IT WAS another fruitful outing for Aliyaa Island Restaurant & Bar at the Malaysia International Gourmet Festival (MIGF) 2015 with seven wins in various categories.
The Sri Lankan restaurant, headed by its general manager Sangeeth Sivagnanam, wowed the judges at the annual competition.
“Being a small neighbourhood restaurant, you cannot really expect much but we try our best each time to show the judges the different varieties of Sinhalese food that we are able to produce,” said Sangeeth, adding that the restaurant came up with two menus for this year.
The restaurant won Best Festival Offers (Judges’ Choice), Best Value Menu of the Festival (Judges’ Choice), Most Outstanding Soup, Most Outstanding Main Course (Meat), Most Outstanding Dessert, Most Popular Restaurant at Taste MIGF and the Most Creative Restaurant Station at Taste MIGF.
“Although we also won seven prizes last year, this year’s awards came from different categories,” said Sangeeth, adding that he was proud of his team.
He was also delighted to find out that Aliyaa was a favourite among diners during a public tasting session held at Berjaya Times Square after being awarded the most popular by the number of food portions sold.
The full festival menu created by chef Sapna Anand introduced diners to authentic Sri Lankan cuisine through a four-course meal, starting with Fish Cutlet Mango and the Cashew Almond Cluster Salad with Coriander Lime Chilli Dressing.
Next was a soup of Prawn Rasam shots with Grilled Rasam and Mustard before two main courses of Stuffed Chilli Crab with Coriander Black Pepper Crust, Fresh Coconut and Carrot Sambal while the other dish was Cinnamon Grilled Prawns with Coconut Chilli Mustard Curry Leaves, seasoned String Hoppers served with Smoked Pickled Eggplant and Saffron Stew.
For dessert, Sapna presented the Cinnamon Watallapam with Peanut Sesame Jaggery Brittle, Coconut Pistachio Crumble and Sago Lychee Jelly.
The sharing menu by Chef Pradeek Kumar gave guests a preview of what the restaurant in Damansara Heights was all about.
His menu consisted of Fish Cutlet, Lamb Roti Roll, Fried String Hoppers with Prawns, Sri Lankan Crab Curry, Mutton Paal Poriyal, Fish Sothi, Prawn Curry, Vegetables of the Day and Doosara Roti.
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