Hotal Colombo

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。✧˖° ✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰ ⋱✐⋰…查看更多

❝原來正宗斯里蘭卡菜那麼火辣🥵🇱🇰打卡粉紅色門口你又認得嗎💗📸 ❞事隔四年 二訪呢間係中環既斯里蘭卡菜餐廳 @hotalcolombo 佢哋嘅粉紅色門口好多人打卡📸印象中佢哋嘅菜式都好辣 今次二訪再次confirm🥵🤣鍾意食辣/重口味人士一定試下! (對我嚟講有啲太重口味)斯里蘭卡菜主打海鮮菜式 所以menu都好多魚/海鮮既items🐟呢度可以食到斯里蘭卡菜獨有嘅Hopper碗餅 係用米漿同椰奶製成嘅碗狀薄餅🥥外面有層薄脆 中間軟腍 甜甜地好香😙配惹味香辣嘅醬汁一流🤌🏻另外Kothu炒餅係我第一次食 係斯里蘭卡既日常菜之一 將薄餅蔬菜同埋雞蛋絲炒埋一齊 可以自己揀配搭唔同嘅肉 我就揀左蟹肉😚🦀不過食到最後有啲太鹹…值得一提佢哋嘅咖喱係特別重椰香!🥘🥥配Paratha酥油餅好正😍𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️𝘾𝙝𝙞𝙡𝙡𝙞 𝙋𝙤𝙩𝙖𝙩𝙤 𝙁𝙧𝙮 $58 ▪️𝙂𝙖𝙧𝙡𝙞𝙘 𝘽𝙪𝙩𝙩𝙚𝙧 𝙎𝙝𝙧𝙞𝙢𝙥 $168 ✨▪️𝘾𝙖𝙧𝙗 𝙆𝙤𝙩𝙝𝙪 $158▪️𝙈𝙖𝙧𝙠𝙚𝙩 𝙁𝙞𝙨𝙝 𝙆𝙖𝙧𝙞 $188 ✨▪️𝙋𝙡𝙖𝙞𝙣 𝙃𝙤𝙥𝙥𝙚𝙧 $48 ✨▪️𝙋𝙖𝙧𝙖𝙩𝙝𝙖 $68 ✨▪️𝙁𝙧𝙞𝙚𝙙 𝙀𝙜𝙜𝙥𝙡𝙖𝙣𝙩 𝙎𝙖𝙡𝙖𝙙 $78꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍Hotal Colombo中環蘇豪伊利近街31號地舖…查看更多

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。…查看更多

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.…查看更多

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.…查看更多

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…查看更多

中環 SOHO 斯里蘭卡菜上網睇到咖哩蟹好正而嚟食入到去估唔到個裝修係pastel tone好靚ah唔係粉紅色控都覺得好靚仲有一人一條粉色圍裙俾你着住 唔驚整污糟件衫好cute 又貼心 加分加分當日唔係食生日飯 我哋2個女仔 店員都有問我哋影唔影即影即有介紹Menu同Cocktail 熱情親切佢哋都有類Tasting menu選擇唔怕揀唔到食咩份量同味道都出色 個咖哩食唔晒打包外賣包裝都好fancy裝修真係幾加分 鋪頭唔算好大但氣氛好好靚燈光啱晒打卡 啱晒一班女仔嚟食食物款式種類嚟講特別一啲 值得一試生日飯或者拍拖想留個好回憶係好選擇…查看更多

Another #instagramableplace restaurant #斯里蘭卡🇱🇰 #hotalcolombo 不過佢哋啲辣好好味個辣雞食到停唔到口🌶️🌶️🌶️🦀佢個蟹都好嘢味😉我地揀左少辣嘅黑椒不過個甜品就爭啲啦 可能我地食唔慣！好奇怪🤣佢個米餅送汁一流！可以試下一個要蛋，一個唔要蛋連埋order一支白酒，每人平均$600左右🫰🏻#思思帶你周圍食 #mychillclub #coeatingspacehk …查看更多

假日跟朋友跑趟斯里蘭卡雜貨店～餐廳以粉紅色為主正門擺放了很多懷舊小食/飲料/雜貨給客人購買而店內的佈局間隔都很簡潔，夠寬敞如果要拍照打卡的話就是正門&雜貨位👀食物方面點了肉蟹炒餅&咖哩雞加配薄餅（+$48）Crab kothu，chicken kari+paratha（+$48）菜單是英文mix斯里蘭卡文，所以我都看圖點餐🫣食物都很好吃～但價錢不太便宜👀我就點了這2個食物，份量不多就已經$400了…查看更多

