THE FILL-UP GAME AT THE STICKY WICKET

 

Cricket enthusiasts will be seventh heaven when they step into this quintessential British pub where prized cricket memorabilia takes pride of place.

A cosily furnished VIP lounge and intimate private dining room tucked away upstairs are ideal for special events or celebratory parties. With Happy Hours taking place Monday to Saturday from 12noon to 7pm and around the clock on Sunday, The Sticky Wicket is just the place to wet your whistle with a Gin & Tonic (RM9.80++ per glass).

Also helping to keep spirits up is the Gin Buffet (RM75++ for 3 glasses, RM120++ for 5 glasses) featuring a choice of 8 premium gin: Hendrick’s, The Botanist, Gin Mare, Citadelle, Rutte, St George Spirits, Poli 1898 and The Bitter Truth — you can enjoy it neat, on the rocks or mixed with tonic (RM9-RM17).

Otherwise, resident bartender S.Roy is always happy to rustle up a Whisky Sour (he bowls a mean one too) or a cocktail or two to ensure things go with a smooth flow.

 

My personal pick of the crop is Somerset (RM29), a gin and tonic reminiscent of a boozy, liquidy apple pie — it’s spiked with fresh green apple juice, organic apple cider vinegar and house-made cinnamon syrup.

Fancy a tall one as how legendary cricket umpire Harold Dickie Bird likes it? Then stump up for Dickie Bird (RM39), a crisp and dry marriage of Monkey 47 sloe gin and Campari balanced with fresh lemon juice, Yorkshire tea syrup and a splash of apple juice.

More batty tipples to slake the thirst of cricket-mad fans include The Bowler (RM39) and The Record Breaker (RM48). The former is named after Australian cricketer Sydney Barnes; a concoction of pear infused vodka, Campari, guava, candy floss cloud and Peychaud bitter shower whilst the latter comprises Beefeater, elderflower, honey-infused beer, fresh grapes and pineapple juice.

 

Classic pub grub with subtle Asian tweaks is the name of the game here. Designed for easy eating and as accompaniment for a cold beer, crowd-pleasing nibbles such as Salted Egg Yolk with Calamari (RM35), and Pulled Beef or Chicken Poutine (RM36) are conceived for sharing.

Tossed with salted egg yolk sauce and curry leaves, the deep-fried squid rings prove on-point whilst the pulled beef brisket or shredded chicken over chips smothered with cheese and gravy seems hearty enough to be a meal on its own. Although we have some misgiving about the runny egg on top, other patrons may like the extra richness it bestows.

Partial to a Pommie fry-up? Then go the whole hog with The Full English (RM38), the house all-day brekkie with the works: 2 sunny side up eggs, beef bacon, sausages, mushroom, tomatoes, fried bread and baked beans. Had it not been for the chucks of beef bacon and shrivelled mushroom, it would have been a full toss.

The captain’s innings on this occasion comes from the scrumptious Fish & Chips (Cod RM60/Pollock RM36). Served piping hot with thick-cut chips and mushy peas, the sweet, flaky beer-battered cod fillet is easy bait to fall hook, line and sinker for.

Comparable to a marvellous display of glovesmanship, The Sticky Wicket Beef Rib Burger (RM42) is worth making tummy space for. Instead of regular burger patty, you get a delectable mound of braised beef short rib pulled and placed on a burger bun alongside caramelised onion, fresh rocket and a mac & cheese waffle.

De Silva’s Crab Kottu (RM36) also strikes a resonant chord as Sri Lanka’s kottu roti with zingy-hot crab meat curry and crispy soft shell crab isn’t your average pub bill of fare.

 

 

Playing on to tempt punters are Fried Leg Stump (RM32), juicy golden brown chicken leg smothered with mushroom sauce, mashed potato, salad and mixed vegetables; Crispy Lamb Shank (RM58) served on herb-infused mash and naughty bean sauce; and Springbok Boerewers (RM69), half a kilo of chunky sausage meat sizzling in spicy curry sauce.

