The Collection

Nine cities. One table.

a curated passport

Each chapter is a passport stamp — beginning with the kitchens of Colombo, opening outward across the world.

Kottu Roti — Sri Lanka culinary experience

Sri Lanka

Kottu Roti

Twin cleavers. Flat-top theatre.

  • ·OG Sri Lankan Street
  • ·Jaffna Pidi Kothu
  • ·Chettinad Mutton
  • ·Madurai Kothu
Enter
Tokyo — Japan culinary experience

Japan

Tokyo

Precision, umami, restraint.

  • ·Omakase Sushi Selection
  • ·Wagyu Robata Skewers
  • ·Tonkotsu Ramen
  • ·Matcha & Yuzu Dessert
Bangkok — Thailand culinary experience

Thailand

Bangkok

Wok smoke and bird's-eye heat.

  • ·Pad Krapow Moo Saap
  • ·Tom Yum Goong
  • ·Massaman Curry
  • ·Mango Sticky Rice
Istanbul — Turkey culinary experience

Turkey

Istanbul

Charcoal, spice, hospitality.

  • ·Adana Kebab
  • ·Lamb Pide
  • ·Turkish Mezze Platter
  • ·Pistachio Baklava
Marrakech — Morocco culinary experience

Morocco

Marrakech

Tagine, preserved lemon, saffron.

  • ·Lamb Tagine
  • ·Chicken Bastilla
  • ·Harira Soup
  • ·Moroccan Mint Tea
Mexico City — Mexico culinary experience

Mexico

Mexico City

Masa, salsa, fire-kissed maize.

  • ·Barbacoa Tacos
  • ·Esquites & Elote
  • ·Mole Negro
  • ·Tres Leches
Rome — Italy culinary experience

Italy

Rome

Handmade pasta, slow tradition.

  • ·Cacio e Pepe
  • ·Truffle Risotto
  • ·Burrata & Heirloom Tomato
  • ·Tiramisu
Seoul — Korea culinary experience

Korea

Seoul

Banchan, ferment, gochujang glow.

  • ·Banchan Selection
  • ·Galbi Short Rib
  • ·Kimchi Jjigae
  • ·Hotteok
Mumbai — India culinary experience

India

Mumbai

Tiffin culture, monsoon spice.

  • ·Vada Pav
  • ·Pav Bhaji
  • ·Bombay Sandwich
  • ·Masala Chai