Sri Lanka’s Cyril Rodrigo by Green Cabin partnered with Michelin-Selected Frangipaani, part of The Olive Tree Group, to present a two-night “4 Hands Dinner” titled Coast to Coast on 7th and 8th February at The Republik. The collaboration brought together Frangipaani’s Head Chef S. Mokrabin and Green Cabin’s Chef de Cuisine P. Thangaraj for a curated culinary journey tracing flavours from India to Sri Lanka.
Conceptualised as a narrative tasting experience, Coast to Coast explored shared spice routes, coastal ingredients and the historical culinary links across the Indian Ocean. The 4 Hands format enabled both chefs to operate in creative alignment, balancing authenticity with contemporary fine-dining precision. Indian coastal influences transitioned seamlessly into refined Sri Lankan signatures, highlighting depth of flavour and technical craftsmanship rather than conventional fusion.
Frangipaani operates under The Olive Tree Group, founded in 2003 by hospitality entrepreneur Leslie Gomez. Today, the group owns and manages 31 restaurants and bars across six Malaysian states and two countries, cementing its reputation as an innovative hospitality operator delivering elevated dining and beverage concepts at scale. Its Michelin Selection status further underscores its culinary consistency and quality.
For Green Cabin, the partnership represents a strategic regional milestone. Established 142 years ago, the brand predates Sri Lanka’s independence and remains woven into the country’s culinary identity. Its presence in Kuala Lumpur reinforces the growing international demand for contemporary Sri Lankan cuisine within ASEAN’s premium dining market.
Speaking on the success of the event, designation, Green Cabin – name, 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, reinforcing chef-led collaborations as effective platforms for cultural exchange, regional brand positioning and culinary diplomacy.
The success of Coast to Coast signals Green Cabin’s continued evolution from heritage institution to internationally recognised culinary brand, advancing Sri Lanka’s standing within the region’s fine-dining landscape.