When Sri Lankan Chef Reshan Koralage sets a table, whether through his most recent business venture or otherwise, his focus remains fixed on how his dishes will be experienced by others. Perhaps the commercial pilot training which brought Koralage to the United States in 2013 gives him a unique ability to transport people through food. Utilizing ingredients indigenous to his island home country, Koralage can transport any hungry heart over 9,000 miles across the globe without leaving downtown Tulsa.
Before settling down in Tulsa, Koralage lived the majority of his life in the seafood capital of Sri Lanka, Negombo, where he was born and raised surrounded by the Indian Ocean and bustling fish markets — which heavily influenced his approach to cooking. “Many of the recipes I use today are passed down from my mom and grandmother,” he says.
Launched earlier this year, Koralage’s curated Ceylon Table private dining pop-ups highlight original recipes rooted from his core memories. He already sold out two five-course wine dinners in January and April at Gregor Donnini’s Boston Title and Abstract, for which he worked alongside BTA Chef Roque Heidler and Sommelier Pablo Aguilar of WiNE is FOOD. The team intentionally paired each course with international wines, creating a first-of-its-kind professionally crafted Sri Lankan wine dinner in Tulsa.
“My goal is to bring Sri Lankan flavors into the fine dining world, while preserving the authenticity and soul of the cuisine,” Koralage explains. “Sri Lankan food carries thousands of years of history, tradition and technique.”
Chef Reshan Koralage’s Fermented Rice Hoppers undergo a 24-hour fermentation process after Koralage grinds the rice flour himself by hand. The result is a delicate, bowl-shaped hopper with crisp edges and a soft, airy center, a staple deeply rooted in Sri Lankan cuisine.
Mary A. Smith
Given the country is situated southeast of India, Sri Lanka’s culinary history reflects the influence of maritime trade with Portuguese, Dutch and British elements. Koralage shares that Sri Lankan cuisine remains relatively underrepresented in fine dining when compared to French cuisine and says he aims to “give it the recognition and platform it deserves.”
Each dish Koralage presents is made from scratch and requires intensive preparation by hand.
“Many Sri Lankan dishes are naturally gluten-free and dairy-free, with rice, rice flour, coconut and traditional cooking methods at the heart of the cuisine,” Koralage says. “Our spice blends are made from scratch using whole spices that we roast, grind and blend ourselves, and traditional clay-pot cooking plays an important role in the experience. We don’t cut corners. The ingredients, techniques, aromas and process matter just as much as the final presentation.”
With every meal Koralage presents, he takes special care to uphold Sri Lankan practices, rather than caving to fit western convention.
Earlier this year, Sri Lankan Chef Reshan Koralage launched Ceylon Table, a curated private dining concept which highlights original recipes passed down by his family for generations.
Mary A. Smith
“For me, fine dining isn’t about changing Sri Lankan food to make it fit into another culinary tradition,” he says. “It’s about taking the traditions we already have and showcasing them at their highest level.”
For his April dinner, Koralage partnered with Aguilar and Boston Title and Abstract to host a fundraising dinner for The Tristesse Grief Center. The effort raised more than $10,000 for local families navigating loss. “That experience reminded me that food and hospitality can make an impact far beyond the table,” Koralage says. Ceylon Table plans to continue incorporating philanthropy into future events while building its intimate Sri Lankan culinary experiences.
To book Ceylon Table’s services and stay informed about upcoming events, visit theceylontable.com.
Dining and Cooking