String Hoppers

I first ate String Hoppers on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fiery and aromatic quality I remembered. Ceylon cinnamon was handled correctly — something most restaurants here get slightly wrong. Sri Lankan cuisi…

I spent an afternoon making String Hoppers from scratch following a traditional recipe. Getting goraka dried gamboge right was the main challenge — it's not as straightforward as it looks. The tangy from goraka and tamarind result was rewarding once I got it right. Sri Lankan cuisine differs marked…

String Hoppers opened a door into a cuisine I'd previously known almost nothing about. The deeply coconut-rich flavours are unlike anything in my usual rotation and I mean that positively. Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. Unders…

String Hoppers at this place was fine. The tangy from goraka and tamarind flavour was there but not distinguished. Maldive fish chips was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Sri Lankan cuisine diffe…

I spent three months trying every version of String Hoppers I could find locally. The variation in quality is extraordinary. The best version handled pandan with genuine knowledge and the tangy from goraka and tamarind result was noticeably superior. Sri Lankan cuisine differs markedly between Sinh…

What sets String Hoppers apart is the handling of pandan. In lesser versions this is treated as a background note. Here it's central and the deeply coconut-rich result shows it. I've started buying it to cook with at home after this experience. Sri Lankan cuisine differs markedly between Sinhalese,…

I'm sceptical of any restaurant claiming to do String Hoppers well, having been disappointed often enough. This one delivered. The fiery and aromatic base was authentic and the use of goraka dried gamboge showed real knowledge. Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgh…

I made String Hoppers for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply coconut-rich profile was the main talking point — no one had quite experienced goraka dried gamboge used that way before. Maldive fish is a uniquely Sri Lankan i…

Having eaten String Hoppers at several restaurants over the past year, I can say this version is the best. The fiery and aromatic quality is more pronounced here than anywhere else I've tried. Ceylon cinnamon is handled with real knowledge — you can taste the difference. This is proper a family hop…

String Hoppers here was solidly made — fiery and aromatic without anything to complain about. goraka dried gamboge was present and handled reasonably. But something was missing from the depth that this dish should have. Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher tradi…