Santorini has always been on my to-go list because of those gorgeous whitewashed walls and bright blue rooftops. Walking into Alati, I was immediately put into a relaxed mood by the white and blue colour scheme that blended well together.
Located at Amoy Street, Alati, which means salt in ancient Greek, serves Greek dishes that you usually won’t see outside of Greece. The dishes here come in huge portions so diners can enjoy communal meals just as Greeks do.
We started the meal off with a plate of Classic Greek Salad ($24), consisting of Roma tomatoes, onions, cucumbers, olives, feta and capers. I enjoyed how refreshing and delicious the salad was, featuring a special feta cheese that’s made of a mix of goat and sheep’s cheese.
The next starter was the Fyllo-Wrapped Feta ($18). The filo pastry was crisp, but the feta cheese hidden inside slightly overwhelmed the subtle taste of the Greek thyme honey. However, I felt that the addition of the honey was definitely needed to add sweetness as a contrast against the cheese.
If you’re a fan of fish, you shouldn’t miss out on the Salt-baked Milokopi from the Aegean Sea ($11/100g, additional $10 for salt bake). Milokopi, or otherwise known as bearded umbrine, is baked in a crust of salt to retain the moisture in the flesh, as well as to dry out the skin to ensure easy removal when the crust is cracked.
The staff broke open the salt crust and deboned the fish, leaving it in chunks for easy eating, which I appreciated. I tend to avoid fish because of the hassle of having to remove bones, so this service got me having two thumbs up.
I was excited, yet a little wary at the same time when the Greek Octopus ($39) was served. Octopus can be tricky to handle, as the texture basically turns into rubber when it gets overcooked.
This one, however, was cooked sous vide-style with herbs to lock the flavour in before being grilled, resulting in extremely tender octopus. The confit tomatoes added a nice sweet contrast to the dish and the oregano and parsley brought a nice bit of earthiness.
Ending the meal off with dessert, the Greek Fried Donuts ($20) are nothing to scoff at. Made with homegrown yeast, these deep fried balls have crispy shells with a slightly doughy interior, perfect for dipping into the dark chocolate and Greek honey.
The same thyme honey was paired with the fried donuts, and I enjoyed it much more here than the Fyllo-Wrapped Feta, because I could taste the delicate floral notes in the honey. The dark chocolate sauce was rich with a hint of bitterness, and the vanilla ice cream was smooth and creamy.
If you enjoy Turkish coffee, make sure to check out Alati’s Greek Coffee ($5). I know they’re not the same, but the brewing process is somewhat similar. Finely ground coffee beans are simmered in a briki pot, then served in a small cup. Mine was sweetened with sugar, and displayed slight floral notes with a hint of acidity.
If you’re looking for a light, delicious and healthy meal, Alati should definitely be near the top of your list. The food here is prepared and cooked in healthier options, but not lacking in the flavour department.
Expected damage: $40 – $ 60 per pax