Tanica replaces Fysh at The Singapore Edition
Josh Niland's seafood room has given way to a Southeast Asian menu built on wok and Josper-grill fire, with a weekday lunch from S$48.
Tanica, the new restaurant at The Singapore Edition, has taken over the ground-floor room that Josh Niland's seafood restaurant Fysh occupied since the hotel launched. The switch happened on 17 September, and the menu has moved from Niland's fish-led repertoire to Southeast Asian cooking built around a wok and a Josper charcoal grill.
The name fuses "botanica" and "tannins," a nod to the restaurant's reliance on herbs, spices and regional produce rather than any single national cuisine. The room itself is largely unchanged: the same arboretum-like, plant-heavy interior that set Fysh apart from the rest of Orchard Road now frames a different kitchen.
A sharing menu built on fire
The name fuses botanica and tannins — a nod to herbs, spices and regional produce rather than one fixed cuisine.
Dishes are designed for the table rather than the individual plate. Early menu highlights include a Chicken Rendang Puff with roasted garlic yoghurt and curry leaf oil (S$14), a Little Joe grass-fed beef tartare with green papaya and smoked soy (S$28), and Iga Bakar Kicap, a 72-hour wagyu short rib glazed in sweet soy and sambal embe (S$58) that reviewers suggest sharing between two or three diners.
Seafood hasn't disappeared entirely — a 200g black sambal Murray cod (S$58) keeps a line back to the room's previous identity — but it now sits alongside char kway teow, laksa noodles and other hawker staples reworked for a restaurant kitchen. Desserts lean regional too, including a pandan roll cake with caramelised coconut and soursop-kaffir lime sorbet.
Lunch priced for the neighbourhood
A three-course weekday set lunch at Tanica Singapore Edition runs from S$48++, aimed squarely at the offices around Cuscaden Road rather than hotel guests alone. Dinner is à la carte, split across snacks, starters, mains, sides and dessert, with service until 10pm on weekdays and 10.30pm from Friday to Sunday.
No chef has been credited publicly for the new kitchen, a gap that's unusual for a flagship hotel restaurant repositioning this openly around a named predecessor. Fysh closed quietly; the hotel has not said whether Niland remains involved with any other project in the city. Hotel restaurants that open with a star chef's name attached carry real risk when that chef's concept doesn't hold an audience, and Tanica is the latest example of a five-star property moving on from one without much ceremony. Whether the format change pulls in the lunch crowd it's pricing for will be clearer by the time its first Michelin cycle comes around. Singapore's other recent kitchen handover, at Ao, suggests diners are willing to follow a room through a concept change — as long as the new one is clearly its own.
