Seafood is best indulged in at the beach. And you  are sure to come across some of the island’s finest Chinese seafood in Mount Lavinia down College Avenue, at Loon Tao.

The restaurant celebrated their fifth anniversary this year. When I first visited Loon Tao when they opened in 2008, I can still recall the how delicious the food was and very little has changed since in terms of the quality of food and the peaceful ambience created by the Indian Ocean right in front of you.

 

  

 

There have been a few changes in their menu, that of some interesting items including main courses  and desserts. “We will be going for a complete revamp for banqueting,” Restaurateur Janaka Wimalananda said adding, “This too will be an open concept.”  The renovations will be done in three stages therefore not affecting the day to day operations of the restaurant, Janaka stressed.

This time around with Janaka’s insistence of course, I tried out dishes that I wouldn’t ordinarily have had. I started off with Deep Fried Cuttlefish Rings served with what they call a Special Sauce.

 

  

 

The cuttlefish was soft while the batter was crunchy and the sauce complimented this starter well. Next was the Sweet Corn Cake – it is a pizza style dish which has the texture of a rice cake – served with crunchy sweet corn and sugar crystals on top, this appetizer was not my favourite but I suppose it was interesting! 

The restaurant’s menu which boats 293 items in all and they range from appetizer to soups as well as meats like Chicken, Duck, Beef, Lamb, Seafood as well as vegetarian options. The soups on the menu have two variants – thick and clear. My choice for the evening was the ‘Loon Tao’ Special Crab Meat Soup.

Keep in mind that a portion is sufficient for just one and must be eaten as it is served. This thick soup is packed with fresh crab meat and noodles and the subtle flavours made it a delicious choice.

My main course included: The "Schezuwan Style" Chilli Prawns which were cooked to perfection while the sweet and sour sauce was so delectable. While the Stir Fried Cuttle Fish with Black Pepper Sauce also had a sweet and tangy sauce but also had a hint of chilli which balanced the flavours off well.

 

 

I also tried out their BBQ Diced Chicken – this dish had a hint of chilli and sweetness as well. All this was complimented with the most interesting looking rice dish I’ve tried – Dual Taste “Taiji Style” Fried Rice. This wet dish is served with two types of meat based sauces – crab (white) and chicken (red).

 

  

 

After tasting all of the above, I had to make room for dessert aided by some soothing Chinese Jasmine Tea. They make an excellent Tiramisu while their Coconut Sago Pudding is possibly the best dessert to have after a heavy meal.

I think I found the best Chocolate Brownie in town – Served with Vanilla Ice Cream, this gooey chocolaty brownie was the perfect ending to a perfect evening at Loon Tao.

 

 

Food this delicious has to be made fresh and with the freshest of ingredients, and this is exactly what Janaka ensures. “The process is a logistical nightmare but is well worth it,” he says adding that seeing so many customers returning time and time again makes all the hard work worth it. He is definitely a hands-on Restaurateur, as you can see him moving from table to table taking orders and stopping for a short chat with his customers.

I headed there on a Saturday evening and no later than 7.30pm the restaurant was at its full capacity. I feel that it is the perfect combination of clean, fresh and delicious food along with the perfect ambience and friendly and efficient service that has make it possibly one of Colombo’s most successful Chinese seafood restaurants. 

 

 

 

 

By Natasha Fernandopulle

Pics by Kanishke Ganewatte