A Unique Dining Experience
Aleeya is not your typical Malay restaurant. A glance at its menu reveals a creative approach to familiar dishes, with each item receiving a subtle twist or upgraded ingredients. For example, you can find Dendeng Wagyu Belado, featuring thinly sliced Wagyu beef knuckle, and Satay Kerang, which highlights cockles as the main protein.
Located in Rochor, Aleeya has been serving customers for just two months. The restaurant is founded by three family members: Hairul Isa, Najeeb Ali, and Reza Ali. They identified a gap in the market for Malay restaurants, noting that most options fall into two categories: fine dining or casual hawker fare. Aleeya aims to cater to mid-range diners who desire a more refined dining experience.
Elevating Malay-Indonesian Cuisine
The founders hope to elevate Malay-Indonesian cuisine in Singapore. “With nasi padang, you choose your dishes and they cost $1 or $2. We want to show that Malay cuisine can be appreciated at higher price points,” Hairul, 42, told AsiaOne. Their mission focuses on educating consumers and challenging the perception that food from the Malay archipelago should always be inexpensive.
During our conversation, Hairul emphasized that Aleeya does not cut corners in food preparation. “Everything is made from scratch in-house—our pastes, sambal, and rempah (spices),” he said. “We put hours into cooking, and these recipes come from our parents.”
Balancing Tradition and Modern Taste
For Aleeya, having a strategy is important, but persuading diners of their value is crucial. This balance can be tricky, especially when trying to preserve culinary traditions while appealing to contemporary tastes.
Like many Malay-Indonesian restaurants, Aleeya offers rendang, but their version comes at a premium. Priced at $38, it features 180-day grass-fed Angus Striploin Beef. The co-founders recognize that not everyone can appreciate a rendang at this price, but they stand by their offerings. “We meticulously craft our menu, so it’s not the same as what a typical ‘padang’ stall sells,” Hairul explained.
Signature Dishes
Aleeya’s menu also includes Asam Pedas Ikan Merah ($32), a spicy and sour fish stew made with wild-caught red snapper fillets. The fish is first charred on the grill before being added to the gravy. I was impressed by the founders’ confidence in their dishes and left the selection up to them.
When my food arrived, it was visually stunning. The table was filled with Dendeng Wagyu Belado ($24), Satay Kerang ($18), Pucuk Ubi Keledek Ungu ($18), and Nasi Kunyit ($3), or yellow rice.
The Satay Kerang stood out. Cockles are a creative choice for satay, and these wood-fired grilled cockles are served with ketupat (rice cakes) and soy sauce dip. A key tip is to squeeze lime over the cockles before eating, as the acidity enhances the dish.
A New Take on Dendeng
Although I’m not usually a fan of dendeng, I was pleasantly surprised by Aleeya’s take on it, using Wagyu beef knuckle. The sambal merah belado (red chili paste) is the highlight of the dish, delivering a spicy kick. Throughout the meal, Hairul checked to see if I needed more water due to the heat, but I couldn’t resist going back for seconds.
However, I found the Pucuk Ubi Keledek Ungu to be too heavy for my taste, as I’m not fond of coconut milk-based vegetable dishes. I enjoyed the Japanese sweet potato, pairing it with the dendeng and yellow rice instead.
Innovative Beverage Pairings
As my meal wrapped up, a server presented three unique drinks: a zero-alcohol Pinot Noir, Rosé, and Prosecco. Despite being a Muslim-owned establishment, these beverages are crafted to retain the flavors of traditional wines without any alcohol. Hairul explained that the final step in the process is dealcoholization.
“Zero-alcohol wines pair well with our heavy cuisine, cleansing the palate,” he said. Aleeya aims to provide a new experience for the local Muslim community and beyond.
I found the prosecco to be the most delightful, with its fruity flavors making me want more. While the Pinot Noir was less appealing to my palate, I enjoyed the unique experience of drinking alcohol-free wine. It’s a refreshing option that can be appreciated by anyone, not just those with dietary restrictions based on their faith.
Conclusion
Aleeya is carving a niche for itself in Singapore’s dining scene by offering a refined twist on traditional Malay-Indonesian cuisine. With its commitment to quality ingredients and innovative pairings, the restaurant is set to elevate the culinary experience for all diners.
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