Kitchen Confidential: chef Shaluka Sudasinghe
10th November, 2014
Born in 1977, Shaluka Sudasinghe grew up in the historic town of Galle, Sri Lanka. He first started out as a trainee cook before becoming a chef in restaurants and private villas in Sri Lanka, Australia, Thailand, Singapore, India, the Middle East and the UK. Sudasinghe lives in Galle with his wife and three children. He is the head chef at The Hideaways Club's villa, Maliga Kanda near Galle in Sri Lanka.
When did you know you wanted to become a
chef?
From an early age. When I was young, I would help my parents with
their takeaway business in Sri Lanka.
What has been the most complex dish you've been asked to
make?
Often the most simple in appearance can be the most complicated to
make and for me it is the Sri Lankan hopper, a round pancake with a
crispy edge made from rice flour and coconut milk. Preparation
takes three hours and it is difficult to perfect. I like to pop an
egg into the centre and serve it with a mild spicy coconut
sambol.
Who are your culinary influences?
Jamie Oliver and Bill Granger. Locally, chef Publis Silva who has
worked with Rick Stein.
What are you most proud of making?
Sri Lankan cuisine.
What is the strangest ingredient you've had to
use?
In Singapore, I made a soup with black chicken.
What is your favourite restaurant?
Amangalla in Galle Fort is laudable for its consistent quality. But
now that Sri Lanka is in its fifth year of peace, travellers from
all over the world are visiting, bringing with them a demanding
palate, so the restaurant scene is responding and growing.
What is the best piece of advice a parent or mentor gave
you?
Never give up. Believe in yourself and try to be disciplined.
What dish would you teach your own child to make to
introduce them to cooking?
To be a chef you have to enjoy pleasing people, and so I'd start
them off with an omelet. It is simple to do well and be can easily
adapted to suit many tastes.
What are the three things everyone should have in their
kitchen?
A good team, an awareness of time and a happy disposition.
Who would you most like to sit next to at a dinner
party?
My father, whose passion for different cuisines and flavours was a
treat in itself.
What would your last meal be?
A spicy Sri Lankan curry.
Is there one particular recipe that brings back
especially vivid memories?
Coq au vin. It was the first western dish I made and it was
delicious.
What is your current favourite pudding?
Ginger cheesecake topped with cream and strawberry coulis with a
drizzle of honey.
Who is your perfect dinner guest?
My best friend
What is your hobby?
My hobby is reading science fiction. I am a fan of writer Arthur C
Clark who used to live nearby.
