Inspired by Singapore Botanic Gardens, the country’s only UNESCO World Heritage Site, Tanica celebrates modern Asian cuisine through a convivial shared-table experience, where herbs, spices and the smoky character of the Josper grill take centre stage. It features an impressive sustainable seafood-focused steakhouse menu alongside responsibly sourced vegetables and meats, reflecting on creating a circular economy for the hotel. FYSH is dedicated to mitigating food waste while heightening the guest experience through unexpected creations that respect and expand the full potential of each individually sourced sustainable produce. Flanking the soaring white aerie of The Singapore EDITION's lobby and reception, FYSH at EDITION is a high vaulted-ceilinged, timber-lined restaurant in a lush verdant setting. Anchored by a custom-made marble bar in green scalloped Antico Verde marble, and a large show kitchen, the main dining room seats 80 across intimate jade velvet banquettes and booths with Calacutta white marble tables. Art works frame the space; with 14-carat gold leaf etching greeting diners at the entrance, while a custom piece by the artist Christian Furr sits over the bar. A leafy conservatory has capacity for 22; this indoor garden is home to over 300 plants and 162 suspended preserved fern spheres, all born in Southeast Asia. A Luna Alabaster sculpture by Jan Vanderlaan finishes the room. An outdoor pergola provides a perch for a further 44 diners when the cooler tropical evening arrives.
