Is it possible to find true Sri Lankan food in Singapore without stepping into a high-end restaurant? Yes—and it’s located at Tekka Centre. Raja Bojun brings the intensity and depth of Sri Lankan cooking to a hawker stall, earning loyal fans over the past decade.
A Decade of Authenticity at Tekka Centre
Tucked into the busy lanes of Tekka Centre at #01-280, Raja Bojun has been quietly serving some of the most recognizable Sri Lankan dishes to locals and Sri Lankan expatriates alike. Its owner, Mr. Odi, is often seen behind the counter offering recommendations to newcomers, ensuring diners are never lost in unfamiliar names or spice levels.
The name “Raja Bojun” translates to “king’s feast.” The food here lives up to the promise—not by luxury but by staying honest to its roots.
What Makes Raja Bojun Stand Out
Authentic flavors: Each dish reflects home-style cooking, with no attempts to dilute the experience. The spice level leans towards peppery warmth, not searing heat, distinguishing it from South Indian influences.
Affordable pricing: Most meals start from $6, served with rice and an array of curries and sides.
Rare ingredients: Some vegetables and meats rarely seen in other eateries make regular appearances here.
Signature Dishes Worth Trying
1. Rice Sets (from $6)
Rice sets are the backbone of Raja Bojun’s menu. Diners can choose between chicken, fish, or vegetarian options. Each plate comes with:
- Lentils
- Mallung (leafy greens with chili, coconut, and carrot)
- Curry leaves
- Seasonal vegetables
2. Smoked Jackfruit Curry
This dish surprises with its smoky depth and meaty texture. Jackfruit is a Sri Lankan staple, and here it’s cooked in a way that feels both rustic and refined.
3. Devilled Chicken
Served with a peppery punch, this isn’t the typical chili-heavy dish. The balance of spices lets the flavor of the chicken come through clearly.
4. Banana Flower Curry (Kesel Muwa)
A standout vegetarian option, this curry is nutty and slightly bitter, softened with coconut and spices.
5. Vallarai Keerai (Brahmi Leaves)
This lesser-known herb is lightly sautéed with shredded coconut, tomatoes, and onions. It’s both nourishing and refreshing.
6. Short Eats
If you’re not in the mood for rice, try the snacks—known locally as short eats:
- Pol Roti (coconut flatbread)
- Hoppers (bowl-shaped pancakes)
- Egg rolls
- Spicy vegetable cutlets
A particular highlight: a large, deep-fried snack filled with curried potato and vegetables, spicy and hearty.
7. Mango Curry and Coconut Sambol
Sour mango in a rich gravy and a fiery coconut sambol both make excellent accompaniments to rice-based meals.
8. Special Meats (occasionally)
Deer meat and mutton liver make surprise appearances on select days. These aren’t everyday offerings but add an element of excitement for repeat customers.
A Friendly Face Behind the Food
Mr. Odi isn’t just a stall owner. He’s an ambassador for Sri Lankan food. His willingness to explain dishes and suggest pairings has made Raja Bojun a welcoming stop even for those unfamiliar with the cuisine.
A Vegetarian-Friendly Option
Thanks to Sri Lanka’s deep Buddhist roots, vegetarian dishes hold their own on this menu. Vegetable curries, sambols, and herb-based stir-fries fill out the offerings, making it easy for plant-based eaters to enjoy a full meal without compromise.
Opening Hours
- Tuesday to Sunday: Typically 9 AM – 8 PM or 9:30 AM – 9:30 PM
- Closed on Mondays
Since hawker hours can shift, a quick check before visiting is advised.
The Broader Picture: Sri Lankan Cuisine in Singapore
While Raja Bojun keeps things casual and affordable, several other places provide more formal or modern takes on Sri Lankan food.
Other Places to Consider
- Kotuwa: Led by Chef Rishi Naleendra, this Michelin Bib Gourmand restaurant focuses on street food classics and seafood curries.
- Ministry of Crab: An upscale import from Colombo, specializing in Sri Lankan crab curries.
- Ceylonese Crabs: Known for its rich crab dishes, kottu roti, and hoppers.
- Kunthaville: A fully vegan Sri Lankan experience.
Each of these restaurants provides a different lens through which to taste the cuisine, from fine-dining to vegan interpretations.
Hallmarks of Sri Lankan Cuisine
Understanding what defines Sri Lankan food helps explain Raja Bojun’s popularity:
- Spices with depth, not just heat. Pepper is a core ingredient, joined by cinnamon, cardamom, and fennel.
- Coconut in all forms: milk, oil, shredded flesh.
- Curry leaves, pandan leaves, tamarind, and lemongrass.
- Sambols: Intense, spicy sides made with coconut, chili, and lime.
- Starch-focused meals: Most dishes are centered around rice or flatbreads.
Dishes You Might Find at Other Spots
- Hoppers (Appa): Bowl-shaped crepes with crispy edges and a soft center, sometimes with egg.
- Kottu Roti: Flatbread stir-fried with vegetables, meat, and spices.
- Crab Curry: A celebration of spice and sweetness.
- Lamprais: Rice cooked in broth, wrapped in banana leaf, with various sides.
- Dahl (Parippu): Red lentils with notes of curry leaves and Maldive fish.
- Mallung: Lightly stir-fried leafy vegetables.
Cultural Ties Between Singapore and Sri Lanka
Shared colonial histories and maritime trade have woven connections between the two countries. Both cuisines appreciate heat, coconut, and bold flavors, but Sri Lankan food uses these ingredients differently. There’s a deliberate restraint and clarity in the layering of flavor.
Events and Community Support
Occasional food festivals bring attention to Sri Lankan cuisine in Singapore. These events often feature cooking demonstrations and samplings, helping broaden interest and appreciation.
Raja Bojun may not have white tablecloths or Instagrammable décor. It doesn’t need them. What it offers is honest Sri Lankan food—accessible, flavorful, and shaped by tradition. If you want a firsthand taste of what meals feel like in a Sri Lankan home, this hawker stall delivers.
