If you’re a fan of world-class Sri Lankan cuisine you ought to know the name, Naleem Tuan. The Sri Lankan native, is now based in County Wexford where he co-owns Ministry of Flavours restaurant. The food Naleem makes at the exciting new venue is a true reflection of his personality; thoughtful, expressive dishes and immaculate hospitality, celebrating his Sri Lankan heritage, his time spent from Dubai to Dublin, and what he’s learned travelling and working in 5 star hotels around the globe.

Talk to us about the concept at Ministry of Flavours. What are the hallmark components of a dining experience here ?

With Ministry of Flavours, I wanted to create a dining experience that is more traditional and casual village food, but with all the qualities that you would get with a fine-dining experience. Ministry offers the same qualities, service and ingredients as fine-dining does, but I wanted it to feel real and relaxed. We serve authentic Sri Lankan village cuisine, with traditional cooking methods, focused on seasonal local produce and the highest quality of Sri Lankan ingredients.

What are some key ways in which it’s different working with a hotel as opposed to a stand-alone restaurant ?

Firstly, we always account for the need of three meals per day for guests. Putting together food service for a hotel, it’s important to put yourself in the shoes of the guest’s, imagining what the visitor is looking for and their needs. We would have a large menu so that someone who may be staying for a number of nights will always be able to enjoy  variety and discover something new during their stay. I personally think that both sides should be experienced to develop yourself as a complete chef. Operating in a restaurant is where original ideas are organic and happen naturally, it part of the daily process. You can watch a dish develop and grow on a restaurant menu, in a hotel it will have to be tasted, tested and recorded before being eaten by anyone. Once you have worked for a few years in a five star hotel and return to a stand-alone restaurant your management skills should be at level 100. All the rest becomes easy and now you can really just focus on making great food. You also get to the time to meet and speak with more of the guests, find out their thoughts and feedback on a personal level.

What is your favourite dish ? 

One of my favourite dishes on the menu is a traditional coconut milk based Sri Lankan curry with tempered vegetable. It’s mild but has plenty of flavour and the okra adds a lovely crunch. If people have ever visited Sri Lanka they’ve undoubtedly eaten a “rice and curry” lunch. Most restaurants and street side shacks sell this complete one-plate-meal, that usually involving white rice, multiple vegetables curries and mallungs at lunchtime. It’s a favourite amongst locals.

What are you most proud of about the new restaurant ?

It has to be that I have been blessed with the opportunity to bring my culture and heritage to the table for new people to experience. I’m very passionate about changing how Irish people think about Sri Lankan food. This food is very close to my heart – I have spent many years developing dishes that my mother taught me as a child and in my opinion, is one of the great cuisines of the world. Not only are there many talented chefs emerging from Sri Lanka, even if they’re not yet well known internationally, there’s also a traditional village food culture built on quality, often unpolished, unadulterated yet full of authenticity.

I’m so excited to finally get it on a plate and do it the justice it deserves!

What is your favourite dish ? 

One of my favourite dishes on the menu is a traditional coconut milk based Sri Lankan curry with tempered vegetable. It’s mild but has plenty of flavour and the okra adds a lovely crunch. If people have ever visited Sri Lanka they’ve undoubtedly eaten a “rice and curry” lunch. Most restaurants and street side shacks sell this complete one-plate-meal, that usually involving white rice, multiple vegetables curries and mallungs at lunchtime. It’s a favourite amongst locals.

What are you most proud of about the new restaurant ?

It has to be that I have been blessed with the opportunity to bring my culture and heritage to the table for new people to experience. I’m very passionate about changing how Irish people think about Sri Lankan food. This food is very close to my heart – I have spent many years developing dishes that my mother taught me as a child and in my opinion, is one of the great cuisines of the world. Not only are there many talented chefs emerging from Sri Lanka, even if they’re not yet well known internationally, there’s also a traditional village food culture built on quality, often unpolished, unadulterated yet full of authenticity.

I’m so excited to finally get it on a plate and do it the justice it deserves!