Restaurant Overview
Hevel is a contemporary European restaurant in Singapore’s Keong Saik district that offers refined dining at an accessible price point. From the team behind Marcy’s and Parliament, it combines sophisticated cuisine with a welcoming atmosphere.
Location: #01-04, 1 Keong Saik Road, Singapore 089109
Ambience & Interior Design
The space creates an intriguing contrast between its understated street presence and luxurious interior. Key design elements include:
- Marble surfaces and opulent burl wood paneling
- Buttery suede upholstery on banquettes
- Gleaming stainless steel accents
- Round tables ideal for intimate group conversations
- Semi-private dining room with partial partition
- Open kitchen providing theatrical cooking views
- Warm lighting that enhances the dinner party atmosphere
The overall mood balances upscale refinement with approachability, avoiding the intimidation factor often associated with fine dining.
Service Style
The hospitality approach emphasizes attentiveness without formality. Staff anticipate needs before guests realize them, creating a seamless experience. The greeting is warm and genuine, setting a comfortable tone from entry.
Menu Concept & Philosophy
Chef Stefan Liau’s Approach:
- Draws from personal travel experiences and childhood memories
- Employs techniques from Michelin-starred training (Spoon by Alain Ducasse, Terra, Cure)
- Resists simple categorization as “European,” preferring the food speak for itself
- Focuses on seasonal ingredients with menu pricing adjusting accordingly
- Creates unexpected flavor combinations that challenge and delight
The Menu
Chef’s Menu ($138++)
Format: Six courses featuring 11 dishes (sharing plates) Style: Communal dining with ingredient-focused presentations Note: Menu changes seasonally; pricing adjusts based on ingredient availability
Featured Dishes – Detailed Analysis
APPETIZERS
1. Cashew & Banana
Concept: Unexpected pairing challenging conventional flavor expectations
Flavor Profile:
- Nutty richness from cashews
- Natural sweetness from banana
- Likely includes savory or acidic elements to balance sweetness
Texture Analysis:
- Crunchy cashew elements
- Soft, creamy banana components
- Possible crispy garnish for textural contrast
Culinary Technique:
- May involve roasted or caramelized cashews
- Banana could be fresh, grilled, or incorporated into a mousse
- Likely uses acid (citrus/vinegar) to cut through richness
Pairing Suggestion: Light, crisp white wine or champagne to cleanse palate
SMALL PLATES
2. Barley, Onion & Shredded Duck ⭐ (Reviewer’s Favorite)
Description: A sophisticated take on comfort food featuring chewy barley porridge topped with tender duck
Ingredient Breakdown:
- Barley: Pearl or whole grain, cooked to al dente texture
- Onion: Likely caramelized for sweetness and depth
- Duck: Slow-cooked and shredded for tender texture
Flavor Profile:
- Earthy, nutty barley base
- Sweet, umami-rich caramelized onions
- Rich, savory duck with potential five-spice or herb seasoning
- Possible duck fat integration for luxurious mouthfeel
Texture Elements:
- Chewy barley grains (distinctive bite)
- Creamy porridge consistency
- Tender, stringy duck meat
- Soft, melted onions
Cooking Process:
- Toast barley to enhance nuttiness
- Cook barley in stock (likely duck or chicken) until creamy but retaining chew
- Caramelize onions slowly over low heat (30-45 minutes)
- Braise or confit duck legs until meat pulls apart easily
- Shred duck, reserving rendered fat
- Finish barley with duck fat and seasoning
- Top with shredded duck and caramelized onions
Cultural Reference: Elevates familiar congee/porridge concept with European technique
Why It Works: Combines comforting familiarity with refined execution; the chewy barley texture provides satisfaction while duck adds luxury
3. Octopus, Piquillo Pepper & Salsify
Description: Mediterranean-inspired seafood dish showcasing precise protein cooking
Ingredient Analysis:
- Octopus: Requires careful preparation to achieve tenderness
