Chef Kapila Jayasinghe

text  Panchali Illankoon

How do our food experts cook and eat? This week, award-winning Cluster Executive Chef of Cinnamon Grand and Cinnamon Lakeside, Chef Kapila Jayasinghe takes our Q&A!

Dish it Out

What’s a cuisine that perfectly illustrates your experience, skill and knowledge as a chef?

I think it would be French cuisine.

How did you learn to cook?

When I was 13, I saw one of my cousins making different types of beautiful food. At that point I started to help him with things like Fish Cutlets and Mini Chicken Pizzas etc. Then I realised that it’s not just cooking but a huge subject with lots of experiments. So, I started my career with hotel school and then joined the hotel as a trainee chef. 

What do you love about being a professional chef? 

Food is a universal language, allowing trained and professional chefs to explore the world and gain valuable experience along the way. Many countries around the globe are always looking for chefs, so you have the chance to become an important part of this exciting international sector, your advanced skills and knowledge could help you position a strong career back home. 

Your specialty lies in Molecular Gastronomy – what’s great about it?

Molecular Gastronomy is the blend of food science, technology and culinary art. It’s about experimenting with food and that’s fascinating to me!

On your days off we can find you? 

In Kandy. Enjoying the day off. Eating something simple like Pittu with fish head curry and coconut sambol.

What was your favourite childhood meal? 

Fish white curry and Coconut Sambal.

If you have a free pass to travel to eat anything you want, where would you go?

I would like to visit places where you can get a modern gastronomy experience, so I’ll go where my tastebuds wants to go and try the dishes which are in my head at that moment.

What’s the most adventurous food you’ve eaten?

Nitrogen liquid cooking. 

What’s a habit you have when you are preparing for the day in the kitchen? 

Working in a commercial kitchen, it’s very important for me to have briefing with the team; plan out the day ahead etc. I also enjoy experimenting and having tasting panels – it’s important to keep innovating.

An underrated ingredient you love to use?

Sweet potato. It’s the most delicious vegetable as far as I am concerned. It can be used in many ways – breakfast, lunch, dinner, savoury, even dessert and happens to be super healthy and considered a good carb. It’s most delicious when simply boiled and eaten with grated Coconut or Kochchi Sambal.

What meal do you love to eat but never cook?

Sukiyaki

What’s a dish you’d make to impress someone?

Molecular gastronomy dishes since that’s my speciality after all!

What’s an exciting recipe you’ve been working on recently? 

Salty Chicken liver ganache.

London Grill’s signature dish a first-time diner must try out? 

Our Ribeye steak of course! 

You’ve got a knack for making the ordinary extraordinary with your dishes - what’s a normal dish that you can make into a 5-star dish?

I think all the dishes can be turned into five star dishes - it’s really about passion at the end of the day. 

Your proudest dish invention as a chef?

Eel sandwich with air dried Apple Bread.