By now, Kayra in Bangsar Village is a recommended staple in most KL foodie’s guidebook. Listed as a KL recommendation in the Michelin Guide’s Restaurants and awarded as a Top 20 restaurant in Tatler Asia’s Dining Guide for multiple years, the reviews for Kayra has been consistently glowing. Whether it’s the sophisticated critique of food connoisseurs or a breathless update by a recent diner on Google, the verdict is usually unanimously in favour of Kayra’s Keralan offering. The exciting news for 2024 was Kayra’s launch of its new establishment, Coast by Kayra, nestled in the prestigious Starhill mall right in the epicentre of KL’s golden triangle. So any visitor staying at the Marriott, Ritz Carlton or Westin will be lucky enough to have Coast right at their doorstep.

Aesthetically, Coast emanates nautical opulence with stunning art pieces by talented artist Nini Marini (who described her reflections on her art for Coast here) mainly depicting the vibrance of Keralan life, an exquisite palette of teal, aqua and turquoise, glass walls throughout and interspersed with serene water features injecting the space with a calming energy flow. Once you step in, the alluring confidence of Coast’s entire presentation somehow assures you that this will be a whole dining affair, not just a place to eat.

Once the buzz of beguiling optics simmer down, and the prompt and attentive service staff shares with you their spiffy menu illustrating Coast’s offerings, the anticipation to relish good food inevitably grows. And without a doubt, if Kayra gave you a taste of democratised fine dining, Coast embraces this charismatic spirit of unpretentious elegance to another degree. There were so many hits to the menu, and I’ll give an account for a few of our most beloved dishes.

I have a particularly soft spot for any prawn-related dish and can safely say that even non-enthusiastic seafood diners are huge fans of their mini appam with sea tiger prawns appetiser. If you loved the prawn ulartiyath dish at Kayra, this starter version in Coast will catapult you to another dimension. Succulent fleshy prawns, languishing in the most flavoursome marinade and partially wrapped with soft but crunchy rice pancakes. Just the memory of having eaten it warms my heart.

The Dahi Puri Shooters with crab meat and crab rasam. Again perhaps one can say it had its roots in Kayra’s Kerala Dahi Puri but this time, the Coast sequel brings in sprinkles of caviar and a delectable tanginess of the crab rasam. Once you pop it in your mouth, the fusion harmonizes together in such a satisfying conclusion.

Beef and Pal Kappa – though we are not usually red meat fans, this prime cut of juicy striploin combined with mashed tapioca deserves a mention. Savour it slowly and preferably while keeping your eyes closed so you can really absorb every spice and flavour.

Chicken kebab paired with papaya and mango salad. Rich tandoor immersed with roasted sauce and juxtaposed with the lighter and fruitier tenor of the raw salad was the perfect pitch before moving on to Coast’s main stars – the biryani chapters.

Lamb Kebab- again for non red-meat eaters we were blown away by these lamb kebabs. It is reminiscent of my ever favourite sucuk sausages- how the meat is marinated with the tastiest blend of aromatic spices – drizzled with cashew tomato gravy and it’s pretty much yet another heavenly marriage.

The seafood biryani has no equal in terms of content, flavours and volume! This serving can honestly feed a table of six and to be honest if you have already ordered other dishes then you are unlikely to complete this in one sitting. Brimming with tiger prawns, crab meat and mussels and imbued with Kerala’s fragrant spices, this biryani is very much a delicious and generous oceanic adventure.

We repeatedly order the Paradise Parfait (the front plate)- an assortment of mango passionfruit sorbet with coconut and lemongrass sago parfait with crumbs of buckwheat. It is cool, refreshing and zesty and of course as with everything created in the hands of this team- so artfully delivered.

Tres leche rasamalai – please don’t overlook this either – it’s a ‘mash-up of Mexico and India’ as described in the Kayra menu and is served in both restaurants. Light, refreshing and a good idea to close the feasting chapter after having indulged in the heavyweight meals.

From Eat Drink KL , the Yumlist, Tatler and Prestige, multiple and established food critiques have already done a deep dive and professional analysis of the countless other recipes developed and curated by the dynamic Meriam, Coast’s founder and ever talented Chef Sabeel. Do hop on to their reviews to be dazzled by Coast’s full repertoire and also read Meriam’s interview to know more about the restaurant’s initial incarnations and full paradigm.

As for us, not only do we personally love the Coast team very much, but I really do believe it offers something significant to global cuisine – a story of Keralan tradition married with universal modernity and done so with so much sincerity, innovation and beauty to ultimately gift the diner with stellar quality, mouth wateringly delicious memories.