- Piquillo Pepper: Sweet Spanish roasted red peppers
- Salsify: Root vegetable with oyster-like flavor (also called “oyster plant”)
Flavor Profile:
- Tender, slightly sweet octopus
- Sweet-smoky piquillo peppers
- Earthy, subtly briny salsify
- Likely finished with quality olive oil and citrus
Texture Composition:
- Tender octopus with slight char (grilled or seared)
- Silky roasted peppers
- Creamy-textured salsify (possibly pureed or roasted)
- Potential crispy octopus skin element
Cooking Technique:
- Octopus preparation:
- Clean and tenderize (freezing, blanching, or pressure cooking)
- Simmer in court bouillon with aromatics (1-2 hours)
- Cool in liquid, then char-grill for smoky finish
- Piquillo pepper:
- Source pre-roasted or char over flame
- Peel, deseed, and marinate in olive oil
- Salsify:
- Peel and submerge in acidulated water to prevent oxidation
- Roast until tender or create silky puree
- Season with butter, salt, lemon
Plating Strategy: Likely features salsify puree base, grilled octopus tentacle pieces, torn piquillo peppers, microgreens, and finishing oil
Wine Pairing: Crisp white with minerality (Albariño or Vermentino)
4. Cauliflower & Blueberry (Main Course)
Concept: Bold sweet-savory pairing demonstrating seasonal cooking
Ingredient Exploration:
- Cauliflower: Versatile cruciferous vegetable
- Blueberry: Tart-sweet berry providing acidity and color
Flavor Development:
- Nutty, caramelized cauliflower
- Bright, tart blueberry notes
- Likely includes savory elements (cheese, nuts, herbs)
- Potential balsamic or aged vinegar for bridge flavors
Texture Possibilities:
- Roasted cauliflower florets (crispy edges, tender centers)
- Cauliflower puree element
- Fresh or reduced blueberries
- Crunchy garnish (toasted seeds/nuts)
Preparation Methods:
- Cauliflower:
- Break into florets, toss with oil and salt
- Roast at high heat (425°F/220°C) until golden and caramelized
- Consider cauliflower steaks for dramatic presentation
- Possibly create cauliflower puree for textural contrast
- Blueberry component:
- Create gastrique (reduced with vinegar and sugar)
- Fresh berries as bright garnish
- Blueberry powder for color accent
Why It Works: Cauliflower’s nutty sweetness when roasted complements blueberry’s tartness; the earthiness grounds the fruit’s brightness
5. Uni (Sea Urchin) Dish
Premium Ingredient: Fresh sea urchin roe
Characteristics:
- Creamy, custard-like texture
- Briny, oceanic flavor with buttery sweetness
- Delicate orange/yellow color
- Best served simply to highlight quality
Likely Preparation Styles:
- Pasta: Uni tossed with butter and pasta water over fresh noodles
- Crudo: Raw presentation with citrus and olive oil
- Custard: Savory uni chawanmushi (steamed egg custard)
- Toast: On crispy bread with cultured butter
Handling Requirements:
- Must be extremely fresh
- Served cold or barely warmed
- Minimal cooking to preserve delicate flavor
- Often paired with mild starches or fats
6. Iberico Pork Dish
Premium Protein: Spanish heritage breed pork from acorn-fed pigs
Characteristics:
- Exceptional marbling throughout meat
- Nutty flavor from acorn diet
- Tender, juicy texture
- Deep pink to red coloration
Possible Preparations:
- Secreto: Shoulder cut with intense marbling, grilled medium-rare
- Presa: Shoulder cut, pan-roasted and sliced
- Pluma: Feather-shaped loin cut, grilled quickly
- Slow-cooked: Braised preparation showcasing tenderness
Cooking Approach:
- High-heat sear to render fat and create crust
- Rest properly to redistribute juices
- Slice against grain for maximum tenderness
- Simple seasoning to showcase meat quality
Accompaniments Likely Include:
- Seasonal vegetables
- Fruit component for sweetness (apples, pears, stone fruit)
- Acidic element to cut richness
- Herb garnish (thyme, rosemary, sage)
DESSERTS
7. Earl Grey Pudding
Concept: Tea-infused British-style custard dessert
Flavor Profile:
- Floral bergamot notes from Earl Grey tea
- Creamy, vanilla custard base
- Subtle sweetness
