Hoppers Soho

We came in without a reservation, started at the bar, and eased into the evening with a Paloma and the cheekily named Arrack Attack — built on Sri Lanka’s own arrack, a spirit distilled from coconut or toddy palm. From there, the namesake dishes took center stage. A hopper is not an insect (LOL, I am vegetarian) but a fermented rice-and-coconut crêpe, thin and bowl-shaped with crisp edges. Its counterpart, the string hopper, presses the same batter into delicate noodles. We had ours with kiri hodi, a coconut milk curry, alongside the house set of chutneys and sambols: coconut, tomato, pol (coconut sambol), and seeni (caramelised onion). Each brought a different register of spice, sweetness, or coolness — designed to be mixed, matched, and layered. The veg kothu parotta — flatbread chopped and wok-tossed with vegetables and heady Sri Lankan spices — stole the show, while a dosa added its crisp, savory bite. It’s easy to see why Hoppers has held a Michelin Bib Gourmand nod year after year: the food doesn’t chase novelty, it delivers consistency, character, and a rare taste of Sri Lanka in London.

Well that time the lamp meet , some of the pieces can't chewed. So the manager changed as to a chicken Kari. But also the pieces were included some signs of un perfect taking care. The hopper and the sauces was ok and tasty.

Four of us are here last night. From the warm welcome, to the fab decor and atmosphere, to the attentive service and delicious dishes, everything was perfect. Our food was fresh and tasty. We can’t fault a thing and can’t wait to come back. Lovely restaurant, fab food and really lovely staff. Xxxxx