Little Ceylon’s mission is to bring authentic traditional Sri Lankan food with as much accuracy to the traditional taste and appearance as possible. We will experiment with new ideas for recipes with menu engineering; including experimenting with different ways of cooking.
Everyday restaurants and takeaways don’t provide a good quality product or service, people are constantly concerned if restaurants follow basic hygiene. As part of hygiene and safety, all cooking food will come through filter taps and plumbing lines. It is a policy in Little Ceylon to use a minimum 5-stage water filter for cooking water. We aim to completely avoid the use of plastic in contact with food, especially hot food, as this results in serious health issues.
Furthermore, we aim to use natural materials for packaging such as banana leaves, paper, cardboard, etc. We also try to avoid the use of MSG, additives, and other harmful ingredients in restaurants and the food industry. Our long-term goal is to be completely toxic-free and organic, both in food and packaging.
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