Thursday, October 03, 2019

Goa By Sapna Anand

When two luminaries of the culinary world, one long time restaurateur of the established Souled Out, WIP, Hubba, and Tujo, (Soul Society) and one celebrity chef who even has her own show on Asian Food Channel collaborate, you know that it can only be something good.

Goa by Sapna Anand , located about Tujo, at the Ascott Kuala Lumpur, aims to bring Goan cuisine to the KL Food scene.  What is Goan cuisine?  The flavours are a unique blend of Portuguese and Indian culture and taste.

Access to fresh seafood from the Arabian sea and influences from Muslim and Portuguese cuisines have evolved Goan food from a traditionally Hindu fare to the melting pot it is today. The one constant over centuries of growth is that the tropical region’s cuisine has always been centred around intense flavours and spices. So, stop by for a visit and live life with a little spice.” said Chef Sapna Anand at the launch of the restaurant.

At the launch, we were privileged to witness the signing ceremony between two gorgeous ladies, Sapna and Michele Kwok (of Soul Society), while being introduced to some background on Goa etc, which is where Sapna grew up.  It really sounds like a paradise, carefee, beaches, sun and sand.









I was fortunate enough to be invited a week before the launch, so I didn't have to compete with the media masses.  We started off with Paneer Pea Cutlet with an amazing Mantao (a chinese bun) with lamb. I could have just eaten a few of those and be happy.


The Goan Chilli Prawn was just amazing.  Cooked in garlic butter and coriander, so simple but so tasty.  The breads were used to soak up all that precious garlic butter.



Fish in saffron sauce, a decadent and rich, but yet not overpowering the natural flavour of the fish.

Goan Beef Vindalho.  A bit of trivia, the name Vindalho comes from the Portuguese Carne De Vinha D'alhos.  I always thought Indian cuisine hardly features beef, but evidently I was wrong.  Oh, this dish screams out for rice.  The ghee rice with which it was served was soooooo good.

Beach Shack Squid Masala, squid wokked with Goan Red Paste. Whats not to like. 


Oh, this Malabar Mutton Curry with Plantain Fritters is also to die for. Now oddly enough, I've NEVER heard of Plantain, which apparently is the cousin of the banana.  Tastes the same to me, maybe it's those gigantic ones.  And it's an inspired combination, this "pisang goreng" with the luscious curry.



For dessert we had this lovely rose ice cream and mango ice cream , completing our food coma.

Back to the actual event....

Our beautiful lady Sapna Anand.  I am always indebted to that chappie, Lyrical Lemongrass for introducing her to me.

I know the pic is way too bright, but it kinda encapsulates the mood, cheery brightness, the effervescence of Michele with the quieter shy charm of Sapna.

Some of the items on "display" .  The mantaos are RM25 for three, if I am not mistaken.

RM45 for the seabass in saffron sauce. 

RM28 for the Malabar Mutton....
RM18 for the Paneer Pea Cutlet...


And yes, there are vegetables too, RM22 for the 3 bean salad with puffed rice.

We didn't sample this at the first dinner....this is RM28, a Parsi style minced lamb with runny egg. Runny egg got my attention.



That's what friends are for...



RM28 for the Goan Beef Vindalho

RM28 for Goan Squid Masala.


Goa by Sapna Anand
Ascott Kuala Lumpur, 9, Jalan Pinang
Kuala Lumpur, Malaysia

t: 012-210 3055
e: hello@goakl.com.my
w: www.goakl.com.my


1 comment:

PYHH said...

Drinks slightly overpriced and overcharged me 2 servings of ice cream which I never ordered ( only found out when I checked the receipt back home ).
But I will still patronize this outlet because the food is different from the normsl Northern or Southern Indian fare.