SPANISH TAPAS AT AC LOUNGE

Tapas, meaning snacks or appetisers in Spanish, has evolved into a culinary artform at bars and restaurants around the world. Derived from the Spanish verb tapar (to cover), tapas initially constituted a piece of bread or sliced meat set atop one’s drink to keep flies away. The tapas selection eventually expanded as bartenders proffer them to encourage patrons to drink more.

Today, one can enjoy a tempting array of tapas at the AC Lounge (AC stands for Antonio Catalan) starting from 2.30 pm daily. Thanks to the inimitable touch of culinary consultant Angie Hiew, AC Lounge’s tapas menu makes this cosy hotel lounge a compelling spot to indulge in hors d'oeuvres and drinks with a Spanish spin.

Simple yet flavourful Classic Tomato Bruschetta (RM15) heralded a vivacious start to our sess. We made quick work of the toasted baguette topped with juicy chitose tomatoes marinated in olive oil, garlic, and herbs.

Wading into the AC Grazing Platter (RM50), we had a field day nibbling on three types of cheese, smoked salmon, lamb prosciutto, dried fruits, grapes, strawberries, nuts and crackers. Perfect fuel to spur convivial conversation and the sharing of bon-mots among our dining party.

Not all meatballs are created equal and I daresay the Albondigas (RM45) were out of the park. Juicy with a noticeably meltingly-tender mouthfeel, the wagyu beef meatballs simmered in a chunky tomato sauce aptly captured the essence of Spanish cuisine.

Another winsome must-try dish is Braised Beef Cheek (RM45). Hiew's culinary métier shone through as every bite of the slow-cooked speciality rewarded us with richly tender, deeply flavourful meat. Hints of red wine melded with natural meaty jus were discernible the longer we chewed

The visually appealing Seafood Paella (RM50) also floated our boat. We enjoyed the fragrant saffron-infused rice; its delicate spice sweetness was amped up by assorted succulent seafood: clams, mussels, prawns and squid, in addition to some tender asparagus.

We had no complaints with the sumptuous Gambas Al Ajillo (RM30) either. The irresistibly springy garlic prawns in garlic-infused olive oil should make a dream pairing with a crisp, semi-dry white wine.

An instantly likeable Chicken with Aioli (RM25) comprising tender boneless chicken with delightfully crispy skin also met with all round approval. The delicious chicken paired well with the lush, creamy house-made aioli.

Our merry feast then wrapped up with Churros (RM20) served with Chocolate Sauce. The cinnamon sugar-dusted, deep-fried dough fritters were sublime when dipped into melted chocolate.

Available from 2.30 pm to 10 pm, the AC Lounge’s tapas menu is also served at other AC Hotels in Penang and Kuantan.

For more information and reservations, call AC Lounge, tel: 03-40428000. Address: AC Hotel by Marriott Kuala Lumpur, 8, Jalan Lumut, Off Jalan Ipoh, Kuala Lumpur.

 

ALIYAA SHOWCASES SRI LANKAN CUISINE

 

Cinnamon, cardamom, chillies and coconut are essential building blocks of Sri Lankan cuisine. Tamarind and curry powder are also favoured in the arsenal of spice mixes for Chef Sivarajah Suppiah of Aliyaa.

Hailing from Nuwara Eliya also known as Little England, the tea growing hills of Sri Lanka famed for its cool climate and colonial era bungalows, Chef Siva started cooking at 18 years old. As the eldest child, he was responsible for preparing family meals when his parents were at work.

Chef Siva was recruited to join Aliyaa in 2008 and worked hard to eventually spearhead the Aliyaa team in 2012. He was instrumental in promoting the diverse flavours of Sri Lanka to the restaurant’s local clientele. “From our famous crab sambal to soul-warming kothu, Aliyaa strives to showcase Sri Lanka’s vibrant food scape through the intricate use of spices and techniques passed down through generations.”

The homespun Kothu (RM30-RM45) is a compelling must try offering. An ingenious way of using leftover string hoppers, roti or puttu (steamed cylindrical-shape ground rice cakes layered with grated coconut), it’s cooked with chicken, mutton, seafood or vegetables in addition to egg, onions, and chillies. Stir-fried in a heated stone pot, the comforting kothu’s enticing charred smokiness and mouth-watering medley of flavours and textures are similar to that of char kway teow.

