Station by Kotuwa pulls into Singapore’s CBD with a riot of Sri Lankan spice, swagger and soul wrapped into a charming little city bistro.
Cult favourite Sri Lankan restaurant Kotuwa now has a rambunctious little sibling, and it’s landed smack in the heart of Singapore’s fast-paced Central Business District — Station by Kotuwa. Chef Rishi Naleendra, that annoyingly gifted chef-owner behind the original Kotuwa, has reimagined what used to be contemporary Australian wine bar Fool into a charming bistro inspired by the legacy of Colombo’s Fort Station — a place of chaos, memories, and comings and goings.
It’s a heady dose of Colombo sunshine in the CBD, and a welcome one. Uneven whitewashed walls, exposed timber beams overhead, rickety rattan chairs, and vintage knick-knacks that either came via suitcase from Sri Lanka or a well-curated local junk shop all of which that scream of another time and place.
It’s choreographed, playful chaos, like the busy train station that inspires it.
The food? Whereas Kotuwa presents Sri Lanka’s culinary heritage in all its family-style glory, Station by Kotuwa instead distills it into a more contemporary, snappier experience. Think more cross-cultural, finger-friendly small plates, designed for a more cosmopolitan crowd.
Without pulling any punches. Expect the full-on, robust, and riotous spice-laden flavours that so define Sri Lankan cuisine. Kotuwa’s signature Banana Blossom Cutlets, for example, reimagines the traditional spiced banana flower stir-fry as banana blossom and potato croquettes that’s been fried to the colour of a Sri Lankan sunset. It’s delicious dipped into a curry leaf aioli.
The Mutton Rolls? Juicy, spicy, deep fried cigars of joy.
And if you’re feeling brave (or foolhardy), the Babath Crispy Tripe is an offal encounter you won’t forget — crunchy, chewy, glorious — that’s best washed down with a sharp cocktail or fruity Gamay. you’ll also want the sublime Chicken Liver Kaliya, creamy, heady, and smoky, packed as it is with the aromatics of the traditional Sri Lankan Kaliya Malay curry.
For the more faint of heart, the Kingfish is a Lankan take on tiradito dressed in pickled jambu and chilli that comes delicate, balanced and bright. The Chilled Rasam? Think gazpacho, but make it Sri Lankan with yogurt and spices.
Those seeking a proper meal can settle in with the Pan-Roasted Red Grouper, Slow-Roasted Lamb Shoulder, or the Grilled Pumpkin — all mains big on warmth and generosity, good for one but even better shared.
And add sambols. Always add sambols.
Chocoholics? Save space. You’ll want their Valrhona Chocolate Biscuit Pudding as a glorious curtain call.
Let’s not forget: Station by Kotuwa is also a watering hole. Cocktails are thoughtful, playful, and anchored in Sri Lankan flair. The Yal Devi, a Margarita dressed in tamarind and chilli, is a spicy, naughty little number. The Udaya Devi gives the classic Gimlet a kiss of green chilli.
And the Ruhunu Kumari? It’s your Negroni gone rogue like some runaway train, losing its Campari and got its gin all fat-washed with coconut. It’s divine.
In a city that too often rewards polish over personality, Station by Kotuwa is that rare thing. It feeds your soul as much as your belly. It offers not just a meal, but a transportive journey.
And it also reminds you that, sometimes, the best journeys begin at the station.
Station by Kotuwa
Address 21 Boon Tat St, Singapore 069620 (Google Maps link)
Opening Hours 12pm to 3pm and 6pm to 11pm Wednesdays to Fridays; 6pm to 11pm on Tuesdays and Saturdays; closed on Sundays and Mondays
Web stationbykotuwa.com.sg
Instagram @stationbykotuwa
Reservations book here
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