Green Cabin Showcases Sri Lankan Culinary Mastery in Malaysia 📈

Sri Lanka’s heritage brand Cyril Rodrigo by Green Cabin successfully concluded a strategic culinary collaboration with the Michelin-Selected restaurant Frangipaani in Kuala Lumpur, Malaysia. • Event Highlights: • Titled "Coast to Coast," the two-night "4 Hands Dinner" (Feb 7–8) featured a curated tasting experience. • Led by Chef de Cuisine P. Thangaraj (Green Cabin) and Chef S. Mokrabin (Frangipaani). • Focused on shared spice routes and historical links across the Indian Ocean, emphasizing technical craftsmanship over fusion. • Economic & Sector Impact: • Hospitality & Gastronomy: Positions Sri Lankan cuisine as a premium, "export-ready" service in the ASEAN market. • Tourism Branding: Leverages culinary diplomacy to enhance Sri Lanka's standing in international fine-dining circles. • Brand Evolution: Marks a milestone for the 142-year-old brand (est. 1884) in its transition from a heritage institution to a globally recognized culinary brand. • Market Context: • The partnership with The Olive Tree Group (managing 31 venues) targets the high-spending premium dining segment. • Reflects a broader trend of Sri Lankan-themed restaurants gaining traction in Europe and Australia.