Fresh, grilled seafood eaten right out of a hot pan - that was Fish & Co's novel idea birthed about 15 years ago. Now the Singaporean company has restaurants in nine countries, most recently in Bangladesh and Mauritius.
In Singapore alone, they serve more than 20,000 customers in a week. At their flagship outlet in Park Mall, more than 100 kilograms of fish are served daily. The fresh produce is imported from Vietnam, Chile, Indonesia and China.
"We currently have about 42 restaurants all around in 9 countries: Singapore, Malaysia, Indonesia, Brunei, Philippines, Cambodia, one in the UAE and Bangladesh and Mauritius," shares Mr Hoo Hoe Kiat, Managing Director for Fish & Co.
Home-grown brand Fish & Co have made headway expanding into these countries, bringing with them their unique "seafood in a pan" experience, pioneered by Fish & Co about 15 years ago.
Fish & Co was started in 1998 by Mr Ricky Choo and Mr Lambert Yeo, when they left their jobs with Singapore Airlines to follow their passion in the food business.
Their inspiration for Fish & Co came when they travelled around the Mediterranean region. "So in the Mediterranean [region], when the fishermen goes out to sea and they are hungry, they just eat the catch off the boats, cook it over the pan over the fire, on the boat. And they just dig in right from the pan," said Mr Hoo.
"So we came up with the concept. It basically symbolises very good quality seafood, fresh seafood that served right from the pan. We started in 1998 with the first store in Plaza Singapura, and it was a big hit. 15 years on, we have currently 15 stores in Singapore, and many more around the region."
We asked Fish & Co about the item customers can't seem to get enough of: The Seafood Galore, a pan of grilled prawns, grilled white fish, and clams in a butter and curry sauce served with paella rice and chips.
Calvin Tan, Culinary Director of Fish & Co, said "I think the serving is very generous and it is value for money. We hardly get this size of king prawns locally in a seafood restaurant and I think it is sufficient for one person's consumption. So in terms of pricing, we are quite reasonable, so it makes it the bestseller."
Another popular item is the Baked Ginza Salmon. The Japanese-inspired dish features a salmon fillet baked with furikake, a dry Japanese condiment that consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar and salt. Fish & Co refreshes its menu every nine months, as well as introducing special items periodically.
They will have a World Cup pizza in June and upcoming is the all-day breakfast.
"We are starting to do all-day breakfast, but in a different way as compared to the usual breakfast serving. Breakfast comes with seafood, I think, is something new. And it's going to be a catch once we launch it," said Mr Tan.
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