{"id":56855,"date":"2021-04-19T07:35:00","date_gmt":"2021-04-18T23:35:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=56855"},"modified":"2021-04-15T02:08:08","modified_gmt":"2021-04-14T18:08:08","slug":"catfish-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/04\/19\/catfish-restaurant-singapore\/","title":{"rendered":"Catfish, Gemmill Lane: Seafood Restaurant by Andrew Walsh Fails to Impress"},"content":{"rendered":"
\"\"<\/figure><\/div>\n\n\n\n

Catfish at Gemmill Lane<\/strong> is a fish and seafood restaurant serving an Asian fusion menu. Andrew Walsh, the chef-owner of Catfish, begun his tutelage at Esquina<\/a> under Jason Atherton who, in turn, was Gordon Ramsey’s protege. Leaving Esquina, Walsh started Cure<\/a> (one of my favourite restaurants in 2015), Butcher Boy<\/a>, and Bao Boy. Walsh is assisted by his head chef, Erik Gustafsson, at Catfish. <\/p>\n\n\n\n

Although the menu at Catfish is sectioned into “snacks,” “small,” “fish,” “meat,” “veg,” and “dessert,” in reality the dishes are done communal style. Estimate to order 2-3 dishes per person. <\/p>\n\n\n\n

\"\"
Fish skin, curry mayo<\/figcaption><\/figure><\/div>\n\n\n\n

From the “snacks” section of the menu, we had the crispy fish skin with curry mayo<\/strong> ($8) and catfish taco<\/strong> ($7 per piece). The former is wholly dependent on the dip. The latter, the taco, comes in a crispy hard shell with umeboshi (pickled Japanese plum) and hazelnut. The dominant flavour here is sweet–and I don’t like sweet food when it should be savoury. Only desserts should be sweet. <\/p>\n\n\n\n

\"\"
Sunseeker oysters<\/figcaption><\/figure><\/div>\n\n\n\n

From the “raw” section, the sunseeker oysters<\/strong> ($42, 6 pieces) are pathetic and miniscule. They should have rejected their supplier when they receive the goods. <\/p>\n\n\n\n

\"\"
Sesame prawn and scallop toast<\/figcaption><\/figure><\/div>\n\n\n\n

From the “small” section, the exorbitant toast<\/strong> ($58) comes with a smidgeon of uni and caviar followed by sesame prawn. If this is umami, I could accept the price, but it’s not. The ingredients, strange bedfellows, don’t even complement one another. <\/p>\n\n\n\n

\"\"
Grilled octopus leg<\/figcaption><\/figure><\/div>\n\n\n\n

Also from the “small” section, the grilled octopus leg<\/strong> ($28) is good but too salty. (Many dishes we ate that night were overly liberated with salt.) The leg itself is tender and pairs well with the grass-like chimichurri. <\/p>\n\n\n\n

\"\"
Sichuan BBQ snapper fish<\/figcaption><\/figure><\/div>\n\n\n\n

From the “fish” section, the whole Sichuan BBQ snapper fish<\/strong> ($48) has no ma-la flavour at all. The skin is overly charred, so it becomes bitter. It is also too salty. The saving grace is–the menu calls it–the “laksa” sauce, which isn’t a laksa sauce at all. It tastes more like sriracha mayo. <\/p>\n\n\n\n

\"\"
Roasted cauliflower<\/figcaption><\/figure><\/div>\n\n\n\n

The best dish that night, roasted cauliflower<\/strong> ($14), is coated with a creamy wholegrain mustard sauce. Unevenly salted, the top is too salty. It is better with a squeeze of lemon, the acidity undercuts the jerlat-ness of the sauce. <\/p>\n\n\n\n

\"\"
Potato puree<\/figcaption><\/figure><\/div>\n\n\n\n

The potato puree <\/strong>($16), topped with ikura and kale, could have been great if they only fill the bowl with potato crisp. The crisps used to scoop up the puree are fun and carb-by (thus tasty). But they only gave 5 or 6 crisps–for what? Imagine how glorious this could be if they stick it full of crisp and customers use crisps to scoop the puree. <\/p>\n\n\n\n

We were too full to order desserts but there is another reason why I didn’t want any dessert: I was disappointed in the food. With each new restaurant Walsh opens, I feel that the standards go downhill. Cure was excellent, Butcher Boy was good, Catfish is mediocre. I didn’t want desserts because I didn’t want to be disappointed further. I have no desire to try another new restaurant by Walsh. <\/p>\n\n\n\n

Including really expensive alcohol (a glass of beer for $16?! and highball for $22?!), we spent about $350 for three persons<\/strong>. It is too expensive for average food. There is a reason why on the Friday night we were there, the restaurant in prime area couldn’t pack a full house when their neighbour restaurant<\/a> was bustling. <\/p>\n\n\n

\n

Menu
\"catfish<\/a>
<\/strong><\/p>\n

\n
Catfish Restaurant<\/a>
<\/strong>5 Gemmill Lane Singapore 069261
t: +65 6226 1395
Lunch: M-F & Sun 12pm-3pm
Dinner: 6pm-10.30pm daily
facebook<\/a>
\"\"<\/a><\/address>\n

Food: 6.5\/10
Service: 7.5\/10
Decor \/ ambience: 6.5\/10 <\/p>\n

\n

You may be interested in…
–Le Bon Funk, Club Street: Natural Wine Bar with Fantastic Food by Ex Burnt Ends Chef<\/a>
–The Feather Blade, Club St: Affordable, Excellent Steaks For Young People<\/a>
–L\u2019Angelus, Club Street: There Are Reasons Why It Is One of the Oldest French Restaurants in Singapore<\/a>
–Naga Imo, Club Street: Omakase on the First Storey, Izakaya on the Second<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

I have no desire to try another restaurant by Andrew Walsh. 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