“Sri Lankan food can rival Michelin starred cuisine”

4 April 2024 09:26 am Views - 198

My goal is to demonstrate to the general public that Sri Lankan food is rich in flavours, diversity, and culinary innovation.  I believe that  with creativity and dedication, Sri Lankan food has the potential to rival even Michelin-starred cuisine on the global stage.

text Tina Edward 
Gunawardhana
Sri Lankan chef Charith Mallawa, who gained prominence following his impressive performance on MasterChef: The Professionals, where he reached the semi finals, is set to tantalize taste buds with a spectacular Sri Lankan feast at a fine dining supper club hosted at The Bingham Riverside Hotel in Richmond, London.  He has joined forces with his friend Andrew Logathasan who is not only a foodie but also on a mission to elevate Sri Lankan cuisine. Mallawa’s passion for Sri Lankan cuisine is palpable, as he embarks on a mission to debunk the misconception that Sri Lankan gastronomy is limited to rice and curry. 
What prompted you to initiate this supper club?
I want to transform and uplift perceptions of Sri Lankan cuisine in the UK, shedding light on its multifaceted diversity beyond the prevalent “rice and curry” stereotype.
Can you give us an idea of what the menu consists of?
I have planned to serve five delicious courses including hand-dived Orkney Scallops with smoked cauliflower puree and Jaffna Spiced Lamb Rump with devilled potato gratin, lamb croquet and a mutton curry sauce.

What inspired you to curate this particular menu?
 Working in fine dining restaurants serves as a constant source of inspiration for me. It prompts me to question: why can’t Sri Lankan food be presented with the same elegance and sophistication? After all, our cuisine boasts incredible taste and an array of rich, unique flavours. With this mindset, I constantly push the boundaries of culinary creativity, seeking out-of-the-box ways to marry British local and seasonal produce with the bold and exotic flavours of Sri Lanka. By blending the best of both culinary worlds, I aim to transform traditional Sri Lankan dishes into works of art, presenting them with finesse and precision akin to fine dining experiences. Each dish becomes a harmonious symphony of flavours, textures, and colours, showcasing the versatility and depth of Sri Lankan cuisine.
How have you incorporated Sri Lankan flavours into these dishes?
Returning to the nostalgic flavours of my childhood, I find myself constantly drawn to the vibrant tastes of Sri Lankan cuisine. I am determined to recreate those flavours even while being surrounded by the seasonal produce of the UK. In my culinary experiments, I embrace the diversity of seasonal ingredients available locally, carefully marrying them with the bold spices and authentic flavours of Sri Lanka. Whether infusing sauces with aromatic spices or marinating meats and vegetables, I strive to preserve the essence of Sri Lankan cuisine that resonates deeply with me. By blending the best of both worlds—British seasonal produce and traditional Sri Lankan ingredients—I aim to craft dishes that evoke the rich tapestry of flavours from my childhood. Through these culinary creations, I not only pay homage to my roots but also share a piece of my heritage with those who savour each bite.
You were a contestant on MasterChef UK. How did that experience benefit you?
Being a semi-finalist in MasterChef Season 14 was an incredible experience that required immense dedication and hard work. It provided me with a wonderful platform to showcase Sri Lankan cuisine to British audiences, an opportunity I cherished greatly. Following my MasterChef journey, I was fortunate to receive exciting opportunities to share Sri Lankan food with larger audiences. Catering for over 1000 people at the Derby Day races in Epsom was a highlight, allowing me to introduce the vibrant flavours of Sri Lanka to a diverse crowd. Additionally, I had the privilege of featuring Sri Lankan cuisine at various dining clubs hosted in prestigious venues. Now, I’m thrilled to bring the dining club experience to the Bingham River House, where I aim to create memorable culinary experiences that celebrate the richness and diversity of Sri Lankan gastronomy. I look forward to sharing my passion for food with guests and continuing to elevate the profile of Sri Lankan cuisine in the culinary world.

  You are also appearing on a new TV show on Amazon. Can you share some details about that?
I am on a show called  World Cook which is currently being aired on Amazon. This is a competition where 16 cooks from different countries represent their cuisine.  
 What do you hope to achieve from conducting supper clubs such as this?
I’m on a mission to redefine Sri Lankan cuisine, giving it a fresh identity and showcasing its potential beyond the traditional rice and curry. My goal is to demonstrate to the general public that Sri Lankan food is rich in flavours, diversity, and culinary innovation.  I believe that  with creativity and dedication, Sri Lankan food has the potential to rival even Michelin-starred cuisine on the global stage. By combining traditional ingredients with modern cooking methods and presentation, I seek to showcase the depth and complexity of Sri Lankan flavours in a way that appeals to a broad audience. 
Tell us a bit about your journey in the culinary world and how you reached your current position.
I think it’s all about love what you doing and give everything you got. I came to England for my higher studies with no cooking background then started to work as a part time kitchen porter in a Sri Lankan restaurant. While  I was working there, I found myself. I changed my studies to professional cookery to learn and get more knowledge about cookery and kitchen management at Westminster Kingsway College. After finished my studies I worked in a few different kitchens under a few great chefs to gain more experience. I worked really hard with lots of commitment and was at head chef level in 10 years
When and where will it be held?
It will be held  at The Bingham Riverhouse Hotel in Richmond, Twickenham on Thursday 18th April from 7pm onwards.
For tickets: https://www.binghamriverhouse.com/members/members-events/sri-lankan-supper-club/