The restaurant is located on the ground floor of a beautifully renovated retail building in the historic enclave of Bukit Pasoh. Jean-Baptiste Voisin, the sommelier of the group, will be there to welcome you. As soon as you enter, the tone is set: an atmosphere tinged with blue, from the walls to the armchairs, a spacesuit welcomes you in front of the bar. Cute little wooden fish from Indonesia adorn the walls, like a school of fish in the middle of the ocean. Poisson immerses you in its universe, both through the decorative atmosphere and the content of the menu. Created by Geoffrey and Chef Ma Yee Khang, the menu features seasonal products of incomparable freshness, where the flavors respect a perfect balance between zest and spice. Top quality fish and seafood is ethically selected from local, independent and sustainable fish farms, as well as certified international partners. Each recipe is inspired by the best recipes from Europe, South America and Asia to be reinvented with the philosophy of contemporary cuisine specific to Poisson.
The restaurant group 159 Atas was founded in 2017. The original spirit of the group was to transform traditional retail properties into popular restaurant and bar destinations. The group quickly positioned itself as a key part of the Singaporean F&B field. The pop-up Cochon will be renamed at the end of April and moved to a beautiful shop in the Geylang district. Other projects are under development, because the 159 Atas group does not want to stop there.
The menu is presented in two parts: the cold stream and the hot stream. For the cold side, we recommend the AMA, an appetizer on a background of blue shrimp marinated in an oiled infusion of new onions, spiked with sea urchin meat and Kaluga Queen Hybrid caviar.
Another entree that’s both juicy and spectacular because it’s served under a smoke hood, the UNO is the chef’s signature dish, consisting of a cereal biscuit topped with Negitoro tuna, salmon roe, and egg. The Rainbow will also tempt you, its salmon trout in a trompe l’oeil blend with beets, ricotta, fennel and radishes. For the warm selection, the chef offers a contemporary and simple cuisine. From lobster to squid, from crab to fresh sea bream, from turbot to langoustines, not to mention gray shrimps, small delicacies that become a special dish. We recommend the Maximius, an exquisite turbot cooked to perfection, served with seasonal vegetables and a white butter sauce and small gray shrimp. You won’t miss the Game, a squid marinated in garlic and simply grilled on a base of mashed tomatoes and spicy onions.
To accompany your tasting, refreshing cocktails to start with, such as the Gin el Salar, a romantic gin and tonic or the Golden Drown Sour, based on cognac. You will be able to discover a beautiful wine list prepared by Pierre and the young sommelier emeritus of the Atas group, Jean-Baptiste Voisin. Jean-Baptiste received a very specific training, both at the Hotel School of Thonon Les Bains and at the INSSEC (International Wine and Business School of Beaune). They have selected the best French wines, while giving preference to organic and independent wineries. You can without any doubt be guided by the selection.
The restaurant is open for lunch and dinner from Tuesday to Saturday. A Saturday brunch special is offered with a complimentary flow of alcoholic beverages, including champagne, where you can discover a tasty cold and hot selection.