Here’s where Colombo Kitchen gets dangerously brilliant: they douse some of their kottu in melted cheese. I know, I know—that sounds like a wild fusion. But it’s like that friend who shows up to a party uninvited and ends up being the life of it. The cheese kottu is creamy, gooey, and utterly addictive.
Don’t even get me started on the double cheese hopper they sometimes do as a special. It’s a hopper lined with mozzarella and cheddar, then crowned with a fried egg. Honestly, it’s the kind of thing cardiologists warn you about, but you won’t care once you taste it. YOLO, right?
The Sides and Sauces
A great menu isn’t just about the mains—it’s about the little extras. Colombo Kitchen’s sambol (a spicy coconut relish) is a game-changer. It’s bright, fiery, and cuts through the richness of the kottu like a sharp little ninja.
They also serve a curry gravy on the side that’s basically liquid gold. Pour it over everything. I mean everything. I saw a guy dip his entire hopper into it like it was a fondue pot, and I have never respected anyone more.
Oh, and don’t skip the achar—a tangy pickled veggie mix that adds a sour punch. It’s the kind of condiment that makes you go, “Wait, why don’t I put this on everything at home?” You will, eventually.
Menu — Colombo Kitchen | Sri Lankan Hopper and Kottu Bar
