Since I have a love for excellently-done fusion cuisine, Hevel got on my radar since the food here is inspired by Chef Stefan's childhood and culinary journey through Hong Kong, Japan and Singapore. And so here I am, at this cool posh place, enjoying an exciting meal with unique tastes.
The food here is imaginative, unique and simulating in taste. One of the highlights is the meats here are excellently grilled to perfection, thus retaining the tenderness and juices while featuring a lovely layer of char to add to the complexity of the taste.
The place is like a posh, exclusive clubhouse with a feel of cosiness and swanky charm. The brown marble tables, shelves filled with wine glasses and unique, exotic sculptures exude that old money charm. The metallic embellishments, ornaments, lamps with glowing neon bubbles, the soft lights add that sophistication and modern boldness to the place.
The service is very good and friendly, accentuating that feel of dining in the exclusive clubhouse.
Potato hash decked with uni and leek is an indulgent snack combining the wholesomeness of the toasted fluffy bread-like potato hash and the amazing creamy umami of bafun uni. The clean taste and crisp pungency of leek works so well to refresh the palates after savouring the uni. A well-rounded dish.
First appetiser of Cashew & Banana with olive Oil and kelp makes my eyes widen in surprise by how good and complex cashew, banana and kelp can taste. It is an explosion of multi-faceted nuanced flavours from umami, florals, buttery goodness to sweetness. One of my favourites.
Chicken Liver is like foie gras in mousse form, perked up by xeres and rendered exciting by apple. Very unique and well-executed.
Fjord Trout with nori and bonito is so full of briny sweetness in various layers and with different undertones. I love this too.
Custard with onion and scallops immediately catches my attention with its lovely warm aroma when served onto the table. Smooth, warm and packed with savoury goodness, this is like pure comfort food.
Octopus Piquillo sprinkled with pepper and splashed with salsify is oh-so-good! The briny sweet octopus is unbelievably moist and tender while still retaining that good bite. The zest and kick from pepper and salsify makes it even better. Yes, this is another one of my favourites.
Mackerel smoked and bathed in spicy chilli and tangy passion fruit tastes so exciting. This is one brilliant way to prepare mackerel, a fish that has stronger flavour, which the chilli and passion fruit have cut through to yield the sweetness of meat and sea.
Soft rye bread is super fluffy and flavourful. Great eaten on its own and excellent when paired with the smoked butter.
Beautifully charred on the surface, Iberivo Presa is pure meaty goodness that I bask in delight as I chew on the tender, succulent meat to enjoy the sweetness highlighted by the slightly tangy blueberry reduction. Cauliflower puree does well to freshen the palates between bites of meat with its creamy, clean taste. Definitely my favourite of the night.
The carbohydrate dish interestingly comes in the form of Duck mixed with Barley and onion. The duck is surprisingly tender and easy to bite. I love the texture of barley, which is slightly chewy, making for a hearty treat. The add-on of truffle on top makes it even better.
Strawberries & Cream with yuzu and yoghurt is a refreshing, tangy dessert that interestingly features strawberry jam instead of strawberries. I like the crispy texture of meringue that juxtaposes well with the creamy cream and yoghurt.
Awesome hospitality with a surprise toast of Tawny Port.
Nice floral wine to pair with the dishes.
Thoughts: Savouring Exciting Tastes in Cool and Posh Ambience
1 Keong Saik Road
Nearest MRT: Outram Park
