Sri Lanka’s Cyril Rodrigo’s by Green Cabin joined forces with Michelin-selected Frangipaani, part of The Olive Tree Group, for a remarkable two-night culinary event titled “4 Hands Dinner: Coast to Coast” held on February 7th and 8th at The Republik. This collaboration featured Frangipaani’s Head Chef S. Mokrabin and Green Cabin’s Chef de Cuisine P. Thangaraj, offering an exquisite culinary journey that traced flavors from India to Sri Lanka.
Coast to Coast was designed as a narrative tasting experience, delving into shared spice routes, coastal ingredients, and the historical culinary links across the Indian Ocean. The 4 Hands format allowed both chefs to creatively align, balancing authenticity with contemporary fine-dining precision. The event seamlessly transitioned Indian coastal influences into refined Sri Lankan signatures, focusing on depth of flavor and technical craftsmanship rather than conventional fusion.
Frangipaani operates under The Olive Tree Group, founded in 2003 by hospitality entrepreneur Leslie Gomez. The group currently owns and manages 31 restaurants and bars across six Malaysian states and two countries, establishing itself as an innovative hospitality operator with elevated dining and beverage concepts. Its Michelin Selection status further emphasizes its culinary consistency and quality.
For Green Cabin, this partnership represents a strategic regional milestone. Established 142 years ago, the brand predates Sri Lanka’s independence and remains integral to the country’s culinary identity. Its presence in Kuala Lumpur underscores the growing international demand for contemporary Sri Lankan cuisine within ASEAN’s premium dining market.
Commenting on the event’s success, Deputy COO of Green Cabin, Kanishka Sumithrarachchi, stated, “Around the world, we are already witnessing Sri Lankan-themed restaurants, particularly in Europe and Australia, confidently holding their own in competitive markets. Green Cabin has been part of Sri Lanka’s culinary history for 142 years. With this collaboration, we aimed to showcase the depth of Sri Lankan cuisine and the technical excellence of our team under Chef Thyagaraja. This was about positioning Sri Lankan gastronomy as globally relevant and export-ready.”
Hosted in Bukit Damansara, the limited-seat event attracted discerning diners and hospitality stakeholders, highlighting chef-led collaborations as effective platforms for cultural exchange, regional brand positioning, and culinary diplomacy.
The success of Coast to Coast indicates Green Cabin’s continued evolution from a heritage institution to an internationally recognized culinary brand, enhancing Sri Lanka’s standing within the region’s fine-dining landscape.
(From left) Head Chef, Frangipaani Malaysia – Chef Mokrabin, with Chef de Cuisine, Green Cabin Sri Lanka – Chef Thangarajah who together led the Michelin Select partnership
Jaffna crab curry with Ceylon homemade roast paan
Ambulthiyal Sushi rolls
Image Caption: (From left) Executive Chef, Green Cabin Sri Lanka – Chef Madura, Head Chef, Frangipaani Malaysia – Chef Mokrabin, Chef de Cuisine, Green Cabin Sri Lanka – Chef Thangarajah, and Sous Chef, Green Cabin Sri Lanka – Chef Pushparajah, after the successful completion of the Michelin Select event held in Malaysia.
