The story
Aliyaa opened in Bukit Damansara in 2007, establishing itself as a pioneer of authentic Sri Lankan cuisine in Kuala Lumpur and across Southeast Asia. The restaurant’s Michelin Bib Gourmand award for 2026 affirms its dedication to tradition and quality.
The kitchen is guided by recipes passed down through generations of Sri Lankan mothers. Culinary Advisor Dr. Parvathy Kanthasamy ensures every dish stays true to its roots, while Head Chef Siva Suppaiya leads daily operations and adds his own creative touches. Together, they bring the best of Sri Lanka to the table.
The restaurant offers a cosy atmosphere with tasteful decoration and attentive service. The team takes pride in their menu knowledge and makes recommendations with ease. Outdoor seating is available, and the restaurant is pork-free with halal-certified suppliers, welcoming a wide range of guests.
House specialties include Sri Lankan crab curries, fiery mutton bones, fluffy appams, and colourful sambals. Whole crab Jaffna style is a signature, alongside roasted cinnamon crab meat and Chef Siva’s tiger prawn varuval. The beef rendang—slow-cooked in coconut milk with freshly roasted Lankan spices—and the kuliyal, a banana leaf-baked mix of curries, are deeply satisfying. Lamprais, a Dutch-Burgher influenced dish, is available on Sundays.
For a curated experience, the Aliyaa Experience menu (RM128++ per person) presents a multi-course meal from starter to dessert, featuring fish cutlet, chicken kalupol, mutton paal poriyal, and sweet appam.
The Michelin guide notes how “mutton, chicken, seafood or veggies mingle with distinctive Sri Lankan spices to great effect.” At Aliyaa, those spices tell a story of heritage and home.
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