STYXX

Modern Middle Eastern Grill — Teck Lim Road, Singapore
18 Teck Lim Road, Singapore 088390 • Tel: +65 9711 6913 • Mon–Sat 5 pm – 11 pm

“Communal, aromatic, unapologetically bold — STYXX is a grill room built for the table, not the Instagram.”

1. Overview
   Tucked along the low-slung shophouses of Teck Lim Road — a street that has become quietly synonymous with Singapore’s experimental dining scene — STYXX positions itself as a modern Middle Eastern grill. The name itself is evocative: Styx, the mythological river that separates the mortal world from something altogether more elemental. Whether intentional or not, the allusion is fitting. There is something raw, ancient, and fire-hewn about the food here, even as the presentation is decidedly of the moment.
   The restaurant opened to a neighbourhood already saturated with well-funded concepts, yet it has carved a distinct identity through two decisions: first, an unyielding commitment to live-fire cooking anchored in Levantine, Iraqi, and Eastern Mediterranean technique; and second, a service format — kraftpaper-lined tables, condiments piped directly onto the surface, dishes arriving simultaneously in a cascade of smoke, steam and colour — that demands shared eating.
2. Ambience & Atmosphere
   2.1 Spatial Composition
   The room is compact without feeling cramped. Warm tungsten pendants cast amber pools across the dark timber, punctuated by flickers from the open grill station at the rear. The exposed brick and raw plaster recall a Beirut neighbourhood bistro rather than a hotel all-day dining room, and the effect is deliberately unglamorous — comfortable, tactile, lived-in.
   Tables are set close enough to overhear neighbouring conversations, which suits the culture of communal eating the kitchen promotes. There is a low acoustic buzz that grows as the evening fills — convivial rather than cacophonous. By 7.30 pm on a weekday, STYXX is reliably lively; by 8.30 pm it is exuberant.
   2.2 Sensory Atmosphere
   The first thing one notices upon entering is the smell: hardwood charcoal, rendered fat, spiced meat, cumin. It is forthright and unashamed, the olfactory equivalent of a handshake from someone who has been cooking outdoors all afternoon. The air carries warmth that is not merely thermal — there is an emotional quality to a room built around fire.
   Visually, the kraft-paper table becomes a canvas. Before any plate is set down, sauces are dragged and piped across the surface in broad strokes — brick-red beetroot tahini, pale green basil tahini, vivid yellow mustard. The arrival of skewers, flatbreads, and vegetables directly onto this edible tableau is theatrical without being affected, making every table its own spontaneous still life.
   2.3 Service Character
   Service is warm, conversational and unhurried — knowledgeable about the menu’s culinary geography without tipping into lecture. Staff will happily explain the distinction between Iraqi laffa and standard pita, or the significance of freekeh in ancient Levantine agriculture, if asked. If not asked, they leave you to eat in peace. The pace feels well-calibrated to the format.
3. In-Depth Dish Analysis
   Scorecard at a Glance
   Dish Score Stars
   Duck Kebab 4.5 / 5 ★★★★★
   Samak Fish 4.2 / 5 ★★★★☆
   Hummus Baladi 4.2 / 5 ★★★★☆
   Freekeh Salad 4.2 / 5 ★★★★☆
   Dolma (Sogan) 4.2 / 5 ★★★★☆
   King Oyster Mushrooms 4.0 / 5 ★★★★☆
   Iraqi Laffa 4.0 / 5 ★★★★☆
   Filfil Pardon 4.0 / 5 ★★★★☆
   Adani Kebab (Beef) 3.5 / 5 ★★★★☆

3.1 Duck Kebab — $19 | 4.5 / 5
The standout dish of the evening, and arguably the most unusual item on any grill menu in Singapore right now. Duck is rarely seen in kebab form — its higher fat content makes it difficult to work with on intense direct heat without flare-ups and uneven cooking. Here the kitchen has solved that challenge with considerable skill.
