There’s something magnetic about the glow of an open flame, and at STYXX, that’s where the story begins. The newest addition to Teck Lim Road, brought to life by the team behind Leila, explores Middle Eastern flavors through a raw, fire-driven lens that feels both rustic and modern.

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Every meal starts with a warm gesture – freshly baked Saluf flatbread, served on the house. The bread arrives slightly blistered and chewy, its aroma carrying hints of char and grain. Tear off a piece and drag it through the trio of dips: Black Tahini with its nutty depth, Matbuha offering a slow burn of tomato and spice, and a bright selection of pickles that keep the palate refreshed. It’s a simple start that captures the restaurant’s spirit: warm, communal, and flavour-first.
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Then there’s the Hummus Baladi & Falafel, a pairing that feels almost essential in a place like STYXX. The hummus is silky and nutty, finished with a drizzle of good olive oil and a dusting of paprika. It has that slow, rich depth that comes only from freshly blended chickpeas and tahini. The falafel, on the other hand, brings contrast – crisp and dark on the outside, tender and herb-packed within.
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The skewers, or styxx, are the heart of the menu. The Layered Kebab ($16), where minced beef and lamb fat meld together into something deeply savory, topped with beetroot tahini for color and tang.
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Vegetable skewers hold their own too. And I liked the King Oyster Mushrooms ($18) more, as they carry an earthy depth.  Flame-kissed and paired well with char-grilled leeks, this could easily rival any meat option.
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Small plates add balance to the fire and smoke. The Freekeh Salad ($17) with smoked labneh feels wholesome and textured.
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The Taboon Lahme ($34), a slow-cooked lamb stew baked in bread, is hearty and deeply aromatic, ideal for sharing.
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The char-grilled chicken ($26 for half, pictured, or $43 for whole) deserves a moment of its own. Marinated in a blend that hints at harissa and lemon, the bird is brined long enough to stay juicy even after meeting the flame. When it lands on the table, the skin is golden and lightly crisped. The meat itself pulls apart easily, moist and well-seasoned to the bone. It’s the kind of dish that works best in the middle of the table, where everyone can reach in for a piece.
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Desserts lean toward comfort rather than show. The Baklava & Kadaif ($15) offer crisp sweetness without cloying. 

Budget: $30 to $40 per person

  • STYXX

  • Phone
    +65 97116913
  • Address
    18 Teck Lim Rd, Singapore 088390
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