Styx is a restaurant that’s like a street food fantasy. Sparks burst around a man grilling skewers in the open kitchen, and the wallpaper explodes with banana leaves. The vibe is distinctly tropical, a nod to founder Pascal Ballot’s formative years in Singapore and Indonesia, and the flavors come from virtually everywhere that barbecues meat on a stick. Those skewers are surely the highlight at Styx, but Ballot and chef Hugo Rodriguez have come up with three dishes that reward diners who go off piste. They are the:
Chinatown Mackerel (¥118)
The fish is stuffed with chives, garlic, and cilantro, then barbecued. It’s garnished with more aromatics and doused with hot sesame oil tableside. There’s a crackle of oil, a sizzle of herbs, and a nutty bass. Pure theater.
Mediterranean Sumac Octopus (¥98)
Poached Icelandic octopus that’s grilled and nestled over lentils with tomato sauce. The meat snaps like a good sausage then gives like properly-cooked scallop. It’s a juicy scallop sausage.
Pulled Pork Pita Pocket (¥58)
Pork shoulder is slow cooked for seven hours then shredded and pan-fried before serving. It sits over slaw and pickled mayonnaise, and comes with more slaw and fries on the side. The pork is rich and the zippy mayonnaise complements it, together with the cabbage’s crunch.
To leave Styx without eating a single skewer would be unwise, so make it the:
Balinese Pork Belly (¥68)
Pork belly is slow-cooked in the style of babi guling, a Balinese pig roast amped up by spices including ginger, galangal, turmeric, and pepper. It’s then grilled and served with long beans and green sambal. The meat melts the moment it hits your mouth, then a kick of spice excites you for the next bite. Like any good street food, Styx will have you coming back for more.
Tuesday to Sunday, noon to 10pm
199 Hengshan Road / 衡山路199号