For the Singapore outlet, the kitchen is helmed by Chef Or Hakmimi, who himself is an Israelian, and the menu features signature dishes such as the Baby Cauliflower and 11 original iterations of pita, with the bread flown in directly from a bakery Israel.

During the media tasting, I had the Steak & Egg ($21) and the pita bread was stuffed with seared sirloin slices and a fried egg, together with a dollop of sour cream, tomato, onion and Japanese cucumber. Very filling and comforting from each bite that you will keep going back for more. The freshness from the vegetables gives it a refreshing lift while the egg yolk gives it the necessary creaminess.

Besides the pitas, Miznon also has several signature sides such as the Baby Cauliflower Flower ($16) that is seasoned with a touch of olive oil, roasted in the oven till slightly charred and served whole. The Intimate ($24) is another side dish that features tender beef soft ribs that have been braised in Miznon’s homemade root stew of celeriac and carrot while the Hraime ($26) is a wholesome dish of Barramundi fillet braised in a Moroccan-style stew that contains garlic, paprika, cumin and harissa.
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✨ Miznon Singapore
📍 6 Stanley Street, Unit 01-01, Singapore 068725
🍴 [Media Invite]