Kunthaville, set within a charmingly restored two-story shophouse with colonial touches in the lively heart of Little India, is a heartfelt homage to Sri Lankan heritage. In celebration of its first anniversary, this refined eatery unveils a 10-course degustation menu — a culinary tribute to the depth and diversity of Ceylonese flavours. Keep reading for our review of Kunthaville's degustation menu.
Tea Lounge. (Photo from: Kunthaville)
Under the guidance of founder and chef Kuntha Chelvanathan, each dish tells a story of Sri Lanka’s rich culinary legacy, with spices personally sourced from Kunthaville’s own plantations, evoking a sense of refinement and innovation. It’s much like our visit to the Michelin-starred Nadodi in Kuala Lumpur, where traditional South Indian and Sri Lankan cuisine is reimagined with modern precision, though here presented in a vegan edition.
On Kunthaville's starters
Left: Melaku Rasam. Right: Spiced Potato Crepe. (Photos from: Kunthaville)
The culinary journey begins with Melaku Rasam, a traditional Sri Lankan broth infused with black pepper and tamarind — a bracing, aromatic prelude that awakens the palate with its smoky warmth and earthy undertones.
Next comes the Paan Roti, a delicate coconut flatbread paired with house-made chutneys like the tangy Amberella and sweet-sour pineapple, each capturing the essence of the country’s lush, tropical bounty.
But the true highlight is the Spiced Potato Crepe, elevated by four fiery KayChef Crazy Hot Sauces: tamarind, coconut, mango, lime-lemongrass, and tomato. Each sauce lends its own vibrant character, from tangy to zesty, creating an artful dance of heat, sweetness, and citrusy brightness.
On the main course
Left: Kiribath. Right: Iddiyapam. (Photos from: Kunthaville)
The star of the entrées is Kiribath, Sri Lanka’s iconic coconut milk rice encasing a fragrant layer of Cheeni Sambol — a blend of spiced, caramelised onions that infuse the rice with a silky sweetness.
Topped with Katta Sambol, a fiery mix of dried red chillies, onions, and a touch of lime juice, the dish offers a striking contrast between the sambols' bold heat and the rice’s creamy depth. A drizzle of mango-coconut sauce lends a tropical twist, deepening each bite with subtle notes of sweetness, spice, and acidity.
On the desserts
Sago Bed. (Photo from: Kunthaville)
Desserts complete the journey: Appam with coconut milk and jaggery, Wattalapam, a creamy coconut custard with palm sugar, and crispy Vaippan banana fritters drizzled with jaggery, leaving a lingering sweetness. Sago Bed — coconut jelly over sago pearls — concludes the captivating meal with a delicate finish.
Kunthaville transcends the boundaries of a mere dining establishment; it is a reverent tribute to Sri Lankan heritage and culinary artistry. Chef Kuntha’s thoughtful fusion of traditional Ceylonese flavours with contemporary nuances crafts a memorable sensory journey, woven from the finest spices and teas sourced from her family’s own plantations.
Kunthaville: price, address, and reservations
Available til 31 December 2024, this anniversary menu is offered at SGD128 per guest, with an optional SGD28 tea pairing that highlights rare Ceylonese teas directly from Kunthaville’s plantations.
Kunthaville is located at 18 Veerasamy Road Singapore 207326. Its hotline is 97725069.
Ready for more authentic Ceylonese dishes? Reserve a table here.
Comments, questions or feedback? Email us at [email protected].
