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!
Alati has ample choices, excellent food, and great ambience. Staff is polite, courteous and caters to your needs. It is a place worth going again.
Had lunch with a client. I like the atmosphere with the whitewashed walls and wooden furniture. Gives it a nice relaxed feel. Had the sardines to start and the octopus for the mains. Enjoyed both dishes. Service was very good. I was surprised that last orders were before 2pm though.
Delicious all round ! Loved the clean white/sky blue Santorini decor (clean bathroom too) the staff could not have been more helpful and accommodating... The food was absolutely scrummy .... Actually fabulous ... I'll definitely go back ... Soon 😃
This is not the first time I have visited this restaurant, The food portion remains small which I don't really mind but the quality is not fantastic. The crowd is good which explains the long wait for the food , desert and coffee being served. the coffee came after my clients left and the serving staff doesn't even have the decorum to apologise and offer any mitigating gestures. Guess this will be the last time I will select this restaurant.
Beautifully laid out restaurant. The menu was just the right size and had something for everyone. The food was nice but not great. Sadly it was really let down by the service. We were constantly out of water and had to call staff right at the back of the restaurant for service. They also got our bill wrong which luckily we noticed and changed. I wouldn't rush back or say it is a must go which is a shame.
One of our favorite restaurants. Excellent fresh Greek food ( fish cooked in salt is delicious), friendly staff and bright ambience. There is only one thing that could make this place better and that would be to add everyone's favorite Greek dessert, baklava, to the menu.
The food was awesome, haloumi and the seabream a highlight. The tasting menu offers very good value along with the wine pairing. The service was mostly excellent. All in all we had a wonderful time. Pretty crowded though
Food and excellent service by James was excellent !! Will definitely revisit . Fish was superb and we enjoyed it Ambience was good except a bit more work to he done for acoustics as it can get noisy
Traditional whitewash Greek setting, very pleasant atmosphere. Food was fresh and good selection available - would definitely recommend the meat platter for main course. Friendly staff... perhaps not always the most attentive, but didn't detract from experience. Would definitely recommend for lovers of Greek cuisine.
Not very authentic at all and at the same time quite overpriced (though granted dinner portions are very generous). What was worse is that we couldn't really detect any true Greek flavors and in general the taste was lacking 'oomph'. Grilled king prawns were slathered with the same sauce as the chicken souvlaki and bread was burnt. Felt more like visiting a bad touristy spot than what was supposedly one of the better Greek restaurants in Singapore. Disappointed and no reason to come back (at least not for the food, perhaps for the nice greek taverna design, at least that will give you the feel of eating in a Greek restaurant..).