5 Gemmill Lane
Singapore 069261

(open in Google Maps)

Sunday:
12:00pm - 03:00pm
05:00pm - 10:30pm

Monday:
Closed

Tuesday:
12:00pm - 03:00pm
05:00pm - 10:30pm

Wednesday:
12:00pm - 03:00pm
05:00pm - 10:30pm

Thursday:
12:00pm - 03:00pm
05:00pm - 10:30pm

Friday:
12:00pm - 03:00pm
05:00pm - 10:30pm

Saturday:
12:00pm - 03:00pm
05:00pm - 10:30pm

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Reviews

From the Burpple community

My one last dining-in hurrah had to be at somewhere special. After seeing them featured on some Instagram stories, I made a reservation at Catfish immediately - I was gonna go out with a bang of course.

Catfish is described as a contemporary fish grill and raw bar with a mix of Asian fusion in its flavours. Pictured here is their Market Fish Kiev, a delicious deep fried piece of seabass topped with uni butter and gribiche sauce. While it seemingly looked like it was essentially elevated fish and chips without the chips, I took a bite and was blown away. The highlight of the night, holy f**k, it was so so good. The savoury uni butter made wonders with the crispy fried seabass and paired delectably with the side of gribiche sauce.

While the price did make my wallet cry, I was really glad I ended up ordering this. Not to mention that the lack of Catfish Tacos (what I originally wanted to try at Catfish) wasn't missed.

1 Like

Me being me, seeing images of this itty bitty taco floating around my feed I was feeling a tad apprehensive about it. How good can an index-sized taco be to warrant the price tag of $7++? Only way to go: down it all in a single bite...then drown in sheer bliss. Ooooh this may be tiny, but it packs a fabulous punch. Super fresh, firm yet tender cubes of cured catfish, flavoured with tangy and sweet umeboshi, held in by a beautifully blistered and crisp taco shell. Oddly this really reminded me of our annual cny yusheng, but a more modern, contemporary sorta way. It’s fun, exciting, and really really tasty. I’d pay the whole $7 for this any time bruhs.

2 Likes

Hot new kid on the Club Street block is Catfish – Chef Andrew Walsh’s latest fish grill and raw bar concept that sees French and Swedish technique combined with Asian ingredients to create an eclectic yet highly focused menu of shareable small plates and mains.

The very Instragram-able take on the Dim Sum classic of sesame prawn toast is elevated here with a beautiful Argentinian red prawn on thin slivers of toast sandwiching scallop mousse, and who can ignore the luxe toppings of fresh uni and caviar? Served with a bright citrus emulsion and herbaceous dill oil, every element on the plate worked together harmoniously and set the meal off on the right foot.

Taste: 3.5/5

3 Likes

(Hosted) Nothing deceptive about it. What you see is what you get at the newest restaurant opened by Chef @a.a.walsh.
Located just off Club Street on Gemmill Lane, this Asian-Fusion Raw Bar and Fish Grill serves a variety of small bites and substantial plates with cocktails and wines to pair. Interestingly, last Saturday when we were there, the lunch crowd was 95% female. Perhaps it has to do with the space which is really quite lovely. Its relaxing atmosphere makes it an easy spot to stop for snacks and drinks or to linger over a full meal. The fact that is isn’t enclosed on all four sides also has it feeling open and welcoming. I have heard a few people say it was a bit warm when they visited but we felt comfortable. Maybe because the weather was slightly overcast then.
In his introduction, @catfish.sg’s Head Chef Erik (@thenordicchef_) told us that their aim is to “elevate seafood through great flavours and great techniques”. I think a few of the courses in the Catfish Experience Tasting Menu we had (it costs $158++ per pax and is available only for dinner) did exemplify that well.
Our meal commenced with items from the Raw and Snack sections of the menu. First up, Champagne and Oyster “Fruits de Mer” which saw Bafun uni, beetroot-pickled salmon and Sturgeon caviar piled alongside the small but plump and creamy Canadian oyster in its shell for a surprisingly tasty combination.
The Japanese Catfish Taco was a crunchy bite of fried wantan skin cradling catfish dressed appetisingly in plum sauce, umeboshi-mayo, wasabi and a topping of hazelnuts.
Much-instagrammed, the Catfish Mini Cones Selection consisted of a trio of cones, each filled with a different ingredient combination. I really liked the one with raw scallop, avocado cream and Bafun uni. The other two which had salmon, ikura and furikake cream, and Wagyu tartare with caviar, winter truffle and wasabi cream cone, were decent.
A genuine standout for me was the Hasselback Potato crowned with lime-marinated blue fin tuna, trout roe and wasabi cream. They proved solid with the extremely crunchy potato (it was a tad salty but I had no issues to be honest).
The Squid Noodle Ramen featured chewy noodles and fried chicken in a broth of chicken and truffle. Can’t say I was a fan of this.
The Sesame Prawn and Scallop Toast was however, a big winner with me. I thought the crispy-coated toast, plated with a refreshing citrus emulsion, was so superb on its own, even if the grilled Argentinian prawn, caviar and uni were left out, I wouldn’t have minded.
For the main course, Chef Erik served us a Barbecued Red Snapper that was coated in Sichuan spices. Accompanying it, a laksa cream sauce and a bowl of their take on coconut rice, blanketed in crispy tendrils of fried egg. Overall, a flavourful creation that wasn’t as spicy as the name suggests. The highlight for me was the rice. It was also tasty mixed with some of that laksa cream.
Both desserts turned out to be amazing! While the chocolate mousse (it’s made from two kinds of Valrhona chocolate) with luscious orange custard, orange segments and honeycomb pieces was fabulous, I was more drawn to the Pavlova. Beneath the light-as-air meringue (it had the perfect crunchiness) was fromage blanc mixed with Greek yogurt, fresh strawberries and a basil and yuzu granite. Everything about this was perfect.
Amir (@theflyingsomms), the charming Operations Director, and @ch.limm plied us with drinks throughout the meal. As I wasn’t having any alcohol, they kept me happily lubricated on a few wonderful mocktails. The first was a blend of @Melatidrinks, citrus, berries and @singhasodas. Hot on its heels was a Bloody Mary which I finished rapidly as its lime zest-sprinkled savoury tomato and pickle juice drink suited my palate to a T. Lastly, @ch.limm shook up a gorgeous gold leaf-decorated glass of coffee with cardamom and vanilla which made for a really enjoyable finale.

5 Likes

Simple yet effective, an undeniably messy but scrumptious textural playground of a bowl, where decadent chocolate mousse is folded onto a bed of summery soft orange curd. The arrangement is completed by sticky shards of honeycomb and burnt orange segments.

Taste: 3.5/5

3 Likes

This'll give even the best Thai green curries out there a run for their money - an emerald lake of exuberant curry sauce bursting with vibrant flavour, fenced by a line of thicc scallops and charred broccoli. Not in scene is a bowl of fluffy coconut rice, perfect for soaking up all dat sauce with.

Taste: 3.5/5

3 Likes
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