週五去咗試新嘢！😋今晚朋友揀咗位於中環Soho區Black Sleep Group的斯里蘭卡菜 - 《Hotal Colombo》，餐廳面積不是太大座位較少，所以一定要book位啊，粉紅色💖的門面非常吸睛，裏面嘅裝飾好多都係粉紅色的啱晒打卡🤪💖🦀💖🦀💖🦀💖🦀💖🦀💖🦀💖🦀💖💖Chilli Potato Fry🥔香辣薯仔粒，感覺唔係太油膩，少少辣🌶幾好味💖Egg Hopper🫓斯里蘭卡獨有嘅麵包，烤得煙煙韌韌嘅餅皮加蛋，有椰香🥥及蛋香味🥚，外型好似一個碗咁，比印度薄餅還要薄，可以用來點有醬汁嘅食物一齊食💖Mussels & Clams in Kiri Hodi用椰奶咖喱🥘及洋蔥🧅烹調嘅蜆肉及青口，配上蒜蓉牛油汁，味道好正💖Shrimp Kothu 🍤蝦肉炒餅，原隻蝦肉配上炒椰菜、雞蛋、蘿蔔及Naan，其實有少少唔係好夾，不過可能呢個係地道食物啦！呢個麻麻哋💖Black Pepper Crabs Galore 🦀呢款蟹🦀有分大或者細，我哋四個人一隻大嘅，有四款醬汁揀，我哋揀呢款黑胡椒有少少辣🌶不過好惹味，記得要點啲酥油餅食埋個汁佢，不過隻蟹就唔係太多肉有少少失望💖Pineapple Pudding🍍菠蘿🍍烤得超香，布甸椰汁味非常香濃…查看更多

初嘗斯里蘭卡菜，以炒蟹為主打，味濃帶辣，幾特別！1. 前菜Chili Potato Fry小小辣 ，炸到脆脆哋，細細粒，唔覺唔覺會食多幾粒🤪2. 另一道前菜餐廳free, 似係薯蓉角混合青豆粒等蔬菜，配上甜中滲辣嘅咖喱醬，好味！3. Egg hopper 係碗型嘅pancake，中間有隻流心蛋，用米槳及椰奶製成，口感煙韌有椰香！4. Black Pepper Crab 份量一隻大蟹，個汁好惹味！5. Mussels & Clams in Kiri Hodi (椰奶醬拌青口蜆肉), 青口同蜆肉煮得好滑，同個汁好夾！6. Shrimp Kothu 鮮蝦炒餅，將薄餅、蔬菜及雞蛋切絲快炒而成，係斯里蘭卡好出名嘅街邊小吃！7. 甜品Coconut pudding 椰汁味香濃，伴碟的菠蘿粒好甜！餐廳唔大，但勝在熱鬧，店員熱情❤️…查看更多

太過貴啦，两個 人去食蟹 ，$13XX, 去屯門三聖邨食海鮮🦞都吾駛咁啲價錢啦，仲有餐牌係冇寫價錢，佢講一個蟹餐5佰幾，原來係講每人！得一隻蟹咁大把，真係仼佢講。我以後都吾會去！…查看更多

是有多愛 black sheep 🐑 呢個 group，又食😂 斯里蘭卡菜使用大量椰子、新鮮香草同辣椒而呢度最signature 既菜式就係crabs galore, 用上大大隻既 mud crab~ 不過好難鉗，食到好攰, 咖喱汁好香 (食汁開心過食肉 hahaha)mussels & clams in kiri hodi 用上椰奶加洋蔥烹製既青口蜆肉配埋Garlic Butter Toast，用嚟蘸汁好正～crab kothu 蟹肉炒餅 - 呢個都幾特別，混合左炒蟹肉碎，雞蛋，蔬菜同埋及roti碎碎，一啖可以食到各種唔同既質感同味道～plain hopper 呢個個人覺得麻麻哋冇乜特別～普通既 naam 可能同個咖喱蟹仲夾粉紅色既店面好吸睛，係幾特別但性價比略低～嚟一次就夠了…查看更多

The place has great flavours, spices are great. But the value proposition is pretty poor when portions are small and prices are rediculous. The crab that was 680 hkd was pathetically small and some of the other seafood’s freshness was dodgy at best. 60 hkd for a paratha or appam is a complete rip off even by soho standards. I’d give this restaurant a miss if good/hearty/ South Indian subcontinent food is what you are looking for.…查看更多

