Cure Concepts unveils CATFISH, a brand-new contemporary Fish Grill & Raw Bar that serves an Asian Fusion menu. The vibrant restaurant-bar offers a seafood-centric fare highlighting the best of Asian ingredients from the waters and the wilds, prepared through different styles and techniques alongside hand-crafted cocktails with a twist on Asian flavours. As the fifth restaurant under Cure Concepts by Chef Andrew Walsh, CATFISH continues to bring delectable dishes and a signature approachable, feel-good vibe to Singapore’s culinary scene, after Cure, Butcher Boy, Bao Boy, and most recently Ember Beach Club with One and Only.
“CATFISH was conceptualized based on the idea of making seafood exciting, creating dishes that are complex yet simple and easy to enjoy. We place a heavy focus on techniques and matching flavour profiles, it’s all about elevating quality produce. The menu and social atmosphere cater for all kinds of crowd, from a hearty meal to just snacks and drinks. CATFISH is the place to be for friends and family to enjoy a feast of the freshest fish and seafood,” says Chef-Owner Andrew Walsh.
At the helm of the kitchen, Head Chef Erik Gustafsson’s wealth of experience includes working at restaurants like the one-Michelin-starred F12 in Stockholm and other award-winning concepts in Singapore. Melding his Swedish culinary background and French techniques with a fierce passion for Asian food, CATFISH presents a uniquely curated menu that elevates the natural flavours of premium ocean catches with innovative culinary techniques. “Food has always been a huge part of my life when growing up. It has shaped who I am and it has become my lifestyle. Each dish is a mix of, finding produce that inspires me, re-inventing my favourite Asian fare, and combining that with my Swedish influence and flair for French techniques,” says Chef Erik.
With both indoor and outdoor seating, CATFISH is designed by Talenia Phua Gajardo, Founder of The Artling. The lounge-like space is decked out in a cool, tropical urban style offset by playful olive hues and lush natural greens that calls to mind nature and the wild lands which inspire its cuisine. Expect good, relaxing vibes to accompany the afternoon lunches, with high ceilings and handmade lighting features that invite an abundance of natural light to filter through space. In the evenings, the dim and moody interiors create a warm and inviting ambience for social dinner gatherings and drinks. With the bar seats overlooking cocktail mixology and cold food preparation, guests are promised a night filled with interactive culinary experiences, great cocktails and personable service.
Menu Highlights
CATFISH brings to the table top-notch culinary techniques that articulate the freshness of the oceans and flavours from the finest Asian ingredients. Its dinner menu is designed to feature a mix of shareable, Asian-inspired plates categorised into ‘Snacks , ‘Raw , ‘Small , ‘Fish , ‘Vegetables ,‘ Others and Desserts.
To whet the appetite, the Mini Cone Selections (S$28) starts off the meal on the right note. Served in three flavours, in a set of three or six – the crispy wanton skin cone trio includes smoked salmon, ikura, with furikake cream; scallop sashimi, uni, with avocado cream; and beef tartare, caviar, with wasabi cream. Another must try from the list of Snacks is the Hasselback Potato, Blue Fin Tuna, Wasabi (S$16). Delicately crafted textures and flavours explode in the mouth with a single bite; through the combination of the potato’s creamy savoury centre and crispy exterior, topped with fresh lime-marinated bluefin tuna and ikura on a bed of wasabi cream. The Catfish Taco, Umeboshi, Hazelnut (S$16) is also another star dish under Snacks. Encased in a crispy wanton skin taco shell, the well-balanced dish is achieved through the blend of natural sweetness from the Japanese catfish sashimi and the tanginess from the accompanying plum jam and Umeboshi-mayonnaise.
Anchored as one of the highlights under Raw Bar, the Hamachi Sashimi, Ponzu, Nashi Pear (S$26) is refreshing and light on the palate. This perfect ensemble is created using a medley of pickled and fresh nashi pear and daikon, enhanced with a citrus dressing and shiso emulsion. For those who prefer cooked foods, the Squid Noodle and Chicken Wing Ramen, Egg Yolk, Chicken and Truffle Broth (S$25) under the Small section is a definite must-try. The ramen noodles are recreated using squid confit giving it a delightful bite. Paired with savoury chunks of deboned chicken, crispy chicken skin, egg yolk confit, and fresh black truffle shavings completes this elevated version of the heart-warming ramen. The Sesame Prawn Toast, Uni, Caviar (S$58) is another fun sharing plate. Enclosed between two slices of pan-fried bread are scallop mousse, lightly-cooked Argentinian red prawn, and a generous helping of fresh herbs that lends its flavour to freshen up the creamy filling packed with natural sweetness from the seafood. The exterior is flanked with spring roll skin, completing the dish with a delectable crisp. A topliner of the menu, Whole Sichuan BBQ Fish, Samphire, Crispy Herbs, Laksa (S$42) under Fish is the perfect dish for groups. An epitome of umami, the perfectly-grilled Sichuan glazed Sea Bass is deboned and accompanied by a fragrant lobster-based sauce that enhances the sharp laksa aroma with its sweet briny undertone.
