If you thought fusion food was getting a bit predictable, Atic is here to change your mind. Perched atop the sleek Citadines Connect City Centre Singapore, Atic offers a modern Southeast Asian dining experience with a refreshing twist.
It’s not just the breezy rooftop setting or the glinting poolside backdrop that caught my attention – though those certainly don’t hurt – but rather the way Atic reimagines familiar flavours in unexpected ways!
At the helm is Chef Newein Dolph Toolseram, whose own multicultural background – Burmese, Chinese, Dutch, Thai, and Peranakan-Hokkien – spills deliciously onto the plate. With a culinary pedigree that includes stints at Gordon Ramsay’s Bread Street Kitchen and Wild Honey, plus an eye for branding and concept development, Chef Newein isn’t afraid to push boundaries. And push them he did!
Atic’s Lunch Menu
The current lunch-only menu (available weekdays from 12pm to 2.30pm) is a build-your-own-adventure sort of affair, where you get to pair comfort-food favourites like egg noodles or turmeric basmati rice with generous proteins – think Brick Chicken, Grilled Tiger Prawns, even Ribeye or a satisfyingly smoky Pork Chop Bakar.
Then comes the fun part – choosing between three sauces: The sambal belacan, Thai sweet chilli, and black pepper. Pro tip? Don’t hold back – for just a dollar more per sauce, you can try all three. The sambal belacan is my personal fav!
If that’s not enough to tempt you, Atic also dishes out various sides and desserts – from Spiced Calamari to Grilled Hispi Cabbage, and a cheeky Orh Nee Tart that’s guaranteed to stir some sweet nostalgia. They’ve got drinks covered too, from various spirits to comforting cups of teas and juices.
If you’re feeling spoilt for choice – I don’t blame you! – I had the pleasure of sampling some of their offerings first-hand, so read on for the full lowdown on what I tried.
Egg Noodles
I’ll admit, I tried the Egg Noodles on their own out of pure curiosity – and yes, they were a touch on the dry side solo. But let’s be fair, they’re meant to be a base, not the main event. And once I paired them with the sauces, they really came alive.
The Thai sweet chilli sauce was my personal favourite with this one – it brought out the Peperoncino’s gentle kick, while adding a mellow sweetness that balanced everything out beautifully.
The noodles themselves were not too thick, not at all slippery (which I can’t stand), and just the right texture to give a satisfying bite. It’s clear they’re designed to soak up the flavours around them – and they did just that!
Rating: 8/10
Turmeric Basmati Rice
I’ll be honest, when the Turmeric Basmati Rice first landed on my plate, I had my reservations. It looked a bit dry at a glance, and I was fully prepared for a powdery mouthful – but colour me surprised. What I got instead was a fragrant, moist, and seriously moreish base that elevated the meal.
This dish is Chef Newein’s take on Nasi Kuning, and he’s done it justice. The turmeric was present but not punchy – mellow, aromatic, and woven subtly through each grain. Using basmati rice was a clever choice too. Maybe I’m a little biased, but there’s a lightness to it that you just don’t get with other kinds of rice. It didn’t weigh the dish down at all!
Oh – and paired with the housemade sambal belacan, the spicy savoury, and slightly sweet combo slapped.
Rating: 8/10
Fried Oyster Mushrooms
Mushrooms and I don’t usually get along – the typical slimy, spongy mushrooms? No thanks. But Atic’s Fried Oyster Mushrooms might’ve just changed the game for me. Light, crisp, and with a golden crunch that hits just right, they were genuinely satisfying to sink my teeth into. Dare I say, addictive?
That said, they did lean a little heavy on the salt. It wasn’t a dealbreaker, but it definitely needed something to balance it out. Thankfully, my trusty sidekick – the Thai sweet chilli sauce – swooped in once again. Its gentle sweetness mellowed the saltiness perfectly, rounding off the bite and making it easy to reach for another… and another. Honestly, even for a mushroom sceptic like me, this was a win!