 

For a sweet taste of victory, plump for Sticky Date Pudding (RM22) with Madagascar vanilla bean sauce crème anglaise or Sweet Appam (RM8), crisp and delicate Sri Lankan pancakes with a fluffy soft centre, drizzled with coconut milk and gula Melaka or a scoop of chocolate ice cream (RM5).

For reservations at THE STICKY WICKET, call tel: 03-2011 5378 or 012-444 2957. Address: 34, Plaza Damansara , Medan Setia 2 , Damansara Heights, Kuala Lumpur. Business hours: 12 noon to 2 am daily.

CULINARY JOURNEY TO JAFFNA AT A LI YAA

Ten years or a decade is a significant milestone for any restaurant in Klang Valley’s highly competitive F&B scene. When Aa Li Ya touched that historic occasion, the Sri Lankan restaurant marked its 10th anniversary with a 4-day ‘A Journey To Jaffna’ celebration.

Our genial host and marketing manager Janaka Ranjana welcomed us with Jaffna Nuts cocktail and Pink Lips mocktail upon arrival. Holding court in the kitchen was guest chef Dr. Parvathy Kanthasamy who cooked up 50 dishes with executive chef Sivarajan Suppiahto for the dining session.

Puttu is made fresh to order by the chefs at A Li Yaa

The resulting spread whisked us on a spellbinding culinary journey through Jaffna and a showcase of heady spices and fragrant herbs, market-fresh ingredients, and painstaking traditional preparation.

Bittergourd Sambal

Keerai (Sri Lankan spinach kerabu-style)

We found ourselves drawn to the magnetic allure of Sri Lanka’s assortment of Sambals from the get-go. Among the hot, robust variations were Eggplant Sambal, Bittergourd Sambal, and Onion Sambal; perfect accompaniments for freshly made Roti (bread) or Koli Pungal Rice and Pulungal Rice.

 

The plain looking Spicy Oats Kanji held its own; each spoonful delighting our palate with  tangible creaminess and heady spice accents. Other distinct offerings included Odiyal Puttu with Mixed Anchovies, Fish Sothi, Keerai and Beetroot Varai which can be enjoyed with String Hoppers.

Spicy Oats Kanji

Sri Lanka is a paradise for curry lovers. The plethora of curries served at the food fest bore testament to this. According to Janaka, the Nandu Peratal (mud crab) Curry and Nandu (sea crab) Curry were such crowd-pullers that those offerings might remain permanently. Enthusiastic home cooks can buy the curry mixes from the restaurant to replicate the dishes at home.

We were also reeled in by the piquant and flavourful Pathiya Fish Curry, Mutton Paal Poriyal and Chicken Koli Curry. Each was more salubrious than the preceding one so much so we abandoned our less carb bandwagon and surrendered to the currying flavours.

  

Even more heartening were the vegetarian Murungakkai Curry and Pumpkin Curry. Each was characterised by an artful integration of herbs, spices and produce that we readily succumbed to second helpings.

Originally from Jaffna, guest chef Dr. Parvathy Kanthasamy now resides in Canada. Citing puttu and curry as her favourite food, Dr. Parvathy said vegetables and pulses in addition to seafood and shellfish are typical in most Sri Lankans' diet.

When you dine at A Li Yaa, be sure to try at least one of the house speciality of Appam. A concave pancake with paper-thin, crisp edges, the freshly made to order appams stand in as a delicious canvas for savoury sambals and robust curries. 

Eggs can be added into the equation for a richer taste whilst jaggery – Sri Lankan palm sugar – is the requisite condiment for sweet appams. My fave part of this pancake was the spongy soft centre.

Sweet provenance favoured by the Sri Lankans veered between Payasam with Pineapple and Wattalappam (spiced coconut custard) to Caramel Pudding and Mung Guli.

Local artist Yusof Gajah’s finest elephant-inspired artworks not only graced the walls inside A Li Yaa but some of his sketches can alse be found inside the resto's commemorative colouring book for young guests. 

For reservations, call A Li Yaa Island Restaurant & Bar, tel: 03-2092 5378. Address:48 Plaza Damansara, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur.