Jex Tan 1/30/26 Jex Tan 1/30/26

Not a Special Occasion Place—Just a Really Good One

Jex Tan 1/14/26 Jex Tan 1/14/26

The Last Table Before I Leave…

Jex Tan 1/2/26 Jex Tan 1/2/26

A Journey Written in Fire: The Story of North Miznon Singapore

Jex Tan 12/28/25 Jex Tan 12/28/25

Why North Miznon Is the Singapore Restaurant Every US Traveler Should Try

Jex Tan 12/13/25 Jex Tan 12/13/25

One Perfect Evening in Telok Ayer: Walk, See, Eat at North Miznon

Jex Tan 12/5/25 Jex Tan 12/5/25

A Food Lover’s Guide for the Best Dishes in Singapore

Jex Tan 10/31/25 Jex Tan 10/31/25

Dinner with a Story: Why Every Dish at North Miznon Has a Soul

Jex Tan 10/21/25 Jex Tan 10/21/25

Service With Soul. Why North Miznon’s Hospitality Sets It Apart in Singapore

Jex Tan 10/14/25 Jex Tan 10/14/25

Why North Miznon Is the Singapore Restaurant Every Traveler Should Try

Jex Tan 10/9/25 Jex Tan 10/9/25

From Tel Aviv to Singapore: The Story Behind North Miznon’s Mediterranean Flavours

Jex Tan 9/3/25 Jex Tan 9/3/25

The Art of Vegetables: How North Miznon Elevates Nature’s Produce

North Miznon celebrates farm-to-table dining in Singapore, using fresh, locally sourced vegetables daily for bold Mediterranean flavours.

Jex Tan 8/27/25 Jex Tan 8/27/25

Why North Miznon Singapore Is a Must-Visit in Singapore

Jex Tan 8/20/25 Jex Tan 8/20/25

Where to Eat in Singapore for Mediterranean Food

Jex Tan 4/29/25 Jex Tan 4/29/25

Experience the Ultimate European Flavour Experience in Singapore

Jex Tan 4/23/25 Jex Tan 4/23/25

A Culinary Exploration with Chef Eyal Shani: Flavours That Leave a Lasting Impression

Jex Tan 4/16/25 Jex Tan 4/16/25

How North Miznon Brings Mediterranean Flavours to The City of Singapore

Jex Tan 4/11/25 Jex Tan 4/11/25

Farm to Table, The Story Behind Our Locally Sourced & Seasonal Menu

Jex Tan 4/3/25 Jex Tan 4/3/25

A Down-to-Earth Experience of Modern Mediterranean Dining

Jex Tan 3/30/25 Jex Tan 3/30/25

From Farm to Plate: How North Miznon Crafts Its Seasonal Menus with Local Ingredients

Jex Tan 3/18/25 Jex Tan 3/18/25

A Taste of the Season: How North Miznon's Ever-Changing Menu Keeps Diners Coming Back

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