Creative chef infuses African flavours with Asian

landslide winner for me. The rice was wonderfully seasoned with ginger and paprika contributing to the piquancy of the dish. It was mixed with roasted onion and accompanied by shito purée.

While I was savouring the flavours, the Asanka Eel arrived. I was feeling adventurous, so I gave it a go.

Bad mistake. It felt like I took a bite out of the ocean. And the miso broth, yam noodle and caramelised fennel failed to offer redemption.

The tasting concluded with the White Chocolate Macha. It was an interesting amalgamation of matcha mousse, white chocolate aero, matcha sponge and while chocolate sorbet, which arrived as a melting puddle on my plate.

While those around me polished off this dessert, I couldn’t stomach more than two bites; it was sickeningly sweet.

Asanka has the potential to attract an interesting crowd. The presentation could do with some peppering as could one or two of the winter-menu dishes.

That said, I applaud the chef his creativity and for pushing the envelope.