Dinner at Hevel offers a very polished experience from start to finish. The culinary team, led by Chef Stefan Liau, have crafted a memorable Chef's menu that showcases a thoughtful blend of familiar, comforting flavours alongside unexpected, playful pairings.
Priced at $138++ per person, the menu consists of six courses featuring eleven dishes, each carefully designed to whisk diners away on a culinary journey. The atmosphere exudes sophistication from the moment you sit down and sets the mood for a cosy dinner date or a gathering with close friends.
Cashew Cream, Kelp, and Banana Tart 4.5/5
Our first snack was a Cashew Cream, Kelp, and Banana Tart. It may sound like an unusual combination, but it comes together beautifully. The fermented cashew cream is rich and creamy, with sweet, slightly nutty, and savoury notes.
Foie Gras 4.5/5
The second snack features delicate Foie Gras marinated in fragrant ginger flower, creating a luxurious and aromatic experience. The foie gras is silky and rich, with a velvety texture that melts in your mouth. The ginger flower adds a unique floral note, balancing the richness of the foie gras.
Victorian Lamb Tartare 4.2/5
The third snack is a Victorian Lamb Tartare, a treat showcasing finely diced, tender lamb that is seasoned to perfection with a hint of spice. It is topped with caviar and placed atop a crispy potato hash.
Custard 4.8/5
Next up is the Custard, which has chawanmushi paired with a creamy sauce. While the previous three snacks are more playful in flavour, this dish falls into the realm of comfort food. The custard is beautifully fragrant with the use of thyme and chives. Accompanying it is a smooth buttermilk sauce, tender scallops, crispy sunchoke chips, and a touch of caviar.
Crudo 4/5
The next four dishes were presented together to provide a communal experience. It's a good idea that allows diners to interact, taste more dishes, as well as decide some of the sequence of their meal.
We enjoyed Kingfish prepared in two distinct styles. The first was Crudo, where a tangy verjus and fragrant dill complemented the fresh, delicate fish. The addition of zesty grapefruit slices added a bright, citrusy kick that balanced the dish perfectly.
Tartare 4.2/5
The second preparation was a Tartare of smoked Kingfish with smoked mussels. This dish was served in a charming and crispy little candied tart, which provided a delightful contrast in sweetness and crunch.
Rye Soft Roll 3.8/5
We also had a Rye Soft Roll, which was served delightfully warm. While rye doesn't make for a pillowy soft roll, the earthy flavour of rye went really well with the unique Sakura Smoked Butter. You will definitely taste the smokiness of the butter, which is very enjoyable. We also used the bread to mop up some of the other sauces from the other three dishes.
Octopus 4.5
The last of the communal dishes was an Octopus dish served with Piquillo peppers and the interesting salsify, which is a root vegetable belonging to the dandelion family. It is also known as the Oyster plant because it offers a mineral-like flavour when cooked. The octopus is well prepared and tender, and the sauce adds a vibrant touch that enhances the dish.
Black Cod 4/5
After the four communal dishes comes a choice of main course - Black Cod or Maple Leaf Duck ($14++ supplement required).
The Black Cod is first seared in a pan and then finished in the oven, resulting in a slightly smoky exterior and crispy skin, while the buttery, flaky flesh inside stays moist and succulent. It's a delightful, classic choice if you're in the mood for seafood.
Maple Leaf Duck 4.5/5
However, the Maple Leaf Duck would be my pick for the main course. The duck was remarkably tender and juicy, the skin was nice and crisp. Accompanying the duck was a velvety parsnip purée, adding a creamy, earthy element.
Roasted Grains 4.5/5
For the final savoury dish, we were presented with a hearty bowl of Roasted Grains, in this case, barley, which offered a nutty flavour and a pleasing chewy texture. The dish was both comforting and indulgent, topped with tender, shredded confit duck leg. The sauce, crafted from white onion and cream, was really delicious and fragrant, and the dish was also topped with truffle and sage. One of the best aspects of this dish is that you can request a second serving if you still have room in your stomach. This generous option ensures that you leave completely satisfied.
Smoked Hay 2.8/5
The final dish on this tasting menu was the Smoked Hay dessert. However, I wasn't particularly fond of this flavour combination. While it's quite impressive that it manages to capture the flavour of smoked hay, after a rich meal, I was looking for something sweeter or more refreshing to round out the experience.
Hevel also offers a thoughtfully curated wine pairing programme priced at $98++ and a cocktail pairing option for $78++. The wine pairing we tried features an exquisite selection sourced from handpicked small-batch producers, showcasing a range of unique and high-quality wines. This selection highlights the artistry of these boutique wineries and emphasises a celebration of fortified wines, which add depth and complexity to the dining experience.
Overall, Hevel is an excellent choice for those wanting to enjoy quality cuisine in a stylish and vibrant setting.
Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.
Hevel
1 Keong Saik Road
#01-04
Singapore 089109
Tel: +65 9622 6679
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)
Opening Hours:
Tue-Thu: 6pm - 1030pm
Fri-Sat: 6pm - 11pm
(Closed on Mon-Tue)
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 destination. Journey time 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 destination. Journey time about 3 mintues. [Map]
