Sri Lanka’s famed egg hoppers and architectural genius Geoffrey Bawa come together in London

Sri Lanka’s famed egg hoppers and equally renowned ‘father of tropical modernism’ architect Geoffrey Bawa are coming together in a new London restaurant.

The Eater London website reports that this second Hoppers from JKS Restaurants will open in St Christopher’s Place, at the junction of James Street and Wigmore Street, on September 12.

The interior is “inspired by the Jungle Modernist movement associated with the late Sri Lankan architect Geoffrey Bawa and his notion of transporting the outside Sri Lankan landscape into the modern home”.

The original Hoppers on Soho’s Frith Street opened in October 2015, immediately gaining a cult, queue-willing following. Even mid-week, people can wait as long as two and a half hours for a table.

‘Jammed from the day it opened’

According to the Bloomberg website, it was “jammed from the day it opened two years ago, serving a rare find in central London: Sri Lankan cuisine. Diners would wait for up to three hours for a table”.

“They will soon have a little more breathing room. Hoppers is opening up a second site that can seat as many as 85 across two floors—plus another 16 outside, well over double the 40 seats of the original, cramped venue in Soho.”

Eater London’s Adam Coghlan says that the new Marylebone restaurant “will accept reservations—a relief to many who have waited for hours at one of my personal favorite restaurants in Europe”.

Sri Lanka ‘one of the hottest travel destinations last year’

Says Karam Sethi, the restaurant group’s chef director, pictured above left: “Sri Lanka being one of the hottest travel destinations of the last year, and subsequently a huge rise in popularity of the country’s food and culture in the capital, opening a second, larger Hoppers site seemed like a natural step.”

The St Christopher’s Place menu will likewise revolve around Hoppers’ namesake dish, a bowl shaped thin pancake made from fermented rice batter and coconut milk, and the dosa, made from a fermented batter of ground rice and lentils.

It will also feature ‘Rice and Roast’ dishes designed to be shared, feasting style. These will include banana leaf-roasted bream, green mango and madras onion; Jaffna lamb cutlets, cucumber mooli sambol; and chicken buriani, chicken heart acharu and yoghurt.

A new feature will also the ‘Taste of Hoppers’ menu, offering a selection of favourites off the menu.

Read more here.

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