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.

 

SAJIAN DARUL EHSAN FOR BUKA PUASA AT MERCURE KL GLENMARIE

 

Heritage food from the nine districts of Selangor steal the limelight at "Sajian Darul Ehsan" buffet by Mercure Kuala Lumpur Glenmarie come Ramadan this year. Crafted by Executive Chef Zaharullail Ashari or Chef Awie, the spread pays tribute to the land and the people of Selangor at Warna, the All-Day Dining restaurant, from 14 March to 7 April 2024.

Chef Awie says “Sajian Darul Ehsan is inspired by the rich culinary diversity of Selangor. Darul Ehsan, meaning 'Abode of Sincerity' pays tribute to the land and its people. From the resilience of Sambal Taun, symbolising the ability to thrive against the odds, to Nasi Ambeng, a dish echoing togetherness and authenticity, each item reflects a chapter of my culinary journey and resonating the true essence of family."

The chef’s favourite signature dishes to sample include:

Nasi Ambeng

One of Selangor's heritage foods, this communal dining offering consists of white rice surrounded by fried noodles, soy or turmeric and lemongrass braised chicken, serunding ayam (coconut and chicken floss), pergedil (potato and herb patties), Javanese stir-fried beans, mixed beancurd with glass noodles, fried tempeh, and salted fish.

Punten
A Selangor Javanese snack of quenelle-shaped soft mashed cooked rice eaten with Sambal Hijau Ikan Bilis (spicy anchovies and green chili dip). The rice quenelles are formed using a plastic spoon due to the rice stickiness. For the spicy-hot green sambal, little anchovies are used for  its savouriness with a paste of green chillies and bird's eye chillies, and coconut milk to make it. 

Sambal Taun

Also known as Sambal Tahun, this Javanese heritage dish, prevalent in the Sabak Bernam district, is similar to masak lemak cili api. Pounded galangal, kampung chilli padi and coconut milk are cooked with beef skin, beef tripe, cockles or anchovies. Tempe and black eye beans are also included to add greater substance. This dish is meant to last as traditionally matriarchs will just add more coconut milk and chillies to it.

Kambing Salai and Ayam Bakar Perchik

Most diners will be drawn to sample the whole roasted lamb and  aromatic spice-infused roasted chicken. Chef Awie explains the spices in the rub and marinade used transcend local boundaries to elevate its aroma and taste.

Ikan Purbakala

This dish captures the chef’s personal journey in overcoming life's challenges and celebrating his triumphs. Sourcing the freshest seabass from the fishing villages of Selangor like Sekinchan and Klang, the fish is accentuated with 27 local herbs and spices, stuffed then deep-fried with beaten eggs.

Wadai Kipeng

A sweet embodiment of Chef Awie's Banjarese heritage in Sabak Bernam, this hot dessert of glutinous rice flour dumplings with sweet pandan-flavoured broth of coconut milk and palm sugar is simple yet heartwarming.

Other tempting specialities for buka puasa include Dates, Seafood on Ice, Rojak Kelang, Assorted Kerabu, Gulai Kawah, Ikan Bakar (grilled fish), Rendang with Ketupat and Serunding, Shawarma, Roti John and Satay among others. 

In addition, Ayam Goreng Rempah, Fried Kway Teow, Ayam Masak Merah, Murtabak and Assorted Fried Fritters await.

Sweet succour in the form of Bubur Cha Cha, Apam Balik, Assorted Kuih, Cendol, Fresh Fruits, and Chilled Beverages wrap up the meal on a high.

Early birds can enjoy an exclusive rate of RM118+ per adult for Mercure’s "Sajian Darul Ehsan" Ramadan Buffet (6.30 pm-10.30 pm). Voucher purchases must be made before 14 March 2024.

Regular Sajian Darul Ehsan buffet is priced at RM138+ per adult, RM69+ per child (7-11 years old) and RM98+ per senior citizen (60 years old and above).

For reservation and Early Bird Voucher, please contact or WhatsApp Mercure KL Glemarie’s Warna All-Day Dining team at hp:+6011 3148 2889.