Happy 1st Year Anniversary to Frying Fish Club Team
The Frying Fish Club (FFC) recently marked its first anniversary with an impressive milestone: five new outlets opened across Singapore, Thailand, and Vietnam. This restaurant chain, which blends Japanese-inspired fish and chips with a cutting-edge NFT and Web3-driven concept, has quickly made waves in the culinary world.
The celebration event was held at their latest outlet located at 8 Jln Gelenggang Singapore 578190, bringing together the team, investors, and special guests for a night of delectable food and drinks.
The success of Frying Fish Club wouldn’t have been possible without the visionary leadership of Owen Kwa and Timothy Boey. As CEO and co-founder, Owen Kwa brought his culinary expertise to the forefront, reimagining traditional fish and chips with a Japanese-inspired twist that has won over countless diners. His ability to refine a menu and focus on delivering a singular, exceptional dish has been instrumental in shaping the identity of FFC.
Alongside him is Timothy Boey, CMO and co-founder, whose innovative marketing strategies have helped catapult the brand into the digital age, merging the culinary world with NFT and Web3 technologies. Together, their combined talents and forward-thinking approach have turned Frying Fish Club into a trailblazer in both the food and tech industries.
Our team from Is Life a Recipe was invited by Emőke Sasi, Executive Director of the Central and Eastern European Chamber of Commerce (Singapore) who you might remember I met at the recent Tapas 24 event for ESDS.
Emőke introduced us to one of the main people behind the Frying Fish Club and it was clear that Mark Koh (an investor in Frying Fish Club) was running the show for the night from the moment he introduced himself, his enthusiasm was infectious, Mark was overseeing everything from MC duties to personally serving guests personally fish to ensure everyone got to try it for themselves.
Mark was a little worried about my review given my background being British and that we might have a preconceived idea of what good fish and chips are supposed to be and justifiably so! Especially with previous reviews we have done for outlets such as Smiths Fish and Chips and the one I did for the aptly named The FISH & CHIPS Shop!
The Frying Fish Concept: Japanese-Inspired Fish & Chips
At the heart of the Frying Fish Club’s success is its unique take on fish and chips, crafted by Chef Owen Kwa Ming Han aka Kingfisher. The origin story of FFC is a fascinating one: Chef Owen’s previous restaurant, Mirage, had struggled during the pandemic, but Mark Koh stepped in with a bold proposition to reduce the menu from 49 pages to just one.
After asking Chef Owen to head to the kitchen and come back with his top dish Mark was surprised, not shocked that he returned with Fish and Chips! After tasting his signature dish this marked the birth of FFC, with a singular focus on a single dish that is often considered quintessentially British, but here, reimagined with a Japanese twist.
The Frying Fish Club Anniversary Menu
For this special celebration, FFC served a selection of tasting dishes that showcased its unique offerings:
- Watermelon and Feta Salad: Light and refreshing, this dish featured cubes of watermelon, mint leaves, and feta cheese, delivering a perfect balance of sweetness and saltiness.
- Yuzu Shrimp Salad: A fresh salad combining prawns with a tangy yuzu-based dressing, served with mixed greens and cherry tomatoes.
- Oyster Shooters: One with Tabasco and homemade sweet relish, the other with Ponzu and Negi, with a topping of tobiko.
- Mango Nori Taco: A creative fusion, combining the flavours of sweet mango, nori seaweed, and cilantro, wrapped in a soft taco shell.
Japanese Inspire Battered Fish
The star of the night, however, was undoubtedly the Japanese-inspired Fish & Chips. The fish they use is not cod as with most common fish and chips but Izumidai aka (Nile tilapia) which is interestingly a freshwater fish. Chef Owen’s method involves first brining the fish, then lightly coating it with a thin, crispy tempura batter. This preparation allows the fish itself to shine, with the brining giving it a melt-in-the-mouth quality.
As a Brit who holds fish and chips near and dear, I approached the tasting with some trepidation. But to my surprise, the Japanese take on this classic dish was a revelation—the light, crispy batter complemented the delicate, flaky fish perfectly.
As you can see from the above it does not look so glamorous but plating was not an option for the crowd on the night, so just take a look at the full-plated version that comes with edamame a take on northern British mushy peas, that golden Yuzu Miso sauce and the crunchy chips! Image taken from their Instagram account to do it justice!
