ALATI, or salt in ancient Greek, takes great pride in serving the freshest seafood and selections the Aegean Sea and Mediterranean have to ofer. Fish are packed in ice and fown into Singapore overnight the moment they are caught by the fshermen at the Port of Chalkida and Tessaloniki in Greece. Just imagine - the grilled seabass on your plate was just swimming in the sea yesterday! With genuine hospitality and hearty plates, fnd a little piece of Santorini in the heart of bustling Amoy Street.
About six months before ALATI opened its doors for business on 30th September 2015, Leong Khai Git, nominee of the Local Rising Chef title at the World Gourmet Summit 2015 and mastermind behind an unpretentious restaurant serving up of-cuts and genre-defying dishes, ventured to Athens, Greece.
There, Git was deeply moved and impressed by the freshness, favours, and quality of ingredients in Greece. He fell in love with the colourful culture and rich history of the country, and he wanted to bring the very same experience to the people of Singapore. Upon his return, Git partnered with two Greeks to open the blue and white restaurant at 73 Amoy Street. Together with Executive Chef Kokoshi Fotis and his logistics team, they work tirelessly around timezones to bring in seasonal classics and rare fsh, like the European Seabass, Red Porgy, Grilled Octopus, and Mediterranean's fnest Carabineros and Langoustines.
