Coast by Kayra at The Starhill, KL
“The cream always rises to the top” rings true for Coast by Kayra. Opened in December 2023 at Kuala Lumpur’s luxe The Starhill shopping mall, this sister restaurant of the Michelin-featured Kayra earned its own Michelin recognition for 2025 in just under a year.
While both restaurants focus on modern Kerala, or Southwest Indian cuisine, Coast by Kayra leans more towards seafood, offering delights such as oysters, tiger prawns, crabs, and seafood biryanis.
We visited Coast by Kayra to try their offerings – from star mains to desserts – and bring you this review.
A modern take on Kerala cuisines
When we visited Coast by Kayra, it wasn’t yet announced in the Michelin Guide 2025. However, the food was so amazing that we knew it was only a matter of time before the Michelin nod came through – and we were proven right.
The restaurant’s pork-free menu is extensive yet easy to navigate, with descriptions as detailed as whether the lamb is slow-cooked or charcoal-grilled, if there is mango in the sauce, and that all meats are sourced from halal suppliers.
We were keen to know that the chefs are passionate about their craft.
Small plates: Dahi Puri Shooters, Mud Crab & Fennel Seed Bisque
If oyster shooters had an Indian cousin, the Dahi Puri Shooters (RM50 for 4 pieces) would be it.
To savour this dish, start with the dahi puri, stuffed with yoghurt and crab meat, and immediately chase it with a shot of crab rasam.
The contrast between the creamy filling and the zesty, oceanic rasam was incredible. Compared to pani puri, dahi puri was even more satisfying to bite into thanks to the yoghurt.
A great starter like this amplified our anticipation for the next dish: Mud Crab & Fennel Seed Bisque (RM50).
Like a classic French bisque, this orange-hued soup had a velvety and smooth consistency, forming soft ripples as we stirred. But it also carried bold flavours of Indian spices, and every spoonful delivered crab meat.
We shamelessly dragged the accompanying pumpkin seed roti through the soup multiple times until it was gloriously dripping. That was the only way to do both bread and soup justice.
Poultry: Chicken Kebab, Duck Kulcha, Malabar Lamb Stew
Chicken Kebab (RM50) is a fairly common dish, but Coast by Kayra’s version felt exquisite like an art piece. The plain yoghurt comes in a French-accented quenelle shape, meant to be dabbed onto the smoky, gravy-coated chicken pieces. The cucumber mango roll on the side offers a palate reset between bites.
We savoured this dish demurely, or at least we tried to because our reactions were anything but.
It was impossible to keep a modest, reserved face when everything on the plate came together so harmoniously delicious – you can’t ask a kid not to smile when having their favourite chocolate.
We noticed echoes of France in the dishes we had tried so far, and this French flair was also carried to their Duck Kulcha (RM50). The duck breast is cooked French sous vide, then seasoned with Indian pepper fry.
While this dish wasn’t as aggressively flavoured as it appeared, the traces of chilli oil across the heap of tender duck weren’t just for show. It left a lingering warmth in our throats.
Thankfully, not our hands because the chefs brilliantly nestle all that duck goodness on an Indian kulcha bread, letting us hold everything together like a taco.
Then, the Malabar Lamb Stew (RM65) arrived to kickstart our gravy marathon.
Resting in a reservoir of coriander-based curry, the chunks of lamb achieved the perfect ratio of softness and thickness, meatiness and mild gaminess. The stew was deep, rich, and aromatic, demanding roti and naan.
Seafood: Squid Kanthari, Snapper Chuttuli
Our understanding of spinach in an Indian food scene stopped at Palak Paneer until we discovered Squid Kanthari (RM65) at this restaurant.
The grilled squids sit anchored in a spinach-based curry like a ship in an ocean. Bird’s eye chillies are tossed in, giving everything a lick of heat.
As spinach curry virgins, we wouldn’t have guessed there was spinach if we hadn’t been told, as the earthiness was mild. But we liked that subtlety. Any stronger earthiness could have veered the curry into a vegetable puree.
Meanwhile, the mango and yoghurt-based curry of Snapper Chuttuli (RM60) was so glossy it practically rivalled a polished car. The bright curry added a playful depth to the dish with acidity, pairing beautifully with the pan-seared red snapper fillet.
Vegetarian: Grape Pacadhi
We were familiar with each ingredient that goes into their Grape Pacadhi (RM30) – red grapes, curry leaves, and mustard yoghurt – but not so when they were put together.
Curry leaves are tempered in hot oil and stir-fried with sweet grapes, then layered over a bed of mustard yoghurt. The yoghurt’s mousy texture and hummus-like taste added a savoury depth.
For a fruit-based dish, this felt surprisingly decadent but still deserves a spot on the table for those who have never tried it.
Biryani: Seafood Biryani
We also ordered a Seafood Biryani (RM250) meant for four people even though there were just the two of us. Not our problem, really. When the staff tells you their customers rave about the biryanis, you don’t hesitate to get one.
The basmati rice was loose yet moist, and very aromatic, going well with the chargrilled blue swimmer crabs, sea tiger prawns, and squids. Nothing was overly seasoned, because together, each bite would deliver just the right balance of flavours.
We also appreciated the raisins, pickles, and cashews inside, which added complexity to the biryani.
Dessert: Cocoa-nut
Dessert was a well-made biconcave local dark chocolate: Cocoa-nut. Its centre is filled with a jam of jackfruit and calamansi. On both sides of the chocolate are cookie crumbs, two thumb-sized sponge cakes, and a jackfruit ice cream with a smooth texture like frozen yoghurt.
The flavours were strikingly polarised. The dark chocolate was intensely bitter, akin to pure cocoa powder, while the other elements leaned heavily into sweetness. We loved a yin and yang dessert like this.
Quality modern Indian cuisine at Coast by Kayra in KL
Once visited, never forgotten – Coast by Kayra is a true haven for all spice lovers. The chefs displayed deftness in balancing bold spices and lush creams, turning them into curries so good we polished off every plate.
Well, almost – we did take away the Seafood Biryani because that was a clear overestimation of our stomach.
Address: Lot G03-G05, Ground Floor, The Starhill, 181, Jalan Bukit Bintang 55100 Kuala Lumpur
Opening hours: 11.30am-11pm, Daily
Contact: 017-215 7264 | Coast by Kayra Instagram
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Cover image adapted from: TheSmartLocal Malaysia
Photography by Hans Leong.