Hoe into their legendary fried soft-bone chicken, drumstick and all
First published on . Updated on .
Imagine how much easier things would be if you could eat fried chicken, bones and all. Guess what, folks: you can. The fried soft-bone chicken ($8.00) at ATL Marantha is put through a pressure cooker before it hits the deep-fryer, resulting in brittle bones you can munch down on without a care in the world. This is the second ATL outlet to open in Sydney – their first is in Kensington – but many still don’t know about this hidden Indonesian shrine to fried chicken opposite Railway Square. There’s more of a cafeteria feel to the place, but it’s roomy inside and prices are easy on the wallet. Ordering is DIY too – you’ll be given a docket book to write down your dishes. The fried chicken Maryland comes in five styles, including mild and hot chilli sauces. Ayam Bakar Manis ($8) is the grilled version, marinated in the sweet soy sauce kecap manis. Vegetarians don’t miss out on all the fun. Deep fried tempeh ($5), chilli fried tofu ($9) and gado gado vegetables with peanut sauce ($12) will keep everyone happy. Sayur asem ($6) will help cleanse the palate, a sour beef and tamarind soup. If you’re feeling adventurous, try the fried petai beans ($6.50) otherwise known as stink beans. They’re a little bitter but masked here with a spicy shrimp paste.