Please be aware that bookings must be made at least one day in advance and tables can only be held for 15 minutes after the reservation time.
For group reservations of more than 4 pax, kindly contact the restaurant directly.
Seafood has never been treated so simply, and with so much respect – both in terms of non-mainstream, sustainable fishing practices and in terms of each ingredient’s natural flavour and expressivity – than at Ken Loon’s restaurant The Naked Finn. Easily ranked as one of Singapore’s premier fish and seafood eateries, the term naked refers here to Loon’s philosophy of unadulterated simplicity and commitment to honest food. Here at The Naked Finn’s Telok Blangah address, down Malan Road at the Gillman Barracks, you can really appreciate the value of top quality, reasonably priced seafood.
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Always love the food at naked Finn... never disappointed!! Only parking is an issue ...
Great place for lunch or dinner. Must try their Barramundi (Lates calcarifer) fillet.
The lean, pared-back food philosophy at The Naked Finn is evident in the great lengths that the committed core team go to in order to source the finest fish and seafood in Singapore. Ken Loon and his team have found that while many restaurants crow about their sustainable seafood, really sustainable seafood must come from smaller fisheries that focus on non-mainstream species. In order to fight what The Naked Finn’s team see as an endemic dishonesty in the traditionally huge market for seafood in the city-state, each item on the menu is listed with its official FAO plus the scientific names of the species used. Here, in the beautiful surrounds of Telok Blangah’s GIllman Barracks, transparency – as a mirror image of the unadorned simplicity of the dishes on offer – is priceless.
Singapore diners are often landed with a premium price on mediocre meals, but The Naked Finn are refreshingly honest about the value of the food you order, and this is one place you know for sure you are eating the very best. Changing the way diners think about seafood, dishes like the wild-caught yesso scallop, Mozambique lobster, locally-farmed barramundi (and the non-seafood items like the Japanese Toriyama umami Wagyu A4 tenderloin) are given the simplest treatment – usually just olive oil, sea salt and, occasionally, unsalted butter when cooking with the most basic of citrus dressings. Basically, if you’re a fan of seafood, you need to seek out this five-star restaurant down Telok Blangah’s Malan Road. However, be sure to book ahead – the cosy size of The Naked Finn is a big part of its charm, but it does mean the restaurant fills up quickly!