Miznon – first Israeli restaurant in Singapore

As global eateries embark on their journey to make their presence felt in Asia, it’s heartening to see Miznon open their first outlet in Singapore. The chain was founded in 2010 in Tel Aviv, Israel by renowned chef, Eyal Shani who is known for his unique take on Israeli street food.

I was very interested to see the vegetarian food options in Israeli cuisine and decided to pay them a visit. Inspite of the ongoing rainy weather in Singapore, I was pleasantly surprised to see people queuing to try the magic in every bite which the chain endorses in the tees of their staff, #MiznonMagic.

The restaurant has an open kitchen which looked vibrant with the colors of the fresh produce and has an instantly friendly vibe. There is cheer in the atmosphere and the chefs worked like clockwork to dish out the consistent stream of orders.

Miznon Singapore
Miznon Singapore

The Orders

Potatoes are used in abundance in Israeli cooking – these could be the normal potatoes or the sweet potatoes. Both the versions are done well and different to taste in terms of seasoning used at Miznon.

We tried the ‘Run Over Potato’ which was a slimmed down version of the baked potato. The potato was flattened out with a pounder and topped with butter, sour cream, garlic and herbs. It was sprinkled on the top with a generous amount of salt in the crystalline form , so be prepared for that to hit you while eating. On the whole, the taste was good and different.

Run over Potato at Miznon Singapore
Run Over Potato at S$11

The mains consist of a few vegetarian options in the form of Pita Pockets. First, we tried the ‘Falafel Burger’ which is definitely one the of the best ones that I have eaten in Singapore. The Falafel patty is more flatter, bigger and the portion completely fits into the depth of the pita bread – so you get the consistent flavours as you finish the pita. The tomato steak, sour cream, pickles and onion make it a wholesome stuffed pita experience. Definitely recommended.

Falafel Burger at Miznon Singapore
Falafel Burger at S$13

As opposed to the Falafel Burger which had the vibrant colours of the produce, the “White” , as the name suggests, is an all white dish in terms of stuffing in the pita pocket. You will find cauliflower in ample use at Miznon, even in the visual display. This dish contained the filling of cauliflower with tahini, chili, tomato salsa and spring onion. A special mention to the pita breads which were fluffy and easy to chew.

White Cauliflower at Miznon Singapore
White at S$16

Unfortunately their other recommended dish, ‘Bag of Green Beans’ was sold out – saving some items for my next visit to try along with Israeli wines. if you eat eggs, then ‘Eggs No Steak’ should also be a good vegetarian option to try at Miznon. Last but not the least, I purchased the Miznon special Tahini and will try to use it in cooking at home and share some recipes.

Tahini at Miznon Singapore
Tahini at S$12

It’s very early days, so hope they really are able to cater to crowds and maintain quality which is one of the key factors to sustain in the food scene in Singapore. For a vegetable forward menu, for a cuisine that lends itself well to vegetarian and vegan food items, for the quality of the ingredients and for the fun ambiance, Miznon is definitely worth visiting.

In a NutshellDeelightful Rating
Cuisine Type: Israeli★★★★
Nearest MRT: Telok Ayer
Address: 6 Stanley Street, #01-01, S068725
Timings: Mon-Sat: 11AM – 11PM
Website: https://miznonsingapore.com/

Sweet Potato and Chickpea Burger with Tahini Spread

I was surfing the web and saw that most of the food-related updates were connected to the Superbowl. Finger foods, bar bites, burgers and beers comprised most of my news feed. To add to that, I was missing vada pav from back home. This dish was a result of all such thoughts. I decided to use sweet potato as the primary ingredient. Most vegetarian burgers contain mushrooms – but I’m not a big fan of them. To add some body to the burger, I used chickpeas. This combination worked great together and the patty had layers of flavour and texture. When slathered with some tahini yogurt dip topped with thinly sliced onions, it was a perfect bite. It is not very oily and the patty has loads of texture on its own. We paired it with wholemeal buns – but they are good enough to eat on their own. For those who are vegans, you can just skip the yogurt spread. I would love to hear how it turned out in case you try it 🙂

Recipe Details :
Serves: 3 pax
Time: 45 mins
Difficulty: Medium

Ingredients :

  • For burger patty

  • 1 sweet potato
  • 2/3 cup chickpeas, soaked overnight. Else use canned ones.
  • 1/3 cup of all-purpose / wheat flour
  • 1 tsp coriander powder
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt to taste

  • For tahini spread

  • 1/2 cup greek yogurt
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste

Sweet potato and chickpea burger

Sweet potato and chickpea burger with tahini spread


To make the patty:

  • If you are not using canned chickpeas, pressure cook or boil soaked chickpeas till they are soft.
  • Wash and peel the sweet potato. Coarsely grate it to yield around 2 cups. Once grated, squeeze out the water from the sweet potato.
  • In a bowl, take the grated sweet potato, chickpeas, flour, salt and the spices. Mix well to combine. While mixing, try to keep different textures of the chickpeas. I left some whole, some were partly broken and some were smoothened into a paste.
  • Make rounds of the patty mixture and flatten them.
  • Sweet potato and chickpea burger patty

    Sweet potato and chickpea burger patty

  • Heat a non-stick pan on medium flame and add the oil. Place a flattened patty and let it cook on one side. After about 2 mins, flip it to the other side. Remove it when golden brown and crisp.

To make Tahini spread:

  • For the spread, take all the spread ingredients in a bowl and stir. It will seem thick at the start, but as you keep stirring it, you will get the desired consistency.
  • To assemble the burger, I placed the patty on the lower half of the bun, added a layer of onions on top of it and then topped it off with the delicious tahini spread. We had a great meal!

Tips:

  • Do not overcook the chickpeas. You need them to give texture to the patty.
  • Squeeze as much water as you can from the sweet potato. If the patty mixture is too “wet”, it will not get crisp.