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Dine Out Vancouver Review of Kaya Malay Bistro

Last year I was lucky to be invited to the Done Out Vancouver preview at Kaya Malay Bistro by Stephanie Yuen, of Beyond Chopsticks and author of East Meets West, where their mild yet favouful curry delighted my taste buds. This year, Kaya Malay’s Dine Out 2018 Menu allows guest to sample a variety of dishes with guests choosing an appetizer of 3 courses, an entrée of four courses and a choice of a dessert (rice included). All for the amazing price of just $20 – portion show below are what served. There are also gluten-free and vegetarian options. There are optional wine pairings.

Click here to make reservation at Kaya Malay.


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APPETIZERS

Kaya Malay

3 courses Tapas: Satay Chicken, Roti Canai and Organic mix green Salad Charcoal grilled marinated chicken skewer with hand roll layer flat bread & Salad.  At last, chicken that isn’t over cooked served with a curry sauce that is fragrant and flavourful but not hot to trot. I couldn’t stop myself from eating all of the Roti in three seconds flat, and why should I, as it was light and crispy and tasted like it was just made. The accompanying salad had a light lime dressing and I almost assembled all three ingredients as a wrap..
BC  Wine/Beverage Pairing: Backyard Vineyards Nosey Neighbour

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Kaya Malay

3 courses Tapas: Satay Beef, Tofu Goreng and Organic mix green Salad (Gluten Free) Charcoal grilled marinated beef skewer, lightly fried tofu stuffed with bean sprout, cucumber & Salad. Beef skewers tend to be cooked medium in order to please everyone, but as a medium rare type of gal I prefer my beef to have a blushing pink colour. The tofu though seems to be the star here as it’s fried lightly on the outside which gives you a satisfying crispiness, and the bean sprouts on the inside added even more depth of texture..
BC  Wine/Beverage Pairing: Gehringer Dry Rock Merlot

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Kaya Malay

3 courses Tapas: Vegetarian Spring roll, Curry Samosa and Organic mix green Salad (Vegetarian) Marinated jicama root, cabbage & carrot wrapped in wonton skin, Indian pastry filled seasoned mixed vegetable in mild curry sauce served with homemade spicy sauce and Salad.  You don’t have to be a vegetarian to love this choice of appetizers dish as both the spring roll and samosa aren’t greasy but crispy and the spicy sauce is tamarind based gave it that-sweet and savoury sour flavour which I wish I had the recipe for..
BC Wine/Beverage Pairing: Red Rooster Pinot Blanc

ENTREES

4 courses Entrée: Sambal Green bean, Nyonya Curry Chicken and Caramelized Ginger Sole Fish Crispy green bean stir fried with shrimp paste sauce, Tender chicken simmered in coconut curry and pan-fried Sole fish with caramelized sweet ginger sauce served with jasmine rice.  Is there anything better than fish served at Asian restaurant? I think not as Asian people know it’s a sin to over cook fish because you’d lose the tenderness and delicate flavours. Here the sole was simply sublime in a subtle ginger sauce that didn’t overwhelm the delicate flavours of the sole. The curry chicken was flavourful and not spicy so would be suitable for those people who love the taste of curry but can’t handle the heat. Beans were perfectly cooked and were crunchy but not raw. Another pet peeve of Asians is over cooked soggy vegetables..  
BC Wine/Beverage Pairing:  Back Yard Vineyards Nosey Neighbour

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Kaya Malay

4 courses Entrée: Spicy Chili Trio, Rendang Beef and Seafood Bouillabaisse (Gluten Free) Stir-fried okra, eggplant, green bean with spicy chili sauce, Tender beef stewed in coconut curry gravy and Prawn, fish, mussel and calamari in spicy tamarind, turmeric and Malaysian Style Curry sauce served with jasmine rice.  Surf and turf entrees that although were described as spicy are not when compared to typical Thai restaurants for instance. But they were flavourful nevertheless. and the eggplant and green beans again cooked just right as sometimes eggplant can taste like slime. Overall a good combination of flavours..
BC Wine/Beverage Pairing:  Gehringer Dry Rock Merlot

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4 courses Entrée :Vegetarian Sayur Lemak, Pumpkin Mixed Mushroom Curry and Lettuce Wrap (Vegetarian) Broccoli, cauliflower, carrot, cabbage simmered in lemak curry, Assorted mushrooms with pumpkin in tamarind spicy coconut paste and lettuce wrapped with celery, onion and tofu served with jasmine rice.  Who says vegetarian dishes have to be boring? Like hoisin sauce, the tamarind coconut paste had an intense spicy flavour that really enhanced the mushrooms and tofu. I could have eaten three of these lettuce wraps because I do so adore mushrooms. When you have fragrant flavourful sauces it really does much to make vegetarian options so much more appealing. Again vegetables are cooked perfectly. 
BC  Wine/Beverage Pairing:  Red Rooster Pinot Blanc

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DESSERTS

Kaya Malay

 

Pisang Goreng (Deep fried banana with vanilla ice cream) A dessert doesn’t need to be fancy to be delicious and this lightly battered banana served with vanilla ice cream was quickly gobbled up by all at this media tasting..  
BC Wine/Beverage Pairing:  Gray Monk Latitude 50

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Kuih Dadar (Hand rolled crepes flavored with pandan juice filled with grated coconut).  If you’re wondering what pandan is, it’s a leaf in Asian that is often called the Asian vanilla as it has a taste similar to vanilla or bubblegum.. Being a fan of vanilla and coconut, this dessert did not disappoint was its not heavy and its much like a crepe.
BC Wine/Beverage Pairing:  Gray Monk Latitude 50

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Kaya Malay

Pandan Cheese Panna Cotta (Italian classic dessert twisted with Pandan juices from Malaysia. Silky & Creamy in a wine glass).  This dessert was very light and although it is “pandan cheese” I didn’t have any ill consequences from it as I’m highly sensitive to dairy. .
BC Wine/Beverage Pairing:  Gray Monk Latitude 50

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Wine Pairings

Because I’m more of a white wine drinker, I only tried the Red Rooster Pinot Blanc and Gray Monk Latitude 50, both of which I really liked as they are easy to drink.  Both were quite aromatic and a little sweet with the Gray Monk Latiitude 50 being even sweeter than the Red Rooster Pinot Blanc, which made it perfect with the desserts.

Sweet white wines tend to pair perfectly with spicy food because they don’t overwhelm the spices.  Red wine pairs with red meat regardless accompanying spices. Wine is offered at very reasonable prices at Kaya Malay as 6 oz is only $7, 9 oz is $10, 1/2 litre for $21 and a bottle for $28.  There is also Steel & Oak Simple Things Pilsner beer for $5 bottles or pints.

For $20, the Dine Out menu at Kaya Malay is a real deal because if you had to order each course separately it world cost well over $40.. It’s a menu designed to highlight the best that Kaya Malay has to offer..



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Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

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