The Place Located in the buzzing Amoy Street, North Miznon is the hottest restaurant to open in the past month. A venture by Israeli Masterchef judge Eyal Shani and Foragers group, the Israeli shophouse restaurant is helmed by Executive Chef Or Hakmimi. Similar to its sister establishment Miznon, North Miznon also hails from Tel Aviv, Israel, and has since established an international footprint of two other outlets in Vienna and New York – Singapore is the concept’s first Asia outpost.
The interior of North Miznon is chic and I was drawn to the wooden herringbone floor, a tempting dessert table and the buzzing open kitchen with a skylight ceiling above. The dining ambience is fine casual, and I can feel the enthusiastic energy from the staff.
The Food It is a daily-changing menu of sharing plates on the one-page food menu, and for the uninitiated, Israeli food is heavily influenced by the Mediterranean with inspiration from French and Italian cuisines.
For a start, help yourself to the North Miznon’s signature Focaccia studded with tomatoes, onions and green chillies. These are freshly baked and the best thing? It is served on the house.
I started with the Naked Heirloom tomatoes mosaic topped with olive oil and salt flowers (S$19). I was wondering why tomatoes, and learnt that Chef Eyal Shani has an obsession for tomatoes. I’m not a big tomato fan, but these thinly sliced tomatoes are delicious. There’s bits of Greek extra-virgin oil and a sprinkle of sea salt, which makes it quite savoury.
The next dish I had was the Fennel Bulb (S$17), a whole fennel roasted and served in its own ‘jus’ lightly dressed with extra-virgin olive oil and sea salt. My first time seeing a fennel in its full glory, which explains the name of the dish. The portion is huge and definitely one of those starters to share amongst a small group.
The menu showcases many vegetable dishes and the Burning Yellow Potato (S$21) is a fluffy baked Agria potato charred over the open fire and filled with sour cream and a mix of zesty chopped salad comprising onions, tomatoes, cucumbers and parsley.
For meats, the Palamida Fillet roasted on plancha (S$34) showcases lightly- charred Atlantic bonito on a ‘tomato cloud’ with a touch of creamy tahini and an Israeli chopped salad.
Next up was the Half Giant Tiger Prawns wrapped with tomato seeds butter (S$35). The prawns are fresh and it goes so well with the buttery sauce!
I also had the Sirloin Roast Beef Carpaccio on the rock (S$47), where the thinly sliced beef is served on an actual rock!
For desserts, the dessert selection features up to six creations. One signature dessert is the Malabi, an Israeli milk pudding drizzled with a syrupy strawberry sauce and a handful of pistachios. Other options include the likes of the gluten-free Naked Chocolate Cake and the Ants Nest Cake with Queen Hajar shiny glaze which is a honeycomb cake with caramel notes and ginger. Each dessert is S$20, or you can opt for a Cardboard comprising a mix of all desserts at S$19 per person.
Rants It might be difficult to imagine how Israeli dishes will turn out given that there are no images on the menu and it is not a cuisine Singaporeans are most familiar with in general. That said, the staff will be more than happy to share more if you have any questions.
Will I Return Again? This is an energetic concept and serves exotic Israeli dishes. The presentation of each dish is unique to North Miznon, so come open minded and be surprised by the flavours.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
110 Amoy Street
Tel: +65 8028 5204
Tuesday to Sunday: 5:30pm to 12midnight
Closed on Mondays
Ranted by The Ranter