Earlier we had devoured some golf ball-sized Fish Cutlets (RM24), crisp yet tender orbs of flaked mackerel fish and aromatic spices dipped into luscious onion sauce. No prizes for guessing why this dish remains a favourite among Aliyaa customers.

Another classic hit is Crab Meat Curry (RM185) in which chunks of sweet crab meat comes served in slightly creamy, robustly flavoured curry. Such bliss to enjoy sumptuous bites of crab meat minus the hassle of cracking shells and extracting bits of crab meat. The curry’s stealthy heat also left us hot under the collar.

Named after Sri Lanka’s beach resort with its time-honoured seafood and ancient fishing traditions, the speciality of Tiger Prawns Negombo (RM38 per 100g) proudly stood up to scrutiny. Huge, succulent tiger prawns in thick, aromatic curry reeled us in; capturing our hearts and tummies with a symphony of winsome flavours and texture.

We then relished scraping out the soft pulp from long, slender Moringa pods in a notable Drumstick Curry (RM22). Dousing the turmeric-accented gravy over rice, we were gratified to know drumsticks are good for digestion, high in fibre and rich in calcium and iron.

A gastronomic journey to Sri Lanka can be sampled via the Aliyaa Experience set menu (RM128 per person, minimum 2 persons per table). Crab Samosa and Atukkal Rasam served as the opening salvo.

The isle’s vibrant food heritage will be revealed to you as you work your way through the small portions of Fish Sothi, Prawn Varuval, Devilled Chicken, Mutton Curry, Cashewnut Paal (brinjal) Curry, Brinjal Moju (pickle), Nethili (dried anchovies) Sambol, Vallarai (medicinal herb also known as daun pegaga) and Carrot Sambol, Papadam and Chilli, along with Nei Soru (ghee rice) and string hoppers.

Completing the sensorial tasting party are warm, fluffy soft Sweet Appam sprinkled with palm sugar.

To cap off our Sri Lankan culinary adventure, we indulged in Wattalappam (RM15), a classic steamed custard pudding of coconut milk, eggs and spices delicately sweetened with jaggery.

For reservations at Aliyaa, call tel: 017-883 3738. Address: 48 G&M, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur.

 

TASTES MEET TRADITIONS AT FOUR SEASONS HOTEL KUALA LUMPUR

 

From Arabic mezze and Indian curries to Malay and Western specialities, tastes meet traditions at the Malam Cahaya Rembulan feast at Curate nightly from 6.30pm to 10.30pm. Available now until 9 April, Executive Chef Junious Dickerson and his team will cook up an East to West spread for for guests to share the joy of buka puasa (breaking of fast) meal with loved ones.

Several stalls proffering delicious Roast Lamb with Nasi Biryani, Pad Thai, Sup Ekor, Lontong, and Chicken Rice are laid out at the foyer.

Whet your appetite with cool starters such as Seafood On Ice: Slipper Lobsters, Oysters, Prawns, Scallops and Flower Crabs in addition to Assorted Sashimi.

Aside from Kerabu, we highly recommend the variety of Middle Eastern Mezze. Also notable are the mains: Cheese Sambousek, Kofta, Samaka Harra (fish) and Potato Kibbeh among others.

Notable options worth sampling includes Fried King Grouper with Assam Pedas and Torched Ginger Flower; Braised Lobster Diavolo with Fusilli; Nasi Kerabu with Century Egg; Javanese Fish/Beef Grilled in Banana Leaf with Kalamansi Lime and Sambal, Swedish Meatballs, Satay, Steamed Scallops with Glass Noodles, Curry Puffs, Sayur Lodeh, and Prawns with Sambal Belacan.

Scrumptious dessert range from Arabic sweets such as Turkish Delight and Baklava, to fusion treats like Teh Tarik and Durian Ice Cream, Churros, Tropical Fruits, Bubur Cha Cha, Kuih Kosui, Dodol, Kek Batik, Gulab Jamun and Om Ali.

Curate’s Malam Cahaya Rembulan — A Cultural Feast Through Traditions is priced at RM318+ per adult and RM159+ per child.

For reservations at Curate, call tel: 03-2382 8888 or visit

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