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

https://www.facebook.com/FourSeasonsHotelKualaLumpur

 

DESTINASI RASA AT LE MERIDIEN PUTRAJAYA

 

Dine like a king for the day during buka puasa (breaking of fast) at Le Meridien Putrajaya with its exuberant Santapan Raja Sehari theme. Drawing inspiration from the vibrant Malay wedding occasion, the hotel team has gone to town decking up the venue with glorious floral arrangements, fairy lights and an exceptional buffet line-up.

Taking centrestage are dishes drawn from signature menus of Malay wedding kenduri (feast). Think heart servings of Nasi Minyak accompanied by robustly flavoured dishes such as Ayam Masak Merah, Daging Dendeng, and Udang Masak Ros to name but a few.

In true Muhibbah spirit, the chefs also found inspiration from Chinese wedding menus, to proffer delicious Portuguese-style Ikan Bakar, Sweet and Sour Fish, Fried Beef with Ginger and Spring Onion, and Tiger Prawns with Marmite Sauce.

Cherished Indian wedding fare to delight and enhance the festive atmosphere will include Lamb Kebab Wraps, Indian Chilli Chicken, Sup Kambing Mamak, Biryani Rice, and Chicken Tandoori.

Crowd-pulling bazaar Ramadan favourites: Murtabak, Satay Chicken and Tripe, Satar and Otak-otak, Gulai Kawah, Lok-lok, Fried Chicken Wings, and Fruit Rojak also beckon invitingly.

International flavours can be sampled from the prolific Salad Bar with Continental salads, assorted kerabu and a chilled Seafood Bar laden with flower crabs, prawns, oysters, mussels and slipper lobsters.

Those who prefer something Japanese, make a beeline for the Sushi and Sashimi selection. Popular staples of Tempura and Chicken Teriyaki are also included. Remember to enjoy your fill of Ketupat and Lemang with Serunding and Kuah Kacang for a taste of early Hari Raya vibes.

Then traverse the wonderful world of dessert to satisfy your sweet tooth. Nectar-sweet Dates, colourful Malay Kuih, Crème Caramel, Sago Gula Melaka, Tapai Ubi and Bubur Kacang Hijau await.

Modern variants of Blueberry Almond Tart, Mango Pudding, Red Velvet Cake, Pandan Cream Puffs and Banana Cake coupled with an Ice Cream, Cendol and Ais Kacang counter, and Chocolate Fountain with fruit and marshmallow skewers will leave you spoiled for choice.

Check out the Destinasi Rasa – Santapan Raja Sehari buffet spread from 12 March to 9 April for breaking of fast.

Early Bird Offer: Reserve before 12 March to enjoy special rate of RM158 nett per adult and RM79 per child (5-12 years old). Normal price is RM188 nett per adult and RM94 nett per child.

To celebrate Hari Raya Aidil Fitri, savour Riang Ria Raya buffet from 10 April to 10 May at RM168 nett per adult and Rm84 nett per child.

For reservations, please call Le Meridien Putrajaya, tel: 03 8689 6888/6862 or WhatsApp: +6012 4073101 or email dining.lmputrajaya@lemeridien.com