The Place Israeli restaurants are not common in Singapore, and there is finally one new Israeli dining concept which opened at Stanley Street this month. Meet Miznon, a causal dining Israeli restaurant by Chef Eyal Shani, the judge behind MasterChef Israel. This is Miznon’s first outlet in Asia, where the brand which hails from Tel Aviv, Israel, has an international footprint of 10 outlets across the cities of Vienna, Paris, New York, and Melbourne.
The Stanley Street outlet is extremely casual, and is really more of a order, eat and go idea. You can’t miss the restaurant because of the loud music blasted which means raising your voices while having a conversation, otherwise the 42-seater restaurant is decked out in rustic tiles, wood touches, and you can opt to sit on the high stools along the counter, indoor corners, wooden steps that double as a dining seats with wooden crates tables, or at an alfresco dining area.
The Food Pitas are one of the highlights and the ones at Miznon are all imported and made with Chef Shani’s recipe by a bakery in Israel. Most dishes are not served in plates, but in rustic brown paper bags and even parchment paper. There are a couple of varieties for the Pitas, and I managed to try the Ratatouille (S$17), a meatless version with chopped hard-boiled eggs, eggplant, zucchini, tomato, carrot and onion stew. The texture of the pita itself is soft, a little chewy and overall quite easy to stomach without being too heavy.
A more popular flavour is the Steak & Egg (S$21), where the pita is stuffed with thin slices of seared sirloin steak. This is topped with sour cream and fried egg yolk, which makes it quite a satisfying one.
For some sharing dishes, I also had the Baby Cauliflower Flower (S$16), the one dish that encapsulates the spirit of Miznon. This is a huge flower for one, served whole, and nicely charred. It is seasoned with olive oil, and the overall flavour is quite light along with the slightly charred crust.
The other dish beef I had was The Intimate (S$24), which is essentially beef short ribs braised in a stew of celeriac and carrot. It is also accompanied by ingredients like tahini, green chilli dressing, onion and pickles. Expect very tender and flavourful beef ribs here.
The last dish I had was the Hraime (S$26), where the Barramundi fillet is braised in a Moroccan-style stew with garlic, paprika, cumin and harissa; fermented red chilli. Served in a hot skillet and sides of pita, tahini, green chilli dressing and cilantro. The barramundi is my least favourite dish here, as it offers the least surprise in terms of flavour.
Rants The music is way too loud, especially if you land on a table outdoors like me, which also undermined the dining experience for me.
Will I Return Again? Overall, Miznon definitely adds colour to Singapore’s dining scene and its first location along Stanley Street is a great strategy for the brand given the CBD crowd. Otherwise, it is a convenient option for a quick grub, and if you are curious about Israeli dishes, this is a pit stop to make.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 3.5/5
Hole in the pocket: 3.5/5
Overall Experience: 3.5/5
6 Stanley Street
Tel: +65 6223 0716
Monday to Saturday: 11am to 11pm
Ranted by The Ranter