Chef-owner Leong Khai Git, Local Rising Chef nominee, World Gourmet Summit 2015
Ioannis Stefanopoulos, Executive Chef | Konstantinos Lazarkis, Master of Wine
To step into Alati is to step out of Singapore and into a Greek taverna with blindingly white-washed walls, cerulean blue accents and sunkissed food. This temple to Greek and Mediterranean cuisine is found along Tanjong Pagar’s Amoy Street, featuring a kitchen stocked with ingredients flown in from the Aegean Sea. The menus are curated by a Greek master of wines and a locally-renowned Singaporean chef, while the setting and service are impeccable – an unmissable spot for Greek food.
NB: a minimum spend of $50+ p/p applies for bookings of 6 or more on Fridays and Saturdays. Last orders on any day are 1:45pm for lunch and 9:45pm for dinner.
Renowned Singaporean chef Leong Khai Git has worked with his crew of professional Greek chefs (themselves flown in to Tanjong Pagar fresh from the Aegean!) to curate a menu of grilled, salt-baked, deep-fried, and right-off-the-bone delicacies that are a peerless summary of what Greek and Mediterranean cuisine is all about. Far more focused than your usual Greek restaurant, Alati’s specific offering is Cycladic cuisine, dishes from the archipelago of islands stretching southeast from the Greek mainland. To accompany this divine food, Git has worked with Konstantinos Lazarakis, one of the most prestigious sommeliers in Greece, to develop a list of Greek wines like the crisp white Tselepos Mantinia Moschofilero and the divine red Alpha Hedgehog Xinomavro, plus beers, spirits, and liqueurs exclusive to Alati’s cellars.
Alati’s name means salt in Greek, a moniker that besides evoking the Aegean Sea and the Cyclades, bodes well when it comes to our favourite of this superlative Singapore Greek restaurant’s signature dishes, really any number of dishes: the salt-baked fresh fish. This technique is the litmus test for any Greek seafood kitchen, the salt-crust sealing in the fish’s moistness, and here it’s applied to the daily catch, caught, packed in ice and flown in overnight from the ports of Chalkida and Thessaloniki in the Mediterranean (carabineros and langoustines, but also other rare species like the European seabass and red porgy) or sourced locally, depending always on seasonal availability and with freshness held paramount. While seafood is big at Alati’s Tanjong Pagar headquarters (don’t forget the giouvetsi, a dish of shrimps, orzo pasta and saffron), there’s plenty of meaty grills and vegetarian options, too, all cleaving close to the traditions of Greek and Cycladic cuisine. Feta cheese deep-fried in filo with honey and sesame, keftedes (meatballs with potatoes and tzatziki dip), marinated chicken souvlaki and gyros pork. Booking a table at Alati’s Amoy Street restaurant is to be transported to Greece itself – kali orexi!
Had the set lunch which was very good and defo good value for lunch. I had the starter of grilled squid which, while a little too cooked, was very tasty. The moussaka was a little too salty for me - I feel that the flavour of the grilled aubergine was masked by the salt. Portion looked small but combined with the starter, was defo more than enough. It was quiet in the restaurant because only 4 tables were filled.
The restaurant was very nicely decorated and reminded me of my trip to Mykonos. Food wise, the dips and pita is not to be missed. The salad of tomatoes, cucumber, olives and feta is not to be missed too. Grilled sea bass was pretty good, however due to the small fish that was available we didn't get to try the salt baked variety.
Second time at Alati. The salt baked sea bass was once again very good. Service is efficient. Greek wine interesting. Great atmosphere. I would definitely return.
Customer service is very outstanding. I rarely see such service in Singapore restaurants except in hotels. As for the food, 2 out of 4 meals we ordered are very good, while the other 2 are so so. The price is actually a little expensive from how it looks, but the service makes up for it. So I am giving it a 5/6.
Cosy ambience and tasteful Greek food! Freshly baked bread dipped into their extra virgin olive oil harvested from Greek peaks prepares you to a delicious journey before your main dishes. I have tried king prawn and octopus and loved it. Larger portions could be better but still you will definitely enjoy.
Very busy Friday evening as they were fully booked and had to turn away walk-ins. Good grilled fish, they removed the bone. Vegetables were ok, good sized portion but covered in too much vinaigrette dressing and herbs. Octopus was good sized portion, a little heavy with herbs. Tzatziki dip a little overpriced for size of serving ($16) and should come with 1 pita bread, and then pay for more if needed. Water charge $5 per person.
The food was a real mix some great some not very good at all. The squid was over cooked and tough and the fried seemed like they had been cooked several times. However the filo wrapped feta was delicious as were the dips. We were sat at a triangle table right by the front door so it felt like we were a reception desk in the foyer rather than actually guests in the restaurant, strange as there were nicer tables available inside the restaurant which remained empty and we had booked in advance. Not sure we will go back.
Restaurant was right in the heart of CBD. Always passed by the eye catching restaurant which reminds one of Greece but never had a chance to visit. Finally gotten all my colleagues to visit the place together. Restaurant had really nice ambient and good food. Would definitely return ~
Great ambience. We were a party of 4 and shared the dips with pita bread, 3 mains and classic Greek salad. Nothing special about the dips. Mains were Grilled Octopus (got to have this! Grilled perfectly!), Stuffed Squid (just ok) and Mousaka (delicious!). Baklava was a disappointment, tasted only the spices. Overall nice restaurant but a tad expensive.
Ambience - lovely white and blues. Food - decent portion but a little pricey. Service - was average, nothing to shout about. I feel that they could have go an extra mile to win over customer's heart since they knew that we were there to celebrate a birthday. A portion of complimentary dessert which essentially doesn't costs much to an establishment will definitely garnered more good word of mouth for recommendations.