Pasarfish Debuts First-Ever Dining Pop-Up at Chef X (27 May - 27 Jul 2026)
TL;DR: Pasarfish debuts its first dining pop-up at Chef X (27 May – 27 Jul 2026). Dates, menu and how to visit below.
More guides: New cafe & restaurant openings · Halal dining guide
If you love food experiences with a story behind them, here is one worth bookmarking. Pasarfish, known for its wet market tours and seafood education, is running its first-ever dining pop-up at Chef X for two months, turning the space into a mini “living fish exhibit” that spotlights local fish, heritage tools, and a fish-forward menu.
Think of it as part dinner, part museum-style experience. You will spot local fish specimens (including starry triggerfish and John’s snapper) alongside heritage fishing tools like bubu traps and handlines, while the menu takes a whole-fish approach that uses more than just fillets—incorporating skin, bones, fats, and roe in creative ways.
The Concept: From Wet Market Tours to the Dining Table
Founded in 2024 by Kenny Lek and Elliott James Ong, Pasarfish is built on a deep interest in Singapore’s seafood heritage and sustainability. This pop-up is their first time bringing that story into a dining format, inspired by Singapore’s coastal past and the communities that have cooked from the sea for generations.
The Experience: Dine Inside a Living Fish Exhibit
During the residency, Chef X is styled like an interactive exhibit, inviting diners to learn as they eat. It is a fun pick for anyone curious about local fish, or simply looking for a meal that feels more immersive than the usual restaurant visit.
Menu Highlights: Fish-Forward Bites Across Lunch, Dinner & Dessert
Prices start from S$8 for smaller plates, with mains around S$14–S$16 and desserts from S$10. Standouts include:
U-yummy (S$16): kaya toast-inspired bite with coconut kaya, savoury fish sauce, tee poh butter, and jammy eggs.
Menboyu (S$14): brioche stuffed with creamy wolf herring fish paste, finished with a honey-lemon drizzle.
Souper Fish (S$14): comforting threadfin soup steeped in fish bone broth with green papaya, red dates, and goji berries (available lunch & dinner).
Jukut Blook (S$16): fish of the day with softly stewed vegetables in a fragrant broth, topped with popcorn that melts into the soup.
Tobimisu (S$12): playful dessert with honey whiskey, mascarpone, and tobiko (flying fish roe).
📍 Location: Chef X, Clarke Quay Central, 6 Eu Tong Sen Street, #03-103/104, Singapore 059817
🕒 Opening Hours: Tuesday to Saturday: 12:00 PM – 2:30 PM, 5:30 PM – 10:00 PM
📅 Dates: 27 May 2026 to 27 July 2026
🚆 Nearest MRT: Clarke Quay MRT (Clarke Quay Central is above the station)
💰 Price: From S$8; most items fall around S$14–S$16; desserts from S$10
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