影片
更多
2023-02-11
1062 瀏覽
[ Hotal Colombo | 中環 ]I have wanted to come to this restaurant for the longest time and finally try and learn about Sri Lankan cuisine. So glad the affordable Black Series menu allowed me to taste all of their dishes (except for the crab) at once! I’ve actually passed by this place lots of times and would never assume this quaint pink door was a restaurant. But I have learnt not to judge the appearances of Black Sheep restaurants. They specialise in Sri Lankan cuisine, something I have never ha
I have wanted to come to this restaurant for the longest time and finally try and learn about Sri Lankan cuisine. So glad the affordable Black Series menu allowed me to taste all of their dishes (except for the crab) at once!
I’ve actually passed by this place lots of times and would never assume this quaint pink door was a restaurant. But I have learnt not to judge the appearances of Black Sheep restaurants.
They specialise in Sri Lankan cuisine, something I have never had and thought it is somewhat similar to Indian food, but although it may remind me of India food, the flavours are nothing akin to Indian food. It is on the sour and spicy side in contrast to the rich and intense spice from India. Nonetheless, I came with a spice-tolerant friend who has been here before and says she had to ask the chef to make it extra spicy as the restaurant toned it down to appeal to the tastebuds of HK people.
The Black Series menu is $228 per person which is insanely cheap because most of the dishes featured are already $100-$200 and I left this place very very full.
—— ——
Chilli Potato Fry
The first dish we are served with. This dish is meant to open out appetite but I was already very hungry. Unfortunately, the potatoes were not hot and barely crisp but at least it wasn’t soggy. The flavours were very nice and there is a batter coating the cubes of potato but it is not too thick. The inside is nice and fluffy.
The spice though is almost non-existent. So mild and just tasted like curry powder with a dash of chilli. If it wasn’t labelled as a ‘chilli’, it would have been delicious. The only downside is the temperature of this dish which is non-excusable as we were the only people here which meant the chef could have fried it fresh instead of reheated it.
Pineapple and Mango Pickle
This was also served with the potato fry and it is very delicious and appetising. The pineapple taste is very strong and the pineapple itself is quite ripe and not too tart and sour. The mango on the other hand provided the tartness as I believe it is green mango. The sourness is not distasteful as it meant it paired beautifully with the other dishes and counteracted the richness of each dish.
Eating it with any other dish added a new dimension of flavours and textures. A delicious side dish.
—— ——
Mussels & Clams in Kiri Hodi
This might have been my favourite dish of the night. Firstly, The mussels and clams are so plump and juicy, perfectly cooked with no sand in them at all. The ample flesh was so good eaten with the crisp and fluffy bread that has been soaked in liquid gold. Speaking of their bread, it is a piece of buttered and toast sourdough. This bread itself was so freaking good that I ordered two more pieces for myself. It is toasted perfectly thus the outside is crunchy and crisp whereas the inside is fluffy and perfect for soaking up the delicious sauce.
The Kiri Hodi which resembles more of a broth as it is very loose translates directly to ‘milk curry’ and is made with coconut milk. This is so good that I can drink it by itself but it tasted better being soaked up by the bread and eaten with some crunchy and sweet onions and a piece of plump shellfish.
As for the spice level, it is mild for me as the more pronounced spice is fenugreek but there is a definite spice that lingers on after you swallow.
The portion is very sufficient for a starter with 4-5 pieces of mussels and 7-8 pieces of clam. They gave us two pieces of bread but we encored 3 more which might have been a mistake as I left very full after finishing everything. But the amount of gravy is definitely enough for everything.
—— ——
Crab Kothu
Perhaps the most anticipated dish of the night as this might as well be the national dish of Sri Lanka.
This stir fry of roti, vegetables, egg and crab is a symphony of textures and flavours. Each component provides a different texture and taste for you to dissect and digest. The various textures included sweet and crunchy vegetables (carrot, cabbage, onion and more), savoury and silky egg, fresh, fluffy and soft crab and of course, the chewy and buttery roti.
Each bite was filled with richness in terms of taste and textures and I enjoyed every bite. However, it may get boring after a while which is why they serve this with some pickled jalapeños to add some spice and juice but I found them to be too sour and overwhelming, which is why the kith’s paired perfectly with the pineapple and mango pickle. The freshness and fruitiness of it offset the savoury pile of yum.
—— ——
Paratha
For the main curry, you can choose between the paratha or coconut rice but since we were 2 people, I asked if we could get a serving of each as I wanted to try as many things as possible.
Both are meant to be eaten with the Kari but I tried it plain first. The paratha is unlike Indian paratha and lacks ghee and butteriness to it. It seems to be flavoured with coconut oil instead. Thus, the taste is not very strong and it relies a lot on the accompaniment. The texture though is shattering crisp on the edges and the middle part is chewy and moist, an indication they rolled it very well and even ‘clapped’ it to release all the layers and give the distinct flakiness. These layers captured the Kari incredibly well but I actually found that the paratha tasted better with the Kiri Hodi gravy.
Coconut Rice
As for the coconut rice, it is cooked with some Pandan leaves and cinnamon sticks which means it is insanely aromatic and fragrant. Eating the rice on its own is not recommended as it is on the sweet side and also a bit too soft. However, when paired with the Kari, it is perfect. The sweetness of the rice offsets the spicy Kari which means it is a match made in heaven. Thus, I preferred eating the rice with the Kari.
Portion-wise, both are very filling. The paratha is 1 between two, although I finished 80% of it myself and the rice is an ample bowl which I also finished 90% as my companion didn’t want to consume many carbs I guess.
—— ——
Prawn Kari
As for the Kari, it is definitely spicy but not too spicy that it makes you sweat, only pant. The spice is also not so powerful that you cannot function and use your senses as you can still taste the individual spices and flavourings used for the Kari. I love that the Kari is very chunky but not too thick as it means it was easily captured by the paratha and rice.
The 5 pieces of prawns used are very plump and fresh with the tails still attached. The freshness of it went well with the spicy Kari but I especially enjoyed eating it with the rice.
—— ——
推介 🙆🏻♀️
💬 Overall, left this restaurant incredibly full and satisfied. I am looking forward to my return but hopefully when they have another promotional menu as a la carte is quite expensive. I recommend this place to people who like Indian food or just trying new
🗓 Revisit? ✅ ⭕️/ ❎
Chilli Potato Fri, Pinapple Mango Pickle
35 瀏覽
0 讚好
0 留言
Mussels in Kiri Hodi
104 瀏覽
0 讚好
0 留言
Crab Kothu
72 瀏覽
0 讚好
0 留言
Prawn Kari , Paratha, Coconut Rice
53 瀏覽
0 讚好
0 留言
Prawn Kari
57 瀏覽
0 讚好
0 留言
張貼
