Lynn Tan started The FISH & CHIPS Shop to bring a fresh take on fish and chips in Singapore. Using toman fish, house-made sauces, and proper frying methods, the shop ensures every serving is crisp and consistent. By keeping the menu focused, it stands out as a quality-driven fish and chips spot in Singapore.
Founder Lynn Tan (Center), and her employees Jenn (Right) and Sherye (Left)
When was the last time something mattered so much that you had to act?
For Lynn Tan, founder of The FISH & CHIPS Shop, that moment began as an obsession with crafting the perfect fish and chips. What started as a personal pursuit gradually evolved into her next entrepreneurial venture. She was no stranger to building something from the ground up. Before TFNCS, she ran EAT AT MY KITCHEN, a private dining and event space tucked away in the leafy enclave of Dempsey Hill. If there were ever proof that some people are natural born leaders, she is definitely one of them.
Signature Fish & Chips Set
From sourcing ingredients to refining technique, every step was intentional. What sets Lynn apart is her refusal to settle for the ordinary. Instead of cod or dory, she focused on a beer batter that delivers a crisp, satisfying bite.
After extensive research, she discovered toman, a freshwater fish native to Southeast Asia and more commonly used in soups and porridge. Its texture and flavour are surprisingly close to the white cod traditionally used in UK fish and chips. She eventually found a supplier who could portion and pack each piece precisely by weight and size, ensuring consistency in every serving. Their tartar sauce and appleslaw are made in-house, using only premium ingredients.
But ingredients were only half the equation. For Lynn, the way the fish was fried mattered just as much. Too often, the wrong equipment or poor oil management leaves oil rancid and food greasy. Unwilling to compromise, she invested in a WAO deep fryer, a significant expense that reflected her belief in doing things properly. With precise temperature control and built in oil filtration, it produces consistently golden, crisp fish while reducing excess oil absorption. By keeping the oil clean, the batter remains light and crunchy rather than heavy, something customers immediately notice.
Fishdog
Of course, passion alone does not shield a business from reality. Seafood prices remain high, and many food and beverage operators respond by expanding their menus to balance costs. Lynn chose a different path. Instead of diversifying, she kept the menu centred on its star, fish and chips. To make it more accessible without straying from their identity, she introduced the Fishdog, a fried fish fillet served in a hot dog bun. Smaller and more affordable, it stays true to the brand while offering customers a new way to enjoy the dish.
She understands that price sensitivity is real. Her fish and chips is not the cheapest on the market. In Katong, customers appear more willing to pay for quality. At TANGS Orchard, where the crowd is more varied, hesitation is more noticeable. For some, paying 16 dollars for fish and chips at a shop rather than in a restaurant feels like a psychological stretch.
Watching Lynn in the kitchen, I realised her journey began with something simple. She cared enough to act. Not because it was easy, and certainly not because it was safe, but because it mattered. Perhaps that is what sets entrepreneurs apart.