Omakase Burger's Boss Opened A Greek Grain Bowl Shop, And It’s Great

The folks behind Omakase Burger and Picnic over at Wisma Atria recently opened a fast-casual Greek food outlet at Raffles City. Called Supergreek, the takeaway-only kiosk serves eight items created around the souvlaki (grilled skewered meats). They come either as grain bowls, salad bowls, or wrapped in a thick, traditional pita.

“I wanted to start something tasty and healthy, with no compromise on one or the other,” said owner Cheng Hsin Yao, 34. “The best food is anchored in a single cuisine and Greek food was a natural choice for a healthy concept because most of the fat used in it is olive oil, which is heart-healthy. The rest of it is mostly seafood or plant-based, so it was the perfect vehicle to deliver healthy food.”

Supergreek also makes its own Greek yoghurt from scratch. “Greek yoghurt is one of the healthiest snacks around,” Hsin Yao added. “It packs 10 grams of protein per 100 grams of yoghurt and it’s full of pre- and probiotics. Because our yoghurt is freshly made, it tastes much sweeter than the packaged stuff which tends to sour slightly after packaging.”

The man responsible for whipping up all that food is head chef Alex Mata, 43, (left), an Albanian who emigrated to Greece as a child. A chef for 20 years, he’s worked at the likes of popular Greek restaurant Blu Kouzina and its catering arm Vios in Singapore. “He’s always wanted to cook his own style of Greek food, which as you’ll see here is quite different, so it was a good fit,” Hsian Yao (right) explained.

The cleanly-designed kiosk, which took over a sandwich stand, is clad in white tiles, dark wood accents and touches of azure blue that convey the colours of a Greek island. Customers mark their orders on a chit (much like you would at a poke bowl outlet) before handing it over and paying at the counter. A staff calls out the order number when it’s ready and hands over your food.

The creamy dollop of Parmigiano sauce gives this bowl a tasty, satisfying richness. Made with 24-month aged Parmigiano cheese and cream, the sauce’s savoury depth really complements the moist slab of dill-marinated barramundi fillet. The fish sits on impressively smoky florets of grilled cauliflower and broccoli, as well as a scoop of mashed potatoes, quinoa, rocket leaves, cherry tomatoes and salad leaves tossed in a brightly flavoured Greek vinaigrette. Super satisfying.

Pleasantly smoky and laced with cumin, the minced lamb kebabs in this bowl are served with hummus and spiced with harissa (a Tunisian chilli paste), which gives it a bit of fiery kick. It sits on a bed of basmati rice, grilled zucchini and eggplant, purple and white cabbage, cherry tomatoes and onions, all lightly bound with a drizzle of orange vinaigrette for vibrant citrusy flavour.​​​​​​​

Well-seasoned, tender and hearty, the beef meatballs are served with a homemade spicy feta cheese that’s not as salty as the store-bought variety and an excellent tzatziki (tangy yogurt-based sauce flavored with cucumber, garlic, and herbs), which is rich and creamy from the made-from-scratch Greek yoghurt (see below). Along with them are spinach and arugula, smoky roasted broccoli and sweet potato cubes, all flavoured with a simple orange Greek vinaigrette. We had this as a wrap, which made it even more ample. The pitas here are thick and toasty with the texture of a denser focaccia. You definitely won’t feel hungry after eating this one.​​​​​​​

Grilled chicken breast is made infinitely more delicious with a generous dollop of luscious Greek yoghurt avocado sauce in this bowl. The chicken is cooked deftly so that it remains succulent and kissed with smoke from the grill. The hummus here is lighter and grainier than the stuff you’d find in a Middle Eastern joint, but that’s in keeping with the light and healthful theme of the food here, says Hsin Yao. Everything else is fresh and satisfying: quinoa, spinach, mixed salad leaves, roasted pumpkin, grilled peppers, cucumber and Greek lemon vinaigrette. As far as grilled chicken weight-watcher’s bowls go, this one is super gratifying.

Nothing like your supermarket variety, this freshly made Greek yoghurt is as lush and thick as mascarpone cheese, with a slight sweetness and the barest of that distinct tang we’re used to expecting from packaged Greek yoghurt. Traditionally, Greek yoghurt is made by straining regular yoghurt until much of the water, whey and lactose have been removed. But Supergreek triple-strains its yoghurt which accounts for its lovely richness and lack of that sour tang.​​​​​​​

If only breakfast was always this good. Chopped fresh fruit like oranges, green apple, marmalade, granola and pine nuts top a cup of that smooth, luscious yoghurt. It’s all so fresh and rich, it’s practically a meal in itself.

An affordable, hearty and healthy concept that we can get behind. We like that the calories and nutritional value of each bowl are clearly listed so you can track what you’re eating if you’re so inclined. For the portions you get, the fresh, tasty and hearty Greek food is great value for money. If you wanna sit while you eat — note that there's another small Supergreek stall in Hsin Yao’s Picnic food court in Wisma.

Supergreek is at #B1-54 Raffles City Shopping Centre, 252 North Bridge Rd. S179103. And also at Picnic in Wisma Atria. Open daily 10am-9.50pm & 10am -9.30pm. www.supergreek.com