Everyone loves pork. Who can do without them? Order the Roasted Suckling Pig whole, half or quarter. The dish tempts every palate to dig into its crispy yet crunchy skin and tender soft yet moist meat. It is a delish to devour as it is roasted to perfection and isn’t too oily. Have it with sauerkraut, mustard and a dip of chili sauce to enhance and balance the flavours of the items combined. It comes with roasted potatoes and pickled cucumbers as well.Additionally, no one could do wrong with Mixed German Sausage Platter. Salty yet spicy and peppery and moist yet juicy, the combination of sausages delight every tastebud. The platter is also served with a side of garden salad and potato salad.

Oh, the place serves imported beers too. Pork and beer complement each other and are good companion for us after a long day at work.

Over at A Li Yaa, most of their food are spicy. To wash down the good and spicy food, you could count on the ever refreshing Virgin Mojito. One sip could quench your thirst with its fresh mint leaves, healthy brown sugar, fresh lime and a dash of bitter lemon. It is simply superb with the right blending of the ingredients!

Else, you could try the Lycheetini, a special homemade lychee vodka with lychee liqueur that gives your palate the sweet lychee taste that leaves you with the alcohol aftertaste.

Appams might seemed normal to most of us as we could get it at pasar malam in the form of appam balik. But, Sri Lankan appams are different altogether. Here, you'll find your appam in a bowl-shaped pancake made from a fermented batter of rice flour and coconut milk. This unique treat is sweet and slightly salty if eaten on its own. You could add some flavour to it by adding the various sambals served. You could choose the Plain Appam, Egg Appam, Sugar Appam or Coconut Appam.

The unique thing at A Li Yaa Island Restaurant & Bar is that it serves four types of sambals to accompany your meal. Choose among Katta Sambal (spicy), Seeni Sambal (sweet), Pol Sambal (sour) and Karupillary Sambal which is made from edible leaves. Each exudes its own exotic tastes and you could pair them up to your liking to any of the dishes served here.

Be careful with the Katta Sambal as it made from pure chillies! You could even see the chilli seeds in there. One small bite into it and you’re done! I liked the Seeni Sambal where it has the sweet flavours of onions. The Pol Sambal is quite unique too as the Karupillary Sambal.

The best is still its Sri Lankan crabs. Famed for its huge size and sweet meat, the Jaffna Crab is simply superb. The fresh crab meat falls easily from its shell and it is done perfectly while attaining the crab’s juicy texture. The thick and full bodied curry does not overpower the sweet crab meat at all. Both of them blended well together. Every bite will just leave you breathless – literally – as the gravy is spicy yet aromatic with the spices used. You just couldn’t stop having the fiery curry even if you need to gulp a big glass of water to sooth your burning tongue. It’s best served with white rice.