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  • I haven't been here for a while, and almost forgot that the place is not visible from the street, and can be easily missed. There were a lot of media activities going on inside and in front of the restaurant when we were there because it was the day that Canada decided to allow the asylum seeker ship from Sri Lanka to dock in B.C. We watched our waiter tactically avoided camera man, dangling cords, and interview-seeking reporters while providing pretty good service to customers. Brilliant! Since Janelle W has provided excellent description of Hoppers, Lampries, etc., I will just pile on her comments: -- Milk hopper is great with gooey sweet coconut milk at the bottom/centre; the surface is firm enough to form a thin crust but the inside remains soft. Some people eat it as a dessert, but I have it with my meal, rip a piece off and use it to scoop up Kuttu Roti or whatever (amazing sweet and savoury combination). -- String Hoppers are rice noodles. It has a nice and unique texture compared to other versions of rice noodles from Chinese/Vietnamese/Thai/Singaporean cusines, soft and slightly springy but not chewy, probably because it's made by forming the rice flour dough first and then forced through a sieve-like equipment to make the noodle strings. Give it a try. -- Lots of great snack items to be picked up from the take-out counter for people on-the-go. I am partial to the stuffed Roti rolls (chicken or mutton, with potatoes, seasoned nicely and add half of a perfectly boiled egg)
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