Chef-owner Stefan Liau is making a splash with his new restaurant Hevel in Keong Saik. Bringing with him a wealth of experience as the head chef of Mandala Club and his stints at Cure, Terra in Tokyo, and Spoon by Alain Ducasse in Hong Kong, Liau presents European creations like orange doughnuts, topped with caviar and smoked crème fraîche; cured mackerel with passionfruit; and a porcini-rubbed pork presa.
Inspired by Chef Stefan’s upbringing and his experience leading the city’s most celebrated kitchens, Hevel is a restaurant centred around communal eating and seasonality, elevated by fine dining training and technique.
Located on the ground floor of 1 Keong Saik Road, the dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen.
The food at Hevel is rooted in European technique but draws inspiration from around the world, primarily the flavors of childhood, traveling, and the diverse cuisine of the continent.
