News: Station by Kotuwa – new Sri Lankan restaurant by Chef Rishi

A new Sri Lankan dining concept has opened its doors at 21 Boon Tat Street. Station by Kotuwa is the latest venture of Chef Rishi Naleendra and offers a fresh approach to Sri Lankan cuisine.

New Venture at 21 Boon Tat Street

The restaurant pays homage to Kotuwa Station, the busiest railway hub in Colombo. Like its namesake, the eatery aims to be a vibrant meeting point where diverse flavours and experiences converge.

While Station by Kotuwa shares its cultural roots with Chef Rishi’s established restaurant Kotuwa, this new concept stands apart with exclusive dishes, a distinct atmosphere, and a more casual dining format.

The location at 21 Boon Tat Street holds significance in Chef Rishi’s culinary journey. Over the years, the space has housed several of his ventures, including Cheek by Jowl, Cheek Bistro, and FOOL Wine Bar. Each iteration marked a new direction in his creative exploration.

For this latest concept, Chef Rishi has teamed up with Head Chef Jay Teo, bringing fresh perspective to Lankan cuisine. Their menu emphasizes flexibility, with diners free to build their own meals rather than adhering to traditional family-style dining.

The space itself reflects the open, accessible nature of a railway station, with no doors—only shutters—and a mix of banquette and high table seating. The design incorporates Sri Lankan cultural elements, including art pieces collected by Chef Rishi himself. A large copper shield bearing a peacock relief, a painting of five elephants by award-winning Sri Lankan artist Prageeth Manohansa, and even a painting by Chef Rishi of a Kandian chief adorn the walls.

Menu Highlights

Station’s food offerings showcase Sri Lankan flavours with contemporary techniques and unexpected ingredient combinations.

The a la carte menu features snacks from $7, starters from $14, mains from $22, and desserts from $12. The are creative options for vegetarians. For those who prefer a curated experience, the Station Feast at $68 per person offers a selection of the restaurant’s signature dishes.

Among the standout dishes is the Kingfish with Pickled Jambu, featuring delicate kingfish sashimi in coconut dressing with pickled jambu, red onions, green chilli, puffed rice, and fried shallots. The dish comes drizzled with kaffir lime oil and accompanied by crispy pappadum.

Main courses include Pan-Roasted Red Grouper in a Sri Lankan mustard curry, simmered with coconut cream and served with charred Asian greens. The Slow-Roasted Lamb Shoulder is first brined in dry spice rub, then marinated in yogurt, saffron, green chilli, and garlic before being slow-roasted, wrapped in banana leaf, and grilled.

To complete the meal, diners can choose from traditional sides like fluffy rice, roti, tempered dhal, and a range of condiments including Pol Sambal (grated coconut, chilli, and lime) and Seeni Sambol (caramelised onion and tamarind relish).

Dessert options include a Valrhona Chocolate Biscuit Pudding with Arrack Chantilly, a rich layering of biscuits soaked in milk and arrack with chocolate mousse. The Falooda features a colourful mix of red agar jelly, nata de coco, basil seeds, sago pearls, rice vermicelli, rose syrup, and condensed milk, topped with crushed pistachio and vanilla ice cream.

Drinks

The beverage programme complements the bold food menu with signature cocktails at $22 each, inspired by Sri Lanka’s famous railway trains. The Yal Devi combines tequila, chilli, and tamarind, while the Podi Menike features Sri Lankan arrack, coffee, and kithul, a natural sweetener from Sri Lanka.

The restaurant also offers a selection of artisanal arracks from $16 and a thoughtfully curated wine list featuring biodynamic and organic options from small artisanal wineries, available from $19 per glass.

Food Menu | Wine & Cocktails Menu

Station by Kotuwa
21 Boon Tat Street, Singapore 069620

Tel: +65 6221 1911

Opening Hours:
Lunch from Wednesday to Friday :12 noon to 3 pm
Dinner from Tuesday to Saturday : 6 pm onwards

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