Naked Finn
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It is about procuring the best quality seafood, cooked simply, and most importantly, priced reasonably... you pay for what it’s worth. ​

Singapore's best 8 out of 686 new restaurants...

9/25/2013

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"Close to 700 new eateries opened in Singapore over the last year. We've done the hard work and offer this shortlist of the best."

Evelyn Chen, CNN Travel, September 16 2013
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Prawn vermicelli soup

8/24/2013

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"The result: an intense, multi-layered concoction so luxurious, you'll be thinking about it for days after."

Debbie Yong, The Business Times, August 13 2013
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Epicure

7/30/2013

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"With such a stringent selection process in place, and culinary techniques reduced to an infallible science, The Naked Finn is a prized catch in itself." 

Maria Singh, Epicure, July 2013
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I-S Magazine Online - ✯✯✯✯

4/25/2013

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$$ for price range.
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The Naked Finn truly redefines that less is indeed more 

3/12/2013

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"The Naked Finn’s approach to crafting seafood and cocktails makes everyone else seem Baroque in comparison."

Denise Kok, Appetite, March 2013
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Food: ✯✯✯✯

2/9/2013

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"As with almost everything else here, it is simple - and very good."

Wong Ah Yoke, The Sunday Times, February 3 2013

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A WYSIWYG experience with seafood

1/31/2013

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"The Naked Finn lives up to its promise of offering natural sweetness and flavours in its food at a fair price."

Jaime Ee, The Business Times, January 21 2013
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Our first feature in Business Times

1/23/2013

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"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."
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We are on the cover with Emma Stone!

1/8/2013

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"Verdict: Good quality, painstakingly sourced seafood cooked simply to let its natural flavours shine."
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Well-executed seafood at great value prices

1/5/2013

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‎"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
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