- Aromatic finish
Texture:
- Silky, set custard (not liquid, not firm)
- Smooth mouthfeel
- Possible crispy element garnish
Preparation Method:
- Steep Earl Grey tea in warm cream and milk
- Temper egg yolks with sugar
- Combine tea-infused dairy with yolk mixture
- Strain and pour into molds
- Bake in water bath (bain-marie) at low temperature
- Chill until set (4+ hours)
Serving Style:
- Individual portions in elegant vessels
- Possible garnishes: shortbread crumble, candied citrus, edible flowers
- Light dusting of tea powder
8. Strawberries & Cream
Concept: Classic pairing executed with precision
Components:
- Fresh seasonal strawberries
- Whipped or diplomat cream
- Possible sponge or meringue element
Flavor Balance:
- Sweet-tart strawberries
- Rich, vanilla-scented cream
- Possible balsamic or black pepper to enhance strawberry flavor
Texture Play:
- Juicy fresh berries
- Airy whipped cream
- Potential crispy tuile or meringue shard
- Possible strawberry gel or coulis
Preparation Elements:
- Select peak-season strawberries, hull and slice
- Macerate with sugar to draw out juices (optional)
- Whip cream to soft peaks with vanilla and sugar
- Create textural element (baked meringue, tuile, sponge)
- Assemble just before service for freshness
Presentation: Likely deconstructed or artfully plated rather than traditional shortcake format
Additional Menu Elements (Seasonal Rotation)
Based on the contemporary European approach and seasonal philosophy, the menu likely includes:
- Bread service: Housemade artisan breads with cultured butter
- Amuse-bouche: Chef’s welcome bite
- Palate cleanser: Sorbet or granita between courses
- Petit fours: Small sweets with coffee/tea
Beverage Programme
Wine Pairing ($88++)
Philosophy: Discovery-focused selection
Regional Highlights:
- Lesser-known family estates
- Emerging wine regions (Thailand, China)
- Natural and biodynamic options likely featured
- Focus on food compatibility over prestige
Typical Pairing Structure:
- Sparkling/light white with appetizers
- Medium-bodied whites with seafood
- Light reds or robust whites with mains
- Dessert wine or fortified wine with sweets
Cocktail Pairing ($68++)
Philosophy: Fortified wine-forward approach
Featured Cocktails:
Hevel Martini ⭐
Base Spirit: Premium gin Key Ingredient: Mancino Secco vermouth Modifier: Aromatic bitters Garnish: Likely lemon twist or olive
Flavor Profile:
- Herbal, botanical complexity from Mancino Secco
- Clean gin backbone
- Bitter depth from quality bitters
- Exceptionally smooth, sippable
Why It Works: The herbal vermouth softens traditional martini’s austerity while bitters add complexity; converts martini skeptics
Recipe Approximation:
- 2 oz London Dry Gin
- 1 oz Mancino Secco Vermouth
- 2-3 dashes aromatic bitters
- Stir with ice until well-chilled
- Strain into chilled coupe or martini glass
- Express lemon twist over drink, garnish
Negroni Variation
Traditional Base: Gin, Campari, sweet vermouth Hevel’s Twist: Elevated fortified wines
Possible Variations:
- Substitute traditional sweet vermouth with artisanal option
- Use aged Campari or alternative bitter aperitivo
- Adjust ratios for food-friendliness
Characteristics:
- Bitter-sweet balance
- Complex herbal notes
- Aperitif qualities stimulate appetite
Gin Fizz Adaptation
Traditional Elements: Gin, lemon, sugar, soda Fortified Enhancement: Sherry or vermouth addition
Flavor Development:
- Bright citrus freshness
- Effervescent lightness
- Nutty or herbal depth from fortified wine
- Refreshing yet complex
Tableside Theater: Graham’s 10-Year Tawny Port
Presentation: Poured from 4.5L bottle
Tasting Notes:
- Amber-orange color from barrel aging
- Flavors of dried fruits, nuts, caramel
- Smooth, mellow sweetness
- Perfect with dessert course
Experience Factor: Large format bottle creates memorable visual impact and conversation piece
Cooking Techniques Employed (Analysis)
Proteins
- Low-and-slow braising: Duck confit or braise for tender, shreddable texture
