Kotuwa - Michelin Bib Gourmand Sri Lankan Cuisine

If you’ve been sleeping on Sri Lankan food in Singapore, Kotuwa is your wake-up call. Tucked within the beautifully restored grounds of New Bahru — the former Nan Chiau High School along Kim Yam Road — this Michelin Bib Gourmand restaurant is arguably the most exciting thing to happen to the local dining scene in recent years. Bold flavours, vibrant energy, and a menu that reads like a love letter to Sri Lanka. It’s hard not to be won over.

Kotuwa has had quite a journey. It launched as a cloud kitchen concept in 2020, moved into Wanderlust Hotel along Dickson Road in 2021 (earning a month-long waiting list almost immediately), and in 2024 relocated to its current home at New Bahru. The new space is significantly larger at 80 seats, with architectural details that evoke the warmth of a quintessential Colombo home. There’s also a dedicated outdoor cocktail bar at the entrance — a welcome upgrade that sets the mood before you even sit down.

Crab Cutlet ($16)

Sri Lankan-style croquettes packed with spiced crab brandade, crispy on the outside and deeply flavourful within. A great introduction to the meal and one of the best things on the menu.

Mutton Rolls ($16)

Panko-crumbed and punchy with spice, these are another must-order short eat. Fair warning: these aren’t timid bites.

Lamb Shank Curry

Fall-off-the-bone tenderness in a rich, slow-braised red curry. One of the more indulgent mains on the menu and well worth the order.

Malu Baduma ($36)

If you’d rather skip the crab, this pan-seared jade perch in a sour, tangy curry base is an excellent alternative. Shatteringly crisp skin, creamy flesh, and a curry sauce you’ll want to mop up every last drop of.

Wattaka Kalu Pol ($18)

Butternut squash cooked in a blackened coconut gravy — one of those vegetable dishes that surprises you with how satisfying it is. Pairs beautifully with hoppers.

Hoppers — Plain ($5) / Egg ($7)

Non-negotiable. These fermented rice pancakes with crispy, lacy edges and a soft centre are the perfect vessels for mopping up every last drop of curry.

Chicken Kottu / Polos Kottu

Heartier options for those who want something more substantial. The jackfruit-based Polos Kottu is a great pick for vegetarians.

Watalappam Tart ($16)

The dessert to end on. Velvety coconut custard enriched with jaggery, finished with pistachios, candied orange, and warming spices — not overly sweet, and a beautiful finish to the meal.

Lankan Feast ($68++ per pax)

Prefer to let the kitchen decide? This set menu covers a solid spread of starters, mains, sides, and dessert — a great option for first-timers.

Kotuwa’s cocktail programme, called “The Lion’s Cup” (a nod to Sri Lanka’s iconic 1996 Cricket World Cup victory), brings South Asian flavours into the glass — think curry leaves, tamarind, coconut, and chilli. The Head Spinner, a mashup of Pisco Sour and Margarita with guava, tamarind, and chilli, is a good place to start.

Kotuwa is one of the few restaurants in Singapore where you leave both well-fed and genuinely educated about a cuisine. The food is bold and confident, the setting is one of the most atmospheric in the city right now, and the Bib Gourmand recognition is thoroughly deserved. Book ahead — tables fill up fast.

46 Kim Yam Road, #01-03, New Bahru (School Block), Singapore 239351
Tel: +65 6518 4278
Opening hours: Mon–Thu 5pm–11pm | Fri–Sat 12pm–12am | Sun 12pm–11pm
Website: kotuwa.com.sg