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Introduction
Aryaa is the first restaurant in Singapore to offer diners a chance to embark on a unique culinary journey along the food route of world renowned conqueror, Alexander the Great. The entire concept from its interior to the food is carefully curated to take you on the culinary pilgrimage of Alexander as he traveled across continents making Aryaa a place where history meets cuisine.
From the Greek menu, chef’s recommendations like the Moussaka will delight aficionados of Greek cuisine. Another hot favorite is the Moroccan Tagine which is slow-cooked lamb cooked in its own juices, served with rich gravy and mashed potato.
From the North Indian Subcontinent, one dish you can’t get enough of is Pasrur Malai Tikka, a moist and tender chicken kebab lapped in creamy cheese, lemon juice and coriander. Also recommended is the Laal Maas, a fiery Rajastani lamb curry made with Kashmiri chilies, yogurt and traditional masala spices.
The restaurant transforms into a bar and lounge by night, for patrons to feast and make merry all night. Enjoy bespoke cocktails by the in-house mixologist and great music by gorgeous DJs at night.
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Opening Hours
Mon - Thu
11:30 - 14:00
18:00 - 21:00
Fri
11:30 - 14:00
18:00 - 22:00
Sat
18:00 - 21:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
For the full review, click here:http://www.chubbybotakkoala.com/2016/04/aryaa-restaurant-lounge.htmlAryaa, 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. 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. Starter was The Aryaa Meze Platter ($18), consist of the most popular Greek dips such as Tzatziki, Tirokafferi, Fava and Tiropitakia served with pita bread. Our pick for the starter is the Tiropitakia. The filo pastry is light and crisp, while the blended feta cheese with egg is creamy and well infused with parsley. 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. 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. 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. 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. 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. 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. 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.
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