- Pressure cooking/blanching: Octopus tenderization before finishing
- High-heat searing: Iberico pork crust development
- Gentle poaching: Possible technique for delicate seafood
Vegetables
- High-heat roasting: Cauliflower caramelization (Maillard reaction)
- Caramelization: Onions cooked slowly to develop sweetness
- Blanching and shocking: Vegetable preparation for color retention
- Puréeing: Creating smooth vegetable bases
Grains & Starches
- Risotto-style cooking: Barley cooked with gradual liquid addition for creaminess
- Toasting: Developing nutty flavors in grains
- Stock enrichment: Using flavorful liquids instead of water
Desserts
- Custard technique: Bain-marie cooking for even, gentle heat
- Cream whipping: Proper aeration for dessert components
- Maceration: Drawing out natural fruit juices and flavors
Finishing Techniques
- Emulsification: Creating stable sauces
- Reduction: Concentrating flavors in sauces and gastriques
- Plating precision: Careful composition for visual appeal
Ingredient Quality & Sourcing
Premium Ingredients Featured:
Seafood:
- Fresh uni (sea urchin roe) – requires same-day delivery from Japan or local trusted suppliers
- Octopus – likely from Mediterranean or Asian suppliers
Meats:
- Iberico pork – imported from Spain, specific feed and breeding standards
- Duck – possibly local or imported, confit-quality
Produce:
- Seasonal vegetables (cauliflower, onions, salsify)
- Fresh berries (blueberries, strawberries)
- Specialty peppers (piquillo from Spain)
Pantry:
- Quality grains (barley varieties)
- Specialty nuts (cashews)
- Premium tea (Earl Grey)
Value Proposition Analysis
At $138++ for Six Courses (11 Dishes):
Per Course Cost: ~$23 per course Premium Ingredient Value:
- Uni typically adds $15-25 to dish price elsewhere
- Iberico pork commands premium ($40+ cuts at retail)
- Octopus preparation is labor-intensive
Comparison:
- Traditional fine dining: $200-400 for similar experience
- Mid-range restaurants: $80-120 for 3-4 courses without premium ingredients
- High-end establishments: $300+ for comparable ingredient quality
Conclusion: Exceptional value for ingredient quality, technique, and experience
Dish Pairing Strategy
The menu demonstrates thoughtful progression:
- Light Start: Cashew-banana awakens palate with unexpected flavors
- Building Complexity: Barley-duck introduces richness and comfort
- Seafood Showcase: Octopus provides elegant contrast
- Vegetable Innovation: Cauliflower-blueberry demonstrates creativity
- Premium Proteins: Uni and Iberico as centerpiece moments
- Gentle Finish: Tea-infused and fruit desserts cleanse and satisfy
Ideal Dining Occasions
- Date nights: Intimate atmosphere with impressive but approachable food
- Celebrations: Special without excessive formality or cost
- Group gatherings: Round tables and sharing plates encourage conversation
- First fine dining experience: Non-intimidating introduction to elevated cuisine
- Food enthusiast exploration: Creative combinations for adventurous palates
- Business dinners: Sophisticated enough for professional settings
Restaurant Personality Traits
- Sophisticated yet accessible
- Ingredient-driven with creative expression
- Theatrical without pretension
- Warm and welcoming
- Value-conscious luxury
- Seasonally responsive
- Innovation-minded
Recipe: Inspired by Hevel’s Barley & Duck
Creamy Barley with Caramelized Onions and Duck Confit
Serves 4 as a main course
Ingredients:
For the Duck:
- 4 duck legs
- 4 cups duck fat (or enough to submerge)
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper
For the Barley:
- 1½ cups pearl barley
- 6 cups chicken or duck stock
- 2 tablespoons butter
- ½ cup white wine
- Salt and white pepper
- 2 tablespoons duck fat (reserved from confit)
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- Salt to taste
For Garnish:
- Fresh thyme leaves
- Crispy shallots (optional)
- Microgreens (optional)
Instructions:
Day 1 – Duck Confit:
- Season duck legs generously with salt and pepper. Refrigerate overnight uncovered.