For an extra touch of umami, the version topped with Nori-seaweed flakes was a particular highlight, adding an extra depth of flavour to each bite.
A New Take on Fish & Chips
For those expecting the thick, hearty batter of British or Australian-style fish and chips, FFC’s version might come as a surprise. But this Japanese-inspired variation, with its focus on the fish rather than the batter, has its unique appeal. The Yuzu Miso sauce served on the side is best used sparingly, as its saltiness enhances the lightness of the dish without overpowering it.
A New entrant to the menu?
One of the more daring dishes served during the event was a Wagyu Hamburg with stuffed cod—a true testament to the restaurant’s willingness to experiment and push boundaries.
With cod being an ever increasingly expensive ingredient we are not sure if this will eventually make it onto the menu but if I may make a bold suggestion to Chef Owen, give smoked haddock a try instead! You can check it out at Fisk!
Drinks Menu: A Perfect Complement
Throughout the evening, guests enjoyed a curated drinks menu that included some prizes of high-end wines sponsored by PengWine—a fitting collaboration, given the restaurant’s NFT and crypto integration and co-founder of PengWines Chris Milliken joining the event who is very much at the forefront of crypto, which made absolute sense in this context.
The drinks menu featured an array of options, including:
- Whisky Highball and other signature cocktails like the Yuzu Highball and Tokyo Mule
- Sparkling Lemonade in flavours like Yuzu Ramune and Lavender Mint Ramune
- Soft drinks like Coke Zero and Ayataka Green Tea
**Disclaimer: I might have tried all the alcoholic drinks at the launch and have clearly been paid in booze for this post, I feel like a Vietnamese police officer 😂
Here’s a snapshot of the Soft Launch Menu that is now available:
| Menu Item | Description | Price (SGD) |
|---|---|---|
| Izumi Dai Fish & Chips | Served with crunchy fries, edamame, yuzu miso sauce | 18.50 |
| Nori Fish & Chips | Served with crunchy fries, Asian slaw, tartar sauce | 19.50 |
| Spicy Fish & Chips | Served with crunchy fries, kani salad, tartar sauce | 19.50 |
| Nanban Fish & Chips | Served with crunchy fries, apple slaw, nanban sauce | 20.50 |
| Creamed Spinach | Served with pita bread | 8.00 |
| Hummus | Blend of chickpeas & tahini, served with pita bread | 8.00 |
| Spicy Tofu Mushroom | Whipped tofu, braised shimeji, served with pita bread | 8.00 |
FFC’s Growth: 5 Outlets in a Year
The Frying Fish Club’s rapid expansion to five outlets in just a year is nothing short of impressive. With three outlets in Singapore (one might be closing sadly due to rent increases), one in Chiang Mai, Thailand, and one in Ho Chi Minh City, Vietnam, it’s clear that FFC is onto something big.
The concept of blending traditional food with modern technology—NFTs and Web3—sets FFC apart from other restaurants, giving diners not just a meal but an experience of a community.
Final Thoughts on the Frying Fish Club
As someone who grew up loving fish and chips, I was initially sceptical of FFC’s Japanese-inspired twist. However, the brining, the light tempura batter, and the careful focus on the fish itself won me over.
The addition of umami-rich seaweed flakes and other innovative accompaniments further elevated the dish. And with the restaurant’s focus on both culinary excellence and digital innovation, it’s no wonder that Frying Fish Club is growing so rapidly. If you’re a fan of fish and chips and are open to trying something new, FFC is definitely worth a visit.
Whether you’re in Singapore or visiting one of their overseas outlets, Frying Fish Club offers a unique fusion of flavours and experiences that are hard to find elsewhere. With NFT integration, Japanese-inspired cuisine, and a welcoming vibe, FFC is truly a restaurant for the modern age.
Flying Fish Club Socials
Frying Fish Club Telegram (Top Secret Account) 😂
Flying Fish Club Address& Telephone
Address: 8 Jln Gelenggang Singapore 578190
Original Flying Fish Club Location
Address: 140 Owen Road, Singapore 219940
Frying Fish Club Overseas Outlets
HCMC, Vietnam
Address: 155 -157 Đ. Nguyễn Hữu Cảnh, Ward 22, Bình Thạnh, Hồ Chí Minh, Vietnam
Chang Mai, Thailand
Address: 8, 8 Ratchaphuek Alley, Tambon Chang Phueak, Mueang Chiang Mai District, Chiang Mai 50300, Thailand
