Don't miss the ‘chopped roti' dish at this Sri Lankan eatery in western Sydney
'Chef Ceylon's kottu roti crackles with deep-fried curry leaves and coconut shreds.'
Sri Lankan food has dynamic range: it can be gently spiced, tangy or feature a roaring amount of chilli that hits like an intense weather system. Mango lassi is a good tonic, as is a Sri Lankan ginger beer. The fridge is also filled with rose-syrup pink faluda, a drink of Persian origins that's topped here with ice-cream and rainbow sprinkles.
On one visit, I walk by an indecision-plagued customer. I suggest the eggplant, but he says his wife often cooks it at home, a little too often – a 'problem' I'd love to inherit! In a household without wambatu moju on regular (or any) rotation, I'm glad there's Chef Ceylon for my cravings.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Sydney Morning Herald
23-06-2025
- Sydney Morning Herald
Don't miss the ‘chopped roti' dish at this Sri Lankan eatery in western Sydney
At Chef Ceylon, it spans gentle dahl, starchy chilli-speckled ash plantains and sweet lively ribbons of beetroot curry. Rice might come with kale mallung, animated with fresh coconut and shredded greens, or what I'm told is 'famous' eggplant (wambatu moju), technically a sweet and sour eggplant pickle. Deep-fried eggplant wedges – hit with mustard and fenugreek seeds, steeped in a syrupy vinegar, chilli and sugar mix, and served with crisp onions and green chilli – are reduced to confectionery-like shards of caramel and spice. I savoured this with every rice grain. 'Chef Ceylon's kottu roti crackles with deep-fried curry leaves and coconut shreds.' Sri Lankan food has dynamic range: it can be gently spiced, tangy or feature a roaring amount of chilli that hits like an intense weather system. Mango lassi is a good tonic, as is a Sri Lankan ginger beer. The fridge is also filled with rose-syrup pink faluda, a drink of Persian origins that's topped here with ice-cream and rainbow sprinkles. On one visit, I walk by an indecision-plagued customer. I suggest the eggplant, but he says his wife often cooks it at home, a little too often – a 'problem' I'd love to inherit! In a household without wambatu moju on regular (or any) rotation, I'm glad there's Chef Ceylon for my cravings.
The Age
23-06-2025
- The Age
Don't miss the ‘chopped roti' dish at this Sri Lankan eatery in western Sydney
At Chef Ceylon, it spans gentle dahl, starchy chilli-speckled ash plantains and sweet lively ribbons of beetroot curry. Rice might come with kale mallung, animated with fresh coconut and shredded greens, or what I'm told is 'famous' eggplant (wambatu moju), technically a sweet and sour eggplant pickle. Deep-fried eggplant wedges – hit with mustard and fenugreek seeds, steeped in a syrupy vinegar, chilli and sugar mix, and served with crisp onions and green chilli – are reduced to confectionery-like shards of caramel and spice. I savoured this with every rice grain. 'Chef Ceylon's kottu roti crackles with deep-fried curry leaves and coconut shreds.' Sri Lankan food has dynamic range: it can be gently spiced, tangy or feature a roaring amount of chilli that hits like an intense weather system. Mango lassi is a good tonic, as is a Sri Lankan ginger beer. The fridge is also filled with rose-syrup pink faluda, a drink of Persian origins that's topped here with ice-cream and rainbow sprinkles. On one visit, I walk by an indecision-plagued customer. I suggest the eggplant, but he says his wife often cooks it at home, a little too often – a 'problem' I'd love to inherit! In a household without wambatu moju on regular (or any) rotation, I'm glad there's Chef Ceylon for my cravings.
The Age
20-06-2025
- The Age
One of Melbourne's best all-you-can-eat Sri Lankan deals is found at this inner-north eatery
Previous SlideNext Slide Sri Lankan$ All-you-can-eat Sri Lankan awaits in stainless-steel bains-marie at Maalu Maalu, from colourful curries (meaty, vegetarian, vegan) to rice to sambols galore. The buffet is $15 at happy hour, 3pm to 5pm on Thursdays and Fridays, and hoppers are an extra $3 on Saturday nights. There aren't many rules here but there is a recommendation. 'Don't go too hard on your first lap,' we're told by a kind soul who's seen too many troops fill themselves on gently spiced lentils, saffron rice and curried beans, meaning they can't make it back for the redolent chicken curry or cabbage stir-fry. Most dishes are crowd-pleasingly mild, but you can amp up the flavours with sambals and condiments. There's live music in the evenings; lunches are pretty cruisy.