Day 2 – Duck Confit Continued: 2. Preheat oven to 225°F (107°C). 3. Rinse duck legs and pat dry. Place in deep baking dish with garlic, thyme, and bay leaves. 4. Heat duck fat until liquid, pour over duck to fully submerge. 5. Cover tightly with foil and bake for 3-4 hours until meat is tender and pulls from bone easily. 6. Let duck cool in fat. Can be refrigerated for up to 1 week.
Caramelized Onions (Can be made ahead):
- Heat butter and oil in large, heavy-bottomed pan over medium heat.
- Add sliced onions and salt. Stir to coat.
- Cook, stirring occasionally, for 45-60 minutes until deep golden brown.
- Add sugar in final 10 minutes to enhance caramelization.
- If onions stick, deglaze with splash of water.
Barley Preparation:
- Toast barley in dry pot over medium heat for 3-4 minutes until fragrant.
- Add butter and stir to coat barley.
- Add white wine, cook until nearly absorbed.
- Add stock one ladle at a time (risotto method), stirring frequently.
- Continue adding stock as each addition absorbs, about 35-45 minutes total.
- Barley should be tender with slight chew, not mushy.
- Stir in duck fat, season with salt and white pepper.
- Consistency should be creamy but not soupy.
Final Assembly:
- Remove duck legs from fat, scraping off excess.
- Heat in 400°F (200°C) oven for 15 minutes to crisp skin.
- Shred duck meat, discarding bones and cartilage. Reserve crispy skin.
- Divide creamy barley among warm bowls.
- Top with generous portion of caramelized onions.
- Arrange shredded duck over top.
- Garnish with crispy skin pieces, fresh thyme, and optional crispy shallots.
- Serve immediately.
Chef’s Notes:
- The key to this dish is the barley texture – it should retain pleasant chew while being creamy.
- Duck confit can be prepared days in advance, making day-of assembly quick.
- For vegetarian version, substitute mushroom stock and use mushroom confit instead of duck.
- This dish reheats well – add splash of stock when rewarming to restore creaminess.
Delivery & Takeaway Options
Status: Not mentioned in review
Analysis: Given the restaurant’s format, delivery is unlikely due to:
- Sharing plates designed for immediate consumption
- Temperature-sensitive preparations (custards, delicate seafood)
- Emphasis on theatrical presentation
- Multi-course dining experience requiring timing
- Open kitchen as part of the experience
Recommendation: Visit in-person to fully appreciate Chef Stefan’s vision and the intimate dining atmosphere.
Reservation & Planning Tips
- Best for parties of: 2-6 guests (round tables accommodate groups)
- Duration: Allow 2-3 hours for full tasting menu
- Advance booking: Recommended, especially for weekends
- Dietary restrictions: Contact restaurant in advance for modifications
- Private dining: Available for special occasions
- Dress code: Smart casual appropriate
Overall Assessment
Hevel succeeds in making refined dining approachable through thoughtful execution, fair pricing, and genuine hospitality. Chef Stefan Liau’s personal vision shines through unexpected ingredient combinations that work surprisingly well—from the comforting yet elevated barley and duck to the adventurous cauliflower-blueberry pairing.
The space strikes an ideal balance between elegance and comfort, with design elements that feel luxurious without being stuffy. The open kitchen adds theater while maintaining intimacy, and the round table configuration encourages the communal dining experience the menu is designed for.
The beverage programme adds depth beyond typical wine lists, with the fortified wine-focused cocktails offering a unique perspective on classic drinks. The Hevel Martini in particular demonstrates how thoughtful ingredient selection can transform a familiar cocktail into something memorable.
For those seeking quality cooking without pretense or excessive cost, Hevel delivers an experience worth repeating. The $138++ price point for premium ingredients like uni, Iberico pork, and octopus represents excellent value in Singapore’s dining landscape. Whether it’s your first foray into fine dining or you’re a seasoned restaurant-goer, Hevel’s combination of innovation, hospitality, and value makes it a compelling destination.
Rating Breakdown:
- Food Quality: Exceptional – creative yet balanced
- Value: Outstanding for ingredient quality and technique
- Service: Attentive without being intrusive
- Ambience: Sophisticated yet welcoming
- Innovation: High – unexpected pairings executed well
- Overall Experience: Highly recommended