Finding the best Lamprais in the city — a personal search

I spent three months trying every version of Lamprais I could find locally. The variation in quality is extraordinary. The best version handled goraka dried gamboge with genuine knowledge and the tangy from goraka and tamarind result was noticeably superior.

Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. The winning restaurant had the right a Colombo rice and curry lunch feel — unpretentious and focused on the food. king coconut water was suggested correctly. Worth the search. When Lamprais is made properly it's a completely different experience.