(Hosted) @miznonsg is less than a month old but it is already packing in the crowds. News of the opening of the Israeli brand was out on the streets early on and the excitement in our city had been palpable. My friend Zhenia, who joined me at the lunch, was hyped up as she had heard so much about Miznon from her friends overseas.
Singapore’s outlet is located on Stanley Street, and the casual eatery seems to crackle with an infectious energy (also the reason why I kept the ambient sounds as the video soundtrack 😊). My guess is Executive Chef @orhakmimi is the source because that man radiates an irrepressible joy. You can spot him easily - he’s the tall dude who thinks nothing of spontaneously breaking into a dance in the kitchen 😄.
For our tasting, he told us sit back and wait to be fed, and moments later, a succession of items (I swear each was more delicious than the one before) landed in front of us. First, a large, freshly baked #pita with little tubs of tahini, as if to let us know, beyond a shadow of a doubt, exactly how amazing they get their basics. Then Chef @owjiewei brought the “Hot Chickpeas” ($16). He had ladled them straight from the pot onto a plate smeared with tahini, and dressed them up with a hard-boiled egg, raw onions, tomatoes and zhug (a spicy paste made from green chillies, olive oil and salt). The flavours in that plate danced with verve on our palates and provided the first clue to how vegetarians would have a field day at #Miznon. Our impression was confirmed when more exuberantly flavourful vegetarian items came our way, namely the roasted “Batata” ($12, sweet potatoes from New Zealand paired with sour cream and Atlantic sea salt), the “Bag Of Beans” ($12, a mix of cold Haricots verts, French beans and snap peas tossed in garlic, lemon, olive oil and sea salt which is aptly nicknamed “the healthiest fries” by Chef Or), and the “Run Over Potato” ($11, a tuber baked with butter, garlic and herbs, then flattened and served with sour cream). The parade of vegetables ended strongly with the devastatingly delicious “Ratatouille” ($17). Having been charred a little, the eggplant, carrot and onions cooked in a light tomato sauce were sweetness personified, and like the dish of “Hot Chickpeas”, came with a hard-boiled egg, tahini and zhug.
After that, Chef Or assembled two #Pitas for us to share: the “Chicken Liver” and “Abu Kebab”. Both came in the fluffiest pitas I’d ever seen and delivered must-close-eyes level of tastiness. While the former brimmed with seared chicken liver (it’s so creamy), tahini, spring onions, Japanese cucumber, salsa and zhug, the latter was crammed full of perfectly-seasoned meatballs of lamb and beef (made fresh daily on site), tahini, parsley, onions, salsa and zhug.
When we saw the Hraime ($26), a Spicy Moroccan Barramundi Stew, we had to have it too. It was really appetising with the smoky tomato gravy elevated by dollops of tahini and zhug for fragrant creaminess and a spike of bright spiciness. Highly recommended, especially if you like fish.

Thank you again Violet, Natalie and @sixthsensepr for arranging this hosted meal. We love the food at @miznonsg and will surely return very soon!