It's not often that you come across a cuisine that is completely new to Beijing, let alone the entire country. Cinnara—named after the fragrant sweet cinnamon for which the nation is renowned—has opened in Chaowai SOHO, proudly declaring itself as the first and only Sri Lankan restaurant in China.
We visited the vibrant dining space, decorated with traditional elephant carvings and other Sri Lankan symbols, where manager Don shared the basics with us.
When asked to name three ingredients that characterize Sri Lankan cuisine, he responded without hesitation: “Cinnamon, coconut and chili.” However, these are just a few of the distinctive flavors that set this lesser-known cuisine apart. If you're seeking something different from the usual tastes, this place is your new go-to.
So, what's being offered on the menu? There’s an abundant selection of seafood from the island. “We have three different kinds of crabs ... and three different flavors from three regions of Sri Lanka,” Don explains. “So, if you try three of these ... it’s like you experience Sri Lanka.” The Black Curry Crab—seasoned with Sri Lankan black pepper—delivered a flavor unlike any curry I’ve had before.
That said, the menu isn’t restricted to just seafood; it also includes beef, lamb, and an entire page dedicated to vegetarian options. The Chicken Curry, infused with cinnamon, cardamom, and fried caramelized onions, is another excellent choice.
For those dining with less adventurous eaters or picky children, the menu offers a solid variety of familiar dishes like Fish & Chips and Penne Alfredo.
Chinese diners might recognize Kottu, a stir-fried mixture of shredded roti, which should appeal to anyone who enjoys the textural delight of China's renowned chaobing. However, the dish is distinguished by its unique Sri Lankan spices.
Don highlights three national staples that pair perfectly with the rich sauces found in many of the main dishes. Coconut Roti, starchy triangles with a touch of coconut, are perfect for dipping into any of Cinnara's curries (the authentic Sri Lankan method is to crumble them into the sauce to absorb all the flavors).
The Roast Pan (roasted bread) reminds me of the toast pieces used to soak up the warm yolks in traditional Eggs Benedict.
Then there are the Hoppers, bowl-shaped fermented pancakes with crispy edges and soft centers, designed for pairing with nearly any sauce and are genuinely one-of-a-kind. Be sure to order some, but keep in mind: These are typically available only for dinner due to the fermentation process.
A visit to a Sri Lankan restaurant wouldn't be complete without trying the island’s famous Ceylon tea, offered hot or served as a refreshing iced version with strawberry or peach.
In a city filled with endless dining options, Cinnara presents a genuine first. It’s a bold and inviting introduction to a cuisine that many have only read about, demonstrating that there are still culinary adventures to be had without leaving Beijing’s Fourth Ring Road.
Cinnara03015, 3/F, Bldg A, Chaowai SOHO, 6B Chaoyangmenwai Dajie, Chaoyang District朝阳门外大街乙6号朝外SOHO-A座三层03015
Hours: 11 am - 11 pm
Phone: 136 9113 7921
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Images: Courtesy of Cinnara
Island tastes of cinnamon, coconut, and chili are ready for you.