Weekday Lunch & Weekend Brunches
Lunch will be a convenient affair with healthier options and bento boxes for guests who are pressed for time. CATFISH will offer a condensed selection of some dinner favourites alongside set menus and specials. The Bento Box ($38) is an elevated bento set compared to other offerings on the market and is perfect for those who want to eat well quickly. The Bento Box comes with a seasonal protein, a side of sashimi, tempura, a rice dish which is really a mix of quinoa, cauliflower rice, ikura and raisin, a custardy chawanmushi with onion broth, and a tasty chicken and yuzu broth.
For those eating clean, they would enjoy the Salmon, Mixed Salad, Pickles, Seasonal Vegetables, Poached egg, Umami Dressing (S$28) where each component of the Salad with Fresh salmon is served separately so that customers can enjoy their salad the way they want it. If guests have a little more time, they should opt for the Lunch Set Menu (S$45 for two courses, S$55 for three courses). Guests will have the opportunity to enjoy CATFISH’s signature Hamachi Sashimi, Rainbow Trout Tartar, or Squid Chicken Wing Ramen, followed by Scallops, Poched Sea Bass, or Beef Short Rib Pastrami, before coming again for dinner.
Catfish’s Saturday and Sunday brunches or “Fish Feasts”, are the must visit CBD brunches. Start the meal with Champagne and Oysters “Fruits De Mer” ($38) paired with Champagne Mansard Brute. After this fantastic start to the meal, dive in with Brunch favourites like the Spicy Fish Muffin with Fried Egg, Pickled Cucumber and Yoghurt Tartar ($22), a generous flavourful portion of fish marinated with Catfish’s homemade spice rub, and served with pickled cucumber and yoghurt tartar; Rosti With Tuna Tartar, Yuzu kosho, Preserved Lemon and Crème Fraiche ($26), or a twist on the classic Eggs ”Benedicte” With Wasabi Hollandaise, Beetroot Cured Salmon and Ikura ($24), where the wasabi adds a much needed kick to the creaminess of the poached eggs, hollandaise sauce, and cured salmon.
If guests prefer heartier fare, they can enjoy Fish & Chips with Jalapeno Tartar Sauce, Crushed Edamame Salad and Sweet Lemon ($32), served with the firm moist texture of barramundi instead of the usual cod or haddock; Pork Chop, Banh Mi, Pickles, Croutons ($46)¸an Asian twist on the traditional Pork Chop; or the Beef Short Rib Pastrami, Red Cabbage, Mustard ($42), a briny yet meaty dish perfectly balanced by the red cabbage and wholegrain mustard.
Cocktails
Designed by Bar Manager Michael Matthew De Costa, the cocktails offering incorporates classic ingredients and flavours representative of Asian cultures in a non-traditional manner. A representation of East meets West, the cocktails are lessons in harmony with complex ingredients balancing and complementing each other. The cocktail menu will be changed quarterly to pay homage to different regions in the world. This first rendition pays tribute to Japan and Asian culture as a whole with ingredients such as Szechuan syrup, Sakura liqueur, Sparkling Sake and more.
With an array of light to spirit-forward cocktails, there’s a drink for every mood, occasion, and preference. The notable Lantern Fest (S$24) cocktail is not for the faint-hearted, with a bold blend of Paper Lantern Gin infused with Szechuan syrup, orange bitter, and cardamom. Paper
Lantern Gin is Singapore distilled Gin with massive Asian spices so mixing it with in-house Szechuan syrup put those flavours in the forefront of the drink whilst the bitters fulfils to round the drink off nicely. The brandy-based Tales of Time (S$24) cocktail is the drink to savour for a classy ladies’ night with floral undertones from sakura liqueur and hints of cherries and rose water. Tales of Time is Catfish’s variation of a Highball, a complex variation on the simple high ball while culminating flavours from Japan.
Adventurous drinkers will reach for Tom Cat (S$24), a rum-based cocktail structured after the classic Mai Tai but with a spicy kick. It incorporates aromatic spices with Chalong Bay, a rum distilled and bottled in Thailand, as well as a special in-house tom yum syrup. Another highlight would be the Sake 75 (S$24). A play on the classic French 75 cocktail, the vodka-based Sake 75 has elements of cherries to add a little fruitiness to the drink while dry sparkling sake rounds it off.
Last but not least is Pot o’ Gold ($24), a cocktail that pays homage to Chef Andrew Walsh. Made with CATFISH’s very own cold brew and vanilla cream, this whisky-based cocktail packs a punch. Vanilla notes come through from start to finish, leaving a beautiful well-balanced mouthfeel.
CATFISH opens Tuesday to Friday from 11.30 – 10.30pm, and Saturday from 10 – 10.30pm and Sunday from 10 – 10.30pm.
