STYXX – Modern Skewers and Grill Bar Ignites Teck Lim Road in Singapore

Middle Eastern cuisine is having a moment, and I’m all for it. Singapore has long been a melting pot of cultures, its culinary landscape reflecting that diversity.

Yet, for years, authentic Middle Eastern fare has remained surprisingly under-represented beyond the tourist trail. A quiet revival is now underway, with a flutter of new openings offering a genuine taste of the region.

It would be remiss to lump the vast Middle East under one label. From Yemeni to Israeli, Moroccan to Palestinian, Egyptian to Lebanese, each cuisine brings a unique identity shaped by geography and tradition. As the creative mind behind Leila and its new offshoot Styxx reminded me, food travels across borders and time, adapting and evolving while staying true to its roots.

Born from the house of recently-launched Middle Eastern-Balcan gastro-bar, Leila, Styxx takes a more playful approach, redefining the language of skewers.

“It’s not a typo,” laughs Yogev Vardi, founder of Leila and Styxx. “Skewers aren’t new—think yakitori or kebabs—but this is our interpretation: fun, cheeky, and still authentic.” The extra xx could be seen as a flame's kiss, served with heart and soul!

That same spirit extends to the beverage menu. The wine list features bottles from Lebanon, including a crisp white from the Beqaa Valley that pairs beautifully with the earthy flavours of the food. Among the three inventive mocktails, expect combinations that feel modern and intentional, perfect for an era where alcohol-free drinking is gaining ground.

We are welcomed with complimentary amuse bouche of spongy Saluf, a Yemeni pancake served with black sesame tahini, Moroccan Matbuha (a tomato–garlic dip), and pickles. A warning: Matbuha is highly addictive, especially if, like me, you love garlic. We follow this with house-made Hummus ($18) laced with harissa and topped with golden Falafel, moist and fragrant, rather than the dry, dense versions too often found elsewhere. “The falafel is made by hand, here at Styxx,” Vardi clarifies, “unlike the ones where the mixture is ground in machines and loses its nubby texture”. The Freekeh Salad ($17), pairing wing beans with smoked labneh and toasted green wheat, feels a little subdued next to the other dishes.

The stars of Styxx, of course, are the skewers. Vegetarians will relish the King Oyster Mushroom and leek skewers ($18), marinated so the flavours seep into every bite. The mushroom’s meaty texture pairs perfectly with creamy babaganoush, making the leeks almost redundant. For meat-lovers, the Layered Kebab ($16) is a revelation, spiced minced meat interleaved with thin squares of bread, recalling India’s seekh kebab rolls or Turkey’s Adana wraps. Drizzled with beetroot tahini and served with optional harissa or matbucha, it’s deeply satisfying.

Though Styxx works beautifully as a drinks-and-small-plates spot, a sort of Middle Eastern izakaya, it also offers heartier fare. Highlights include Poached Alaskan King Crab leg ($69) with butter-garlic sauce, and a 24-hour brined Roast Chicken (half for $26, full for $43) smoked over applewood and served with umami-rich jus. Small touches make a difference when you dine here, such as the server urging you to pick up the crab legs with your fingers to enjoy the dish without any fuss, and offering a fingerbowl of warm water with lemon for cleaning up after.

Whatever you do, make sure you end on a sweet note with the Baklava & Kadaif ($15), a hybrid of kunefe and baklava that even non–dessert lovers will adore. Served in small bite sized pieces, they are flaky bites of heaven.

Bringing a dollop of cross-border Middle Eastern hospitality to Singapore, Styxx is perfect for large groups, the cuisine lending itself well to sharing plates to go around. Contemporary, industrial decor and steel plates aside, the intimate space hums with convivial energy. In the competitive Keong Saik dining scene, Styxx stands out for its soul—easy, fun, and irresistibly flavourful.