“A SPOTLIGHT ON SRI LANKAN COOKING AND CYNTHIA’S TAMIL ROOTS”
Following the success of her cookbook Rambutan, chef Cynthia Shanmugalingam’s debut restaurant of the same name highlights Sri Lankan cooking and her Tamil roots. Rambutan’s menu comprises of spicy and flavourful dishes from creamy coconut dal to slow-braised black pork. The ingredients are sourced from Sri Lanka and around the Market.
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