Leila @ Teck Lim Road - A Contemporary Blend of Middle Eastern and Balkan Flavours

Leila at Teck Lim Road is a gastrobar serving up a vibrant mix of Middle Eastern and Balkan flavours in a stylish, contemporary setting.

Kubana Bread 2/5

Spicy Plate 4/5

We started with the Kubana Bread ($15), a traditional Yemenite Jewish yeasted bread beloved for its pillowy-soft texture. The dough is typically generously layered with butter before being shaped into pull-apart rolls and baked until golden. While ours arrived with an enticing crust and a soft interior, the bread was slightly denser than expected and seemed to lack the rich, buttery flavour that defines a good Kubana. Thankfully, the accompanying tahini and grated tomato helped elevate it, as did the additional Spicy Plate ($13), which featured earthy grilled peppers, smoky harissa and mellow garlic confit that paired well with the bread.

Nabulus Salad 4/5

The Nabulus Salad ($17) is a chopped salad of cucumbers, tomatoes, pickled onions and mint, providing a refreshing accompaniment to the richer dishes.

Manseef 3/5

The Manseef ($33) comprised minced chicken served over a bed of creamy hummus, finished with harissa and an extra drizzle of tahini. While the dish was enjoyable, I felt that lamb or beef would have been a more suitable choice. Their richer, more robust flavour profile carries the Mediterranean spices and aromatics more effectively than chicken does, adding greater depth and dimension to the dish alongside the creamy, nutty hummus.

Green Chilli Shrimp 4/5

One of Leila’s signatures, the Green Chilli Shrimp ($27), showcased beautifully grilled prawns coated in a herbaceous green tatbila sauce. The freshness of the herbs came through nicely, though a touch more citrus would have brightened the dish and added greater vibrancy.

Knafeh 2/5

For dessert, we had the classic Middle Eastern sweet Knafeh ($21). Ours was finished tableside with a pour of sugar syrup, which wasn’t necessary as it sweetened the ice cream as well. I had expected delicate floral notes of rose or orange blossom to perfume the dessert, but the flavours were rather muted. Although the fried kataifi encased a layer of cheese, the pastry seemed slightly overfried, resulting in a dessert that lacked the aromatic complexity and balance I had hoped for.

Leila offers an interesting interpretation of Middle Eastern and Balkan flavours in a contemporary gastrobar setting. With a little more refinement, the menu could better showcase the rich culinary traditions it draws inspiration from.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Leila
12 Teck Lim Road
Singapore 088387
Tel: +65 8016 4117
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 6pm - till late
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road. Walk to the destination. Journey time about 5 minutes. [Map]

Esquina @ Teck Lim Road - A Nostalgic Tapas Journey Through Its Greatest Hits

Celebrating a milestone in Singapore’s dining scene, ESQUINA at Jiak Chuan Road marks its 15th anniversary with a nostalgic yet forward-looking menu that brings back beloved tapas from its archives. Helmed by Chef Carlos Montobbio, the restaurant revisits crowd favourites from past years, refreshing the lineup monthly from May to December 2026. Priced from $15 per portion, these limited-time dishes capture the spirit of ESQUINA — vibrant, produce-driven, and quietly inventive. Adding to the celebratory mood, diners who order six anniversary tapas specials receive a complimentary carafe of Spanish house wine — a thoughtful touch that encourages communal indulgence.

Cadoret Oyster (2013) 4.8/5

A beautifully composed opener, the Cadoret Oyster delivers a punchy medley of flavours. The briny sweetness of the Perle Noire oysters is uplifted by a bright Vietnamese dressing, while Lebanese cucumber and coriander cress lend freshness. It’s a bold yet balanced bite — a fitting tribute to the dish that left a lasting impression on Chef Carlos himself.

Smoked Sardine “Gilda” (2026) 4.5/5

A new addition to the anniversary lineup, the Smoked Sardine “Gilda” reinterprets a classic pintxo with finesse. The delicately cured and cold-smoked sardine boasts a silky, melt-in-the-mouth texture, complemented by the acidity of olives, pickled onions, and piparras. Clean, elegant, and deeply satisfying.

