Hai Kah Lang: Seafood Delights with Edward and Donny - Michelin Bib Gourmand restaurant

Kuala Lumpur - On my recent trip to Kuala Lumpur, my good friends Edward, Donny, and I had the pleasure of dining at Hai Kah Lang, a renowned seafood noodle restaurant that has earned a Michelin Bib Gourmand recognition .  This eatery is celebrated for its fresh seafood offerings and flavourful broths.

Ambiance and First Impressions

Hai Kah Lang boasts a clean and well-organised setting, making it an ideal spot for both solo diners and groups. Despite its popularity, the efficient service ensures that customers are seated and served promptly, even during peak hours

Our Seafood Feast

Eager to sample a variety of dishes, we ordered several of Hai Kah Lang's specialties:

• Fried Fish Cake: This dish stood out with its crispy exterior and tender, flavourful interior. The fish cake's aroma was enticing, and it paired wonderfully with the restaurant's homemade sambal, adding a spicy kick to each bite .

• Special Fish Soup: The clear broth was a highlight of my meal. Despite its light appearance, the soup was rich in flavour, thanks to a base made from fish bones and a touch of yellow wine. The subtle addition of garlic oil enhanced the taste without overpowering the natural sweetness of the seafood.  Lots of seafood from clams, prawns, cuttlefish and fish meat.

• Cockles: Fresh and succulent, the cockles were a delightful addition to our spread. Their briny flavour complemented the other dishes perfectly.  I hesitated at first but it looks too tempting to miss and it was fresh and delicious.

• Jellyfish: Served cold, the jellyfish had a pleasant crunch and was seasoned lightly, allowing its natural texture to shine.  Lots of sesame seeds topped off this dish.

• Fish Lips: A unique delicacy, the fish lips were gelatinous and rich in collagen. They absorbed the flavors of the broth well, offering a melt-in-the-mouth experience.

Our visit to Hai Kah Lang was a memorable culinary experience. The combination of fresh seafood, expertly prepared dishes, and attentive service made for an enjoyable meal. For seafood enthusiasts visiting Kuala Lumpur, Hai Kah Lang is a must-visit destination.

A Li Yaa - A Culinary Evening in Kuala Lumpur dinner with Donny - Michelin Bib Gourmand

Kuala Lumpur - Kuala Lumpur is a vibrant city known for its diverse culinary offerings. Among the many gastronomic gems is A Li Yaa, a Sri Lankan restaurant awarded the prestigious Michelin Bib Gourmand, which honours establishments known for good quality and good value cooking. On a balmy evening, I had the pleasure of dining there with my good friend Donny, and what followed was a feast that delighted all the senses.

A Welcome Start: Egg Appam and Paal Appam

As we settled into the cozy ambiance of A Li Yaa, we decided to start our dinner with two quintessential Sri Lankan starters—Egg Appam and Paal Appam. The Egg Appam came with a soft-centered yolk cradled in the middle of a bowl-shaped pancake with lacy, crisp edges. The contrasting textures and the hint of peppery spice were invigorating. The Paal Appam, on the other hand, was delicate, slightly sweet, and had a rich coconut milk base that balanced the savoury edge of the Egg Appam. Both were a delicious start, offering a peek into the rich culinary traditions of Sri Lanka.

Paal Appam

Egg Appam

The Star of the Show: Crab Meat Jaffna

Next came what can only be described as the showstopper of the night—the Crab Meat Jaffna. This dish arrived in a thick, rich curry gravy bursting with flavor. The curry had layers of spice, hints of tamarind, and a velvety texture that clung to every morsel. Generous pieces of juicy crab meat were enveloped in the aromatic sauce. We eagerly soaked it up with warm, flaky Ceylon Roti, which acted as the perfect vessel for the delicious curry. Each bite was deeply satisfying and carried the essence of coastal Sri Lankan cuisine.

Crab Meat Jaffna

Ceylon Roti

The Complex Symphony of Kuliyal Lamb

Following the seafood indulgence, we were presented with the Kuliyal Lamb. This dish was a masterclass in umami. Cooked with a variety of spices and herbs, the lamb was incredibly tender and juicy. But the real magic lay in the presentation—the lamb came served with rice wrapped in a banana leaf, which infused the entire dish with a subtle earthy aroma. As we opened the parcel, a waft of fragrant steam greeted us, intensifying our anticipation. Each bite was a mosaic of flavors: spice, sweetness, earthiness, and the richness of well-cooked meat. It was hearty, comforting, and deeply satisfying.

Kuliyal Lamb

A Majestic Ending: Chef’s Style Tiger Prawns

Just when we thought we had tasted the best the night had to offer, our final dish arrived—Tiger Prawns, Chef’s Style. The prawns were colossal, each split into two to share between us. Beautifully grilled and served with a light, tangy sauce that complemented their natural sweetness, these prawns were firm yet tender, smoky yet fresh. There was a refined balance to the dish, one that spoke to the chef’s creativity and restraint. It was a grand finale, both in presentation and flavour.

Tiger Prawns Chef Style

Dining at A Li Yaa wasn't just about the food; it was a cultural immersion, a sensory journey into the heart of Sri Lanka. The flavours were bold, the ingredients fresh, and the dishes authentic yet thoughtfully refined. Whether it’s for a special occasion or a casual get-together with a good friend like Donny, A Li Yaa stands out as a culinary beacon in Kuala Lumpur.