Our growing appetite for sumptuous and authentic Israeli fare is satiated with the masterchef Eyal Shani's second dining concept in Singapore
It’s a risky move to open a new restaurant in the middle of the pandemic, given that the F&B scene is one of the heavily impacted industries (as evinced by the number of restaurants that shuttered for good since last year). But Israeli masterchef Eyal Shani did it anyway when he brought his Israeli dining concept, Miznon, to Singapore—much to the delight of travel-starved food lovers who were looking for unique dining experiences on the island.
Word quickly got around about its freshly-baked pita breads, dips and more, and by the time we wanted to dine at Miznon, it was already booked out for months.
The eatery’s popularity revealed our growing appetite for delicious and honest Israeli food, so it is no surprise when Shani quickly expanded his brand with the opening of North Miznon in September—less than a year after opening his first joint. While Miznon draws in diners with its casual Israeli fare, North Miznon is its older and more serious sister offering elevated Israeli cuisine—best enjoyed with a glass of wine or inspired cocktail.
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It is a dining experience worth savouring, and you are more than welcome to linger at the chic and rustic space swathed in hues of gold, bronze and gold. All eyes are on the wooden-top bar though where amazing produce from Israel and beyond are displayed. This also gives diners a peek of the open kitchen, where executive chef Or Hakmimi and his team serve up a world of inspired Middle Eastern flavours.
Bread is a vital part of this cuisine, and guests are welcomed with a complimentary serving of focaccia, decorated with fresh tomatoes, onions and green chillies and best dipped in the quintessential Israeli sauces of zhug (green chilli paste with garlic and olives), tomato salsa and sour cream.
Israel is home to some of the best tomatoes in the world, and you will be able to taste in the appetiser of naked heirloom tomatoes mosaic. This platter comprises three varieties with varying sweetness, whose flavours are enhanced by a generous sprinkle of salt flakes and olive oil.
The wild fruit also stars in the world-famous tomato pasta, comprising al dente spaghetti tossed with a red sauce made with hand-squeezed Maggie tomatoes (which are five times sweeter than your average tomato) and garlic.
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