Hoppers

good quality, good value cooking

Since launching in 2015, this buzy, cosy restaurant has become something of a Soho institution. Although there are now four branches of Hoppers dotted around the capital there is no sense of dining in a chain eatery. The intimate, characterful room is inspired by the shack-like ‘toddy shops’ found on Sri Lanka’s coconut plantations, featuring a beautifully patterned terracotta-tiled floor, rattan ceiling and Sri Lankan poster art, all designed with enough style to avoid any hint of a themed venue. Although there’s a handy glossary printed at the bottom of the concise (and cryptic) menu, first-time visitors may be a little overwhelmed if unfamiliar with Sri Lankan cuisine. We took the advice of our server and ordered the set menu. For a hungry diner, it’s the perfect way to sample a dish from nearly every part of the repertoire (apart from the larger ‘rice and roasts’ section). Top calls included pheasant chilli fry, a seasonal riff on Hoppers' signature beef rib fry, with pieces of pheasant breast in a crisp coating, fried with red onions, mild banana chillies, hot chillies, curry powder, spices and curry leaves – a perfect representation of the kitchen’s vibrant, spicy style. Equally enjoyable was seafood kothu with its generous amounts of squid and prawns stir-fried with chopped roti, cabbage and carrot in a spicy curry sauce. Black pork kari, a kind of dry curry reminiscent of a Malaysian rendang, was a real show-stopper, intensely flavoured with a darkly roasted spice base and a unique tangy, sour and smoky note provided by goraka (a sun-dried and smoked fruit native to Sri Lanka); this came generously accompanied by dhal, sambols, raita and one of the bowl-shaped rice and coconut pancakes that gives the restaurant its name. With just eight wines on the list, the emphasis is on exotic cocktails (some made with the Sri Lankan coconut-based spirit Ceylon Arrack) and own brand beers. That said, an affordably priced carafe of Rhône rosé complemented the food perfectly.