A properly made lamprais is a fragrant banana-leaf parcel of spiced rice, rich chicken curry, dark-sweet seeni sambol, sharp brinjal moju, and savoury little frikkadels. Steaming the wrapped parcel marries the aromas into a deeply complex, celebratory dish with contrasting textures and bold Sri Lankan Burgher character.

Ayam Betutu is intensely aromatic chicken perfumed with lemongrass, kaffir lime, galangal, and turmeric, wrapped in banana leaf so the meat steams in its own spiced juices. This faster version still delivers the dish's signature richness, with savory cassava leaf stuffing and a warm, complex spice profile.

This quick ikan bakar is fragrant with lemongrass, turmeric, garlic, and lime, then gently charred inside a banana leaf until juicy and tender. A bright sambal matah of shallot, chili, and lime cuts through the richness, making the fish taste fresh, spicy, and deeply savory.

Ikan Bakar Pari is smoky, spicy, and vividly fragrant, with tender stingray wrapped in charred banana leaf and coated in a punchy fresh sambal. A squeeze of lime at the table brightens the rich fish and chili heat, while cucumber adds a crisp, cooling contrast.

Pepes Ikan is delicately steamed fish wrapped in banana leaf with a vivid spice paste of shallot, garlic, chili, lemongrass, turmeric, and ginger. The finished dish is fragrant, moist, and bright, with juicy tomato and basil tucked into every parcel.

Otak-Otak is a fragrant grilled fish custard, rich with coconut milk and bright with lemongrass, galangal, chilli, and kaffir lime leaf. Wrapped in banana leaf and lightly charred, it emerges tender, aromatic, and deeply savory with a gentle heat.

These Tamales Limeños are rich, fragrant, and deeply savory, with soft corn masa wrapped around spiced chicken, briny black olive, and tender egg. The banana leaf perfumes the parcel as it steams, giving the finished tamal its characteristic aroma and moist texture.

Ducana are soft, fragrant sweet potato dumplings steamed in banana leaves until tender and lightly pudding-like. They carry warm notes of coconut, cinnamon, and vanilla, with a gentle sweetness and an earthy aroma from the leaf wrapping.

These Tamales Verdes are rich, fragrant, and deeply savory, with tender green masa wrapped around juicy cumin- and garlic-scented pork. Steamed in banana leaf, they emerge moist and aromatic, with a gentle chile warmth and a distinctive herbal freshness.