Kayra

The restaurant embodies authentic yet modern Keralan cuisine, blending traditional flavours with contemporary presentation through small and big plates designed for communal dining. The interior combines colonial-era Keralan aesthetics with modern elements; think distressed walls and curved brick pillars. Dishes here are reinterpreted classics from chef Sal Sabeel, who trained in India and is heavily influenced by his family’s culinary heritage. 

TATLER TIP 

With a menu designed for communal dining, try out as many dishes as possible by dining with friends and family.

ON THE PASS

Family heritage is the binding element in the Kayra kitchen. Chef Sal Sabeel and owner Meriam Alfonso both have a familial history within the industry, with chef Sal Sabeel coming from generations of chefs, and Meriam’s family owning a Keralan restaurant in Johor.