How does Zaataru blend diverse culinary traditions on its menu?

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Zaataru Integrates Levantine and Japanese Flavours Through Diverse Menu Offerings

Zaataru achieves a unique culinary fusion by artfully combining ingredients, techniques, and flavour profiles from the Levant region and Japan. This integration is evident across its menu, from appetizers and small bites to main courses and desserts, creating dishes that offer unexpected yet harmonious taste experiences. The restaurant's concept is built around this blend, aiming to present familiar elements in novel ways, as exemplified by dishes like their Bonito Hummus and Charred Cabbage.
Fusion Through Signature Dishes and Appetizers

The restaurant's approach to blending traditions is prominently showcased in its signature dishes and appetizers. For instance, the Bonito Hummus (RM30) takes the traditional Levantine staple and infuses it with Japanese elements such as kotsubu natto, aonori, and bonito flakes. This creation offers a creamy hummus base tempered by the unique texture and umami of the Japanese ingredients. Similarly, small bites like the Grilled Green Olives (RM22) are prepared with wasabi zuke, introducing a subtle kick of pickled wasabi to a classic Mediterranean offering.
Main Courses Showcase Creative Combinations

Zaataru's main courses further illustrate the deliberate fusion of Levantine and Japanese culinary influences. The Chicken Shawarma (RM35) is served in a Turkish wrap with traditional toum and vegetables, but is accompanied by fries seasoned with wasabi mayonnaise and a touch of pomegranate molasses. The Lamb Kebab (RM58) features a juicy preparation served with braised cabbage and wholegrain mustard. Seafood options include Grilled Squid (RM52) enhanced with miso garlic butter and soft chickpeas, and baked tiger prawns with zaatar butter, marrying distinct regional flavours.
Innovative Vegetarian and Dessert Options

The commitment to fusion extends to vegetarian offerings and desserts. The Charred Cabbage (RM42), a reimagined dish from the former Sitka restaurant where chef Joel Kirk was previously involved, features separated cabbage leaves dressed with olive wasabi butter and ikura, providing a modern take with Japanese accents. Another vegetarian choice, Roast Cauliflower (RM35), is prepared with shiso harissa and labneh, combining Middle Eastern and Japanese aromatic elements. Desserts like the Baklava Sundae (RM32) layer traditional filo pastry and pistachios with peanut ice cream and banana puree, while the Ginger Date Pudding (RM28) is elevated with miso caramel and rice pudding, offering a familiar comfort with an unexpected twist.
A Blend Inspired by Regional Spices and Team Expertise

The restaurant's very name, Zaataru, is derived from the spice za'atar, which itself is a blend of various flavours, reflecting the overarching culinary philosophy. This concept is brought to life by a culinary team with diverse backgrounds: chef Ameer Alzalek, specializing in Levantine cuisine and breads; restaurateur-chef Andy Choy, contributing expertise in restaurant concepts; and food consultant Joel Kirk, who heads the kitchen and brings experience from various establishments. This collective expertise allows for the seamless integration of disparate culinary traditions into a cohesive and innovative menu.

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How does Zaataru blend diverse culinary traditions on its menu?

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