影片
港鐵上環站 A2 出口, 步行約10分鐘
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電話號碼
24888863
開飯介紹
Hotal Colombo 是主打特色蟹饌的
斯里蘭卡食堂，來與好友分享美食、碰杯共飲就是樂趣所在。本店菜式以大量椰子、新鮮香草與地道辛香料調味，香濃火辣而不膩，盡展科倫坡的飲食文化魅力。
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附加資料
開瓶費$350
營業時間
今日營業
17:00 - 22:45
星期一至五
18:00 - 22:45
星期六至日
17:00 - 22:45
公眾假期
17:00 - 22:45
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
The egg hoppers, curry carbs and butter mussels are seafood party of bomb in the tongue. Addicted to the fresh and perfectly seasoned meal layers. The light and chewy Hopper is the crazy match to sauce.Colombo是Sri Lankan最大的城市，Hotal意思就是消遣放鬆、社交聯誼的路邊小餐館。在香料使用上與印度菜有點相似，但斯里蘭卡菜多以椰奶與椰子油入饌，亦多食用當地盛產的新鮮海產。整體較印度菜質感輕盈，少幾分濃重嗆辣，又添幾分香氣，讓人一吃難忘。當地人早午晚三餐必備的香脆碗狀薄餅Hoppers，用發酵過的米粉加上椰奶製成。四周較脆，中間鬆軟，我們加了一顆半熟雞蛋，帶有濃濃的椰香好清爽。常見的是Plain Hopper，喜歡甜的可以加糖，更地道一點的吃法是加上Lunu Miris 辣椒乾醬或Seeni Sambol 椰子參巴醬。人人食法不同，可以掰成小塊點醬，也可以加入菜餚捲起來吃。咖哩蟹是這一餐的焦點🦀 肉質超級新鮮爽口，光是咖喱醬我們真的不能自拔的狂沾hoppers。✧˖° ✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰
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地點：不容易找到，附近環境地盆，餐廳隔鄰是興建中的地盤，日間會比較嘈吵環境：簡單裝修但也吸引，入口門前放了很多用蟹包裝的罐頭，細紋之下原來只是裝飾品不設售賣。食物：斯里蘭卡食物，比想像中好味服務：非常細心，服務員添加飲品都非常殷勤價錢：酒水比較貴一點，食物選擇也不多，每天進口斯里蘭卡蟹兩至三隻大約$650至$800 /隻，視乎重量重。
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We opted for the chef’s choice.Our favorite was a shrimp dish with the egg hoppers. The kothu was one dish we wanted to try, taste was unique but quite a loaded dishes was pretty filling and heavy with all the carbs. Lastly the jaffna crab, the crab was cooked perfectly and the sauce was delicious with the mix of spicesOverall had a wonderful meal here with the staff very enthusiastic of each dish. A very homey type of restaurant worth trying once.
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Sri Lankan cuisine is not so common in Hong Kong, and after hearing some good reviews, today we came to this restaurant to experience the Sri Lankan delicacies, with crab as its anchor, helmed by the native Chef Gizzy.Located on Elgin Street in Soho, the restaurant has a vibrant and colourful décor, with pinkish floor tiles, plenty of mirrors, and even the shirts of the servers were all flowery. The open kitchen is towards the back of the restaurant, with Chef Gizzy and her team busy in preparation.We ordered Chili Potato Fry ($58) for starter. The potatoes were cut into small pieces, and then deep-fried, before tossing with a chili dressing which had got a nice spiciness with also acidity to make the whole snack less greasy. Good.Next, we had Crab Kothu ($108 for half portion). A typical Sri Lankan stir-fried dish with crab meat, shredded roti, vegetables and egg, it reminded me of something I had tried in Malaysia. The salty chili paste could be added for those who love spicy, but on its own the dish was already tasty. Very good.Finally, it was the signature, Jaffna Crab Kari ($888). Based on a traditional recipe from the North of Sri Lanka, the curry is mild in spiciness, using bird’s eye chillies, tamarind, curry powder and coconut milk. The crab was meaty and fresh, with the claw so hard it took a lot of effort to crack open.The restaurant was thoughtful and provide us with a pink apron to avoid getting our clothes dirty while eating the crab. As the curry sauce was so delicious we had the Paratha ($58) to savour the remaining sauce. Very good.Service was good, with the staff helpful in explaining the dishes and making recommendations. Together with some beverages the bill on the night was $1,533 which was reasonable in my opinion. I look forward to coming back and try the other signature crab galore in near future.
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Step into the vibrant world of Hotal Colombo, a haven that brings the spirit of Colombo's bustling streets right to your table. The bright and cheery decor mirrors the casual eateries scattered throughout the capital city of Sri Lanka, promising a dining experience that's not just about the food but a cultural immersion.Our culinary adventure began with the tantalizing Chili Potato Fry. Crispy potatoes danced in a house-made sauce, harmonizing with the kick of chillies. It was the perfect overture to what lay ahead.The Chilli Chicken Fry followed suit, a spicy ensemble of chicken, house-made sauce, chillies, onions, ginger, and bell peppers. Each bite was a journey through a palette of flavors, showcasing the artistry behind Sri Lankan cuisineAnd then, a star emerged – the Crab Kothu. A typical Sri Lankan dish, it brought together crab, stir-fried vegetables, kari, scrambled eggs, and chopped roti. It was a savory and appetizing symphony that left an indelible mark on our taste buds To cleanse the palate, we indulged in the iconic Masala Dosa with Sambhar. The crepe-like pancake, folded and stuffed with spicy potato filling, was a culinary embrace that transported us to the heart of South IndiaThe journey continued with the Market Fish Kari & Paratha. Surprisingly light and not overly spicy, the kari danced in harmony with the buttery, flaky, and soft paratha, creating a melody of flavors that delighted our sensesThere comes the Chilli Tamarino Crab Galore - the signature of Hotal Colombo. Fresh tamarind and Malaga chillies lent a tangy and spicy character to the dish. While hailed as the signature, the sauce, although tasty, slightly overshadowed the natural freshness of the crab. A minor quibble in an otherwise symphony of flavors 🦀We finished our meal with the Egg Hopper, which added a unique touch to the feast. These bowl-shaped pancakes made from fermented rice and coconut milk were the perfect canvas for the array of flavors that Hotal Colombo expertly curatedAs I reflect on the culinary journey at Hotal Colombo, it's more than a dining experience; it's a cultural immersion. The vibrant decor, the eclectic menu, and the soulful flavors take you on a journey to the heart of Sri Lanka. The dishes are crafted with care, inviting you to explore the rich tapestry of Sri Lankan cuisine
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