North Miznon Brunch

Modern Middle Eastern restaurant • 110 Amoy Street, #01-01, Singapore 069930

2nd North Miznon Brunch – A Huge Success

I took my first picture of North Miznon back on 9 January 2023, and somehow it then took me until Saturday 23 May 2026 to actually go inside. That delay now feels borderline criminal, because their 2nd North Miznon Brunch turned out to be exactly the sort of dining experience I love most – polished but playful, generous but still refined, and full of enough amazing atmosphere to turn a good lunch into a proper occasion.

This was not just about the food, although the food was excellent. It was about the whole rhythm of the afternoon: the room, the chefs, the drinks, the music, the little touches from the team, and that slow but steady build from “nice brunch” to “well, I suppose we live here now”. For lovers of bold Middle Eastern flavours in Singapore, this sits very nicely alongside spots like Artichoke.

North Miznon Decor – Behind the Olive Green Door

The olive green door is such a strong visual hook. It has style, confidence and just enough mystery to make you feel that something fun is happening on the other side. Once you walk in, that first impression carries on through the space – textured, warm, lively and designed in a way that feels cool without trying too hard.

There is a real ease to the look of North Miznon. It does not feel stiff or over-styled, but it definitely feels intentional. For a brunch venue, that balance is ideal. You want somewhere that feels special enough to book, but relaxed enough that you can settle in, order another drink and stop pretending you are only staying for an hour.

North Miznon Prep Time – Chef Or Hakmimi in Control

One of the joys of this brunch was seeing the kitchen so alive and visible. Executive Head Chef Or Hakmimi looked completely in command, moving through service with that lovely blend of concentration and calm that tells you everything is under control, even when the room is filling up and the orders are flying.

That open-kitchen energy matters. It changes the whole feel of the meal. Instead of food just magically appearing from somewhere out the back, you get a sense of the work, the timing and the craft involved. It adds theatre, but honest theatre – the kind that comes from real cooking rather than a performance designed for social media.

North Miznon Prep Time – Sous Chef Kiiwi Cutting the Snapper

Watching Sous Chef Kiiwi cutting the snapper was one of those little moments that made the whole experience richer. Knife work like that is oddly mesmerising. It has rhythm, focus and a confidence that only comes from experience, and it reminds you that every dish is built on technique before it becomes something pretty on a plate.

That visibility also helps deepen your connection to the meal. You are not just eating in a good restaurant; you are watching a talented team at work and seeing the pace of a real service unfold around you. It makes the food feel more personal and the whole brunch more immersive.

North Miznon Food – Our Bread & Butter

Every good brunch needs a strong opening note, and this one absolutely delivered. The bread and butter setup felt generous, comforting and exactly the sort of dish that gets a table relaxed and engaged straight away. Tear, dip, scoop, repeat – it is the kind of food that brings everyone together before the meal has even really started.

It also set the tone beautifully for the rest of the afternoon. This North Miznon Brunch was clearly going to lean into sharing, abundance and bold flavour rather than dainty little portions and over-fussy presentation. In other words: my sort of brunch.

North Miznon Starters – Beef Carpaccio

There were four of us in the party, so naturally we shared the four starters. The beef carpaccio was the clean, refined one in the group – delicate slices, a nice bit of brightness and just enough punch to keep it interesting without overpowering everything else on the table.

That balance matters at brunch, because you want to build appetite rather than destroy it too early. This dish did exactly that. It felt polished and restrained, but still full of flavour, and it was a very smart way to begin the proper starter course.

North Miznon Starters – Tuna Tartare Cracker

The tuna tartare cracker brought a bit of cheeky energy to the line-up. It had crunch underneath, cool tartare on top, and enough freshness to make it feel bright and lively even in the middle of a fairly indulgent brunch spread.

It is also exactly the kind of dish that creates quiet competition at the table. Everyone wants another one, everyone pretends not to mind, and suddenly the plate is empty. That is usually a sign you are onto a winner.

North Miznon Starters – Crab Croquette

The crab croquette took things in a richer, more comforting direction. That crisp outer shell giving way to a lush, savoury filling is one of those combinations that almost always works, and this version absolutely played the crowd-pleaser role to perfection.

