Vegetarian Friendly Factor –
Amoy street is a little wonder nestled between the tradition realms of China town and stretching its arms into the buzzing CBD areas of Tanjong Pagar and Raffles Place on the other side. Tucked away in this tiny lane is a well-known hawker centre but walk a little further down, and you will find a series of old-style shop-houses that offer various cuisines. Sitting right there, among the row of shop houses is Alati, a Greek restaurant well worth its salt. And yes, the word Alati does mean ‘salt’ in Greek.
The restaurant sets itself apart with the choice of font and colour of the logo, the white façade and the sparkling white floors. One step inside Alati and you are teleported to the white and blue environs of Santorini, right here in Singapore. The interiors are very pleasing and immediately set the mood for what promises to be a great evening.
We were greeted by attentive and friendly staff, who swiftly escorted us to our table. Thumbs up for customer service – the staff were very courteous. They were attentive but not too intimidating with their presence. We managed to enjoy the meal while being attended to quite well, yet enjoying privacy in our little space.
“Food brings people together on many different levels. It’s nourishment for the soul and body; it’s truly love.” Alati believes in tailoring its portions to encourage sharing and variety on the table for a more enriching dining experience.
Hence began our culinary exploration into the vegetarian side of Greek cuisine…
A Peak into Vegetarian Greek Starters at Alati, Singapore
Upon being seated, we were served a Bread Basket with a pretty-looking plate of Olive Oil complemented with condiments. This might sound ordinary but the condiments enhanced the bread-and-OO experience, my favourite was the sun-dried tomato paste. A good start that made us look forward to the meal.
We then started our appetisers with Pita bread and dips. The Toasted Pita (S$4) is perfectly done, seasoned with oregano and cut into bite sized pieces. The Melizanosalata (S$16) is a delight – the faultlessly smoked eggplant blended effortlessly with the red peppers and garlic with a surprise element of walnut added in just the right amount for crunch and flavour. The Fava (S$16) is quite good too; smooth and creamy, this bean puree with shallots, carrots and capers was a subtle complement to the exciting Melizanosalata. While the Melizanosalata was clearly the winner for me in the starter segment, my lunch partner Pooja, went back and forth between the two and declared these were some of the best dips she had ever had. Overall, round 1 was a complete hit and enough to add Alati to our list of 4 Best Greek Restaurants for Vegetarians & Vegans, in Singapore.
Spanakopitta (S$18), the traditional spinach pie with a delectable filling of spinach, dill and feta* cheese served with yogurt sauce is an impressive peek into traditional Greek starters. Though I loved the crunch in every bite, I would have preferred the external layer to be less oily. *The Feta used at Alati, Singapore contains rennet.
Next up was the Dolmadakia (S$19) – a dish of baldo rice and pine nuts stuffed in grape vine leaves. The Dolmadakia at Alati, is as exotic as it sounds. However, my taste buds did not quite fancy the pine nuts or the vine leaves, and this was the one dish from our meal that didn’t sit too well with me.
Vegetarian Salads and Mains at Alati, Singapore
It was a no brainer that we chose the Classic Greek Salad to begin our journey through the main course. Clearly the right choice – the freshest of ingredients imported straight from various parts of the world including Roma tomatoes, Spanish onions, cucumber, capsicum, Kalamata olives, capers and feta cheese* in a light virgin oil dressing. Simple, classic and super refreshing, the Classic Greek Salad (S$24) was a star. I frankly haven’t enjoyed a salad more in the recent times. *The feta at Alati contains rennet, so you can opt to have the Greek Salad without it.
Dakos (S$24) is a simple yet elegant dish of Cretan Barley Rusks assembled with a fresh tomato sauce, feta* cream and topped with capers. The dish stands out with simple ingredients that come together to create an impressive mélange of flavours that hit you when you bite into it. Only suggestion – eat it as soon as it arrives as it can get a little soggy if you let it rest.
Ending off our mains nicely was Imam, my second close favourite after the Greek Salad. Imam is a dish of eggplant stuffed with a sauce of spanish onions and roma tomatoes, on a bed of the tomato sauce and topped with feta and garlic. The dish oozes delight in every bite. I am not an eggplant person and usually need to be cajoled or threatened to eat a spoon of it, however this dish had me willingly jump in to take another serving. An absolutely must try on the menu.
Dessert at Alati, Singapore
We were stuffed beyond our capacities and my tummy was crying for a little break. However, when the dessert arrived, my taste buds dictated and my tummy gleefully dug right in. The Baklava (S$16) is superb – flaky pastry stuffed with pistachios and walnuts, with a sweet scent of cinnamon that filled our senses, ending our meal on a high note.
Verdict of Vegetarian Greek Food at Alati, Singapore
The vegetarian menu at Alati, Singapore isn’t what we would call extensive but Alati’s Vegetarian menu is vast and indulgent enough to give any vegetarian a good meal with enough veg choices.
However, a quick note of caution – the cheese used at Alati contains animal rennet, so do take note of that before you order dishes containing feta cheese.
Alati is a great option to explore on busy weekday evenings or for a casual weekend meal. Step in and let the ambience and food take over and you will definitely have great memories to take back.
Alati: 73 Amoy Street, Singapore 069892. P: +65 62216124
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Preethi is currently juggling two hats – mastering the art of zen raising a resilient, naughty and adorable young adult (aka her 3-year-old daughter) and working as a HR Marketer for a leading Technology MNC. Foodie, music lover, ardent toastmaster, travel buff and a motor mouth by choice is how we describe Preethi Bashyam Sriganesh.