What we tried at Hangla

Friday, 16 February 2024 00:02 - - {{hitsCtrl.values.hits}}

Hangla’s Chicken Fried Rice and Jaffna Prawn Curry

Avada kedavra

Representing cuisine from 20 countries, the extensive menu at Hangla was simultaneously exciting and slightly overwhelming, leaving me entirely indecisive. Luckily, the friendly servers guided me in selecting a blend of dishes featuring diverse flavours from various cultures that also complemented the cool ocean vibes of the place.

For starters, we dug into some chicken tikka and fish fingers. The former was delicious and slightly tangy with the perfect amount of spice. The chicken was tender and juicy, falling apart in my mouth, and the mint dip they provided with it added more freshness and flavour to the dish.

Despite not being a fan of fishy tastes, I gave Hangla’s fish fingers a shot because they looked really appetising; I am glad I did. They were crispy and buttery on the outside while tender and meaty on the inside with no strong fishy taste. Easily, the best fish fingers I have tried. The tartar sauce that came with the fish fingers made them more flavourful and rich.

After the starters, I tried Hangla’s chicken fried rice as the main, accompanied by the chef’s special Jaffna prawn curry. The fried rice was exceptionally rich, well-seasoned and generously loaded with succulent chunks of chicken. The prawn curry featured two extra-large prawns, each the size of my palm and extra meaty as well. The curry, with its delightful mix of sweetness and rich savour was really flavourful and perfectly complemented the rice.

Not only was every dish delicious, but they were also aesthetically pleasing, especially in the soft glow of the LED tables and chairs that created a magical experience at night. Moreover, each dish was served generously, each portion large enough to share with another person, leaving me too full for dessert.

The drinks were also remarkable, and a little dramatic. I had a Harry Potter-inspired cocktail, which they invited me to watch the process of making. The drink called ‘Avada Kedavra’, was made of vodka, rum, tequila and blue Curaçao and mixed beautifully with herbs and fire! The result was a magical blue drink that was not only just strong enough but refreshing and sweetly bitter. The Long Island iced tea I ordered also packed a punch with sweet and robust flavours that I really enjoyed.

They also recommended the ‘Captain’s Punch’, a series of shots that you can have, where after each shot, you get hit by different hammers on the head (playfully and very safely, of course!). It is the ultimate breakup ritual, I heard.

Additionally, considering economic factors, Hangla also provides a cost-effective option with a bottle bank for patrons. So easy to love!