Back at the Atrium

Chef's Quarter

Hubby and I found ourselved back at the Atrium one Friday night after a long busy week, and was surprised to see a lot of people in the area. Most restaurants are packed, and because we wanted to try a new place, we found ourselves at the Chef's Quarter restaurant for a quiet dinner.


Baked Cream Dory

I would recommend this place for this item, very simple but truly delicious with the fish being cooked just right and the sauce complimenting the entire dish and not overpowering it. It is quite generous in its portion and I gave hubby practically the other half of it. The fish was stuffed with chopped mushrooms and served in a tomato-cream sauce with a side of angel hair pasta.


Prawn Bisque

This is one of the first few items I learned to cook in culinary school and had high hopes for this one, but sadly, their version was quite salty, the first sip is sure to shock you with its potency which I associate to a demiglace.

Chef's Quarter Pasta

Hubby ordered the pasta; it reminded me of a typical gamberi pasta with its bell peppers and sauteed shrimps and tomato herb sauce.

Kebab Factory

A few weeks after, lunch with Dad was truly enjoyed at the Kebab Factory. There were only a couple of tables occupied when we got there and so, we had the benefit of being served well. While embracing enough attention, we ordered what was recommended.

Chicken Mast Kebab

The Chicken Mast Kebab had that tangy flavor which I assume came from a mixture of lemon, garlic and yoghurt. It was properly cooked, tender and flavorful.

Butter Naan

Dad ordered rice but I opted for the Butter Naan which was soft and its portions generous. Dipped in the shrimp curry sauce, it is fantastic.

Shrimp Curry

Their take on the Cheese samosa is quite different from what I have tried the past - theirs is stuffed with mozzarella cheese and cilantro and the dough is flaky and characterized by a sweet-salty flavor.

Cheese Samosa

You will like this place, the food is unpretentious and the quality is above average.