Foie Gras (2013) 4.2/5

Rich and indulgent, the Foie Gras is elevated with a clever interplay of textures and flavours. The buttery liver sits atop a flaky puff pastry, balanced by a leek and sherry vinegar jam that cuts through the richness with a sweet-sour brightness. Each bite is luxurious yet surprisingly well-rounded.

Momotaro Tomato (2026) 4.8/5

The Momotaro Tomato dish is a masterclass in layering flavours. Sweet, juicy Momotaro tomatoes rest on a velvety salmorejo, enriched with olive oil and garlic. The addition of Manchego ice cream introduces a nutty, savoury dimension, while burnt chive oil ties everything together with a subtle smokiness. Refreshing yet complex.

Ofunato Bay Scallops (2019) 4/5

A refined land-and-sea composition, the Ofunato Bay Scallops are perfectly seared, retaining their natural sweetness. Paired with earthy Jerusalem artichoke and accented with burnt onion, the dish gains depth and contrast. The crowning touch of Ibérico lardo melts over the scallops, adding a rich, savoury finish.

Carabinero “al ajillo” (2023) 4.5/5

A luxurious upgrade of the classic garlic prawn, the Carabinero “al ajillo” showcases the prized Carabinero prawn in all its glory. Bathed in aromatic garlic-chilli oil, the prawn is intensely sweet and juicy. The resulting oil, stained with prawn essence, is irresistible when mopped up with bread.

Sweet Potato (2018) 4.8/5

One of ESQUINA’s most sought-after dishes, the baked Sweet Potato is anything but ordinary. Slow-cooked over charcoal, it develops a deep caramelised sweetness, enhanced by ají amarillo heat, a smoked quail egg, and crunchy puffed quinoa. Comforting yet layered.

Mini Uni Paella (2018) 5/5

The Mini Uni Paella is a standout dish that steals the spotlight. The Bomba rice is intensely flavoured with lobster stock, each grain perfectly al dente. Topped with Gambero Rosso, Mongo Ika, and a generous portion of Bafun uni, the dish delivers a powerful umami explosion — decadent, rich, and utterly unforgettable.

Iberico Pork Jowl (2016) 4.2/5

Slow-cooked and finished with a crisp sear, the Iberico Pork Jowl is melt-in-the-mouth tender with a caramelised crust. Chipotle mayo adds smoky warmth, while pickled pear cuts through the richness with bright acidity. A sprinkle of shichimi togarashi rounds it off with aromatic spice.

Tarta al Whisky (2026) 4.2/5

The Tarta al Whisky is a modern reinterpretation of a classic Spanish dessert; this deconstructed version layers whisky parfait, praline, vanilla ice cream, and yema. The interplay of warm and cold elements creates a dynamic, multi-textured finale.

Crostini with Chocolate Mousse 4.2/5

Simple yet satisfying, the Crostini with Chocolate Mousse features a rich chocolate mousse elevated with sea salt and olive oil, adding depth and fragrance. The crostini provides a crisp contrast, rounding off the meal on a comforting note.

ESQUINA’s 15th anniversary menu is more than just a retrospective — it’s a celebration of its culinary journey, evolution, and enduring appeal. By revisiting past favourites while introducing new interpretations, Chef Carlos Montobbio crafts a dining experience that feels both nostalgic and exciting. Whether you’re a longtime regular or a first-time visitor, this rotating lineup offers plenty of reasons to return — before each dish disappears once again from the counter.

Note: This is an invited tasting.


