Kiku Colombo 10% sc

Kid friendly Japanese fusion cafe

Which serves alcohol as well.

HIBISCUS TEA 🧊 900/-
The vibrant color of this hibiscus tea is captivating, and the refreshing chill of the ice makes it irresistibly refreshing. Its flavor profile is reminiscent of unsweetened cranberry juice.

MATCHA MANGO MILK 🧊 1600/-
This drink blends tastes of matcha with the sweetness of mango jam. The flavor leans more towards the earthy notes of matcha with just a subtle hint of mango, offering a barely-there sweetness.

MATCHA STRAWBERRY MILK 🧊 1600/-
Infused with sweet strawberry jam, this creamy drink is noticeably sweeter than the mango variant. The matcha flavor still takes the lead, but the strawberry adds a gentle, underlying sweetness.

4🌟 PRAWN GYOZA 1700/-
These gyoza, a Japanese adaptation of Chinese jiaozi, have their origins in recipes brought back by Japanese soldiers from Manchukuo during World War II. The dumplings are delicately steamed, encasing succulent prawns within thin, tender dough, and paired perfectly with a savory soy dipping sauce.

ULTIMATE BREAKY BUN (Without the add-ons)
A soft, toasted sesame bun holds a fluffy scrambled egg, sautéed soy onions, and a hint of spicy salsa verde. The salsa verde, made with tomatillos, onion, jalapeño, lime, and cilantro, green in color adds a mild kick. The cheddar cheese subtly enriches the eggs, making this a light yet satisfying meal or snack.

Comments

Shang palace

5🤩 Crystal Prawn Dumpling LKR1500 MUST TRY 🤤 Simple but i loved it! Glistening in a pearl-like sheet, these dumplings are a visual feast. Delicately wrapped, each bite reveals a succulent prawn, offering a taste as light as the ocean breeze. 5🌟 Chicken Scallops and Chives Dumpling LKR1500 Shaped like an ear, with a slight roast enhancing the hidden, lightly flavored meatball. A vibrant presentation adds to the overall experience. 🤩 Sweet and Sour Garupa LKR7000 MUST TRY The star of the table, initially intimidating with its head and eyes. Despite the initial scare, guests devoured it like a salad. Fried in a light batter with a golden syrup bath, the fish body surprises with a bone-free, crunchy delight. The hint of pineapple, sweet corn, and the crunch of bell pepper leave you yearning for more. 🤩 XO Fried Rice with Scallops and Prawns LKR2900 MUST TRY A loaded delight with prawns and egg, making additional side dishes nearly obsolete. 5 ⭐️ Sich...

Kaikos - No tax

Brightly lit and featuring a play area for kids with various toys and activities, this space aims to evoke nostalgia with its old Sinhala songs reminiscent of an old Kade. Staff Are nice and welcoming 3.5 ⭐️ Salmon Cheese Sandwich (700/-) A basic sandwich served hot, with the perfect amount of spice. Although the cheese was hardly noticeable, I'll definitely order this again. 4.5 ⭐️ Latte (650/-) A perfectly crafted, regular latte without sugar. It’s just right. 4 ⭐️ Coconut Latte (750/-) I initially thought this would be made with coconut milk, but it’s a regular latte topped with desiccated coconut flakes. Slightly sweeter than the regular latte, it's pleasant but not something I’d order again. 3⭐️Club Sandwich – 1000/- The fries accompanying the sandwich had an unpleasant aftertaste, suggesting that the oil used for frying was subpar. The sandwich itself fell short of a true club sandwich. While it featured multiple layers, the meat—possibly ...

Central all day dining- Shangrila buffet

New year dinner for 4 pax without taxes - 50,000/- (12,500 per person) It was undoubtedly a crowded evening at the Central Cafe in Shangila. We had booked appointments to eat there during the celebrations for the new year. As in usual days they have a variety of menu, but they yet again made it extravagant. There were several meat carvings, including hog, turkey, and fish, along with a wide selection of sauces, veggies, pickles, and condiments and not mention the ice carvings that one can admire inclusive a cheese fountain. In 1971, Malaysian entrepreneur Robert Kuok introduced the Shangri-La chain of hotels. The first Shangri-La hotel debuted in Singapore in 1971, and since then the company has grown to include hotels all over the world under its renowned luxury hotel brand. Consequently, you will find some foreign chefs and management maintaining the international standards and it also adds a Singaporean and Hong Kong touch in their menu. Even tho...

Review by a LK

Search This Blog