By Divya Thotawatte
In an effort to give Japanese food-lovers a memorable culinary experience while expanding variety in cuisine, Ramada Colombo recently launched its newly revamped menu ‘Mizu’ with the assistance and expertise of Ramada Head Japanese Chef Chamila Perera.
The menu had been named after the Japanese term ‘Mizu’ which means water, that Perera utilised to represent the fluidity that he incorporated into the preparation of his dishes, consisting of flavours derived from traditional Japanese preparations, but also combined with various local and international cuisine.
During the menu launch, guests were served items off the newly-launched menu. The menu features a variety of starters including sushi, sashimi, temaki, prawn and vegetable tempura, soups and salads. The maki rolls include the salmon avocado roll, tuna crunch, cucumber roll, and dragon rolls. The range of mains feature the popular ‘Chicken Katsu Curry’, ‘Katsudon’ and traditional other flavours such as beef, chicken or salmon teriyaki. The succulent Beef Steak is a winner with imported beef grilled to perfection and served in a flavourful traditional radish sauce. Completing the menu are the popular Mizu and Kiku Bento Boxes and a range of delicious Teppanyaki including lobster, prawn snapper, squid, scallops, and salmon. The desserts include the Japanese Green Tea Panna Cotta, Red Bean Cheese Cake, Wasabi Cake, Yuzu Vanilla Meringue Cake and the Rice Pudding with Umbekoshi.
Ramada is to also introduce their Japanese High Tea experience for diners featuring a traditional three tiered platter that includes a selection of hot and cold Japanese canapes that include dragon rolls, cheese maki, okonomiyaki, chicken karaage, and Japanese breaded prawns. Completing this enticing platter is an array of fusion desserts featuring wasabi white chocolate, ginger chocolate ganache, honey marzipan and more.
Beginning his culinary journey in 1998, Chef Chamila has worked under different Japanese chefs perfecting his skills in Japanese cuisine, and perfecting the nuances of flavour profiles, techniques, and learning of the importance of utilising top quality ingredients. Having commenced his career in the Maldives, Chef Chamila has since worked at multiple Japanese restaurants in Dubai, including the famous Nobu Restaurant at the Atlantic Hotel and the Le Meridien, before moving to the Cipriani in Venice. In 2013 the Cipriani opened its doors in Abu Dhabi, where Chamila was appointed as Sushi Chef.
Pix by Upul Abayasekera