Savinda Dharmadasa: Chef-Director Bringing PappaRich’s Malaysian Flavours to Colombo

By Yashmitha Sritheran

Chef-Director Savinda Dharmadasa is at the forefront of one of Colombo’s latest international dining introductions, PappaRich Sri Lanka. With experience spanning both culinary execution and restaurant strategy, he steps into a dual role that blends kitchen creativity with operational discipline. As the Malaysian casual dining brand opens its doors in Colombo, Savinda is focused on translating its globally loved identity into a format that resonates with Sri Lankan diners while staying true to its roots in bold, street-inspired comfort food.

PappaRich has officially opened its doors in Colombo. What inspired you and your partners to bring this renowned Malaysian brand to Sri Lanka?

Sri Lanka has always had an appreciation for bold, comforting food, and that’s exactly what Malaysian cuisine represents at its core, Asian comfort food rooted in street culture. What drew us to PappaRich is how it captures the full spectrum of Asian street food influences. Malaysian cuisine sits at a crossroads, it pulls from Chinese wok culture, Indian spices and curries, Malay heritage, and even touches of broader Southeast and North Asian techniques. So, when you look at the menu, it’s not just one cuisine. It’s a layered, diverse food story presented in a very approachable, everyday format. We felt Sri Lanka was ready for that kind of offering, something casual, flavour-driven, and deeply satisfying, but still diverse enough that people can keep coming back and discovering something new.

As both a chef and a director, how do you balance the culinary vision with the business strategy behind launching PappaRich in this market?

For me, the two go hand in hand. A strong culinary vision drives customer loyalty, but it has to be supported by operational efficiency and financial discipline. I approach it by building systems, clear SOPs, training structures, and supply chain consistency so that the food maintains its integrity even at scale. At the same time, I’m constantly looking at numbers: food cost, labour, throughput. The goal is simple, serve great food, but in a way that’s sustainable and repeatable.

PappaRich is known globally for its extensive menu. Could you tell us about the variety diners can expect at the Colombo outlet?

The menu is one of the brand’s biggest strengths. It spans everything from street food staples to more indulgent comfort-style dishes. You have rice and noodle classics like nasi lemak and char kway teow, a wide range of curries, roti-based dishes, as well as snacks and desserts. It’s designed so guests can come in for a quick meal or sit down and explore multiple dishes as a group. That flexibility is what makes it very appealing.

For first-time guests, what are some of your chef-recommended sharing dishes that truly capture the spirit of Malaysian dining?

I’d recommend starting with a mix that showcases contrast and balance. To lean a bit more Chinese-centric, I would go with crab fried rice paired with crispy butter oats chicken and a Singapore-style fish served on a sizzling platter. I truly find it to be a great combo for two. When thinking of the Malay side of the menu, I love going with gulai ikan paired with beef rendang and nasi lemak sambal with coconut rice. Just thinking about it makes me hungry.

What are PappaRich’s signature dishes that you believe will become favourites among Sri Lankan diners?

I think the dishes that will really stand out are the ones that are strong on their own, clear identity, bold flavour, and high repeat value. Hainanese chicken rice is a big one. It’s simple on paper, but when done right, it’s incredibly satisfying and very easy for diners to come back to regularly. Chilli pan mee is another, it brings heat, texture, and depth, and it’s quite different from what’s widely available here right now. Our satays are something we’ve refined a lot, they’re not just starters, they can really define the experience. And dishes like wan tan hor, with that wok hei and richness, will connect very well because they sit close to familiar comfort zones while still offering something elevated.

Malaysian cuisine is celebrated for its bold and layered flavours. How have you ensured authenticity while appealing to local taste preferences?

Authenticity starts with technique and ingredients; we’ve stayed very true to the core recipes and cooking methods that define Malaysian cuisine. Where we’ve adapted is in subtle areas like spice intensity and seasoning balance, making sure dishes are enjoyable without losing their identity. It’s not about changing the food, it’s about refining it so it lands well with the local audience. End of the day, I simply ask myself: “What would my Amma say?”

How does PappaRich ensure value for money while maintaining international standards in quality, ingredients, and presentation?

It comes down to scale, systems, and discipline. We work closely with suppliers to maintain consistency in ingredients, and we’ve built strong operational processes to reduce wastage and improve efficiency. At the same time, portioning and presentation are carefully controlled. Guests should feel like they’re getting a premium experience, but at a price point that still feels accessible.

Looking ahead, what kind of dining experience do you hope guests will associate with PappaRich Colombo?

Consistency, comfort, and energy. We want guests to know that every visit will deliver the same quality of food and service. At the same time, it should feel vibrant and welcoming, a place where you can come casually but still have a memorable experience. If people start associating PappaRich with reliability and great flavour, we’ve done our job right.