It is about procuring the best quality seafood, cooked simply, and most importantly, priced reasonably... you pay for what it’s worth.
"The Naked Finn’s approach to crafting seafood and cocktails makes everyone else seem Baroque in comparison."
Denise Kok, Appetite, March 2013
"With a limited budget, we decided that anything that contributes to the quality of our end-product - our food - we'll spend on. Everything else, like aesthetics and tableware, we'll go cheap."
"Verdict: Good quality, painstakingly sourced seafood cooked simply to let its natural flavours shine."
"Overall, we feel a little reluctant to spread word about The Naked Finn - its prices are incredibly reasonable, and more importantly, the near-perfect execution of the food on our visit to the restaurant just 11 days after its opening means they've hit the ground running, and fast. Here's to us fighting you to get a place in line for a seat here."
Natasha Hong, Time Out, January 2013