PROFILED BY DE GROOTS MEDIASeeing a restaurant reach maximum capacity almost every night usually means one of two things – they either have sensational food, or not enough tables and chairs. At Ria, both of these reasons are applicable, but it’s more a case of cause and effect. The food is outstanding, leading to more and more people wanting to eat there, but a venue can only seat so many people. The internal space is very modern, boasting clean lines and a bold red banquette along one wall. Polished concrete floors and corrugated Perspex fitted to the ceiling provide a mild industrial look without appearing cold.
Now for the food. It is technically Malaysian but represents the wide range of culinary mixes found in Malaysia such as Nonya, Chinese, Indian, Malay and Portuguese. The meals are designed to share, but not in a tapas way, and are made using the freshest of traditional ingredients. Mum’s Loh Ak is a unique dish of braised caramelised duck, a recipe which was passed onto the head chef by her mother. Other delights to get your tastebuds tingling include Portuguese baked fish on banana leaf, Nonya chicken curry and of course beef rendang. To get you started, try Ria’s alcoholic ginger beer on tap – it goes enormously well with the food, preparing your palate for all things spicy.
Karen Bilsby-Butler, March 2007
