October 23, 2025

Levantine x Japanese cuisine at Zaataru

When I saw others posting about bonito hummus meshed with kotsubu natto, I knew I had to try this unlikely combo for myself. French-trained chef Joel Kirk (formerly from Coley) has teamed up with Leen’s and SAJ’s Syrian chef Ameer Azalek, with input from chef Andy Choy (Chateau Dionne) as well, to come up with the quirky, experimental Zaataru, an exciting mix of Levantine plus Japanese sensibilities. The hummus in question? Yes, it was delicious! Reminiscent of mild blue cheese, who knew this odd pairing would be so harmonious?

The Picnic set had a series of 3 dips, including eggplant, peppers, tahini, grape molasses and preserves, that came with freshly baked Levantine bread. When mixed with the grape molasses, the tahini seemed to magically evolved into a something akin to a sweetish peanutty dip. Frankly, it was hard to choose. Every single one of the dips was so good! We also had torched edamame with labneh – fragrant, nutty and creamy. Another hit on the table.

Charred cabbage with olive wasabi butter was da bomb while roasted cauliflower was mind-blowing good. Veggies will never be the same again.

Smash lamb hawawshi was similar to quesadilla – moist, textural, a flavour bomb – in between Zaataru-made bread. Every mouthful was true joy. Sirloin steak, Zaataru’s version of steak and fries, had melt-in-your-mouth tender, artfully marinated beef on fries, a worthy full-on A-course for one, or as a sharing plate.

Only two desserts are available but they are glorious! Ginger date pudding is every bit as indulgent as it looks, and Sundae baklava – nutty, rich as baklava should be, with peanut ice-cream and banana puree in the centre. To. Die. For.

Casual and vibrant, food is meant to be shared over lively conversations with friends (and family) at Zaataru. Food here is next level but even better, it’s about how everything comes together so brilliantly.