Where to Eat in Singapore This Week: Miznon, Zorba The Greek Taverna, Solo Ristorante, Garang Grill, 2am:dessertbar
Additional reporting by Amelia Yeo
November has got us dreaming about our next travel plans, and while we all wait for borders to re-open, we can get started with these restaurants offering various cuisines such as Italian, Greek and Israeli. But if you would much rather savour local flavours, we've recommended places for that too.
Renowned Israeli chef Eyal Shani has finally opened his first restaurant in Singapore, much to the delight of food lovers in Singapore who are looking for delicious and reasonably priced Israeli cuisine.
“Miznon isn’t just a concept, it’s a culture,” elaborates Shani, whose culinary philosophy is to feed the soul with every bite and translate it into a life-changing moment through experience. Helmed by Israeli native Or Hakmimi, the dishes here are a representation of Israeli culture into food.
The humble pitas here are made especially for Miznon by a bakery in Israel, and comprise 12 flavours that are accompanied by house-made sauces. One of these is the Ratatouille, a meatless but meaty pita stacked with hardboiled eggs, eggplant, zucchini, tomato, carrot and onion stew.
Moving on to the mains and you have dishes such as Minute Steak, or bread stuffed with slices of sirloin steak and finished with fresh tomatoes, onions, homemade cucumber pickles, tahini and green chilli dressing. Those looking for a more unique and exotic dining spot in Singapore can make themselves right at home here.
2/5 Zorba The Greek Taverna
Food, drinks and setting—this al fresco restaurant along the picturesque Singapore River ticks all the boxes for an immersive dining experience in the Greek Isles, without really leaving Singapore.
Rooted in Greek heritage, the dishes on the menu are made with traditional ingredients from the Mediterranean country. Standouts include the Greek Moussaka, comprising layers of zucchini, eggplant, potato and minced beef, and topped with luscious bechamel sauce. But for something lighter, opt for the Htapothi Sti Skhara; it’s a classic recipe featuring octopus tentacles seasoned simply with salt and charcoal-grilled for a smoky char. Finished with a squeeze of lemon juice. Desserts are not to be missed, too, and the quintessential Greek Baklava remains a favourite for its sweet flaky pastry embedded with chopped nuts and honey.
A meal here is never complete without tipples, and the options range from refreshing Greek beers to Katogi Averoff wines served by the bottle.
Zorba The Greek Taverna | 3A River Valley Road, 01-02 Clarke Quay, S(179024) | 8879 0688 | firstname.lastname@example.org
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3/5 Solo Ristorante
The Italian restaurant is now in the good hands of chef-partner Simone Fraternali, who has taken over the kitchen since March 2020. With that, he has revamped the menu to showcase his colourful life “from helping my nonna in her kitchen to working in Michelin-starred restaurants in Italy and five-star hotels in Singapore”.
His menu is a showcase of his signature dishes inspired by the northern region of Italy, particularly his coastal hometown of Gradara. From the antipasti section, the highlights include the chilled branzino or sliced seabass accentuated with light lemon emulsion, chopped shallots, pimento and chives. Pastas are also a must, and you’ll do well to splurge on the tagliolini, lightly tossed with smoky uni sauce, tarragon and lemon zest and topped with fresh sea urchin from Japan.
Solo Ristorante | 45 Amoy Street, S(069871) | 6260 0762 | email@example.com
It’s no secret that pastry queen Janice Wong loves Japan. And for her second high tea series, dubbed The Floating world Ukiyo, she has collaborated with local designer Ong Shunmugam to take us on a gastronomic journey to Japan.
Shunmugam will showcase her Suvarnabhumi Porcelain collection, built around the idea of Asian dining table, cuisine and culinary rituals. Wong took inspiration from this to create a menu showcasing Japanese and Asian flavours. Sample her works of art in the likes of miso pork and chicken dumplings enveloped in homemade red-white skin; passionfruit basil tart, peach Wagashi confectioneries and soft-as-clouds fresh mochis. The Floating world Ukiyo high tea series is available from November 14 to December 6.
2am:dessertbar | 21A Lor Liput, Holland Village, S(277733) | 6291 9727 | firstname.lastname@example.org
(Related: Potato Head Singapore and 2am:dessertbar Team Up for a Collaborative Menu)
5/5 Garang Grill
Recently relocated to join the New Ubin restaurant cluster at Tampines’ industrial estate, Garang Grill offers an array of sumptuous dishes—each charred to perfection—alongside cult favourite bites from their New Ubin Seafood menu.
One of which is their signature crispy pork jowl which has a tender yet crisp texture achieved by a preliminary sous vide process followed by being deep-fried and smoked in the establishment’s charcoal grill Mibrasa oven. For more appetisers, order the chilli crab rillette to taste a reimagined version of their famed chilli crab sauce, as well as the togarashi corn that sports a beautiful char and sweetness to balance out the flavours.
If you’re a meat-lover, a meal at Garang Grill is also not complete until you’ve tried the Argentinian striploin and BBQ pork belly. Both dishes are incomparably tender, served with sweet potato mash and tangy slaw on the side. A dense sticky date cake and hand-churned salted caramel ice cream end the meal off on a sweet note as well.
Garang Grill | 01-16 Tampines Industrial Cres, S(528605) | 9740 6870
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