Fiasco by Juice

Campaign From 1st November 2025

Pairing 1

Yamahai Motoshibori

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Dry Aged Snapper
with Mandarin Kosho Beurre Blanc

Dry-aged Japanese snapper, charcoal-grilled for crisp skin, is finished in brown butter and served with mandarin kosho beurre blanc, smoked kombu oil, and fresh mandarin. Paired with Yamahai Motoshibori, its notes of plum, mirin, sesame, and elderflower cut through the richness of the fish while enhancing its smoky, buttery flavours.

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Pairing 2

Yamato Damashii Mizumoto Special II

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Ceviche

French sea bass is lightly cured, then tossed with green mango, papaya, Thai herbs, and kaffir lime, reminiscent of ceviche. A finish of toasted coconut milk and spiced oils deepens the flavours. Paired with Yamato Damashii Mizumoto Special II, its lively notes of apple, pomelo, and grapefruit add a refreshing zing to the dish.

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Fiasco by Juice

Fiasco by Juice

66 Kampong Bugis, Level M, Singapore 338987

+65 8950 1695

https://www.instagram.com/fiasco.byjuice/

Fiasco brings together modern European cuisine and Southeast Asian flavours in a cosy, intimate setting. Led by a chef with experience in Michelin-starred kitchens, the restaurant celebrates bold creativity and seasonal ingredients through flavourful, homemade dishes. A thoughtfully curated wine list by Juice completes the experience. With a focus on quality and accessibility, Fiasco makes exceptional food and wine approachable, offering a dining experience that is both refined and welcoming.

Chef Haran Kumar

With experience in Michelin-starred kitchens including NOURI, Da Terra, and Ikoyi, he brings mastery of classic French techniques to Fiasco. An expert in sauces and precision cooking, he skilfully combines these foundations with the intuitive, vibrant flavours of Southeast Asia to create inventive, balanced, and memorable dishes.

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