The irrepressibly talented De Hoedt family – with three generations spread across kitchen,floor and sweets duties – make Kurumba a finely tuned treat. Expect care and precision,extending right through to the adrenaline-pumping flavours coming out of the open kitchen.
It’s a handsome restaurant,flush with banquettes and honey-toned woods,but pick a seat facing the hopper bar to see the freckled crepe-thin fermented-rice-flour bowls made from flour come into existence before your eyes.
Fill them with spice-flecked tempered cauliflower rich with garlic and pickled onion and a wodge of chilli lime sambal,or pile in creamy chicken curry humming with spice,finishing with a squeeze of lime.
Signature lobster kottu,deeply flavoured with a house spice blend and tossed with chopped roti in a blistering wok,is only matched by the decadence of jaggery and coconut custard watalappam,bruleed and finished with spiced ice-cream and smoky-sweet kithul. Aye,Kurumba.