Alati

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Named after the Greek word for 'salt', Alati restaurant in 73 Amoy Street is a casual, comfortable place, serving tasty and authentic Greek food. Founded in September 2015, General Manager Mr. Leong Khai Git overseas the front of house, with Head Chef Mr. Sotsous Dimitrios, a native of Athens, in the Attica region of Greece, heading up the kitchen. Alati is known for their fresh fish and seafood, imported thrice weekly from fishermen of the Aegean Sea, and their extensive variety of handpicked Greek wines from vineyards in the Nemea mountains.Ambience at Alati restaurant is designed to resemble the most iconic region of Greece; the island of Santorini. Think whitewashed walls, curved lines, and a bright, vibrant shade of blue, with nautical themed decor that calls to mind sea and sky, all set within a spacious, open area. Wooden furniture in white and blue, stacked with comfortable cushions and in a variety of shapes and sizes, line the place, cleverly designed to fit nicely.Service at Alati restaurant is befitting a fine dining establishment. Staff are friendly and welcoming, providing attentive service which feels personalised, almost as if they were only serving your table. Decent product knowledge, they're able to describe the various Greek dishes, which may be unfamiliar to most Singaporeans. Staff also pour samples of wine for tasting and approval, before serving the whole bottle. They check for feedback on the meal, and ask if they can clear away empty / dirty main plates when diners are finished, along with offering a change of dining plates as well. Very good service! However, waiting time for food is longer than elsewhere, as it's prepared to order, expect a wait of about 10 minutes or so for appetizers and desserts, and 20 minutes or so for a main course.Food at Alati restaurant is traditional, authentic Greek, with a focus on fresh vegetables, cheese, fish, and seafood. The menu is small, with most dishes likely unfamiliar to the average Singaporean, despite being everyday Greek food. General Manager Mr. Leong Khai Git says that he wishes to introduce Singaporeans to the tastes inherent in Greek culture; an up-hill climb, as Alati is only 1 of 2 Greek restaurants in Singapore. Head Chef Mr. Sotsous Dimitrios brings over 17 years of culinary experience, working with recipes gleaned from his heritage in Athens, in the Attica region of Greece. Generally, I find food here to be fresh and clean tasting, with a focus on 1 or 2 ingredients on the plate, whose tastes shine through. Portions are communal sized, meant for sharing, usually between 2 - 4 people, but they also have individual set meals at lunch. Prices befit a fine dining restaurant, being reasonable for the high quality you receive, budget about SGD $70 per person for a full dinner with drinks, or about SGD $30 per person for a simple meal.The Mastiha Skinos (SGD $10 Shot / $150 Bottle) is a type of Greek digestif liqueur known as Mastiha / Mastika, which is a liqueur seasoned with mastic. Mastic is a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean region, and its name means 'to chew'. It is a sweet and spicy beverage, often served with desserts, or used in the making of desserts. Mastiha / Mastika is usually clear, and tastes like a mix of pine nuts, star anise, liquorice, and honey.Loved how fresh and healthy the Horiatiki Salata / Greek Salad (SGD $22) is! Made according to the traditional Greek receipe, which must include only tomatoes, cucumbers, onions, green bell peppers (capsicums), whole olives, capers, salt, oregano herbs, and topped with a large block of feta cheese, drizzled with olive oil and red wine vinegar. The combination of tastes; sweet, sour, salty, sharp, and textures; crunchy, soft, juicy, firm; just excellent! So good I went for 2 helpings. Highly recommended!The Gambari / Fried Baby Shrimp (SGD $22) are quickly flash fried, resulting in an extremely crisp morsel. The light, golden batter crunches satisfiyingly, and the entire thing can be eaten whole, head and all. You still can taste the freshness in the shrimp! Served with a refreshing basil mayonnaise, which imparts a floral taste to the savoury, salty shirmp. Makes a great appetizer or bar snack!Wild caught and air-flown directly from the fisheries of the Aegean Sea, the Grilled Lavraki / Grilled Whole Seabass Fish (SGD $9.80 / 100g) easily feeds up to 4 people. With tender, firm, white fish meat that flakes off easily, the seabass fish also has a hint of smoky aroma from the grill, and a savoury, salty, sweet taste. Served with fresh boiled slices of carrots, broccoli, and zucchini, along with lemon wedges, and 2 types of sauce. Frankly, you don't really need the sauces, the fish is lovely enough on its own. Good!Full Alati review: http://ivanteh-runningman.blogspot.sg/2016/01/alati-tasting-session.html continue reading

Alati Restaurant is a newly-opened Greek restaurant located in the CBD area, amongst a row of shophouses filled with restaurants, cafes and bars. "Alati" means "salt" in ancient Greek, and the restaurant is named so because of the fresh wild-caught seafood from the Aegean waters, bringing the taste of the sea right to your table. Ambience here is spatial, classically Greek in the bold tones of blue and white, spacious, chic. One feels exactly like they have stepped through the borders and crossed continents, and have landed at the Cyclades region easily. Comfort and excellent service are other qualiites this restaurant posess.The Dolmadakia (SGD$19.00) - vine leaves wrapped with rice and pine nuts, always one of my favorite dishes on the table. They were steamed till soft, and the leaves lent a subtle fragrance to the rice. The pine nuts added crunch to the simple but delicious dish.The Fyllo-wrapped Feta (SGD$15.00) was exactly that - a thin puff pastry encrusting feta cheese and deep-fried, drizzled with honey and seasme. The ingredients sounded simple, but the combination made for a tasty delight blend of flavours and textures, gentle without overpowering each other. I especially revelled in the touch of honey against the heavier flavour of the feta.The Dips were next - they are traditionally sold in individual flavours and portions, but for tasting purpose we had a platter of different dips. These dips are best served with a slice of their warm, handmade Pita Bread (SGD$4.00). The pita wowed the palate on its own, even before we coated it with dip.Fava (SGD$13.00) is Santorini's bean puree with onions, tasting like chickpeas, with the same earthly tones and "sandy" coarse texture. Tzatsiki (SGD$15.00) is Greek yogurt, cucumber, dill and garlic - complete with hints of tart and saltiness. Taramosalata (SGD$16.00) aka cod roe cream was my favorite- like the Japanese mentaiko, creamy and sapid with roe's flavour. Melitzanosalata (SGD$16.00) is made of smoked eggplant with walnuts, smooth and thick in texture, with the light sweetness of eggplant.Then Lavraki (SGD$9.80 per 100g) aka Seabass, beautifully grilled and de-boned, served with lots of grilled vegetables. Dips were provided on the side, but the fish on its own was moist and tender; saccharine with freshness. One may choose to add SGD$10.00 to salt-bake the fish.Finally, Galaktoboureko (SGD$14.00) - lemon and cinnamon flavoured custard in phyllo pastry. This was beautifully decent- not too sweet despite its appearance. The dessert itself was satin smooth, a light hint of savoury broken through by zesty pierce of lemon. Some may not like it at first bite, because of the exotic taste; but the flavour grows on you, and it becomes addictive after that. I would choose to have this again when I return to the restaurant for my meals.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-alati-divine.html  continue reading