Textures: The exterior presents a lacquered, dark mahogany crust — almost varnished-looking — with deep fissures where the fat has rendered and charred. The skin crackles between the teeth before yielding to a layer of subcutaneous fat that melts rather than resists, depositing warmth and richness on the palate. The underlying meat is dense but moist, pulling apart in clean fibres. There is no dryness, which is the cardinal failure of most fowl on open flame.
Hues: Visually, the kebab moves from near-black at the outermost char through cinnabar, then mahogany, into a pale blush-rose interior — a gradient that signals both doneness and restraint. The kitchen is clearly comfortable with fire.
Flavour facets: Smoke is the dominant register, but beneath it: rendered duck fat (nutty, almost savoury-sweet), a spice crust that delivers cumin, black pepper and possibly sumac, and a finish that lingers with gentle bitterness from the char. It is uncommon. It is memorable. Order two.
3.2 Samak Fish — $19 | 4.2 / 5
The Samak (‘fish’ in Arabic) is grilled whole or in thick steak cuts — white fish seasoned with chermoula-adjacent spicing: coriander, cumin, paprika, lemon zest and fresh herbs pressed into score marks cut across the flesh. Coastal Levantine and Iraqi fishing communities have grilled fish this way for centuries; STYXX’s version is faithful to that tradition while being cleanly executed.
Textures: The skin is taut and crisped, giving a satisfying resistance before giving way. The flesh is moist throughout — a small miracle on open-fire given how quickly lean white fish overcooks — with large, clean flakes that separate without pressure. There is no rubberiness, no dryness, no wateriness.
Hues: The flesh is opalescent white with golden-amber skin, dotted with bright green herb flecks and the occasional cardinal-red fleck of paprika — a dish that would photograph beautifully even before the kraft-paper backdrop.
Flavour facets: Bright, herbaceous top notes give way to a mild cumin warmth, then a clean saline underpinning from the fish itself. The absence of heavy sauce allows the fish’s own sweetness to register, making this one of the more elegant dishes on an otherwise robust menu.
3.3 Hummus Baladi — $19 | 4.2 / 5
Hummus in Singapore is frequently disappointing — either refrigerator-cold, over-lemoned, or made from canned chickpeas with a chalky mouthfeel. STYXX’s Hummus Baladi is a corrective. ‘Baladi’ (meaning ‘of the land’ or ‘homestyle’ in Arabic) signals the kitchen’s intent: this is not a garnish or afterthought.
Textures: The paste is extraordinarily smooth — nearly mousselike — with an elasticity that suggests extended blending and a high-quality tahini that has been properly incorporated rather than simply stirred in. Roasted pine nuts scattered across the surface add crunch and a toasty, resinous note. A spoonful of matbuha (slow-cooked tomato and pepper condiment) sits at the centre, offering a contrasting jam-like softness.
Hues: The hummus itself is the pale ivory of good sesame paste and well-cooked chickpeas — warm, not grey. The pine nuts darken to a deep amber where roasted. The matbuha is a jewel-like garnet, and together the palette is that of a Dutch still life.
Flavour facets: Rich sesame fat is the dominant note, balanced by the acid of lemon and the earthiness of the chickpeas. The matbuha’s tomato sweetness lifts the entire composition. Best eaten by dragging the Iraqi laffa in broad sweeping arcs across the bowl.
3.4 Dolma (Sogan) — $18 | 4.2 / 5
Where most diners expect grape leaves, STYXX substitutes onion — Sogan Dolma, a preparation more associated with the Turkish and Iraqi interior than with Levantine coastal cuisine. Whole onions are hollowed, stuffed with spiced beef and rice, and then braised in a deeply reduced demi-glace until the onion layers become translucent and yielding.
Textures: The onion has lost all its structural assertiveness; it presses apart like wet silk, draping softly over the filling. The interior rice is just slightly al dente — it has absorbed the braising liquid and spice without collapsing into mush. The meat is compact and granular, providing resistance against the surrounding softness.
