A Greek Taverna from the Heart – Bakalaki

Greek food lovers rejoice, there is a brand new restaurant that just opened in Tiong Bahru. It is only five days old but I think it deserves a mention. I was just there for lunch so this review is, literally, hot off the presses and only two hours old. There have been a few great Greek places in Singapore – Alati, Gyromania, Blu Kouzina, Mykonos on the Bay. Greek cuisine has a wonderful emphasis on fresh, quality ingredients and is packed full of flavour. Bakalaki is definately up my alley in terms of food I love to eat.

I get most of my restaurant recommendations from Karin at EATSingapore (in case you haven’t noticed). This was something she was surprised to learn because she thought I was the foodie! I am, but really, I haven’t found a place for myself since the EATSingapore book was published two editions ago. Prior to that, yes, I did do my own research but too often places were hit and miss and a new opening was always rife with “growing pains”. When I heard about Bakalaki and had it confirmed by Karin that it was indeed a great spot, I had to go. I booked in with my fellow-foodie-ladies-who-dine and we met there today for lunch.

Such a pretty setting

Bakalaki is located in Tiong Bahru, the bustling, hip neighborhood of the moment. With its recently refurbished wet market and food court, trendy cafés and hidden-gem restaurants, there is no better area for Bakalaki to be in. There is easy parking just behind and the venue is gorgeous. You can sit outside on the wide verandah and imagine you’re on an island somewhere (despite the traffic going by) or you can wander inside to the large, light filled space that is accented by pops of blue and green hues. There is a retail area along the right where you can pick up your favourite Greek produce (also used in the restaurant). Even the salt and pepper on the tables are imported from Greece and every detail is geared towards authenticity.

“Baka”, I was told by the waiter, means taverna or store. “Laki” means from the heart. I don’t know Greek so I’ll go with his explanation. 🙂 I thoroughly enjoyed my experience here and I might even go back there for dinner tonight because The Vegetarian would love it too!

Food, glorious food

We ordered the whipped feta dip, Dakos (Greek salad with rusks and tomato) along with the spinach and feta filos to start. I think I’ll just show you the pics because they speak for themselves.

Dakos, a traditional salad with Greek rusks and a topping of tomatos, olive oil and feta.

A dip made from feta, with a hint of heat. Apologies, I can’t remember the Greek name for it. It was so good with their fresh pita bread.

Spinach and feta filos, with oh so thin, crispy filo and spinach filling. Delish!

Because the lamb was already recommended, that is what we had for our main. The tender, melting lamb chops were utterly delicious and served with potatos (also yum) and a wedge of lemon.

Loved the sharing platter of lamb but would really like to try some of their fresh seafood next time.

That was all we needed for our lunch but as we paid, before we left, Christos (General Manager) sent over some complimentary baklava for us. It was a lovely gesture and a sweet treat to end our meal.

House-made Baklava, full of nuts and sweetened with honey.

I can’t leave out the traditional Greek coffee which surpised me with its grainy texture but was delicious, lightly sweetened. Be sure and tell them the amount of sugar you would like as it can come very sweet or not sweetened at all. Traditionally, it is rather sweet. The “sand pit” on which the coffee is made was brought in specially from Greece.

Thank you Bakalaki! We will be back!

For more information: