No. 48 G&M, Medan Setia 2, Bukit Damansara
50490 Damansara, Kuala Lumpur, Malaysia
Tel : 603-2092 5378
FB : Aliyaa Island Restaurant & Bar
Business Hours :
Mon – Fri & Sun 12 p.m. – 12 a.m. ; Sat 6 p.m. – 12 a.m.
For many of Aliyaa’s diners, the restaurant is synonymous with its crab dishes, which are cooked to a certain style that only Aliyaa caters, just like as it ensures that the crabs are freshly flown in from Sri Lanka.
However, there is more to it than just crabs. Aliyaa’s new set of choices promotes Seafood Galore, highlighting the abundance of fishes and sea creatures living in the waters around Sri Lanka.
Fish and seafood products are vital protein sources and provide 70% of animal protein consumed by Sri Lankans. And for centuries, they rely on salted fish as one of their basic food as it was less expensive than meat and other protein sources, great flavor and long shelf life.
With that in mind, Aliyaa’s cooks who are Sri Lankan borne, have conquered up this special seafood feast because they want to share the endearing flavours of their home-cooked food with the diners, especially the Dry Salted Fish Curry, a simple mild spicy curry dish, a must have in every Sri Lankan home.
Seafood lovers like you will definitely fall in love with Aliyaa’s innovative yet traditional seafood dishes, which are prepared with a variety of special sauces and curries highlighted by fresh produce and spices that they have in their backyard.
Prawn Cocktail a la Arugambay
Plated sophisticatedly in a sleek cocktail glass, the freshly marinated prawns were drizzled with Aliyaa”s homemade dressing sauce that came with hint of hotness.
The appetizer was served cold and accompanied with the julienne vegetables that added crunchiness to the depth of texture.
Chef lightly braised the succulent scallop and paired it with a medley of onions and tomatoes that covered in coconut flakes and pinch of black pepper. I like the interesting mix of natural flavors that highlighted with a dash of fresh lime.
Salted fish curry immersed in coconut milk that has been flavored with turmeric, onions, and curry leaves. Very mild in spiciness, the curry gravy has a very nice taste of coconut milk that almost made me refill my third plate of rice!
Authentic Sri Lankan dishes of dry salted fish curry that enriched with a blend of aromatic homemade spices. A must try for the adventurous spicy lovers!
Village Style Fish
Chef seasoned the sea grouper first with a blend of homemade Sri Lanka spices before deep fried it till a nice crispy golden brown outer layer. Served on sizzling plate, I like chef”s special mango curry sauce that brought the sea grouper”s fresh simple taste to another scrumptious level.
Fresh prawn cooked in rich and fragrant Sri Lankan”s staple pineapple curry. Love the natural sweet sourness taste from the pineapple that added a depth of flavor to the mild curry.
More photos at FOOD Msia Facebook page