Hues: A deep mahogany exterior from the demi-glace, revealing amber-tan onion beneath. The filling peeks through at the cut end in mottled beige and brown. Unassuming visually, but the plate rewards close inspection.
Flavour facets: The natural allium sweetness of slow-cooked onion is the keynote — a sweetness more complex and mellow than sugar, carrying slight funk and depth. The beef filling brings warmth (likely allspice, cinnamon, black pepper — the classic Aleppo-influenced quartet). The demi-glace adds savouriness and body that ties the composition into something unified and satisfying.
3.5 Freekeh Salad — $17 | 4.2 / 5
Freekeh — green durum wheat harvested young and roasted — is one of the oldest grains in Middle Eastern cuisine, predating rice cultivation in the region by millennia. Its nutritional density and smoky, nutty flavour profile have driven a recent revival in Western fine dining, but STYXX uses it with the confidence of a kitchen that considers it unremarkable — which is the highest compliment.
Textures: The grain retains a robust chew — al dente is exactly right — offering structural contrast to the winged beans, which snap with a watery crispness. Dollops of smoked labneh dissolve almost instantly on the tongue, providing a cool, creamy counterweight.
Hues: Olive green and amber from the freekeh, vivid leaf-green from the winged beans, ivory white from the labneh — a salad that looks as though it has been dressed by a stylist, though in fact the colours arise naturally from the ingredients’ own character.
Flavour facets: Smoke (from the grain’s own roasting process) underpins the dish. The labneh adds lactic tang and richness. The dressing — likely a sumac-lemon vinaigrette — provides brightness without aggression. A thoughtfully composed dish.
3.6 King Oyster Mushrooms — $18 | 4.0 / 5
The vegetarian option on a menu dominated by meat is frequently an afterthought. Not here. The King Oyster Mushrooms are split lengthwise, exposing maximum surface area to direct grill heat, and the result is extraordinary in its simplicity.
Textures: The flat cut face develops a crust — firm, even slightly chewy — while the interior remains juicy and tender, closely mimicking the textural experience of well-cooked calamari or scallop. This is the dish most likely to convert committed carnivores.
Hues: Golden-brown on the grilled face, transitioning to ivory-white on the uncharred side. Flecks of herb and possibly dried chilli introduce flashes of colour.
Flavour facets: Smoke is the primary flavour vehicle here, more than with any other dish on the menu. Umami is intense — mushrooms on live fire release their glutamates in a way that the oven simply cannot replicate. A squeeze of lemon (provided) cuts through the richness cleanly.
3.7 Iraqi Laffa — Included with Skewers | 4.0 / 5
Laffa is an Iraqi flatbread baked on a saj (a convex iron griddle) or in a tandoor-style oven, resulting in a large, thin, bubbly sheet that is simultaneously fluffy and chewy. STYXX bakes to order, and the bread arrives warm, slightly charred in spots, and dramatically more satisfying than commercial pita.
Textures: Airy crumb structure with a tender, elastic chew. The surface blisters provide contrast — occasionally crunchy, occasionally soft. The bread functions as both vehicle and ingredient, soaking up rendered fat from the skewers and sauce from the table surface simultaneously.
3.8 Adani Kebab (Beef Turkish Kebab) — $18 | 3.5 / 5
The Adani Kebab is the sole disappointment of the savoury courses. Turkish köfte-style kebabs demand even fat distribution throughout the minced meat and aggressive seasoning to remain moist when exposed to direct heat. This rendition suffers from inconsistency: some bites are well-seasoned and yielding; others are compact, bland, and dry. The kitchen can clearly handle fire — the Duck Kebab is proof — suggesting this is a recipe rather than technique issue. A richer fat content in the mince and bolder spicing would transform it.

4. Inspired Recipes & Cooking Instructions
   4.1 Sogan Dolma — Braised Onion Stuffed with Spiced Beef & Rice
   Serves 4 as a shared starter. Total active time: 45 minutes. Total cooking time: 1 hour 20 minutes.
