Kotuwa

Sri Lankan restaurant · Institution Hill ·

Kotuwa

Sri Lankan restaurant · Institution Hill ·

Street food, curries, crab dishes, and hoppers with bold flavors

Information

46 Kim Yam Rd, New Bahru, #01-03 School Block, Singapore 239351 Get directions

@michelinguide

48,380 Postcards · 8,030 Cities

"Moved to this spot in 2024, Kotuwa is named after the CBD of Colombo. From quintessential Sri Lankan street food to curries, every bite is loaded with big flavours. Seafood is their strong suit, especially crab prepared in myriad ways. With its balanced, layered flavours and the subtle warmth of cinnamon, the crab curry really stands out. Hoppers – crispy pancakes made with fermented rice – are perfect for mopping up the delicious curry sauce." - Michelin Inspector

https://guide.michelin.com/en/singapore-region/singapore/restaurant/kotuwa

Kotuwa

@michelinguide

48,380 Postcards · 8,030 Cities

10 MICHELIN Guide Hotels in Singapore with MICHELIN Guide Restaurants

"Anchoring the ground floor of Wanderlust, this Bib Gourmand Sri Lankan restaurant is dedicated to the culinary treasures of Colombo and excels in seafood, especially a range of crab creations. The crab curry dazzles with harmonious, intricate flavours elevated by cinnamon, best savoured with hoppers—crisp rice pancakes—and paired with cocktails bright with fruity notes, aromatic herbs, or Sri Lankan spirits, each named after mythical creatures from Sri Lankan folklore." - Mikka Wee

https://guide.michelin.com/en/article/dining-out/michelin-hotels-with-michelin-guide-restaurants-singapore

Kotuwa

@silverkris

10,054 Postcards · 2,273 Cities

Meet the Neighbours: Little India, Singapore - SilverKris

"A Michelin-starred Sri Lankan restaurant that represents a contemporary, high-end take on the neighbourhood’s dining scene, offering celebrated Sri Lankan cuisine and elevating Little India’s culinary profile with fine-dining credentials." - Lester V. Ledesma

https://silverkris.singaporeair.com/inspiration/arts-culture/heritage/neighbourhood-spotlight-little-india-singapore/

Kotuwa

@silverkris

10,054 Postcards · 2,273 Cities

3 charismatic hotels in colourful neighbourhoods - SilverKris

"The hotel’s on-site restaurant is helmed by a chef formerly of a Michelin-starred establishment and serves robust Sri Lankan flavours, making it a key draw for guests seeking high-quality, locally inspired cuisine without leaving the property." - Levin Tan and Joshua Zukas

https://silverkris.singaporeair.com/inspiration/hotels-resorts/hotels/hotels-asia-trendy-neighbourhoods/

Kotuwa

@silverkris

10,054 Postcards · 2,273 Cities

Home-cooking recipes by top chefs from around the world - SilverKris

"A celebration of Sri Lanka’s robust and vibrant dining culture led by Rishi Naleendra, who draws on childhood memories of curries, sambols and preserves. The family-inspired prawn curry is a nostalgia-laden signature at home: it uses prawn heads and shells for a toasted, spiced base with lemongrass, curry and pandan leaves, tamarind and coconut milk, finishing with lime; it’s intensely flavorful with leftovers adaptable as a pasta sauce." - Vanessa Tai

https://silverkris.singaporeair.com/inspiration/food-drink/restaurants/home-cooking-top-chefs/

Kotuwa

C M

Google

If you are looking for something different and in the mood for some adventure but not so wild, this is the place. The restaurant ambiance was really nice. If you can make it during happy hours or when it is not so darn hot outdoors their backyard patio was sooooo nice. On the wrong day, it would be an outdoor sauna or shower. The service was friendlier than most other restaurants especially when you get the Phillipina waitress but in general the staff is knowledgeable enough and could make good recommendation. The food was somewhat an interesting fusion of Indian food with many twist and turns. Srilankan cuisine is NOT Indian food but heavily influenced by it. Give it a try.

Vora D.

Google

The first time visiting Kotuwa and also the first time trying out Sti Lankan cuisine. The experience was awesome both in food and service. Our server, J, was exceptional. She took the time to explain the menu and provided recommendations. All the food was tasty. We especially love the mutton roll and the duck curry. Highly recommended!

Mano R.

