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.
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.
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....
RM45 for the seabass in saffron sauce.
RM28 for the Malabar Mutton....
RM18 for the Paneer Pea Cutlet...
That's what friends are for...
RM28 for the Goan Beef Vindalho
Goa by Sapna Anand
Ascott Kuala Lumpur, 9, Jalan Pinang
Kuala Lumpur, Malaysia
t: 012-210 3055