It all seems Greek to me - dinner at "alati - devine Greek cuisine Singapore" in Amoy Street
First question upfront, obviously: Was is so divine?
It was mainly good food far too highly priced.
Starting positively: the ambience is great. You get your typical blue/white interior a la Santorini holidays, The walls are decorated with aesthetically lit , coloured oil bottles, and the tables have wide bench seats with many pillows to feel comfortable.
When I arrived, my friends were working already on a starter: anchovy platter with zucchini. I don't know if Greek achnovies are so different, but for my taste it was too mild for anchovy, the zucchini tasted more like cucumber in garlic water, and the nicely plated red dip spots tasted like simple chili ketchup. I thought not to be too fuzzy about the starter until I saw in the menu that it was $20 .... a price that justifies being fuzzy.
We ordered a Mousaka and that healed my world again; it was fabulous, had that spicy taste in the meat, the creamy gravy with some cheesy stickiness on top; wonderful, small, but, man oh man, $ 26.
Our third dish was Souvlaki, chicken skewer, and that was tasty with spices, some mintish sauce, short fries. Souvlaki, that calls for Tsaziki, right? the garlic yoghurt! And here comes what in my many years of loving Greek food never experienced: you had to by your dip separately. I know it is usually separately offered, but when you buy your meat, there must be tsaziki along ...and here it wasn't, so we had to order it separately ...and I m not saying pay a dollar more; a little plate of Tsaziki was $15! That's worth a main meal in other restaurants!
One other thing i missed was the typical thick white dessert wine ... there were two white wines for choice and both were super dry and 75/80$ per bottle.
You can imagine, the bill was steep, and we even had to go through a round of false (over)billing.
so ... there was good food, good ambience, but also quite some shortcomings or , let's say it is my problem, dissatisfaction. I would not go back except for the Mousaka, but then again it's cheaper to learn cook it myself (and i can make Tsaziki for 1$).
It was mainly good food far too highly priced.
Starting positively: the ambience is great. You get your typical blue/white interior a la Santorini holidays, The walls are decorated with aesthetically lit , coloured oil bottles, and the tables have wide bench seats with many pillows to feel comfortable.
When I arrived, my friends were working already on a starter: anchovy platter with zucchini. I don't know if Greek achnovies are so different, but for my taste it was too mild for anchovy, the zucchini tasted more like cucumber in garlic water, and the nicely plated red dip spots tasted like simple chili ketchup. I thought not to be too fuzzy about the starter until I saw in the menu that it was $20 .... a price that justifies being fuzzy.
We ordered a Mousaka and that healed my world again; it was fabulous, had that spicy taste in the meat, the creamy gravy with some cheesy stickiness on top; wonderful, small, but, man oh man, $ 26.
Our third dish was Souvlaki, chicken skewer, and that was tasty with spices, some mintish sauce, short fries. Souvlaki, that calls for Tsaziki, right? the garlic yoghurt! And here comes what in my many years of loving Greek food never experienced: you had to by your dip separately. I know it is usually separately offered, but when you buy your meat, there must be tsaziki along ...and here it wasn't, so we had to order it separately ...and I m not saying pay a dollar more; a little plate of Tsaziki was $15! That's worth a main meal in other restaurants!
One other thing i missed was the typical thick white dessert wine ... there were two white wines for choice and both were super dry and 75/80$ per bottle.
You can imagine, the bill was steep, and we even had to go through a round of false (over)billing.
so ... there was good food, good ambience, but also quite some shortcomings or , let's say it is my problem, dissatisfaction. I would not go back except for the Mousaka, but then again it's cheaper to learn cook it myself (and i can make Tsaziki for 1$).