Esquina
16 Jiak Chuan Road
Singapore 089267
Tel: +65 62221616
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Nearest MRT: Outram Park (EW Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 1130am - 1030pm Fri-Sat: 1130am - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 8 minutes.[Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Acqua e Farina @ Keong Saik - Budget-Friendly Italian Lunches Meet Bold New Creations

Acqua e Farina refreshes its menus at both outlets, introducing an enticing selection of new dishes ranging from comforting Italian lunch classics to more refined à la carte creations. The newly curated lunch menu offers an accessible, wallet-friendly entry point for diners seeking authentic Italian flavours, while the all-day à la carte selection showcases deeper, more robust interpretations that reflect the kitchen’s creativity and craftsmanship. We had the opportunity to sample several highlights from the new menu, and it proved to be a satisfying journey through both tradition and innovation.

Mortadella and Scamorza Cheese Rolls 4.5/5

We began with the Mortadella and Scamorza Cheese Rolls ($17), a delightful take on a beloved Italian street snack. Each roll features slices of mortadella wrapped around creamy, lightly smoked scamorza cheese, then carefully breaded and fried until golden. What appears deceptively simple is in fact a labour-intensive process, with each component meticulously prepared by hand. Biting into the crisp exterior reveals a molten, stretchy cheese centre that melds seamlessly with the savoury richness of the mortadella. The accompanying housemade spicy tomato sauce adds a gentle tang and subtle heat, tying the dish together harmoniously without overpowering its core flavours.

Linguine tossed with Smoked Salmon in Cream Pesto Sauce 4.8/5

Another standout from the lunch selection is the Linguine tossed with Smoked Salmon in Cream Pesto Sauce ($23). This dish carries a personal story from Chef Antonio, inspired by a memorable flavour combination that left a lasting impression on him. The result is a beautifully balanced plate of pasta that surprises with its duality — rich yet refreshing. The linguine is cooked to a perfect al dente texture and coated in a luscious cream sauce, punctuated by generous flakes of smoky, delicate salmon. What elevates the dish is the addition of pesto, whose bright, herbaceous notes cut through the richness and lend an aromatic complexity. It is an unexpectedly harmonious pairing that works brilliantly, making it one of the most memorable dishes of the meal.

Sardine Fritte 5/5

From the à la carte menu, the Sardine Fritte ($34) emerged as a clear favourite. Featuring wild-caught sardines from the Tyrrhenian Sea, flown into Singapore multiple times a week, the dish highlights the restaurant’s commitment to quality ingredients and meticulous preparation. Each sardine is painstakingly deboned and butterflied by hand before being breaded and deep-fried to golden perfection. The result is an incredibly crisp exterior that gives way to tender, flavourful flesh within. Notably, the batter adds an extra dimension of texture — light yet crunchy, almost reminiscent of popping sensations that make each bite particularly enjoyable. Paired with a housemade tartar sauce of aioli, onions and capers, the dish achieves a satisfying balance between briny freshness and creamy indulgence, evoking the coastal flavours of Southern Italy.

Rigatoni alla Vaccinara 4.2/5

Another hearty addition is the Rigatoni alla Vaccinara ($37), a dish deeply rooted in Roman culinary history. Originating from the Testaccio district, this humble yet robust recipe was born from necessity, transforming lesser cuts such as oxtail into a rich, slow-cooked delicacy. At Acqua e Farina, the oxtail is first seared, then braised in the oven for over five hours, and further simmered in a terracotta pot for another three. The result is incredibly tender meat infused with a deeply concentrated sauce of tomatoes, vegetables and natural juices. Tossed with firm, ridged rigatoni and finished with Parmigiano Reggiano, the dish delivers bold, comforting flavours that speak of tradition and patience.

Mini Dessert Trio 4/5

To round off the meal, we enjoyed the Mini Dessert Trio ($10), available as part of the lunch set. This thoughtfully curated platter features three classic Italian desserts in petite portions, each made in-house. The Crème Brûlée offers a rich, velvety custard topped with a delicate layer of caramelised sugar, while the Panna Cotta is smooth and creamy, complemented by a bright berry compote that adds a refreshing contrast. Completing the trio is the Tiramisù, crafted from an authentic recipe inspired by Milan’s famed Savini restaurant, layering espresso-soaked ladyfingers with mascarpone cream and a generous dusting of cocoa. It is a well-balanced and satisfying finale that allows diners to sample a variety of sweet treats without feeling overly indulgent.

