Eathouse Menu
This pop-up menu seeks to reintroduce these undervalued elements by incorporating them into familiar dishes, making them more approachable for first-time diners. At the same time, it presents more creative adaptations that highlight their versatility and depth of flavour to showcase the possibilities with just a pinch of creativity.
By embracing whole-fish utilization, the menu reduces kitchen waste while offering a more sustainable and economically viable approach—demonstrating that thoughtful cooking can benefit both the environment and well, the margins.
*photos might defer from the final product as these were taken during test kitchens.
U-yummy (Fish Sauce Kaya Toast) - $13
Fish Sauce Kaya | Homemade Bread | Teepoh Butter | Jammy Eggs
Our fishy take on a local classic, sweet coconut kaya meets a savoury umami boost from fish sauce. Slathered on homemade toast with solefish butter and jammy eggs for that perfect sweet-salty, dip-and-go moment.
Memboyu (Mian Bao Yu 面包鱼) - $14
Brioche | Fish Paste | Scallions | Honey Lemon Sauce
A popular snack with a fishy spin. Crispy golden brioche stuffed with savoury fish paste, lifted with a drizzle of honey lemon for that addictive sweet-savoury crunch.
Souper Fish (Teochew Fish Soup) (served with rice or noodle option) - $14
Threadfin | Green Papaya | Red Dates | Goji Berries
A nourishing Teochew classic of a confinement food. A flavourful fish bone broth with natural earthiness from the green papaya, pairing naturally with the sweetness of red dates and goji berries, balanced by the clean delicate taste of threadfin.
Blackened Fishwich (Blackened Fish Sandwich) - $11
Asian-Spiced Fish | Toast | Sambal Matah Tartar | Lettuce
A bold, messy-good sandwich. Charred fish fillet with an Asian spice rub, layered with a zesty sambal matah tartar bringing the right amount of heat.
Fash (Fish Fat Hash & Eggs) - $15
Fish Fat | Eggs | Potato Hash | Cherry Tomatoes | Parmesan | Lemon
Crispy potatoes cooked in rich mullet fat, topped with eggs and binded with parmesan for a deeply savoury, brunch guilty-pleasure.
Abu鱼yu Congee (Aburi Fish Congee) - $9
Torched Fish | Fish Bone Broth | Congee | Greens
A hearty comfort in a bowl, silky congee enriched with fish bone broth, topped with aburi fish slices for a smoky finish and balanced with fresh greens.
Catch A Cold (Chilled Mullet) - $10
Grey Mullet | Tangerine Oil | Scallions | Chilli
Served chilled for maximum flavour as the collagen-rich mullet turns silky and rich, paired with a bright, citrusy tangerine oil that cuts through beautifully.
Tobimisu (Tobiko Tiramisu) - $12
Mascarpone | Coffee | Honey Whiskey | Tobiko
Sweet, creamy, and unexpected. Classic tiramisu layered with honey whiskey to accentuate the sweetness, finished with pops of salty tobiko for a umami filled contrast in every bite.
Fish Fan (Fish Sauce Caramel Flan) - $10
Egg | Milk | Fish Sauce Caramel
A levelled up salted caramel. The umami edge of fish sauce enhances the richness of the eggy and milky creamy flan while keeping it light on the palate.
Dinner
6pm - 10pm
ENTREE
Catch A Cold (Chilled Mullet) - $10
Grey Mullet | Tangerine Oil | Scallions | Chilli
Served chilled for maximum flavour as the collagen-rich mullet turns silky and rich, paired with a bright, citrusy tangerine oil that cuts through beautifully.
Co-Flounders (Fish Pickles & Crackers) - $8
Eurasian Salted Fish Pickle | Teochew Salsa | Fish Keropok
A meeting of cultures of Pasarfish co-founders on one plate, combining sweet, salty and sour in this salted fish mango pickle, together with the zesty bright Teochew-style salsa, and paired with crispy fish crackers.
Fish Amok (Cambodian Otak Otak) - $8
Coconut | Curry Paste | Fish | Banana Leaf
Light, fluffy, and aromatic. Imagine a cross between otak-otak and chawamushi, steamed with coconut and spices for a rich yet delicate bite, and bringing the earthiness with banana leaf ash.
Fin-ally Salad (Raw Salad with Fried Fish Bits) - $8
Sambal Matah | Winged Beans | Fried Fish Bits
Fresh, punchy, and a solution to fish waste. Crunchy greens tossed in Balinese raw sambal, topped with crispy fish fins and bones for extra kick of umami.
MAINS
Jukut Blook (Balinese Fish Soup) (served with rice) - $16
Root Vegetables | Fish Broth | Turmeric | Chilli |
Popcorn
Hearty and rustic. A specialty served in a village in northern Balinese specialty with soft, stewed root vegetables in a fragrant, slightly spiced broth with popcorn melting on top.
Souper Fish (Teochew Fish Soup) (served with rice or noodle option) - $14
Threadfin | Green Papaya | Red Dates | Goji Berries
A nourishing Teochew classic of a confinement food. A flavourful fish bone broth with natural earthiness from the green papaya, pairing naturally with the sweetness of red dates and goji berries, balanced by the clean delicate taste of threadfin.
Black & Green (served with rice) - $14
Blackened Fish | Green Oil | Seared Rice | Corn
Smoky meets fresh. Charred fish paired with the fresh herby green oil and seared rice for texture and balance.
Halfsies (Half Fried, Half Braised) (served with rice) - $12
Fish Fillet | Soybean Sauce | Ginger | Chilli | Scallions
A perfect dish popular as a home-cooked comfort food for the indecisive as the savouriness of a crispy pan-fried fish meets a rich, aromatic soybean braise, perfect over rice.
DESSERT
Tobimisu (Tobiko Tiramisu) - $12
Mascarpone | Coffee | Honey Whiskey | Tobiko
Sweet, creamy, and unexpected. Classic tiramisu layered with honey whiskey to accentuate the sweetness, finished with pops of salty tobiko for a umami filled contrast in every bite.
Fish Fan (Fish Sauce Caramel Flan) - $10
Egg | Milk | Fish Sauce Caramel
A levelled up salted caramel. The umami edge of fish sauce enhances the richness of the eggy and milky creamy flan while keeping it light on the palate.
Gillty Pleasure – Market Price
Fish of the Day
Fresh, seasonal, and ever-changing. Sourced from trusted collaborators of Pasarfish from fishmongers to fish traders to fish farmers, prepared to highlight the fish’s texture and taste at its best in the Pasarfish way.