Are you familiar with the restaurant at Holiday Inn Atrium? Time to arrange a revisit – their newest revamp extends to the dishes too!
Tiong Bahru has become a spectacle, with many dubbing it as the top hipster enclave in Singapore. But still, the spirit of local flavour is prevalent, with the number of cafes equaling the number of old-school stalls at Tiong Bahru. We were glad to see the same spirit reflected at Holiday Inn Atrium’s revamped restaurant, Atrium Restaurant.
A line-up of signatures
How familiar are you with Asam Fish? Atrium Restaurant takes local favorites and weaves their own elevated spin on it. The differences are mainly the serving size and the choice of fish. The small serving of fish was soft, slightly salted and well-seasoned. Between spiciness and sourness, the latter came out stronger. It is one of the milder dishes in their signature.
Do it yourself
The is a laksa station where customers can build their own laksa. Choose from the range of traditional ingredients such as beansprouts, prawns and minced basil leaves. Scoop up the ingredients you want into a bowl, load a portion of noodles into the sieve and pour the laksa over in a graceful swoop.
The chef explains that customers can vary the ingredients according to their preferences and added he once saw a man load only prawns and laksa soup into his bowl. Sounds pretty good to us!
Seafood meets local fare
The memorable dish here is what Atrium Restaurant’s Chef Chua hails as one of his favourites – the Mussel Otah Otah. It is a creative mussel meets otah dish, tasting as tantalizing as it sounds. The Peranakan delicacy stuck to its roots, with its strong combination of fish paste, chili and spices coming out fragrantly in every bite. The mussel was admittedly ordinary next to the true-to-local-flavour otah, but together they worked well.
Atrium Restaurant, Level 4, 317 Outram Rd, Singapore 169075
By Nicole Lee
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