Overall, the new menu at Acqua e Farina successfully bridges the gap between approachable Italian comfort food and more refined culinary expressions. Whether you are visiting for a casual weekday lunch or a more indulgent dining experience, the expanded offerings cater to every palate. With its thoughtful execution and dedication to authentic flavours, Acqua e Farina continues to establish itself as a reliable destination for Italian cuisine in Singapore.

Note: This is an invited tasting.


Acqua e Farina
35A Keong Saik Road
Singapore 089142
Tel: +65 9105 2377
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Nearest MRT: Outram Park MRT (EW, TE, NE Line), Maxwell (TE Line)

Opening Hours:
Daily: 11.30am - 2.30pm, 5.30pm - 10.30pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to the destination. Journey time about 3 minutes. [Map]

FOC Restaurant @ Keong Saik - Reintroduced Signature Spanish Dishes That Defined A Decade in Singapore

FOC Restaurant has settled comfortably into its new home along Keong Saik Road, 6 months after relocating from its original space. The long-standing Spanish establishment continues its legacy of Catalan hospitality, serving bold flavours and refined plates that have defined the restaurant in Singapore for over a decade.

As the Lunar New Year festivities wind down, it’s a good time to take a break from reunion feasts and rediscover the vibrant flavours of Spain. With its cosy ambience, thoughtfully crafted dishes and well-balanced cocktails, FOC makes for a lovely spot for date nights, celebratory gatherings or a relaxed evening out.

Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo 5/5

Sea Urchin, King Crab & Tarragon Butter on Toast 3.5/5

We started the evening with two snacks. The Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo ($20 / 2pcs) was an instant highlight. The buttery foie gras terrine is sandwiched between a delicate, crispy phyllo shell and crowned with briny Ahrenka caviar. Each bite delivers a rich, indulgent contrast of textures that is crisp, creamy and luxurious.

Next was the Sea Urchin, King Crab & Tarragon Butter on Toast ($32 / 2pcs). While lighter in comparison, it carries a deep umami flavour from the sea urchin and sweet king crab, complemented by aromatic tarragon butter. It was enjoyable, though slightly overshadowed by the decadence of the foie gras bite.

“Huevos Rotos” Japanese Egg 4/5

Argentinian Prawns ‘al Ajillo’ 4.5/5

For tapas, we tried two classics. The “Huevos Rotos” Japanese Egg ($22) is served with crispy potatoes, Iberico ham, piquillo peppers and a light foam. Breaking the egg over the potatoes creates a comforting, creamy mix of textures. While the dish was enjoyable, we wished the smoky sweetness and spice from the piquillo peppers came through a little more prominently.

The Argentinian Prawns ‘al Ajillo’ ($32), on the other hand, was a standout. The prawns are cooked in a fragrant garlic sauce and paired with a spicy white bean emulsion that adds creaminess and depth. The sauce was so addictive that we happily mopped up every last drop with toast.

Seafood ‘Senyoret’ Paella 4/5

No Spanish meal is complete without paella, and the Seafood ‘Senyoret’ Paella ($54) delivers a generous spread of seafood including Carabinero red prawns, Hokkaido scallops and squid. The seafood was impressively fresh and sweet, and the flavours were well-balanced throughout the dish. We personally would have liked the rice to be slightly more al dente with a more pronounced socarrat (the prized crispy layer at the bottom), but overall, it remains a very solid and satisfying paella.

Suckling Pig with Cabbage ‘Trinxat’ 4.5/5

Another highlight of the evening was the Suckling Pig with Cabbage ‘Trinxat’ ($12 / 100g). The pork was incredibly tender, with beautifully crisp crackling skin that provided a satisfying contrast in texture. There was a slight gaminess to the meat, though the accompanying sauce and the earthy cabbage trinxat helped balance the flavours nicely. It’s a dish that showcases the richness and rustic charm of traditional Spanish cooking.