   Ingredients
   ⦁ 4 large brown onions, root ends intact
   ⦁ 300 g lamb or beef mince (15–20% fat)
   ⦁ 80 g long-grain or basmati rice, rinsed
   ⦁ 1 tsp ground allspice
   ⦁ ½ tsp ground cinnamon
   ⦁ ½ tsp ground black pepper
   ⦁ 1 tsp fine sea salt (plus more to taste)
   ⦁ 2 tbsp tomato paste
   ⦁ 500 ml beef or chicken demi-glace (or strong stock reduced by half)
   ⦁ 2 tbsp olive oil
   ⦁ Small bunch of flat-leaf parsley, finely chopped (for finishing)
   Method
5. Bring a large pot of salted water to a full rolling boil. Score each onion from stem to root on one side, cutting only through the outermost two or three layers. Blanch onions for 8–10 minutes until the outer layers soften and begin to separate. Transfer to an ice bath immediately. Once cool, carefully peel apart the layers into individual ‘cups’. You should obtain 4–6 usable cups per onion. Reserve the small inner onion cores; finely mince them for the filling.
6. In a mixing bowl, combine mince, rinsed rice, allspice, cinnamon, black pepper, 1 tsp salt, tomato paste, and the minced onion cores. Work the mixture firmly with your hands for 2–3 minutes until the fat from the meat begins to emulsify and the mixture coheres. It should feel tacky, not crumbly. Taste for seasoning — the raw mixture should be assertively spiced, as cooking will temper the aromatics.
7. Fill each onion cup with approximately 2 tablespoons of the filling, pressing firmly to eliminate air pockets. The rice will expand during cooking; do not overfill beyond ¾ capacity. Fold the edges of the onion over the filling where possible and arrange stuffed parcels tightly in a heavy-based oven-safe braising pan or Dutch oven, seam-side down.
8. Preheat oven to 170°C (fan). Pour the demi-glace over and around the stuffed onions — the liquid should reach halfway up the parcels. Drizzle with olive oil. Cover tightly with a lid or double layer of foil.
9. Braise in the oven for 60–70 minutes until the rice is fully cooked and has absorbed the braising liquid, and the onion is completely tender and translucent. Check at the 45-minute mark; if the liquid has reduced aggressively, add a small splash of water.
10. Remove the lid for the final 10 minutes to allow the braising sauce to reduce and lacquer the onions with a deep, glossy finish. The onion skins should take on a dark mahogany colour. Remove from oven and rest for 5 minutes.
11. Transfer carefully to a serving plate — these are fragile. Spoon the reduced braising sauce liberally over the top. Finish with chopped flat-leaf parsley and a thin drizzle of good olive oil. Serve immediately alongside warm flatbread.
    Cook’s Notes
    The quality of the demi-glace is the single largest variable in this dish. A genuine demi-glace — made by reducing brown stock with a mirepoix and bouquet garni over several hours — will produce a richer, more complex result than commercial alternatives. If unavailable, reduce two litres of quality beef stock to 500 ml yourself.
    Fat content in the mince matters. Anything below 15% fat will produce a dry filling. Ask your butcher for a cut with adequate marbling, or add 1 tablespoon of rendered suet to the mix.
    4.2 Hummus Baladi — Classic Method
    Serves 6. Total active time: 20 minutes. Requires overnight soaking.
    Ingredients
    ⦁ 400 g dried chickpeas, soaked overnight in cold water with ½ tsp bicarbonate of soda
    ⦁ 180 g premium tahini (Lebanese or Palestinian, not Chinese sesame paste)
    ⦁ 60 ml fresh lemon juice (approximately 2 lemons)
    ⦁ 1 large garlic clove
    ⦁ 1 tsp fine sea salt
    ⦁ 60–90 ml ice-cold water
    ⦁ Roasted pine nuts, matbuha and olive oil to serve
    Method
12. Drain soaked chickpeas and rinse thoroughly. Cover with fresh cold water by 5 cm and bring to a boil. Skim any foam. Reduce to a vigorous simmer and cook for 1–1.5 hours until the chickpeas are completely tender — they should crush effortlessly between two fingers with no chalky resistance. Reserve 200 ml of the cooking liquid.
