Category: Manhattan

Kottu House

Heat. That’s one word to describe the Sri Lankan kottu at Kottu House. You know the kind. It starts at your tongue and lingers for the rest of the meal, building with every bite. Pick your spice level, just don’t make the mistake of overshooting. Kottu, a popular Sri Lankan street dish, is made of curry, eggs and vegetables stir-fried with chopped up godamba roti. I tried the classic chicken and seawater fish kottus over the span of two visits, and while the medium-level spice proved to be too much for me, the mild was just right.

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Nasi lemak is considered the national dish of Malaysia, and here at Kopitiam it’s made and served the traditional way. Anchovies and peanuts are mixed together in a spicy sambal, then topped over rice along with cucumber slices and hard-boiled eggs. The ingredients and visual seem simple enough, but the bold, slightly spicy and fishy flavors are quite complex. Halfway through the bowl I was already planning my next trip to get it again.

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