The Place Opened in January 2024 along the buzzing Keong Saik Road, Hevel is a relatively new Modern European restaurant helmed by Chef Stefan. The interior of Hevel is slick and there are cosy pockets of space for dining privacy, ideal for small groups or couples.  

The Food The restaurant just introduced chapter 2 of its menu with a new theme — The Art of Maturation, featuring aged ingredients, pickling and the practice of fermentation. There is also an A La Carte menu available featuring an additional range of dishes such as Cured Mackerel with Passion Fruit and Chilli (S$28), Crispy Sunchokes with Taleggio and Sea Lettuce (S$22); Grilled Iberico Presa with Parsnip and Maitake mushrooms (S$43); and Flame-grilled Pure Black Angus Rib with Sauce Diane and Michter’s Bourbon (S$48), available from Tuesdays to Thursdays each week. 

In terms of beverages, the wine pairing option is at S$98 ++ per person. Alternatively, the cocktail pairing programme is available at S$78++, or you can opt for ala carte beverage options which include the likes of fortified wines and craft spirits and a wide selection of aperitifs and digestifs. 

I had the Chef’s Tasting Menu (S$138++ per person) and my meal started with a couple of snacks. The 48-hour lacto-fermented Cashew Tart is served with banana, shaved kelp and olive oil. The fermentation process enhances the natural sweetness of the cashews.  

The second snack I had was the Foie Gras which is paired with fresh apple and pickled ginger flower, allowing the floral character and tartness to be accentuated by the accompaniment of aged port and sherry.  

The third snack I had was the Norwegian Trout with sturgeon caviar. 

On to the next course, the Custard here has a similar texture to chawanmushi with scallops within and topped with crispy sancho chips for added texture.  

The next part of the meal is a series of appetisers consisting of 4 sharing plates, Kingfish is served in two ways — Crudo with verjus and dill and Tartare atop crisp carrot and zucchini, with the tart shell being dried in a three-day process, intensifying the crust’s crisp texture. The rich house-smoked fish is also served with smoked mussels.  

I also had the Octopus with Piquillo Pepper and Salsify, as well as a bread course of Rye Soft Roll with Sakura Smoked Butter.  

For mains, the Spanish Turbot (+S$12 supplement) comes with vermouth, shiso, and baby spinach. The turbot is brined for 12 hours before being dry-aged, where the flavour of the fish is delicious along with a crispy skin texture.  

The other main option I had was the Iberico Pork where the pork meat is tender. 

The last savoury course is a Duck dish in roasted grains and white onion where the duck is prepared in a confit-style so you can expect pretty tender duck meat within. 

The last act is dessert, and I was served Smoked Hay with Thyme and Bergamot Hazelnut.  

Rants Nothing in particular, probably a pity that the ala carte menu is only available from Tuesday to Thursday.

Will I Return Again? Overall, I had a good meal at Hevel where the Chef Menu is quite competitively priced in today’s fine-dining landscape. The ambience is not overly formal, which is great, and the warm mood of the lighting does make it quite a nice spot for an intimate date night or a cosy gathering spot with friends. The flavours of each dish are robust and the service is warm and hospitable.

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Hevel 
1 Keong Saik Road 
Singapore 089109 
Tel: +65 9622 6679 

Opening Hours 
Tuesday to Saturday: 6pm to 11:30pm 
Closed on Monday & Sunday  

Ranted by The Ranter