It also helped show how cleverly varied the starters were. We had freshness, elegance, crunch and now this deeper, more indulgent note, which meant the shared opening felt like a proper progression rather than a bunch of random plates dumped in the middle of the table.

North Miznon Starters – Grilled Octopus

The grilled octopus was another strong note in the starter sequence. This had smoke, tenderness and a really pleasing sense of confidence to it. Good octopus needs the kitchen to know what it is doing, and this kitchen very clearly did. Mary especially should go and give this her own ratings, because her favourite octopus is still over at Spago, so this would be a cracking side-by-side test.

More than that, it felt like a dish that suited the venue perfectly. It had a little Mediterranean swagger, a little rustic charm and enough personality to hold its own in a meal that was only getting louder and more generous as it went on. If you fancy more fire-led Mediterranean and Spanish-leaning feasts after this, have a peek at Asador.

North Miznon Food – Tiger Prawn Cocktail from Manager Gilli

Just when we thought we had the measure of the starter course, Restaurant Manager Gilli sent over an extra Tiger Prawn cocktail for the table. Hero move. It was bright, stylish and exactly the kind of little surprise that lifts a meal from “very good” to “that was such a fun afternoon”.

Hospitality like that matters. It is not about extravagance, it is about the feeling it creates. You remember the places that make you feel looked after, and North Miznon absolutely nailed that side of things during this brunch.

North Miznon Mains – Striploin Steak for All Four of Us

For mains, we all went for the Striploin Steak. Every single one of us. You could call that predictable, but I prefer to think of it as efficient decision-making. And once the plates arrived, it was obvious we had made the right call.

The steak had the kind of straightforward satisfaction you want in the middle of a brunch that is leaning into indulgence. Proper sear, good colour, deep savoury flavour and enough heft to anchor the meal without flattening the mood. It was a confident, crowd-pleasing main course and exactly right for the occasion. Steak lovers can happily tumble down the rabbit hole afterwards with this round-up of the best steak in SG.

North Miznon Mains – Pile of Green and Burning Polenta

The greens and burning polenta brought shape, richness and contrast to the table. It was one of those dishes that looks a bit wild in the best possible way – generous, colourful and inviting, with enough depth to hold attention rather than simply fill space next to the steak.

I particularly liked the balance it created. The steak brought the savoury weight, while this added texture, colour and an extra layer of indulgence. Together, they made perfect sense.

North Miznon Mains – Chef Creating the Burning Polenta Live

Watching the burning polenta come together live was another reminder that North Miznon Brunch is an experience as much as a meal. There is something irresistible about a dish being finished in front of you, especially when it involves heat, movement and a room full of curious diners leaning in for a better look.

Crucially, it did not feel gimmicky. It felt like a natural extension of the kitchen’s confidence and the venue’s personality. A little theatre, yes, but theatre in service of something genuinely delicious.

North Miznon Desserts – Chef Serving Up Incredible Sweets

By this stage of the brunch, any lingering idea of restraint had completely disappeared. And honestly, with desserts looking like this, that felt like the only sane response. The sweet course arrived with as much confidence as everything that came before it, which is always a good sign in a serious restaurant.

Desserts here did not feel like a token afterthought bolted onto the end of the meal. They felt like part of the arc of the whole experience – a proper final act rather than a little sugar flourish before the bill.

North Miznon Desserts – Tiramisu

The tiramisu was all soft luxury and coffee depth. It had enough richness to feel indulgent, but not so much that it became heavy or sleepy. Instead, it felt like the perfect bridge between the food and the inevitable next round of drinks.

There is always something comforting about tiramisu when it is done well. It is familiar, generous and quietly elegant, and this version played that role beautifully.

North Miznon Desserts – Mille Feuille

The mille feuille offered a different kind of pleasure – more crunch, more structure, and that satisfying crackle of pastry giving way to smooth, rich cream. It was elegant, but not delicate to the point of fussiness, which suited the tone of the meal perfectly.

Together, the tiramisu and mille feuille made for a very strong dessert pairing. One soft and comforting, the other crisp and precise, both completely welcome.

