The Flavours of Sri Lanka at Suria Cafe The Saujana Hotel

The Three Lankan-teers Strikes!
Celebrating the Flavours of Sri Lanka at Suria Cafe

Flavours of Sri Lanka The Saujana Hotel

Asian kitchen has always been producing one of the most salivating smells our olfactory can detect; add that with a touch from three of the best chefs in Sri Lanka and you’ll be begging to be spoon fed! And yesterday it did mark the truth of such gourmet and i just adored the taste and spice of each dishes. It was briliantly executed and truly suited me as I have a heavy taste buds. It was defintely a very balance cuisine in taste and worth to venture.

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Traders are lured to Ceylon for centuries because of its spices, but these chefs are exclusively imported into The Saujana Hotel Kuala Lumpur from Cinnamon Lakeside Colombo to lure food aficionados for Suria Café’s “Celebrating the Flavours of Sri Lanka” promotion from 17 to 27 June 2013. The promotion is priced at RM90++ for buffet dinner while a 4-course set lunch is priced at RM70++.

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Added in Suria Café’s kitchen to cook up a storm is the Executive Sous Chef; Dodangodage Clifford Nishantha Perera, or also known as Chef Clifford. His 25 years of professional cooking career will have you glued to your seats as he specially prepared an array of Continental, Thai, Indian, Japanese, Garde Manger, Patisserie and Tapas cuisines.

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After withstanding heat for over 35 years, Senior Sous Chef Liyana Arachchige Anura Wijesiri; or also known as Chef Wijesiri, is an expert when it comes to Sri Lankan cuisine. Spice-laden food combined with its heat, not even milk can wash away the taste once it touches your taste buds!

His curry may have won several awards, but can it compete against Malaysians’ knack for spicy food?
Commis I Udaramba Gamaralage Chandana Jayanath Gunathilake; or also known as Chef Chandana, his Colombo Chicken Curry is definitely to die for, maybe not literally. Having been only recently joined the kitchen industry; he still manages to epitomize the authentic Sri Lankan cuisine.

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Prepare to bury your spoon deep in these famous selections;

Gotukola Sambol – Finely chopped Gotukola with shredded coconut meat, red onion infused with
spices

Chicken and Vegetables Kottu – Shredded pieces of Sri Lankan paratha bread stir fried with
chicken and vegetables

Deviled Sweet and Sour – Chicken or fish smothered in sweet and sour sauce with red onions and
banana peppers

Dhal Temparaduwa – Daal lentils made into rich stew as gravy for rice

Plain and Egg Hoppers – Pancake-like batter; thick and soft on the bottom but thin crunchy on the
edges

Curd and Trickle – Sri Lankan “yoghurt” drizzled with syrup made from liquid jaggery

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Come and celebrate the flavours of Sri Lanka in Suria Café at The Saujana Hotel Kuala Lumpur from the 17 June to 27 June 2013 as these three Lankan-teers battle with fire and wok!

For reservations, call 03 7843 1234 (ext 6122 / 4717) or email dine@thesaujana.com or visit www.thesaujanahotel.com
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