The Naked Finn - Singapore

The Naked Finn is well-known for its seafood dinner, which I have enjoyed many times before. It’s always great, particularly their cold vermicelli with prawns and tiny squids. I visited for lunch for the first time and found the menu to be limited, focusing on both seafood and local dishes. The lobster roll was quite good, and the lobster was perfectly cooked, not overdone.

It was quite challenging to secure a reservation, even for a weekday lunch. When I attempted to book online, the restaurant was fully booked, with the next available slot over a week away. I decided to call the restaurant and was able to get a table at noon, but I had to return it by 12:45 PM.

The prawn vermicelli is available as a late-night menu item, starting at 10 PM on weekdays and 10:30 PM on weekends. The broth is made by frying amaebi and Sakura ebi shrimp, then simmering it in pork stock for seven hours. When the dish is served, the server emphasizes that absolutely no sugar or seasoning has been added. You get a delicious bowl of noodles accompanied by four types of grilled shrimp: banana, giant tiger, gamba espanola, and gamba carabinero. Additionally, there’s a condiment tray featuring sea salt, Japanese spice, chili powder, and, interestingly, pork lard made from Iberico jamon. Of course, all of this comes at a premium price. We opted for the gamba espanola, which boasts a large head filled with the most exquisite roe. When you slurp it straight from the head, it truly feels like you're indulging in shrimp paradise. The flesh of the shrimp isn't as firm as typical shrimp, but the rich flavor of the roe more than compensates for it. One gamba espanola costs $15 on the à la carte menu. We also tried other dishes: the diver-caught Atlantic scallops ceviche was fantastic, although at $20 for just two bite-sized pieces, it felt a bit pricey. I understand it would be more expensive at a sushi restaurant, but still... The grilled baby Indian squids were exceptional, cooked without any batter to showcase their natural flavors, juicy and slightly smoky at the edges. I could eat those forever. The pan-fried fish was also noteworthy, though I can't recall which fish it was. It had wonderfully crispy skin. We started with some fruity cocktails, all of which were delicious and strong. The kyoho grape cocktail featured the beautiful notes of that amazing fruit, complete with pulp, ensuring its authenticity. Interestingly, the drinks are served somewhat blended with ice, which can lead to a brain freeze if consumed too quickly. The menu is strictly seafood, so if you have seafood allergies or are looking for meat dishes, this isn’t the place for you. While the prices lean toward the higher end, they certainly take pride in offering quality seafood.

Another highlight was the Iberico pork, which was incredibly tender and juicy. I savored it mostly without any sauce or condiments, as it was so flavorful on its own. Ken also took me on a tour of the fish tanks and the kitchen. The restaurant has a modern ambiance while feeling warm and welcoming. Ken has his books and desk set up in the dining area, including a stack of papers related to bivalves. The fish we tried (the name escapes me, but I don't believe I've had that particular type before) was caught by Ken himself. He takes a very hands-on approach to sourcing his ingredients, which reminds me of Fäviken. I appreciate down-to-earth dining experiences that focus on good food and meaningful conversation, and this was truly exceptional. I had a wonderful evening! (To my Norwegian friends: the restaurant's name has nothing to do with naked people from Finland. I recommend visiting and asking about the meaning behind it yourself!)

I was excited to try their dinner set menu, and it exceeded my expectations; it was fantastic. Lunch has also been consistently excellent. This is one of my favorite seafood restaurants because they use fresh ingredients and keep the seasoning to a minimum, allowing the natural flavors to truly stand out.