Leila is a new gastrobar with a casual take on Middle Eastern and Balkan flavours

If you’re looking for a modern, but easygoing spot for dinner and drinks, Leila — a new gastrobar along Chinatown — might just be your next go-to.

With beautiful sharing plates and signature cocktails, Leila takes you on a journey to the other side of the world. 

Specifically, it transports you into the bold and rustic flavours of the Middle East and the Balkans — two regions with diverse cultures, but a great number of overlaps, especially when it comes to food.

While the geographical boundaries of the Balkans and Middle East vary, both regions share a deep-rooted culinary heritage shaped by the legacy of the Ottoman Empire.

For instance, you can see it in dishes such as flatbreads, grilled meats, and yoghurt-based sauces — flavours that transcend borders and time.

Leila channels this shared tradition through a contemporary lens, bringing a vibrant Mediterranean energy to its menu — laidback, yet tasteful.

Behind the space

A big standout is in the way Leila strikes a balance in its space — modern and stylish, yet casual and easygoing. It works whether you’re deep in conversation, or simply nursing a drink and letting the night unfold.

There’s some glamour to the space, too. 

The dining area glows with warm, low light — plush armchairs, curved wall accents, and soft amber hues make it feel almost like a living room. It’s moody, in the best way — comfortable, stylish, and inviting.

The bar, backlit in a gentle orange hue, is a quiet centrepiece. Sleek leather stools line the counter.

We were warmly welcomed by founder Yogev Vardi and co-founder Lee Penn.

Leila was inspired by Vardi’s grandmother — a woman who strived for perfection in everything she did. 

He says that the restaurant has become an embodiment of her carefree and spirited “alter ego”, albeit a little more wild and unpredictable — but still full of heart and a commitment to cultural authenticity.

Here’s what we tried

The Balkan anchovy bruschetta (S$21) consists of salt-cured anchovies atop a slightly crunchy and sweet challah toast, anchored by creamy roasted eggplant puree and a drizzle of olive oil.

The briny pop of anchovy is tempered by mellow aubergine. The result is rich — salty, yet well-balanced with a sweetness.

A highlight for us was the Kubana bread (S$15) — Leila’s take on the Yemeni kubaneh, a traditional yeast bread.

It is a soft, buttery brioche that’s subtly sweet with a golden, crunchy crust. The pull-apart texture reveals a pillowy core that is made for the vibrant dips — juicy crushed tomato and velvety tahini.

Leila’s breads are proofed and baked in-house, making it one of its specialties.

It is made to be shared — warm, fluffy, and a guaranteed crowd-pleaser for the table.

We also had the Tripoli freekeh fish (S$35). It is a pan-seared fish fillet, served alongside nutty and smoky freekeh — a roasted green wheat with a chewy bite and naturally smoky flavour.

The freekeh is full of depth as the grains soak up the slow-cooked tomato-pepper sauce, giving each spoonful a comforting richness.

The fish itself is soft and tender, working harmoniously with the spiced sauce and texturally with the freekeh.

The green chilli shrimp (S$26) surprised us with how easily the prawns pulled apart — soft, tender, and grilled just right. 

It is served over a vibrant green tatbila sauce: Spicy, herby, with a nice citrusy lift. Fresh tomato, cucumber, and coriander are scattered on top, adding a cool, refreshing bite that cuts through the heat in the best way.

To end things on a sweet note, we had the knafe (S$21) — and we devoured every bit of it.

The kataifi strands were crisp and nicely held together, unlike the overly syrupy versions you sometimes find elsewhere. The mozzarella was light and mellow, blending in smoothly without overpowering the dessert. 

Fragrant cinnamon and chopped pistachios were sprinkled over the top, with a scoop of  ice cream that tied it all together. It is a playful mix of textures, with the right amount of sweet and nutty.

Signature cocktails

Leila’s signature cocktails are easy to love — nothing too fussy, just good drinks done right.

This was my favourite of the night. Green & tonic (S$23), made with gin, cucumber, and ginger, is bright, clean, and incredibly refreshing — like taking a deep breath. 

The cucumber cools, the ginger gives it a soft kick, and everything ties together over tonic with a smooth finish.

The Balkan Sunset (S$23) is a pretty concoction that leans a little more playful. It is a mix of vodka, St-Germain, raspberry, lychee, lemon, and egg white for that silky texture.

It is sweet, slightly tart, with floral notes that open up as you sip. It is fruity, a little indulgent, like a good day at the beach.

There’s a laidback indulgence to Leila’s charm — thoughtful, yet easygoing, much like its take on age-old Middle Eastern and Balkan flavours for our tables here in Singapore.

Whether for a slow dinner or an unhurried drink, Leila offers a taste of somewhere else — and it’s well worth a visit.

This was a hosted tasting.

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