Amanda FooGoing to the chip shop around the corner is not an option most Singaporeans have. However, the lucky residents of Tanjong Katong really do have an authentic chippy within walking distance.
Smith’s Fish and Chips, set up Mr Sean McHenna, former executive chef of the Singapore Cricket Club at the Padang Field, not only imports its own fish, it brings in its potatoes and does the unthinkable in business- stops customers from coming in more than twice a day.
The eatery was started in October after the eternal Liverpudlian tried all the fish and chips in Singapore and, to put it candidly in his words, “didn’t find anything that impressed” him. Thus, he set out to run the most authentic fish and chip shop in Singapore.
Well, what UrbanWire tried at Smith’s Fish and Chips certainly impressed us.
We had the Haddock and Chips ($16), a generous portion of fish encased in a crispy batter (the ends were especially crunchy) that wasn’t greasy at all. Don’t be alarmed by the oil that the newspaper soaks up, it just means there’s even less oil when you eat it. This fish was flaky, light with no hint of fishiness, a testament to how well the product is handled here after Sean imports it directly from the North Atlantic.
Although it is admittedly pricey, there’s a special rate for students and senior citizens where they pay only $5.50 as long as you can show him your passes. Don’t worry, the portions are the exact same size, isn’t that generous?
The chips are made from Morris Piper potatoes flown in from Australia, and kept chilled in a freezer. Sean says that he tried using potatoes from around the region, but the varieties available and the humidity meant that he couldn’t use them. The chips are thickly cut and perhaps not as crisp as we’re used to, but they are satisfying nonetheless, especially when splashed with the malt vinegar provided on every table.
Another item you’ll see in the typical British chip shop: Mushy Peas ($2) is offered here as well. Despite this little Styrofoam cup’s unappetizing looks, the mashed peas, despite being seasoned with salt and pepper, are surprisingly sweet. Some may find it too gummy though.
Here’s a tip from the regulars (there are the expected Brits, but a good part of the regulars are locals) at Smith’s: add a splash of vinegar into the peas too and you’ll find it makes for a great balance against the sweetness of the peas.
The Salmon Fishcakes ($7.50) are little fried packages of fluffy, fishy goodness. Yes, many things are fried here, it’s a chip shop after all, that’s why we threw in the peas to make you feel less guilty. The fishcakes aren’t just salmon, there’s also cod in there as well. There’s plenty of dill and parsley and some may find that too overpowering, but we find the sharpness of the herbs is a needed contrast.
Address: 230 Tanjong Katong Road
Opening Hours: Tuesday to Sunday, noon to 11pm
Telephone No.: 6345 9855
Rating: ★★★★☆