Leila @ Teck Lim Road - New Gastro-Bar Where Middle Eastern Comfort Meets Balkan Spice

Leila, located on Teck Lim Road in Chinatown, is the newest gastro-bar in town, offering bold regional flavours from the Middle East and Balkans with a touch of modern sophistication to Singapore's dining scene. The menu spans from comforting breads and mezze to robust grills and reimagined desserts, making it a place well-suited for both casual sharing and indulgent feasting.

Kubana Bread 4/5

We started dinner with the Kubana Bread ($15), a warm Yemeni brioche served alongside creamy tahini and fresh crushed tomatoes. Soft, fluffy, and slightly sweet, the bread is elevated when paired with the nutty creaminess of the tahini and the refreshing acidity of the tomato.

Balkan Anchovy Bruschetta 4/5

The Balkan Anchovy Bruschetta ($21) is a delightful bite. Toasted homemade challah bread forms the base, topped with roasted eggplant cream, salt-cured anchovies, chopped Kalamata olives, cornichons, pickled onions, and finished with Greek olive oil. A complex layering of savoury, tangy, and briny flavours keeps every bite exciting.

Arais Cigar 4/5

Resembling a local spring roll, the Arais Cigar ($24) is made with crisp filo pastry filled with spiced beef, paired with tahini on the side. Crisp, golden, and savoury, it makes for an addictive sharing starter.

Green Chilli Shrimp 4.2/5

The Green Chilli Shrimp ($26) was one of the highlights. Juicy, smoky-charred shellfish is cloaked in a piquant Tatbila green chilli sauce, accompanied by a refreshing chopped salad of tomatoes, cucumbers, and fresh herbs. The combination strikes a delicate balance between heat and freshness.

Beef Kebab Skewers 4.2/5

For heartier fare, the Beef Kebab Skewers ($25) deliver with meaty, well-seasoned bites accented with herbs and chilli. The skewers are further elevated by a robust mashwiya salsa of roasted peppers and tomatoes, accompanied by a drizzle of tahini for added creaminess.

Manseef 4.2/5

The Manseef ($35) is a Balkan speciality worth ordering. Tender minced chicken is sautéed with onions, pine nuts, and cherry tomatoes, and sits atop hummus and tahini, finished with a dollop of harissa. Bold, nutty, and fiery, it's a dish where you'll want to save some Kubana Bread to mop everything up.

Tripoli Freekeh Fish 4.2/5

Another standout is the Tripoli Freekeh Fish ($35). Market-fresh fish fillet is paired with freekeh, a smoky Middle Eastern grain, and served in a slow-cooked spiced tomato sauce. It’s hearty and comforting, yet refined.

Knafe 4.5/5

Ending on a sweet note, the Knafe ($21) is the star of the evening. This modern take on a classic Middle Eastern dessert features crispy kataifi pastry, stretchy mozzarella, cinnamon, pistachios, and ice cream. The play of textures and aromatic spices made this the most memorable dish of the night.

Leila stands out for its ability to blend Middle Eastern and Balkan flavours with a touch of modern elegance. From hearty meats to vibrant small plates and a must-try dessert, it’s a place that invites you to dine, share, and discover bold yet balanced flavours.

Note: This is an invited tasting.


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 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 destination. Journey time about 5 minutes. [Map]

Fat Prince @ Peck Seah Street - A Fresh, New Season At Fat Prince

Fat Prince, which has been around for five years, welcomes the new Chef de Cuisine, Simon Bell, giving the menu a refreshed take of Modern Middle Eastern cuisine. Chef Simon marries his contemporary Australian background with Middle Eastern cuisine, breathing new life and flavour to the venue.

Chilled Oysters 4/5

Served in a pair is the Chilled Oysters ($16++). The Hyogo Oysters are topped with saffron-infused charred orange juice, coriander cress, and charred orange segments. The pairing is Chef Simon's memories of his childhood flavours of sweet orange, salty sea air and grassy meadows.

Cannellini Bean Hummus 4.2/5

Turkish Pide 4.5/5

Instead of the usual chickpea hummus, Chef Simon uses the Cannellini Bean Hummus ($14++), which has a creamier texture. It is then topped with muhammara, lime zest and pita croutons, brightening the flavours. Turkey pide is served on the side to scoop up the delicious hummus.

Pit Smoked Aubergine 4/5

Next, we have the Pit Smoked Aubergine ($19++). I could smell the smokiness even from a distance when served. The smoky, smooth aubergine sat on a bed of yoghurt tahini and finished with fresh harissa in the ingredients' natural form rather than the traditional paste. The pairing helps to lift and lighten the experience.

Warm Mud Crab 4.8/5

The Warm Mud Crab ($29++) is served in a crab shell with Turkish pide. The hand-picked crab meat is lightly seasoned with shallots, chives, parsley, olive oil, lemon juice, and salt, enhancing the sweetness of the crab. There is a layer of hazelnut tarator at the base of the crab shell too. Give it a good mix and have it together with the Turkish pide.

Adana Kebab Tartare 2.0 4.2/5

The Adana Kebab Tartare 2.0 ($19++) is a beautiful iteration to capture the flavour of adana kebab in tartare form. The wagyu is tossed with herbs, lemon juice, Turkish peppers and shallots for freshness and heat. At the same time, the charcoal oil lends the smokiness. Diners can enjoy the wagyu tartare together with the buttermilk and rye crackers.

Pit Smoked Pork Ribeye 4.2/5

I decided to have the Pit Smoked Pork Ribeye ($31++ per 100g) as the mains. The smoky and tender pork ribeye has the right ratio of fats and lean meat. It is paired with black garlic sauce and crunch fresh cabbage slaw to cut the richness. It also comes with warm pita, which you can have the smoked pork ribeye like a wrap.

Wild Mushroom 4.2/5

The Wild Mushroom ($18++) is ideal with the mains. The oyster mushrooms are grilled, then tossed with balsamic, garlic, and thyme, finished with gremolata.

Rosewater Pavlova 4/5

We started with the Rosewater Pavlova ($15++) for desserts. It is a sweet and light dessert that brings Chef Simon's Christmas day memories back home in Adelaide. It can also be served as a palate cleanser.

Mascarpone Knafeh 4.2/5

The Mascarpone Knafeh ($15++) dessert is served warm. The traditional Middle Eastern dessert comes in layers of kataifi, syrup and nuts. The culinary team even incorporated coconut, pandan and gula melaka, giving the traditional dessert a local take which I enjoyed a lot.

It is my first time visiting Fat Prince. Unlike the typical Middle Eastern cuisine, Chef Simon has given them vibrancy, redefining modern Middle Eastern cuisine.

Note: This is an invited tasting.


Fat Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 62217794
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]