North Miznon Drinks – Cocktail Time Starts Here

Now we get properly into drinks, exactly where this image belongs. Cocktail time at North Miznon feels built into the DNA of the room. The drinks are not just accompaniments here; they are part of the structure of the afternoon, helping to shape the pacing, the mood and the slow transition from elegant brunch into all-out Saturday fun.

That is one of the reasons the venue works so well for brunch. The room, the bar and the staff all seem to understand that once good food, a lively crowd and cocktails come together, the day has every chance of taking on a life of its own. For anyone mapping out more boozy afternoons after this, your own list of best bars on the East Coast Road is a handy next click.

North Miznon Drinks – Bar Manager Han

Bar Manager Han looked completely at home behind the sticks, and that confidence showed in the flow of the whole room. Drinks came out looking sharp and arriving at the right moments, which sounds simple until you try to do it in a busy brunch setting where everyone’s pace is slightly different.

That calm professionalism is part of what makes the drinks programme feel serious rather than decorative. It gives the whole brunch another layer of polish without robbing it of its fun.

North Miznon Drinks – Black Coffee Martini

The Black Coffee Martini felt like the unofficial mascot of the brunch. It had that rich, glossy look that instantly makes people at the table ask, “What’s that?” and then start thinking maybe they should have one too. Coffee cocktails can be heavy-handed if done badly, but this looked poised, stylish and totally in tune with the mood of the room.

It is also exactly the kind of drink that shifts the day up a gear. Suddenly brunch is not winding down; it is just changing shape.

North Miznon Drinks – Alcohol-Free Prima Pavé Rosé Brut

This deserved calling out properly because the alcohol-free angle matters. Too many places still treat non-alcoholic options like an apology, but this felt festive, grown-up and perfectly suited to the spirit of the afternoon. If you wanted the sparkle and the clink without the alcohol, you still got something that looked and felt like part of the occasion.

That kind of consideration says a lot about a venue. It tells you they understand the social ritual of brunch is not just about alcohol, it is about participation, inclusion and giving everyone something worth raising a glass with.

North Miznon Party Time – DJ in da House

Every great brunch has a tipping point, and the DJ helped push this one beautifully over the edge. The music built gradually, never feeling forced, until the room shifted from animated dining to full social momentum. At that point it became very clear that this was not a brunch designed for a quick in-and-out.

Instead, it felt like a proper Saturday event – something built to breathe, grow and get a bit louder as the afternoon rolled on.

North Miznon Party Time – Party in Full Swing

This is where the 2nd North Miznon Brunch really came into its own. The room was humming, the drinks were landing, the music was right, and everyone looked like they had abandoned any thought of behaving sensibly for the rest of the day. It is hard to fake that sort of energy. You either build it naturally or you do not, and North Miznon absolutely did.

Once a venue hits that point, everything feels easier. People loosen up, service becomes even warmer, and the whole experience stops being a sequence of courses and starts feeling like one big shared afternoon out.

North Miznon Party Time – Manager John Gets It Going

Front of House Manager John looked completely at home in the middle of all that energy, and it made a difference. He brought that extra spark of hospitality that turns a good room into a great one – a bit of encouragement, a bit of fun, and the sort of natural confidence that helps a party happen rather than just hoping one might.

By the time we finally wrapped up, it was obvious this had been far more than just a meal. It was a proper event, a proper Saturday out, and a very strong argument for getting yourself booked into the next North Miznon Brunch before everyone else catches on.

North Miznon Brunch – Final Thoughts

What made this brunch work so well was the balance. It had genuine food quality, but it never took itself too seriously. It had style, but it still felt warm. It had cocktails, theatre, music, energy and an amazing atmosphere, but it also had enough polish to stop things feeling chaotic. That is not easy to pull off, and North Miznon managed it beautifully.

So yes, after waiting from January 2023 until May 2026 to finally walk through that olive green door, I can safely say the wait was worth it. The 2nd North Miznon Brunch was delicious, lively, generous and enormous fun – the sort of brunch that starts as lunch and ends as a story.