Rating: 8.5/10
Chicken Wings
Alright, I’ve never really been a chicken wings enthusiast, and sadly, these Chicken Wings didn’t quite convert me either. While the wings had a solid crunch, they leaned too far into the oily and salty territory for my liking. I know that’s often the nature of fried fare, but a bit of restraint here would’ve gone a long way in letting the other flavours shine.
That said, it wasn’t a total write-off. What saved the wings for me was the clever pairing of condiments – especially the housemade shrimp paste. It had enough punch to balance the salt without veering into that overly “ocean-y” taste some pastes tend to have.
A generous squeeze of lime added a lovely zing that cut through the greasiness – and when paired with the black pepper sauce, the wings took on a much more palatable, tangy taste. While still not my top pick, it did manage to claw its way back a bit.
Rating: 7/10
Spiced Calamari
I was really rooting for the Spiced Calamari – but unfortunately, this dish didn’t quite deliver the way I hoped either. To be fair, I’d left it sitting out a bit before diving in, so perhaps that played a part. Still, the texture was undeniably on the tougher side, making each bite feel like more effort than it was worth.
Flavour-wise, I was expecting boldness – it’s spiced calamari, after all – but the roasted masala seasoning was far more subtle than I anticipated, almost to the point of being elusive. I kept trying to detect that earthy heat on the roof of my palate, but it never really came through.
Dipping it into the sambal belacan definitely perked things up with a welcome fiery kick, but it’s a bit of a letdown when a dish only shines after a sauce rescue. Sometimes, you just want something that stands confidently on its own – no sauce required – and sadly, this wasn’t it for me.
Rating: 5/10
Rojak
Ah, now this was the game-changer. Cue the applause – because the Rojak was hands down my favourite dish of the night. As someone who walked in with next to zero experience with the classic Singaporean salad, I wasn’t quite sure what to expect. But this reinterpretation, featuring mesclun greens, croutons, mixed herbs, pomelo, and shrimp paste, absolutely blew my mind.
What really stood out was the interplay between textures – the juicy burst of pomelo against the crispy crunch of the croutons was simply divine. And the herbs tied everything in beautifully! If I had to nitpick, I’d say it veered ever so slightly on the sweet side for me – but honestly, I didn’t mind that much. It was refreshing and unexpected, and I’ve got high standards for rojak now!
Rating: 9.5/10
Grilled Hispi Cabbage
Now, for the dish that crept up on me and stole the show. I wasn’t expecting to love the Grilled Hispi Cabbage as much as I did, but from the very first bite, it had me doing a double take. The punchy flavours of the shio kombu and bonito emulsion roared – kinda reminded me of takoyaki, actually!
The grill brought out a gentle char and smokiness that added another layer to the humble cabbage, transforming it into something almost luxurious. And can I just say – grilled cabbage needs to be more popular! It unlocks this caramelised edge, a slight chew, and an almost buttery finish that you just don’t get when it’s steamed or boiled. What a lovely way to finish things off.
Rating: 9/10
Try the menu for yourself!
And there you have it! The unique twists in this menu caught my interest, and I look forward to what’s next on the menu. As if that wasn’t enough, Atic is gearing up to expand to dinner service – so there will be even more ways to experience these reimagined Southeast Asian flavours!
With a seating capacity of 110, offering both indoor and outdoor spaces, Atic is also a prime spot for corporate events, private gatherings, and social celebrations. Chef Newein can even customise menus based on theme, budget, and food preferences. So, what are you waiting for? Make sure to check out Atic soon!
📍Location: 182 Clemenceau Ave, Singapore 239923
⏰Opening Hours: 12pm to 2.30pm (Monday to Friday)
For more information, follow Atic Singapore and Citadines Connect City Centre on Instagram.
Photos By Heng Yu Cheng of the DANAMIC Team.
