GOA BY HUBBA has recently moved to the prestigious Ascott Kuala Lumpur located at 9, Jalan Pinang Kuala Lumpur, in the heart of the Kuala Lumpur Golden Triangle.
The specialities of GOA BY HUBBA is their elaborate Indian Cuisine. This time around, to celebrate the spices of Indian cuisine, the menu at GOA BY HUBBA now features New Indian Cuisine by Celebrity Chef Sapna Anand, herself born and bred in Goa.
GOA, is one of the smallest Indian states on the west coast, it has remained the dream destination for travellers all around the world. Pristine beaches, a unique cultural mix coupled with warm hospitality, upscale accommodation and deliciously different food keep national and international tourists returning for decades.
Not resting on its laurels, Sapna and the GOA team have been rustling up new dishes to inject freshness into their menu. With her many months away recently, and this time to India's tropical Malabar Coast, Kerala, Sapna has brought home some very interesting flavours. These new dishes were showcased in an exclusive tasting session titled with An Evening with Sapna.
Almost a year since it’s inception, GOA BY HUBBA has garnered avid admirers that are drawn to its signature dishes. Among the many are the Kashmiri Lamb Chop which is a fresh cut lamb rack grilled with a blend of homemade spices, served with a mint chutney that was served to us.
Starting off the evening was the wafer thin Papadam With Moong Dhal Salsa.
Next on is a marriage setup of the Vegetarian Mantao which was a creation using the popular Chinese Man Tao which is then stuffed with spiced cauliflower, pepper, caramelised onion & coriander.
We then had the Butter Chicken With Cranberry Rice. The chicken thigh meat is lightly grilled and served in a mild butter sauce with cranberry rice at the sides.
Our next dish is the Garlic Butter Prawn With Fried Mantao. The Freshwater prawns are halved and then grilled to have a slight char taste. It is then cooked in a garlic butter sauce, which makes it a rich and creamy dish.
The sauce perfectly matched with the fried mantao which has a nice crisp on the outside and soft texture on the inside to soak up all the butter sauce.
Five new dishes synonymous with Keralan fare were presented with flair. The hero was the homemade Appams which served as the base to be enjoyed with the following new dishes.
The first is the Beef Pepper Fry which has bite-sized chunks of beef laden with spices and pepper is a real start with the Appam.
Next to follow is the vegetable dish which is Vegetable Ishtew; the vegetables are cooked in coconut milk; is a simple yet very flavourful dish.
While the Fish Mango Curry dish which uses fresh red snapper was subtly tart as it uses young raw mango which left a flavour mango sourish taste to the palate. Instead of using fish, you can opt for Tiger prawns instead of the red snapper for this delightful curry.
The melt in your mouth Malabar Bone Marrow Mutton Curry was literally to die for, rich, spicy yet mellow. The mutton is cooked until soft and tender.
The dinner ended on a sweet note with a Caramelised Ice Cream with Sweet Appam which hit the right note. Sweet APPAM Brown sugar & condensed milk, drizzle with caramel and infused with brandy was the perfect end to our lovely dinner.
“My food is simple and is what I would cook for my family. I am so happy to be able to share it with you tonight. The hero of tonight’s food are the spices, the cooking style and its combinations which we have tasted tonight are the secrets to sublime Indian cooking.” as explained by Chef Sapna.
What's more when these delectable dishes are complemented by Goan Inspired Cocktails that amuses the palate with exotic spices. The dinner also featured Bombay Sapphire Gin in the guise of Indian Inspired Cocktails like the Masala Mantra,
Kinky Kokum,
Spiked Mango Lassi
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