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| Aryaa Restaurant and Lounge |
Aryaa,
which means “Noble” in Sansikrit is the first restaurant in
Singapore that offer the culinary experience based on the journey of
Alexander the Great. His expedition started from Mediterranean,
Middle East and all the way into Indian Sub Continents.
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| The Bar |
Enter
into the kitchen of Aryaa, you will be welcomed with two uniquely
cuisine under one roof. They have the Mediterranean cuisine and the
North Indian Cuisine. Each kitchen are helmed by a Master Chef.
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| North Indian Kitchen |
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| The Aryaa Meze Platter |
The pita
bread is light and almost pillow like, provided a good base for
tzatziki and tirokafferi. Tzatziki has a touch of tanginess due to
the yoghurt base, while those who like spicy, will prefer tirokafferi
as it is made from spicy cheese.
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| The Aryaa Meze Platter with Pita Bread |
From the
North Indian kitchen we have Chicken Tikka ($16). All right, you
might say that you can get this at any Indian restaurant, however
what set this dish apart is the finishing touch. From my past dining
experience, you will normally get a dry lumpy marinated chicken for
chicken tikka. However in Aryaa, you get tender succulent boneless
chicken, where the juice of the chicken still dripping on the plate.
It has a bit more spicy kick to it, although the mint sauce helps in
lowering the spiciness level together with the dash of lime juice.
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| Chef preparing the Chicken Tikka |
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| Chicken Tikka |
Since
Mediterranean is known for its closeness to the sea, we were
recommended Grilled Sea Bream ($35). Whole fish, grilled with olive
oil, served with a side salad of tomato, cucumber, onion, fresh
spearmint, feta cheese and red wine vinegar-oregano dressing. The
fish was fresh, absent of any fishiness though it was not grilled
with salt. The meat is firm, with a nice charred from the grill. The
lemon and vegetables provided a clean taste to the dish.
Surprisingly, we found the grapes actually enhanced the flavour of
the fish and it can be a palate cleanser at the same time. Totally
love this dish. Kudos to the chef.
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| Grilled Sea Bream |
For red
meat, we tried Stifado ($32). Cut of lamb leg slowly cooked in its
own juice and served in a traditional Tagine on a bed of creamy
mashed potato. A beautifully cooked leg of lamb, the meat is lean,
tender and succulent and you can peal it with your fork. The meat is
well infused with the flavours of onion and tomatoes. The mashed
potatoes is solid, smooth and creamy.
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| Stifado |
Desserts
was Galaktoboureko ($15). Home made creamy custard wrapped in golden
brown crispy filo pastry, drizzled with melted butter, bathed in
scented syrup with a sprinkle of cinnamon. The crispy filo pastry
provided a good skin to the thick cream custard. The melted butter,
scented syrup and icing sugar added the fragrantness to the desserts.
If you never try Greek desserts before, watch out for the
overpowering sweetness in the dish.
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| Galaktoboureko |
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| Galaktoboureko - Check out the custard |
When you
arrived at the doorstep of Aryaa, you will be welcome by the war
helmet by Alexander the Great. Once inside, you will be transported
to a mediterranean theme dining room. I particularly like the
beautiful tiled dining tables. In the evening, the restaurant
transform bar and lounge, though still serving the full item on the
menu.
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| The Main Dining Area |
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| The setting |
Overall,
it was an interesting experience dining in Aryaa. The chicken tikka,
grilled fish and tiropitakia is a must try here. Definitely
a good place to chill out after hard day at work. Check out their
Lunch special at $9++, which is a bargain. Cheers!!
Thanks to
the team at Insurgence and Aryaa for the tasting invitation.
Food
& Drink: 7.5/10
Value:
7/10
Service:
n/a (tasting invitation)
Ambiance:
7.5/10
Budget
per Person: $11 – 25; $26 - $50
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