Google

Kotuwa by Chef Rishi Naleendra delivered an incredible dining experience — easily one of the most memorable meals I’ve had in Singapore. The food is bold, vibrant, and deeply flavorful, with every dish showing layers of spice and balance that make Sri Lankan cuisine so special. I had the Jaffna Duck Curry, Kaju Curry, Malu Baduma, assorted croquettes, and hoppers — each one excellent in its own way. The duck curry was rich and aromatic, with tender meat and perfectly balanced spice. The Kaju Curry was creamy and comforting, the Malu Baduma beautifully seasoned and full of character, while the croquettes were crisp and bursting with flavor. The hoppers tied everything together — light, delicate, and the ideal companion to all the curries. The ambiance was lively yet cozy, with warm lighting, great music, and attentive service that made the experience even better. The staff were friendly and knowledgeable, and the whole vibe felt inviting without being formal. It was also my first time at the New Bahru area — such a pleasant surprise with its creative, laid-back energy that pairs perfectly with Kotuwa’s food. Definitely a must-visit spot in Singapore. Make sure to reserve ahead — it’s absolutely worth it.

Geneieve Sarah T.

Google

Heard that the food here was good so I decided to try it out for an occasion! Overall, portions size was just nice and I really enjoyed the flavours in every dish but there were a few standouts: ⭐️ Matti (one of my favs) which is Venus clams cooked in coconut and curry leaves butter — honestly would come back for this ⭐️ Mali Kirata (another one of my favs) crispy fish in yellow curry other stuff we ordered: - Poricha ercha, fried beef cheek - Lamb shank - Egg hoppers - having been to Sri Lanka before, this was good but expensive for a street food item - Condiments: pol sambol, seeni sambol and wambatu moju - Yellow rice - was enough for my table of 4, goes great with the dishes

Vinny

Google

Never tried Sri Lankan food before. Definitely a unique food experience. A bit on the spicy side, but manageable for those who can take mild spice. Some dishes resemblance of Indian dishes, but most have their unique difference. Worth a try in a group so you can order more to share. Ambiance is Mello for nice dinner, but you can see the hustle and bustle of kitchen and staff running around. Unfortunately, the wine and drinks are on the pricy side. For average to below average wine will be $130. Decent to above will be $300+. 1:1 corkage.

Daniel B.

Google

Let’s start with the food is really good. Coming in here, you are bombarded by the scent of the spices and I was immediately craving for rice and curry. The staff would not recommend rice but their roti instead but I think you can’t go wrong ordering at least a half bowl. The curry in their dish is just so yummy, goes really well with rice. Also their rice portion is big, the half bowl portion was enough for me. The duck curry, pork ribs and cashew nuts are especially amazing. Remember to get them all!

Kelvin Liu (K. L.

Google

Delicious Sri Lanka Food with great service, but with a premium price tag. We had the Lamb Rolls, duck curry, cauliflower curry and Soft-shell crab kottu. Every dish we ordered was fantastic. Staff were more than happy to help accommodate our baby.

Sara L.

Google

Heard a lot of great things about Kotuwa and was thrilled to finally try it. Did not disappoint! For ~$80 per person, it’s quite a feast you get. Tamarind is quite prominent in the meal, likely to combat some of the spicier dishes, so the meal is quite balanced overall. There truly wasn’t one bad dish. Standouts: Malu Kirata – I’m a big fan of fish and this was sooooo good. I hardly have sea perch so I didn’t know what to expect. Fantastically crispy skin, just-cooked fish meat, bathed in a fragrant yellow curry. Jaffna Duck Curry – A tad sweet for me with the tamarind gravy, but the duck itself was so perfectly prepared. This is for those who love fried duck (Bebek Goreng; Duck Confit). Good: Mutton Roll – Simply yummy with great flavour and crisp. Pol Sambol – For the serunding lovers. Having this paired with rice and dahl is such a winning combo. Plain hopper – Appam is already so delicious, so there’s not much to improve on, really, but this one is just SO well done. Can really taste the fermentation here Special mentions: Dhal – Dhal is so commonplace in Indian cuisine you wouldn’t think it’s something worth shouting about, but this dhal was so well seasoned and just memorable? I don’t know what’s in there, just that it’s good enough to worth mentioning Watalappam Tart – I love sweets and I love spices. Simple, straightforward dessert goodness that isn’t overwhelming. What a way to end the meal Special shout out to the Chilli Annansi Punch and to all the wonderful staff that attended to us that night. Can’t wait to be back!