(Invited Tasting)
The folks behind the popular Miznon have opened a new restaurant.
Situated at 120 Amoy Street, @northmiznonsg is the first of Chef @eyaltomato’s NORTH full service restaurant concept in Asia, after launching it in Vienna and New York.
Prices here are understandably steeper than at fast casual #MiznonSg because this place specialises in highlighting the flavours of Israeli cuisine and using as much market-fresh produce and ingredients as possible in their menu of small and large plates. They also try to make whatever they can from scratch.
I was told Chef Eyal has been visiting our local wet markets every morning since the restaurant opened last Saturday. This approach is why you can expect about a third or more of NORTH Miznon’s food menu to change daily, depending on what is available. After he leaves Singapore, Chef @orhakmimi will take charge of this.
Clearly designed for sharing, the menu lists many seasonal vegetables, and larger fish and meat items. The style of cooking across the board is unfussy but unabashedly flavourful, with the innate goodness of each carefully-picked quality ingredient dialed up to the max. Some credit must be given to the Atlantic sea salt which the team isn’t coy about sprinkling. I love it! But I can foresee a few who will disagree.
Anyway, here is what was served to @fat_fuku and I during the tasting:
1. Focaccia - Although there isn’t a pita in sight at #NORTHMiznon, there’s free-flow focaccia! Topped with fresh tomatoes, green chillies and onions, the olive oil-splashed baked dough is light, chewy and 100% addictive. Served with crème fraîche and olive oil, it’s divided with the same kind of cleaver used by butchers and fishmongers in Singapore’s wet market because Chef Eyal was inspired after his visits there.
2. Seafood Platter ($68++) - I enjoyed this a lot. The crabs, prawns and baby squid were fresh and cooked perfectly, having been roasted in a simple lemon butter sauce. Tip: Wipe the focaccia in the sauce at the bottom of the pan - ultra shiokness awaits.
3. Naked Heirloom Tomatoes - You might baulk at the $19++ price tag of this but I believe they are worth every cent. Extremely juicy and sweet, they’re lashed with Greek olive oil and a generous amount of Atlantic sea salt.
4. Sirloin Roast Beef Carpaccio ($47++) - Literally draped on a real rock, the slices of A Grade pink meat were silky, very tender and tasty. Again, I love that they didn’t play coy with the salt.
5. Burning Yellow Potato ($21++) - Hailing from Germany, the tuber was split and filled to overflowing with sour cream and chopped salad for a lovely contrast.
6. Giant Octopus Carpaccio ($47++) - Also served draped over a rock, the flavour and texture of the seafood were unerring. Dressing was minimal and rightly so because the octopus was doing just fine on its own.
7. Wild Grouper ($15++ for 100gms)- One of my favourites from the meal, the cross-section cut of the large fish was roasted with Mediterranean vegetables in olive oil and wine. I really enjoyed the moist flesh of the fish and the uncomplicated deliciousness of the dish. Serious fish-lovers might want to consider having one to themselves.
8. Fennel Bulb ($17++) - Vegetarians can look forward to having a hard time deciding what to order at @northmiznonsg but this particular item should not be missed as it’s really juicy and wonderfully sweet.
9. Dessert Platter - The two of us shared a Malabi (milk pudding in a rose syrup with pistachios), a slice of Naked Chocolate Cake, a square of “Ants Nest” Cake with a Queen Hojar glaze (our unanimous fave) and a wedge of freshly baked Blood Plums Tarte.
To pair with the food, they can rustle up a cocktail or pour a glass of wine, including a few labels from Israel.
The vibe at NORTH Miznon is similar to Miznon - relaxed, fun and lively. Even without any music in the background, I could feel the place crackle with energy from the guests and team last night.