[ Hotal Colombo | 中環 ]I have wanted to come to this restaurant for the longest time and finally try and learn about Sri Lankan cuisine. So glad the affordable Black Series menu allowed me to taste all of their dishes (except for the crab) at once! I’ve actually passed by this place lots of times and would never assume this quaint pink door was a restaurant. But I have learnt not to judge the appearances of Black Sheep restaurants. They specialise in Sri Lankan cuisine, something I have never had and thought it is somewhat similar to Indian food, but although it may remind me of India food, the flavours are nothing akin to Indian food. It is on the sour and spicy side in contrast to the rich and intense spice from India. Nonetheless, I came with a spice-tolerant friend who has been here before and says she had to ask the chef to make it extra spicy as the restaurant toned it down to appeal to the tastebuds of HK people.The Black Series menu is $228 per person which is insanely cheap because most of the dishes featured are already $100-$200 and I left this place very very full. —— —— Chilli Potato Fry The first dish we are served with. This dish is meant to open out appetite but I was already very hungry. Unfortunately, the potatoes were not hot and barely crisp but at least it wasn’t soggy. The flavours were very nice and there is a batter coating the cubes of potato but it is not too thick. The inside is nice and fluffy. The spice though is almost non-existent. So mild and just tasted like curry powder with a dash of chilli. If it wasn’t labelled as a ‘chilli’, it would have been delicious. The only downside is the temperature of this dish which is non-excusable as we were the only people here which meant the chef could have fried it fresh instead of reheated it. Pineapple and Mango Pickle This was also served with the potato fry and it is very delicious and appetising. The pineapple taste is very strong and the pineapple itself is quite ripe and not too tart and sour. The mango on the other hand provided the tartness as I believe it is green mango. The sourness is not distasteful as it meant it paired beautifully with the other dishes and counteracted the richness of each dish. Eating it with any other dish added a new dimension of flavours and textures. A delicious side dish. —— —— Mussels & Clams in Kiri Hodi This might have been my favourite dish of the night. Firstly, The mussels and clams are so plump and juicy, perfectly cooked with no sand in them at all. The ample flesh was so good eaten with the crisp and fluffy bread that has been soaked in liquid gold. Speaking of their bread, it is a piece of buttered and toast sourdough. This bread itself was so freaking good that I ordered two more pieces for myself. It is toasted perfectly thus the outside is crunchy and crisp whereas the inside is fluffy and perfect for soaking up the delicious sauce. The Kiri Hodi which resembles more of a broth as it is very loose translates directly to ‘milk curry’ and is made with coconut milk. This is so good that I can drink it by itself but it tasted better being soaked up by the bread and eaten with some crunchy and sweet onions and a piece of plump shellfish. As for the spice level, it is mild for me as the more pronounced spice is fenugreek but there is a definite spice that lingers on after you swallow. The portion is very sufficient for a starter with 4-5 pieces of mussels and 7-8 pieces of clam. They gave us two pieces of bread but we encored 3 more which might have been a mistake as I left very full after finishing everything. But the amount of gravy is definitely enough for everything. —— —— Crab KothuPerhaps the most anticipated dish of the night as this might as well be the national dish of Sri Lanka. This stir fry of roti, vegetables, egg and crab is a symphony of textures and flavours. Each component provides a different texture and taste for you to dissect and digest. The various textures included sweet and crunchy vegetables (carrot, cabbage, onion and more), savoury and silky egg, fresh, fluffy and soft crab and of course, the chewy and buttery roti. Each bite was filled with richness in terms of taste and textures and I enjoyed every bite. However, it may get boring after a while which is why they serve this with some pickled jalapeños to add some spice and juice but I found them to be too sour and overwhelming, which is why the kith’s paired perfectly with the pineapple and mango pickle. The freshness and fruitiness of it offset the savoury pile of yum. —— —— Paratha For the main curry, you can choose between the paratha or coconut rice but since we were 2 people, I asked if we could get a serving of each as I wanted to try as many things as possible. Both are meant to be eaten with the Kari but I tried it plain first. The paratha is unlike Indian paratha and lacks ghee and butteriness to it. It seems to be flavoured with coconut oil instead. Thus, the taste is not very strong and it relies a lot on the accompaniment. The texture though is shattering crisp on the edges and the middle part is chewy and moist, an indication they rolled it very well and even ‘clapped’ it to release all the layers and give the distinct flakiness. These layers captured the Kari incredibly well but I actually found that the paratha tasted better with the Kiri Hodi gravy. Coconut RiceAs for the coconut rice, it is cooked with some Pandan leaves and cinnamon sticks which means it is insanely aromatic and fragrant. Eating the rice on its own is not recommended as it is on the sweet side and also a bit too soft. However, when paired with the Kari, it is perfect. The sweetness of the rice offsets the spicy Kari which means it is a match made in heaven. Thus, I preferred eating the rice with the Kari. Portion-wise, both are very filling. The paratha is 1 between two, although I finished 80% of it myself and the rice is an ample bowl which I also finished 90% as my companion didn’t want to consume many carbs I guess. —— —— Prawn Kari As for the Kari, it is definitely spicy but not too spicy that it makes you sweat, only pant. The spice is also not so powerful that you cannot function and use your senses as you can still taste the individual spices and flavourings used for the Kari. I love that the Kari is very chunky but not too thick as it means it was easily captured by the paratha and rice. The 5 pieces of prawns used are very plump and fresh with the tails still attached. The freshness of it went well with the spicy Kari but I especially enjoyed eating it with the rice. —— —— 推介 🙆🏻‍♀️💬 Overall, left this restaurant incredibly full and satisfied. I am looking forward to my return but hopefully when they have another promotional menu as a la carte is quite expensive. I recommend this place to people who like Indian food or just trying new 🗓 Revisit? ✅ ⭕️/ ❎ …查看更多