Hafizzul Hashim

The Climb

Since 2023, Hafizzul Hashim has been chef-owner of Fiz. That role places authorship squarely on the pass, and the kitchen reads accordingly: Malay cooking is reconsidered, polished, and set in a contemporary frame without being stripped of its character. The food shows the confidence of a chef drawing on accumulated experience while staying alert to what ingredients can still offer.

Today

At Fiz, the work centers on bringing forgotten and rare traditional ingredients back to the fine-dining table. The emphasis is on precision rather than nostalgia. Hafizzul Hashim is not presenting the past as a relic; he is giving lesser-known flavors a disciplined setting where clarity matters. He describes the style directly: “So Restaurant Fiz, my cooking style at the moment, it’s… Very intuitive, from collective knowledge and experience, throughout my years of cooking.” The line fits the cuisine itself. It is built from memory, instinct, and technique, with enough restraint to let each influence stay legible on the plate. At Fiz, that creates continuity between history, place, and taste.

In Their Words “So Restaurant Fiz, my cooking style at the moment, it’s… Very intuitive, from collective knowledge and experience, throughout my years of cooking.” “We cook without borders of Southeast Asia.”

Recognition

Sustainable Malay cuisine; bringing forgotten and rare traditional ingredients back to the fine dining table.