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We decided to open a restaurant using hoppers as a base as we grew up eating appams. Our mother made the best tasting appams we’ve had, unrivalled by any we’ve tested in our months or research which extended to Sri Lanka wherein we happened upon the bowl shaped pancakes unlike the ones seen in Malaysia and made by our mother. In testing the recipe we decided to go for the aesthetically pleasing Sri Lankan hoppers using our mothers recipe which proved challenging. The hoppers that will be served at Hoppers are a hybrid between our mother’s recipe and a Sri Lankan hopper with a modern twist. We reckon we’ve improved on both.
The food of the restaurant focuses on popular coconut pancakes colloquially known as appam in Malaysia. We chose the anglosized Sri Lankan name as a nod to the Sri Lankan bowl shaped pancakes as well as bringing the pancakes to a new audience. The pancakes have been given a contemporary transformation where dishes are served within the pancakes as opposed to on the side. We have also chosen to focus on locally sourced ingredients wherever possible. The menu itself is tailored to a few different types of hoppers that we plan on doing perfectly, with the care and attention going into each dish. We will also have a weekly changing specials menu which allows us to experiment with new flavours and gage our customers response to the new flavours.
Opening Hours: Monday to Thursday 10am to 4:30pm & Friday to Sunday 10am to 9pm.