoyed our meal here. It was very very hearty. We even got to try some of the homemade kombucha which was so delicious as well. (The pear added really did help to round out the taste of one of them.) My only regret is not trying the kaya toast, that looked amazing. A must-visit and I’ll be recommending this place to my all my friends and family. :) Some of my comments below are just me nitpicking… EPOK-EPOK PUSAR - There was something ‘missing’ in the crust. But once you hit the filling, all your reservations are dispelled. WILD TIGER PRAWN DABU DABU - the tomatoes are truly the highlight. The whole dish tasted so fresh and herbaceous(?). I just wish the prawn did something here, taste-wise aside from texture. STRIPED JACK IKAN PEKASAM OXTAIL ASAM PEDAS - Both were amazing. Everything smelled SO good when placed on the table. Even the rice smelled delicious and it felt good to eat. The oxtail was a bit gelak for me but still amazing, taste-wise. BALINESE VANILLA EGG FLAN - this felt a little odd to eat because they were two separate things that should be eaten at the same time. 🤔 I didn’t care too much for either the flan or the coffee. The egg flan felt very dense. TEXTURES OF BANANA - this was amazing. How does a banana taste and feel like this??? I would get this over the egg flan any day.”

“Our second time here. Came for EP2.0 and now 3.0. Chef Hafizzul’s work at Fiz is a beautiful conversation between heritage and imagination. Each dish feels deeply rooted in traditional Malay cooking, yet reinterpreted with a finesse that belongs confidently in fine dining. The flavours are familiar, almost nostalgic, but they arrive with new textures, thoughtful presentation, and a quiet sense of innovation that never feels forced. What stands out most is the respect for tradition. Instead of diluting Malay cuisine to fit a modern mould, Chef Hafizzul elevates it, allowing time-honoured techniques, spices, and stories to shine in a refined setting. Every course reflects intention, balance, and an understanding of how to let bold flavours speak without overwhelming the palate. Dining at Fiz is more than a meal. It is an experience that honours culture, craftsmanship, and creativity. Chef Hafizzul has created something rare: a space where traditional Malay cuisine is not only preserved, but celebrated at the highest level of culinary artistry. 10/10 would recommend and definitely would return for 4.0 and beyond. Kudos Chef and team for making the experience extremely pleasurable.”

“We came here for dinner and enjoyed the food and atmosphere. We opted for the al a carte menu and had a Kaya toast each (delicious little bite with a perfect savoury/sweet balance) and between the two of us, we shared the soft shell crab kerabu (nicely balanced flavours and freshness), wagyu short ribs (melt in mouth and one of my favourites of the meal), Taiping duck (rich but still nice), urap (this was slightly bitter), nasi dagang (the rice was amazing) and permata rimba (a nicely balanced chocolate dessert to end our meal). Overall, the service was good and it was chef Hafizzul who helped and recommend the dishes for us.”

“Fiz is doing something truly special for the local dining scene with their EP 3.0 Sajian Warisan menu. A massive highlight of the night was Chef Hafizzul himself. He is incredibly humble and took the time to share his heritage, skills, and cooking journey with us. It was a completely eye opening experience, and his passion really shines through in the food. The meal kicked off on a high note with the Fiz Kaya Toast, delivering a brilliantly rich and decadent bite. The Ang Kar Prawn followed, bringing a serious, sweat inducing heat with its white curry custard. The flavours were massive, though I do wish they provided a knife, as eating the large prawns with just a fork and spoon was cumbersome. The salad gave it a great crunch, but the the delicate uni got a little lost in the spice. Next was the Shima Aji. It had a very sharp, sour kick similar to a celok sauce. The finely diced fish and creamy avocado base were nice, but overall the dish leaned a bit too salty overall and had me reaching for my water. It was also slightly repetitive to see caviar used again so soon in the tasting. The absolute star of the show was the Blackmore Short Ribs Percik. Chef Hafizzul uses a traditional slow basting method over 38 hours, and I have never seen anyone pull off this level of effort in a commercial kitchen. The beef was unbelievably marbled, pulling apart over a thick, cashew heavy Massaman curry gulai sauce. It was a total masterpiece. The Sotong Sumbat Sambal Hitam was decent but felt a bit safe, and the lightweight plate it was served on kept sliding around the table while I tried to cut the squid. The sides, however, were spot on. The Nasi Dagang made with rare rice had flawless grain texture, and the Chef Special Gudeg hit right at the heart. Chef Fiz explained it replicates the flavours of Gudeg Yu Nap, which had a pop-up in Raffles Hotel some time ago, albeit less sweet than the usual fare from Jogjakarta. A quirky frozen papaya palate cleanser with popping candy reset our taste buds. The sweets brought everything home perfectly. The Permata Rimba offered a deep chocolate hit with a great nutty crunch, and the Signature Bahulu was addictively crispy, blending Gula Apong and santan for a very clever savoury and sweet finish. I am happily giving Fiz 5 stars because the culinary vision is just that good, but the front of house experience does need a bit of polish to match the kitchen. The greeting at the door felt a little disorganised, making us feel slightly unwelcomed. Our server also seemed quite tired and unkempt, and missed the refined introductions you expect at this level of dining. However, minor service hiccups aside, the incredible flavours and Chef Hafizzul's dedication make this a must visit spot for any serious food lover.”

“Restaurant Fiz delivers an experience that goes far beyond a simple meal. The interior and atmosphere strike the perfect balance—warm and cozy, yet undeniably elegant and classy. The open-concept kitchen, complete with a prep table in full view, lets diners appreciate the precision, passion, and teamwork that go into every dish. The food is truly exceptional. Each plate carries the soul of authentic Malay cuisine, using traditional ingredients and recipes, but elevated to a refined, next-level expression of flavour. The nasi dagang is superb, the pekasam fish is incredibly good, and the oxtail asam pedas is simply delightful. Hospitality here is beyond good—the staff are genuinely welcoming, and Chef Hafizzul himself is warm, humble, and wonderfully friendly. Overall, Restaurant Fiz is not just a restaurant. It’s a beautiful effort in preserving tradition while reimagining it for the future. A memorable culinary experience in every sense.”