Fiftythree

Located in a two-storey shophouse built in the 1930s in the historic Arts district of Singapore, FiftyThree is considered one of her best-kept culinary secrets. The interior with its raw stone and wood textures illustrate an appreciation and understanding of the building’s heritage whilst reflecting the simplicity and elegance of the contemporary nature-based cuisine served. FiftyThree is the culmination of an eight-year journey of hopes and aspirations for it’s head chef and partner Michael Han and is a joint venture between Michael and Les Amis, one of Singapore’s most influential and well-respected restaurant groups.

Inspired very much by nature, the cooking is driven by the use of the highest quality organic and heirloom produce and characterized by the delicate beauty of tiny, edible shoots, stems and flowers in each dish. Central to this are the values of essential simplicity, purity of flavour and the recognition that disregarded and modest ingredients have a valuable role to play.

The restaurant’s carefully curated wine program from the old and the new worlds has a strong emphasis on wines of Bordeaux and Burgundy including possibly Singapore’s leading collection of Austrian wines.

Signature Dishes

Behind the Stove

Michael Han - Fifty Three

At first glance, Michael Han is not your typical chef: quiet, soft-spoken and shy, not to mention a law degree holder. No trace of the Gordon Ramsay-esque ‘tough love’ qualities can you see in this young man. However, ask him a question about his restaurant, FiftyThree, and why he decided to pursue a career in cooking and you will find the commitment, passion, and above all, dedication to excellence in his answers about good food and cooking that define all the great chefs of the world. Han began his career in cooking starting at home-grown fine dining restaurant Au Jardin before moving on to stints at The Fat Duck, Anthony’s, Mugaritz and Noma. His cooking style reflects both his personality and broad range of training. It also underlies his openness to using a wide range of ingredients from both Europe and Asia. When asked why, of all places, did he decide to open a fine dining restaurant in Singapore, he simply answered, ‘It’s home.’

FiftyThree – Facts