The Ceylonese Affair: This Sri Lankan Biryani at Mei Ling Market Is Worth Queuing For!

Living near Mei Ling Market & Food Centre means we have visited the hawker centre countless times for breakfast. But there was always one stall at the back of my mind that I kept telling myself to return for lunch — The Ceylonese Affair.

Well, we finally made it happen on a beautiful Saturday afternoon!

We arrived slightly before noon, and there was already a queue forming. You know what they say — when people are willing to queue even before a stall opens for business, the food must be good, right?

It really was!

The Ceylonese Affair has been making waves on social media for its Sri Lankan biryani bowls. Imagine fluffy rice generously drenched in rich, deep-orange curry, topped with succulent meats and a mountain of crispy fried shallots. It is quite a sight!

From Shaw Towers to Mei Ling Market

Interestingly, The Ceylonese Affair is not exactly new to Singapore’s F&B scene. The business first operated from a kopitiam at Shaw Towers between 2016 and 2020. When the building closed for redevelopment, it continued operating as a home-based business.

Eventually, the chef decided to bring The Ceylonese Affair back as a physical stall, this time in a hawker centre. It was something he had wanted to do for a while, making his Sri Lankan food more accessible to everyday diners.

And judging by the queue we saw that afternoon, I think it was a good decision.

Those Fried Shallots…

So when my biryani arrived with a huge pile of fried shallots on top, I was honestly a little apprehensive.

Yes, I know. How can someone who eats for a living dislike fried shallots? But I really cannot stand those commercially prepared fried shallots that sometimes have a stale, rancid-oil smell. Just the thought of them can make me feel nauseated.

I took my first mouthful very carefully. And then… WOW. Seriously, everyone should learn how to fry shallots like this.

They were incredibly fragrant and didn’t taste excessively oily either. Instead of overwhelming the dish, the shallots actually made everything taste better. Their natural sweetness and aroma complemented the savoury curry and fluffy rice. I never thought I would be singing praises about fried shallots, but here we are.

Fried Chicken Biryani — Worth Every Bit of the Preparation

Of course, we had to order the popular Fried Chicken Biryani. Apparently, preparing the chicken is quite a labour-intensive affair. The chicken is first soaked in brine and refrigerated for four to six hours before being marinated overnight. It is then fried the following day, with the entire preparation process stretching across multiple days before the chicken reaches your plate. That is a lot of work for a humble plate of hawker biryani!

Our chicken had just come out of the fryer. It was still wonderfully warm when served. The exterior had a lovely crispness, while the meat inside was incredibly tender and juicy. You know how some fried chicken looks impressive on the outside but turns out dry and stringy once you cut into it? This was the complete opposite.

The seasoning had penetrated the meat beautifully, so you weren’t just tasting spices on the surface. Even the thicker portions of chicken were flavourful.

What I particularly enjoyed was how the fried chicken worked with the curry. On its own, the chicken was already delicious, but spoon some of that rich gravy over it, add a little fluffy rice and a generous pinch of crispy shallots, and you get such a satisfying mouthful.

There were so many different textures and layers of flavour happening at once.

Beef Masala — Tender, Rich and Full of Flavour

We also ordered the Beef Masala, and this was another winner. The beef came in tender chunks that practically fell apart with a gentle push of the spoon. No wrestling with tough, chewy meat here!

The masala gravy was rich, savoury and beautifully aromatic, with a lovely depth from the spices. I especially liked that they didn’t hold back on the curry. There was enough gravy to coat the beef generously and still have plenty left to mix into the rice.

The meat had absorbed the flavours of the masala, making every bite satisfying. And because the rice itself was relatively light, it provided a nice contrast to the robust curry. The achar here is particularly well made. It has a bright, tangy punch that immediately wakes up your palate, with just enough sharpness to balance the richer flavours of the biryani.

One thing I immediately noticed about the biryani here is that the rice is kept light and fluffy, instead of being heavily coated in spices and oil.

I actually appreciate this approach because the curries and meats are already packed with flavour, with the rice soaking up all that delicious gravy without making the entire bowl too heavy.

They also offer Butter Chicken and Mutton Masala, which seemed popular with the other customers. Those are definitely going on my list for the next visit!

We Even Managed to Get the Last Appam!

Besides biryani, The Ceylonese Affair also serves appam for breakfast, but you need to order it before 11am.

Appam is a Sri Lankan-style pancake made from a fermented rice and coconut batter. The batter needs to rest overnight, which means the stall can only prepare a limited quantity each day. Once they sell out, that’s it!

We were incredibly lucky to snag what might have been one of the last appams of the morning. he boss recommended an appam topped with egg, black pepper and cheeni sambal, a thick, chunky relish.

The appam had that lovely contrast of textures, with delicate edges and a softer centre. The egg added richness, while the black pepper gave it a little kick. But what made this combination interesting was the cheeni sambal. It brought together savoury, salty and sweet flavours, with a concentrated richness that went surprisingly well with the mild coconut and rice batter. It is definitely not your usual breakfast pancake!

Is The Ceylonese Affair Worth the Queue?

Absolutely. What impressed me most about The Ceylonese Affair was how thoughtfully the different components worked together. The rice is light enough to balance the rich gravies. The meats are carefully prepared and beautifully seasoned. The fried shallots add fragrance and crunch without being greasy. And the tangy achar brings everything together.

It is the kind of hawker food where you can taste the effort that goes into the preparation. And to think that we have been coming to Mei Ling Market for breakfast so many times without finally sitting down for a proper lunch here. Well, better late than never.