Dishthefish is a Singaporean-owned business doing things Singaporean style and serving Singaporean food. We have a cooking studio at our West Coast Plaza outlet where we dish out seafood dishes cooked on the spot. Many people who've been to Fishermen's Wharf in the US or Fish Markets in Australia come to us expecting to find Fish and Chips but become bewildered when they see us serving dishes cooked on the spot with sides of Jasmine rice.
If we could put an image to our meals, it would be that of grandma’s kitchen, staring at laundry hanging out the window with sounds of the TV in the background. This is not the most glamorous of memories but is one that is unique to Singapore, and especially nostalgic for those of us who grew up in the Singapore of 1970s to 1980s, when cooking at home is a lot more common than today. This is the type of memory that we want to preserve and continue in Singapore, a memory of home that is uniquely Singaporean.
Most of the cooking styles served at our shop are styles that were introduced by first-generation Singapore immigrants. Did you know that the curry fish head was first introduced by an Indian immigrant who wanted to make his curry more appealing to the Chinese immigrants? Little did he know that it would become a dish that is now enduringly popular across all the racial groups in Singapore.
Most of the steaming styles available at our shop were also styles that were first introduced into Singapore by the various groups of Chinese immigrants and passed down over generations. Who knows if the Teochew style of steaming fish will continue to be popular in generations to come, but if we could continue to introduce and keep this style relevant for the generation of today, we would be very proud!
Even our limited edition 3 hour sous vide Abalone with Broccoli and Black Fungus dish takes its influence from Singaporean Chinese wedding dinners.
If all this talk about food is making you hungry, you can always head down to our shop at #B1-22, West Coast Plaza, Singapore 127371!