Flaming Grand Marnier Baba 4/5

To end the meal, we had the Flaming Grand Marnier Baba ($16) served with vanilla ice cream and confit orange. The dessert is theatrically finished tableside, flambéed with whisky while guests are warned about the robust alcohol kick. The baba itself is wonderfully soft and fluffy, soaking up the fragrant liqueur while remaining moist and airy inside. Paired with the creamy vanilla ice cream and citrusy orange, it makes for a lovely dessert to share.

FOC’s new Keong Saik space feels intimate, polished and welcoming. We were seated at the counter, which allowed us to watch the chefs in action, which is a delightful experience for food lovers who enjoy seeing the craft behind the dishes.

With its cosy atmosphere, attentive service and consistently well-executed Spanish cuisine, FOC remains a wonderful spot for special occasions, date nights or relaxed gatherings over good food and drinks. For those looking to visit during the day, FOC also offers a Weekday Lunch Promotion: a 3-course set lunch for $56++, with 1 diner free for every 4 guests, making it an attractive option for group lunches.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 6206 5810
Facebook
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Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm - 1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to the destination. Journey time is about 3 minutes. [Map]

STYXX @ Teck Lim Road - Modern Middle Eastern Grill Restaurant

Located along the buzzing stretch of Teck Lim Road, STYXX is a modern grill restaurant anchored in Middle Eastern flavours. Celebrating the joy of communal dining with a touch of energetic vibe, dishes are served all at once to the centre of a table lined with kraft paper, with sauces and condiments piped directly onto the surface before the food is laid on top.

Dolma 4.2/5

Complementing the skewers, the Dolma ($18) is one to try. Instead of the usual stuffed grape leaves, this rendition features Sogan Dolma, onions stuffed with spiced beef and rice, cooked in demi glace. The onions were beautifully softened, lending a natural sweetness that balanced the savoury spiced meat filling.

Freekeh Salad 4.2/5

The Freekeh Salad ($17) delivered plenty of textural bite with winged beans, toasted green wheat and dollops of creamy smoked labneh. While the classic Arabic salad is also available, this felt like a more exciting choice. Styxx's hummus certainly did not disappoint.

Hummus Baladi 4.2/5

The Hummus Baladi ($19) was smooth and rich with tahini, sprinkled with deeply roasted pine nuts that amplified its nutty depth. A spoonful of matbuha added a gentle tomato sweetness, lifting the hummus's earthiness.

Iraqi Laffa 4/5, Filfil Pardon 4/5

The skewers are served directly on the kraft paper lined table, over a spread of beetroot tahini, mustard and basil tahini. The freshly baked Iraqi laffa was incredibly soft, fluffy, and chewy, making it much more satisfying than pita for eating the meats. Filfil Pardon ($16), essentially Padrón Peppers, were well seasoned, but I would have preferred a deeper char and blistering.

King Oyster Mushrooms 4/5

The King Oyster Mushrooms ($18), on the other hand, were impressive with a pronounced smokiness and a satisfyingly meaty bite.

Duck Kebab 3/5. Adani Kebab 3.5/5, Samak Fish 4.2/5

The standout for me was the Duck Kebab ($19). Each bite into the unctuous, fatty skin, coupled with its smoky char, made it particularly memorable and uncommon elsewhere. The Adani Kebab (Beef Turkish Kebab) ($18) was slightly disappointing. The minced meat felt unevenly seasoned and a touch dry. I have had better renditions at other Turkish establishments. Samak Fish ($19) features white fish grilled with spices and herbs, a technique commonly adopted in coastal Middle Eastern cuisine. It was well-grilled, remaining moist and tender, with balanced seasoning.

Not all the dishes hit the mark, but overall Styxx offers a lively, shareable dining experience ideal for gatherings.

Words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


STYXX
18 Teck Lim Road
Singapore 088390
Tel: +65 9711 6913
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 5pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]