Cover A selection of dishes at Coast by Kayra (Photo: Coast by Kayra)
A selection of dishes at Coast by Kayra (Photo: Coast by Kayra)
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If you haven’t already guessed, the restaurant is a new initiative by beloved Bangsar restaurant Kayra
As a dining writer, I try not to pick favourites when it comes to restaurants. However, one exception is Kayra, which I will confidently send all friends, family, and anyone coming my way asking for a recommendation without hesitation. I first had the pleasure of working with owner Meriam Alfonso and executive chef Sal Sabeel for our Tatler Dining Guide 2023 cover story, where I was first introduced to Kerala cuisine, and I have frequented it ever since. Kayra’s dishes are a symphony on the palate and visually—the ever-talented Sabeel has a knack for food photography and can often be seen with his camera, giving him a good eye for presentation.
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Above Seafood is the name of the game at Coast by Kayra
Seafood is the name of the game at Coast by Kayra
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While Kayra is rooted in legacy with traditional recipes, Coast by Kayra dives into regional preparations and methods while celebrating seafood-forward fare from the Southwestern coastal regions of Kerala. This is well-reflected in the interior, which is painted in seaside shades of blue and green with white marble floors and curved edges. Paying homage to the Indian coastline, metal fish sculptures and chandeliers hang from the ceiling, while glass windows frame the open kitchen.
Coast by Kayra's chef's table faces the open kitchen
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At first glance, the menu may resemble its counterpart at Kayra with a selection of small plates, biryanis, and appams, but on further look, changes come with the use of seafood and modern touches courtesy of Sabeel.
For instance, the dahi puri shooters see crab and ikura-filled puri atop a glass of crab-infused rasam, compared to its vegetarian counterpart. Likewise, diners can opt for grilled spiced fish within the delicate dosa tacos.
Above Mini appams with sea tiger prawns and dahi puri shooters with crab
Mini appams with sea tiger prawns and dahi puri shooters with crab
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Our next dish is the mini appam, which I attempt to use my fork and knife to eat, but eventually give in and satisfyingly tuck in with my hands. “We spent ages searching for the vessel to make these smaller appams, and eventually found them in Malaysia,” the ever-cheery Sabeel enthuses. It is naturally filled with sea tiger prawn and topped with crispy sweet potato.
Above Vegetables form a large part of the menu
Vegetables form a large part of the menu
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A favourite of mine from experience is the kichadi salad, which sees paku ferns and sweet potato shoots above a bed of spiced coconut yoghurt sauce, finished with moreish lotus crisps. Sitting next to me, Meriam explains the dish is a local spin on one typically enjoyed during Sadya feasts, which are a meal of Kerala origin consisting of traditional vegetarian dishes.
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Above Kerala Fish Curry, best paired with appam
Kerala Fish Curry, best paired with appam
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I am delighted to see the restaurant’s signature soft and lacy appam elevated with a luxurious duck egg perched on top, adding richness and marrying perfectly with the accompanying fish curry.
If there is one piece of advice I can give diners, it is not to sleep on desserts. The Paradise Parfait sees mango semifreddo with a refreshing coconut and lemongrass sago parfait, finished with a tangy passionfruit sorbet. A personal favourite is the Cocoa-Nut, which combines Malaysian chocolate with jackfruit and calamansi—the sticky, soft texture reminds me of chomping down on a chocolate candy bar.
Above Paradise Parfait and Cocoa-Nut
Paradise Parfait and Cocoa-Nut
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For those that feel lost in a sea of choices (I sadly cannot take credit for this pun, as it sits nicely on Kayra’s menu), try the Discovery Menu for a taste of everything, as it offers a curated selection of dishes in smaller servings.
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Images: Coast by Kayra
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
