Nov 12 2020. view 181
How do our food experts cook and eat? This week, Asylum Restaurant’s Shiromi takes the Q&A! Located inside Independence Arcade, Colombo – the Asylum Restaurant and Bar has been making waves since the very first day. Today we get into conversation with the restaurant’s Managing Partner Shiromi for a casual conversation about her take on food!
I fight for food integrity; each dish we create should remain the best version of itself.
Well, I enjoy cooking with my husband but he’s the better cook. So, I’m usually just his sous chef or kitchen hand (in his words!)
Honestly, Asylum was always the only choice and the natural one at that. Since the building was initially called the Cinnamon Gardens Asylum in 1889, we thought it made sense to go with that name so we could be a part of the building’s history. It also tends to be a great conversation starter.
Baked crab in its shell was my all-time favourite as a child. It was a Sunday ritual with my parents so that dish holds a lot of fond memories.
Naturally, a tiny baked crab!
Eating for sure! If you have tasted the food at Asylum, you will know why.
Hahaha - I have no shame when it comes to food. You will probably find leftovers from the restaurant.
Well, I won’t say no to a bit of chocolate.
It would be our Cape Grim Grilled Sirloin Steak – it is widely popular among our regular customers.
My daughter is a Chef in Canada, so I would be at her house with my husband and son demanding she cook for us.
Let me get back to you on that one (texting husband…)
We cultivate a family work environment at Asylum. So, the livelihoods of our staff are especially important to us – from their financial wellbeing to their mental health. Because of that we’ve been heavily promoting our delivery to make sure our whole team has work – our frontline staff physically deliver the food to ensure that all the right safety measures are being taken.
1) My Husband – for reasons mentioned above!
2) Our Chefs on speed dial – for obvious reasons
3) Butter – everything should be sautéed in butter.
4) Bacon – because it’s bacon!
There’s a reason I am reluctant!
It’s not really food (unless you’re on a liquid diet!) but we do a unique cocktail called No Manches that’s made with Gin, Lime, Sugar Syrup, Coriander and Red Chillies and I love it.