How does Zaataru blend Levantine and Japanese culinary traditions?

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Zaataru Fuses Levantine and Japanese Culinary Traditions Through Diverse Flavors and Textures

Zaataru, a restaurant located in Taman Tun Dr Ismail, Kuala Lumpur, presents a unique culinary fusion by integrating elements from the Levant region—comprising Lebanon, Syria, Palestine, and Jordan—with Japanese influences. This blend is evident in its menu, which combines traditional Levantine dishes with distinct Japanese ingredients and techniques, creating a novel dining experience. The restaurant's name itself, inspired by the spice za'atar, signifies a harmonious mix of various flavors and textures, mirroring the culinary philosophy at its core.
A Partnership of Culinary Expertise

The establishment of Zaataru is the result of a collaboration between three key figures: food consultant Joel Kirk, chef Ameer Alzalek, and restaurateur-chef Andy Choy. Joel Kirk, who heads the restaurant, brings a wealth of experience in menu design, having previously worked on projects such as the cocktail bar Coley's menu and establishments like Bol and Lex's Patio Pantry. Ameer Alzalek, known for his work at Leen's Middle East Kitchen and S.A.J. Bistronomy, contributes his mastery of Levantine staples, particularly the art of baking puffy breads and grilling. Andy Choy, a seasoned restaurateur-chef from establishments including Chateau Dionne, NICE Bistronome, Doux Doux, and La Lune, provides expertise in restaurant concept and design, ensuring a cohesive and appealing dining environment.
Innovative Menu Creations Highlight Fusion

Zaataru's menu showcases its fusion concept through a range of inventive dishes. An example is the Bonito Hummus, priced at RM30, which reimagines the classic Levantine dip by incorporating Japanese ingredients such as kotsubu natto, aonori, and bonito flakes. Traditional grilled meats are also given a contemporary twist; the Chicken Shawarma (RM35) is served in a Turkish wrap with marinated grilled chicken, toum, and vegetables, accompanied by fries with wasabi mayonnaise and pomegranate molasses. The Lamb Kebab (RM58) is presented with braised cabbage and wholegrain mustard. Seafood offerings include Grilled Squid (RM52) with miso garlic butter and soft chickpeas, and baked tiger prawns with zaatar butter.
Unexpected Pairings and Reimagined Classics

The fusion extends to vegetarian and dessert options. The Charred Cabbage (RM42), a dish previously featured at the now-closed Sitka, is prepared with olive wasabi butter and ikura. Roast Cauliflower (RM35) is elevated with shiso harissa and creamy labneh. Desserts also reflect this creative blend, such as the Baklava Sundae (RM32), which layers peanut ice cream and banana puree beneath filo pastry and pistachios, evoking nostalgic flavors. The Ginger Date Pudding (RM28) features a warm ginger flavor sweetened with dates, topped with miso caramel and creamy rice pudding, offering a complex yet comforting finish.
Ambiance and Palate Preparation

The restaurant's interior design subtly hints at the dual culinary influences, featuring a warm brick wall, a Japanese sliding door, and an overall color palette of olive green and burnt orange. Upon arrival, diners are presented with a complimentary assortment of pickles, including yuzu beetroot, ginger, radish, cucumber, and umeboshi. These pickles are intended to prepare the palate, with some offering a tart profile and the yuzu beetroot particularly noted for its bright flavor. The restaurant also offers classic Levantine beverages like Vimto and Kinza sodas, alongside drinks incorporating pomegranate and mint. Zaataru is open from 6pm to 10:30pm, and reservations are recommended.

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How does Zaataru blend Levantine and Japanese culinary traditions?

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