13. While still very hot, transfer chickpeas to a food processor. Process for 3–4 minutes until a smooth paste forms. The heat is critical: hot chickpeas blend smoother than cold ones. Reserve 2 tablespoons of whole chickpeas for garnish if desired.
14. With the processor running, add tahini and process for 2 minutes. The paste will initially seize and become stiff — this is normal. Add lemon juice, garlic, and salt. Continue processing. Add ice-cold water tablespoon by tablespoon until the hummus reaches a thick but spreadable consistency. It will loosen slightly as it cools.
15. Process for a further 3–4 minutes. The extended blending develops an aerated, almost mousse-like texture. Taste and adjust seasoning — the flavour should be bold, nutty, and bright.
16. To serve, spoon the hummus onto a wide, shallow plate. Using the back of the spoon, press down and swirl outward from the centre in a single continuous motion to create a well. Drizzle generously with olive oil. Add a spoonful of matbuha to the centre. Scatter with roasted pine nuts. Serve with warm laffa or pita.
17. Delivery Options & Practical Information
    5.1 Current Delivery Availability
    As of the date of this review, STYXX operates primarily as a dine-in restaurant. The communal format — kraft-paper table presentation, simultaneous plating, condiments applied to the surface — is inherently a dine-in experience. The restaurant does not currently operate its own delivery service. However, third-party platform availability should be verified directly, as this changes frequently.
    Platform Status / Notes Recommendation
    GrabFood Verify directly — availability varies Dips & Laffa best for delivery
    Foodpanda Verify directly Hummus & Freekeh Salad travel well
    Direct Reservation +65 9711 6913 / WhatsApp Strongly recommended for groups

5.2 Delivery Suitability by Dish
Live-fire cooking is inherently perishable in quality: the window between ‘perfect’ and ‘diminished’ is narrow, and delivery packaging must contend with steam accumulation that softens char and causes proteins to continue cooking in residual heat. Some items at STYXX are meaningfully resilient to transit; others are not.
Best for delivery: Hummus Baladi, Freekeh Salad, and Dolma all hold reasonably well in transit — the hummus benefits from being packed separately from its toppings; the dolma’s braised nature means it is forgiving of temperature drop. Adequate for delivery: King Oyster Mushrooms, Iraqi Laffa (if packed with ventilation to prevent sogginess). Not recommended for delivery: All kebab skewers, Samak Fish. The char, crisp skin, and rendered-fat experience of the grilled items are inseparable from their temperature and freshly-cooked state. Reheating at home inevitably produces a steamed rather than grilled result.
5.3 Getting There
From Outram Park MRT (Exit 4): Walk along New Bridge Road, turn right onto Kreta Ayer Road, then right onto Keong Saik Road, then left onto Teck Lim Road. Approximately 6 minutes on foot. From Maxwell MRT (Exit 3): Walk along Neil Road, turn right onto Teck Lim Road. Approximately 5 minutes on foot. Street parking is limited on Teck Lim Road; URA carparks on Keong Saik Road and Neil Road are the best options for those arriving by car.

6. Final Verdict
   “The Duck Kebab alone is worth the journey. The Hummus Baladi alone is worth the table. Together, STYXX makes a compelling case for the Levantine grill as Singapore’s next great shared-dining idiom.”
   STYXX is not a perfect restaurant. The Adani Kebab needs reworking; the Filfil Pardon needs more commitment to char. But its hits — the duck, the hummus, the dolma, the fish, the freekeh — reveal a kitchen with genuine technical fluency and a coherent culinary point of view. The format is engaging, the ambience convivial, and the price point reasonable for the cooking quality on offer.
   It belongs in the conversation of Singapore’s best new openings. Go with four people, order everything, and eat with your hands.
   Review by Si An — February 2026