FiskSeaFoodBar – Just another WordPress site

Who We Are

The seafood game changer in Singapore delivering food excitement and dining experiences igniting your temptation for healthy and safe seafood from the cold and clear waters. Again and again.

Welcome to FiSK Seafoodbar & Market

Scandinavia in Singapore

Fisk Seafoodbar & Market is a restaurant and retail concept where you can dine and shop for cold water seafood and Norwegian products all in one place. Yes, including those you see on the menu. It features an in-house smoker to produce fresh smoked fish from fresh fish; that is something you don’t see every day. All seafood from Fisk Seafoodbar & Market is from the reputable Snorre Food Pte Ltd with 30 years of experience in the industry. The design of Fisk Seafoodbar & Market is taken from Norwegian heritage, showcasing modern Scandinavian that blends with nature.

A customer oriented seafood heaven concept at that is inviting in both gastronomically and aesthetically. The half restaurant and half retail establishment creates greater opportunity for customers experience growth by providing a wider scope of services. Dine in to specially curated seafood menu by Executive Chef Markus Dybwad where he and his experienced team showcase technical skills and bring you high quality cold water seafood that excite your senses. Food pairing is possible with a cabinet filled with quality wines to bring your senses to the next level.

Where others stop, Fisk Seafoodbar and Market continues. At the other side of the establishment, “Seafood Market” lets you feast your eyes with the large arrays of cold water seafood from Snorre Food Pte Ltd. The layout and design of the establishment is Scandinavian inspirited. With nature in mind, the binds are decorated with mountains and has an overall wave theme that connects the whole establishment together. The rarely seen lobster cage were shipped from Norway and refurbished as a chandelier. Fisk Seafoodbar and Market services are beyond tangible so go ahead and ask about seafood handling and cooking methods for specific seafood.


The brains behind FiSK Seafoodbar & Market

Kenneth Loke

Head Chef

Cooking is a great channel to express myself creatively and embodied the many cultures I’ve came across through life experiences.

One of the highlight in his life was being the finalist in representing Malaysia for the prestigious Bocuse d’Or 2015 on the world stage. The 4 intensive years of journey in preparation and training have amassed a wealth of knowledge through meeting the many culinary giants. These training led him to be the winner of several competitions and in year 2010, Kenneth won the Otto Weibel & Norwegian Seafood Scholarship for 2 consecutive years. He then went on to train under Chef Jonas Lundgren (Bocuse d’Argent 2009). Fast forward to 2017, Kenneth is ready to take FiSK Seafood bar gastronomic experience to the next level.

William Ng

Chief Fishmonger

William’s passion for quality food goes back 36 years ago where he started as a commis chef and worked his way through the years, learning through perseverance and honing his culinary skills to meet the demand of the culinary scene. His wealth of experience was shown in many upscale seafood events and association like Chaîne des Rôtisseurs, an international association of Gastronomy. He also received Gold award for Fairmount & Swissotel The Stamford Excellent Service Award in his career with RC Hotels. Today, the down to earth Chief Fishmonger of FiSK Seafoodbar and Market can slice and fillet the way you prefer and gives seafood advice you would want to know.