A complex and labor-intensive dish. Short-grain rice is cooked in meat stock and topped with a variety of accompaniments—including a three-meat curry, frikkadels (meatballs), blachan (shrimp paste), and seeni sambol (onion relish)—then wrapped in a banana leaf and baked. The leaf infuses the entire parcel with a subtle grassy aroma. It's a concentrated explosion of flavor that is highly recommended for those visiting on weekdays.
Tips from diners
This is only available a la carte. If you're there for the weekend buffet, you won't see it—come back on a Tuesday or Wednesday specifically for this.
The restaurant's main draw. Every Saturday and Sunday, the kitchen produces a rotating selection of traditional curries, sambols, and rice dishes, all presented in rustic clay pots. It typically includes black pork curry, red lentil dhal, pineapple curry, and various kale and coconut sambols. It's an excellent way to experience the incredible range of Sri Lankan flavors in one sitting. Reviewers consistently highlight the value and authenticity of the spread.
Tips from diners
Start with small portions of everything. The flavors are very different from each other and quite spicy. Don't skip the dessert bar—the watalappam (coconut custard) is the traditional way to end.
A popular Sri Lankan breakfast or snack item. The hoppers are crispy at the edges and soft and spongy at the base. They're often served with an egg in the center (egg hopper) and accompanied by lunu miris (onion and chili sambol). They're fun, interactive, and perfect for scooping up curries.
A quintessential Sri Lankan curry. The dark color comes from a heavily roasted spice blend (roasted curry powder) and the addition of goraka (a sour fruit). The pork is simmered until tender, absorbing the complex, slightly sour, and intensely savory notes of the gravy. It's a standout dish in the weekend buffet.
Founded by Lakruwana Wijesinghe, this restaurant is a cultural embassy for Sri Lanka in Stapleton, Staten Island. The interior is hand-decorated with intricate Buddhist and Sri Lankan art, including door handles from a temple. The kitchen serves bold, spice-heavy dishes from the island, becoming a destination for food lovers from across all five boroughs.
It's worth the ferry ride from Manhattan. From the Staten Island Ferry terminal, it's about a 15-20 minute walk or a 5-minute bus ride. Make a day trip of it!
The buffet runs from 12 PM to 10 PM on weekends. Arrive around 2 PM or 3 PM to avoid the peak lunch and dinner rushes—the food is replenished constantly so it stays fresh.
Take a moment to look at the art and carvings throughout the restaurant. It was all shipped from Sri Lanka and the owner is often there to share stories about the pieces.
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