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.
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| Paal Appam |
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| 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.
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| Crab Meat Jaffna |
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| 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.
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| 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.
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| 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.
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