It’s not Indian food, says founder and chef-owner Kuntha Chelvanathan as she welcomes us to Kunthaville, her new venture in F&B.
It’s not “modern Sri Lankan” cuisine, either, she explains. It is Ceylonese, a celebration of flavours, techniques and natural plant-based ingredients indigenous to Ceylon, the former name of Sri Lanka.
Kunthaville is the realisation of a passion project years in the making. Born in Sri Lanka, Chelvanathan spent her early years travelling with her parents before embarking on a career as an electrical engineer and as a partner at Ernst & Young (where she still holds the rare distinction of being one of the few women specialising in supply chain globally).
She is now eager to share the treasures of Sri Lanka with the world and contribute to the land of her heritage.
Rich culinary legacy
The location of Kunthaville is itself steeped in history. Housed in a 3,000-square-foot century-old colonial-style conservation shophouse in the Little India district, the 55-seater restaurant draws inspiration from diverse ethnic cultures and the influences of the Dutch and Portuguese who once ruled Ceylon.
Diners are greeted by a charming covered porch and an entrance flanked by lush banana trees and outdoor patio garden tables and chairs. It’s a tranquil contrast to the colourful shops, bustling eateries and temples nearby.
The restaurant’s interiors are a nod to the colonial era, with a black and white design reminiscent of the times of British rule. A sprawling feature wall is filled with verdant foliage. The space is divided into a Tea Room and Cocktail Lounge – the former features custom-made rattan and teak furniture, while the latter has plush sofas of varying colours and designs for an eclectic atmosphere. The bar counter, adorned with intricately carved motifs, sits in the centre and serves up classic and locally inspired concoctions, signature cocktails and Kunthaville tea.
Kunthaville’s culinary offerings pay heartfelt tribute to the rich heritage of Ceylonese cuisine, with each dish telling a story, a narrative of flavours that reflects the vibrant history and culture of the country. According to Chelvanathan, dishes are prepared using authentic family recipes but with a healthier twist, and are mostly vegan.
Ceylon spices – cinnamon, chilli, pepper and cardamom, just to name a few – are key ingredients (Sri Lanka strategically occupies a position along the historic Spice Route in the Indian Ocean, and has been a centuries-old hub for the spice trade). They are deftly used so that they do not overwhelm the flavours of the dishes.
Start your meal with Kunthaville Vallavu Spicy Beetroot Cutlets with Mango, Avocado, and Green Salad in Lime Mustard Dressing. While the beetroot cutlets, packed with aromatic spices of north-eastern Sri Lanka, fresh herbs, onions and chilli, might be a tad too spicy for some, the fire is tamed and balanced by the sweet tangy salad.
The Colonial Soup Tureen Cream of Roasted Butternut Pumpkin with Ginger, Turmeric, and Nutmeg, inspired by Ceylon’s fleeting romance with the French in the Batticaloa region, is surprisingly delicate and flavoursome without being overpowered by the spices.
Two entrees shine for their distinctive unique touches. Colonial Dutch Oven Sweet Gundappam Accompanied by Matakkalappu Poricha Coconut Chambal and a Drizzle of Coconut Milk is a sweet and savoury fusion of a classic Ceylonese crepe recipe, prepared in a Dutch oven, and served with a side of delectable roasted coconut chambal.
The Signature Curry Leaf Coconut Rice captures the essence of traditional Ceylonese lunch feast, with Spicy Matakkalppu Palakai Peratal (Dry Jackfruit Curry), Poonikai Peratal (Sauteed Small Green Beans), Raw Mangkai (Mango) Chambal, and Velarikai (Cucumber) Chambal.
Dessert options include Chilled Sago Pearls with Ruby and Emerald Jelly in Coconut Cream, and Fresh Fruit Steeped in Cinnamon Laced Syrup.
A must-order is a pot of Kunthaville Tea. Most people would be familiar with Ceylon tea, renowned globally for its quality, flavour and authenticity. Kunthaville offers a range of white, green, and black tea blends brought directly from Sri Lanka to Singapore (Chelvanathan herself tasted over 50 versions before handpicking the 10 that are now available at the restaurant). We especially love the Paris Rose white tea, which is infused with edible red rose petals, blue cornflowers and a hint of real strawberry essence.
A holistic journey
After feeding your body, head upstairs to feed your mind and soul. On the second floor is the wellness studio called W Social which aims to help those seeking balance and harmony in their lives. Partake in yoga and mindful meditation in this sanctuary, or attend host lifestyle and wellness workshops.
There are also thematic programmes to address specific aspects of your well-being, be it to reduce stress, improve flexibility, or deepen your spiritual connection. Visit here for more information and to sign up for classes.
Kuntaville is at 18 Veerasamy Road, Singapore 207326.
