The menu is straightforward, featuring a handful of signature dumpling dishes alongside classic options, a selection of nibbles and few fusion creations 

text Panchali Illankoon

There is something charming about a place that feels unapologetically small, almost as if it were thrown together from passion rather than polished intent. That’s precisely the first impression of The Chinwag, a new dumpling house in Colombo 7 run by siblings Hashanthi and Malinda Madugalle.  The name itself is a cheeky nod to British slang, meaning a friendly chat. The type of place that invites one for a quick talk or gossip between friends before the first dumpling even hits the table. 

Photos  Pradeep Dilrukshana

Hashanthi and Malinda have taken their love for dumplings and quite literally run with it – straight into an intriguing fusion of flavours that jumps from one cuisine to another; butter chicken from India, lemongrass and coconut curry from Thailand or the Mediterranean flavours of Turkish mutton and labneh. It’s all housed in what can only be described as a garage space-turned-restaurant, with an intimate, rough-around-the edges charm to it. Yes, the space is small, but it’s cosy and casual, and neatly tucked between two looming buildings on either side, so it feels a lot like stumbling into a secret spot you just discovered. Hashanthi shares that while expansion is on the horizon—new branches in Galle and Colombo are on the cards—they’re committed to keeping this original spot, the humble space that started it all. 

Since opening a few months back, The Chinwag has garnered great feedback, with much of its reach being entirely organic—thanks to a loyal crowd of repeat customers. Currently they have live music on the last weekend of each month, with plans to make it a regular weekend fixture. And it’s BYOB, which only adds to its laid-back charm. 

The menu is straightforward, featuring a handful of signature dumpling dishes alongside classic options, a selection of nibbles and few fusion creations. For lunch, you’ll find additional offerings like rice and curry and fried rice. 

Signature Creamy Curried Prawn Dumplings

While the signature Butter Chicken may be the crowd favourite, their signature Creamy Curried Prawn Dumplings are, without a doubt, the star and showstopper for this writer.  Steamed prawn dumplings in a Thai-Style coconut curry sauce with hints of fragrant lemongrass, green chili, onion, tomato and lime. It’s a clever marriage between the Thai style of cooking and the Batticaloa style of cooking—the coconut curry balanced with just the right amount of zing. It’s a dish that feels entirely original yet utterly familiar. The kind you want to mop up with anything at hand—dumplings, spoon, fingers, whatever works.
 

Signature Turkish Mutton Dumplings

We head West with the Turkish Mutton Dumplings. Mutton is already a tricky protein, especially as a filling—too tough and it feels like a chew-toy, too fatty and you’re left questing your life choices. Done well, it offers a pleasant chewiness with a unique texture that’s hearty yet tender. The Chinwag’s mutton dumplings were served with a rich tomato butter sauce and a garlic-infused labneh that adds a creamy sharpness with a drizzle of inhouse chili oil and parsley. It’s a nod to the Mediterranean, with a rich sauce that allowed the mutton filling to linger on the palate with a comforting, meaty depth. 

Signature Butter Chicken Dumplings 

The dish that started it all for The Chinwag, and, like any good origin story, it’s both satisfying and familiar, and quite naturally— the favourite among customers. It’s steamed chicken dumplings swaddled in a butter chicken sauce with a splash of chili oil. The sauce itself is rich and creamy, just the right balance of flavours without falling into the sickly sweetness that too often plagues butter chicken. It’s a dish that is indulgence without guilt – a comfort food that’s about to make your evening better. 

Chicken Dumplings 

For the purists, the Chicken Dumplings deliver exactly what they promise and is served with a familiar soy sauce dip or a more intriguing peanut sauce. The soy sauce is, as always, a dependable companion but the peanut sauce added a new element to the relatively simple steamed chicken dumpling. There’s also a range of classic options like pork, prawn and egg, and vegetarian, ticking all the usual boxes for dumpling lovers.

Fried Cheese & Chili Dumplings 

Yes, you read it right—we are talking deep-fried triangles of crispy wonton skin stuffed with a creamy blend of local cheese and mozzarella with hints of green chilli and onion, served alongside a sweet chili dip. It’s the real guilty pleasure on the menu as there is a wonderful recklessness to them—they disappear within seconds, so quick you’ll be reaching for another before you’ve even had time to process you’ve devoured the first. And here’s a thought: maybe a touch more of that cheese filling in those crispy wonton pockets? After all, if you are ordering this dish, it’s to indulge, not to exercise restraint! 

Coco-Prawn Toast

Like any prawn toast, the Coco-Prawn Toast is satisfying. Minced prawn fried to perfection, with just the right hit of coconut, giving it a texture that crunches and then melts away.  An ideal sharing dish for those long conversations between friends. 

Calamari with 

Wasabi Cream

After indulging dishes packed with flavour, this nibbles dish for us had some room for a little experimentation. It’s a perfectly fine dish if you’re after something straightforward and you want exactly what you are asking for – panko-crumbed calamari rings with a wasabi mayo dip, but we feel the dish could be so much more if they put their own signature twist to it. 

As for drinks, the house specialities are a refreshing Lime & Mint Crush and a classic Lime Coke. They’ve got a few soda options as well as ice coffee and fresh juice.  It’s a simple offering, and they’ve got a BYOB policy which is always appreciated.