Media Tasting at Pink Fish
Pink Fish has opened its first international outlet here in Singapore, Jewel Changi Airport after having grown to 6 restaurants in Norway since late 2017.
This innovative Norwegian fast-casual concept restaurant uses salmon, directly imported from the fresh and cold waters of Norway as their main ingredient. Its menu includes not only European and American offerings but also Asian ones with flavours adjusted to suit the local taste buds. The menu of dishes offered was in fact inspired by head chef Geir Skeie’s travel around the world.
With the menu tactically divided into sections such as Salad & Wraps, Burgers, Soups and Raw, subcategories such as Asian, European and American, it was pretty straight forward when ordering.
Both the European and American were equally delicious, with each of them comes with a 110g serving of salmon patty. The difference would be their patty marination, sauce, and vegetable in the buttery bun. Customers get to pick a range of sides to compliment their dishes too.
Healthy salad options such as this bowl of European style salad, with grilled salmon fillet, tzatziki (Greek yogurt sauce), feta cheese cubes and olives.
If you would have preferred raw salmon cubes like me, check out their ‘Raw’ section of their menu. The above is the Japanese sashimi salad with raw salmon cubes, yuzu, miso, edamame and rice.
The menu also allows customization of their portion of salmon. Nibbles (50g), Hungry (100g) and Starving (150g).
As a brand, Pink Fish also aims to contribute minimal carbon footprint, therefore, their packaging and utensils are all custom made from biodegradable materials. Check out their ‘’Catch of the Month’’ where different seafood items will be featured based on season and Chef Geir’s inspirations!
*Service charge(10%) and GST(7%) applicable.
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