Key Messaging: Station by Kotuwa

READ ME: DENISE’S NOTES ON THE PROJECT

This was done for a concept launch — the opening of a casual Sri Lankan eatery, an offshoot of another restaurant in the chef-owner’s portfolio.

The goals of the messaging were to:

Articulate the distinction between the new concept and its parent restaurant
Weave a brand story that would a) reflect the thematic significance of the concept; and b) relate with immediacy to the chef-restaurateur and his existing portfolio

I had a lot of fun with the train theme…puns…

PROJECT BACKGROUND (ABBR.)

Chef Rishi Naleendra’s Memories of Kotuwa and Fort Railway Station

Growing up in war-torn Colombo, Sri Lanka, shaped mindsets of resilience and optimism early in Rishi’s life. “As Lankans, we had to learn how to move on happily,” he reflects.
These values have defined the way Rishi navigates life’s challenges — not being afraid and finding the fun in everything he does; dreaming big; letting go of ambitions to make way for new ones; and always asking what is next.

Though Rishi rarely explored his hometown for concerns of safety, there were cherished moments of adventure and freedom. Rishi’s parents ran a wedding planning business with a catering arm — his mother was a skilled cook, and his artistically-inclined father would design wedding dresses. Rishi would accompany his father on trips to Kotuwa, where fabrics were sold.
- Crowds roamed and stalls packed the streets in a system of “organised chaos”, with sections of the area dedicated to specific goods like produce, food, and toys. There was always something to look forward to on the occasions that Rishi journeyed to Kotuwa: be it a customary snack like desserts and sweets at Bombay Sweet Centre; or a new toy.

The usually calm, serene atmosphere of Colombo contrasted starkly with the electrifying air of Kotuwa, especially the bustling Fort Railway Station — the heart of Colombo, and a waypoint or terminus for inter-city trains where masses gathered. In Rishi’s memory, the station was always alive with the frenetic, vibrant energy of transient crowds and streets sprawling with all varieties of vendors.

These were early memories of his homeland – the beauty of it in all its frenzy, a kaleidoscopic tapestry of sights, sounds and flavours woven from its myriad rhythms.

About 21 Boon Tat Street

In 2016, Rishi opened his first restaurant, Cheek by Jowl, at 21 Boon Tat Street serving produce-driven Modern Australian cuisine.

The menu showcased inventive combinations of quality ingredients, with an emphasis on vegetable dishes and visuals, especially plating.
Positioned as a neighbourhood restaurant, guests could relax as they enjoyed refined dishes.
A modern, wood-clad interior with clean lines and a neutral colour palette created an elegant yet unpretentious dining atmosphere, while an open kitchen added dynamism.
Within a year of opening, Cheek by Jowl received a Michelin star, which it retained for the next two years.

In 2019, Cheek by Jowl was rebranded as Cheek Bistro, also serving modern Australian cuisine but with a shift towards an even more relaxed dining experience; as in the warm and convivial setting of a bistro.

The cheekier younger sibling of Cheek by Jowl, the concept adopted a more casual and approachable vibe.
Tasting menus were replaced by a fully à la carte menu of small and sharing plates; dishes were simpler but retained the same inventive touches.

In 2021, FOOL Wine Bar opened in the space, championing an unpretentious and exploratory approach to wine appreciation.

The bar featured an edgy and dynamic wine list celebrating diverse artisanal and quality-focused wine producers from around the world, complemented by playful plates and the group’s signature friendly hospitality.
Mirroring the groovy, eclectic energy of the concept, interiors exuded the combination of vintage charm and a contemporary feel.
The space was fitted with custom-made banquette seats; an open kitchen counter grounded by an iridescent metal panel; a colour-blocked acrylic skylight; and textures like exposed brick, cement screed walls, teak wood and terrazzo flooring.

A space that has seen innovation at every turn now welcomes adventure to its next stop: Station by Kotuwa, where the culture and cuisine of Sri Lanka find fresh expression.

About Station by Kotuwa

Concept

Opening March 2025, Station by Kotuwa is a vibrant, casual offshoot of Sri Lankan restaurant Kotuwa, which pays tribute to Chef Rishi Naleendra’s heritage and hometown.

Opened in 2020, Kotuwa has brought the sights, sounds, and flavours of Sri Lanka to Singapore with a menu of traditional dishes, some creatively reimagined; transporting diners to a Sri Lankan home where the table is set for authentic family-style feasts.

Nestled in Singapore’s central business district at 21 Boon Tat Street, Station by Kotuwa parallels its namesake: the Fort Railway Station in Rishi’s hometown of Colombo, Sri Lanka’s own central business district.

Fort Railway Station is a nexus of travel and trade — through which almost all of Sri Lanka’s commuters pass daily; a bustling hub that connects train routes across the country, and where markets sprawl across surrounding streets.
Much like the way Fort Railway Station is a destination or a waypoint of one’s journey, Station by Kotuwa is a dynamic venue designed for versatility.

A stop blending seamlessly into the city’s rhythm, Station is open and approachable. It offers a free-spirited, casual, and energetic setting, alongside a range of offerings tailored to be flexible and accessible; welcoming diners for all manner of visits.
With its come-as-you-are, fuss-free approach to dining, Station parallels the experience of fuelling up for a journey with the quick, affordable snacks and meals offered by vendors at Fort Railway Station.
Be it for spontaneous gatherings or planned dates, after-work drinks, a full meal or a quick bite; Station is built to fit in the everyday lives of its guests, a haunt that one naturally returns to.

Station takes over a storied space in which Rishi has previously brought other concepts to life: his first venture Cheek by Jowl, its successor Cheek Bistro, and most recently FOOL Wine Bar.

Each venture at this address has been an opportunity for Rishi to innovate and experiment with different directions, and Station is the latest where Rishi now seeks to explore and realise fun new ways in which he presents the rich tapestry of Sri Lankan culture and enjoyment of its cuisine.

The philosophy of hospitality at Station is one of thoughtfulness and caring as second nature. From the moment guests set foot in the space, they are welcomed with genuine warmth and friendliness, setting the tone for lively exchanges.

Cuisine

At Station by Kotuwa, the punchy, spice-laden flavours of Sri Lankan cuisine remain a focus: bold yet light, and always delicious, they are presented in a way that feels fun, fresh and approachable.

Instead of a menu designed for communal feasts, as is the dining custom of Sri Lanka, the menu at Station comprises options for snacks, small plates, mains, sides, and desserts.

Fully à la carte, the menu at Station is designed to be flexible.

Diners may opt for dishes to share, individual picks, or have them paired with beverages.
A brisk lunch, a full and leisurely meal, or a round of drinks enjoyed with snacks — the versatility of the menu positions Station as the go-to spot for any occasion.

Set lunches will be offered as additional options for an easy, quick mid-day meal.

Beverage

Beverage options at Station by Kotuwa include artisanal arracks, beers, non-alcoholic mixes, spirits, a new selection of cocktails, as well as wines.

There is a variety of arracks, ranging from rarer finds like the Old Reserve Rare 47 to more accessible options like Rockland Distilleries’ Ceylon Arrack, alongside other spirits such as vodka, gin, rum, agave, and scotch.
The wine list is concise but well-rounded — a fun and quirky selection of handpicked labels for a casual evening wind down glass, or lesser-known options for occasions and adventurous diners. Priced accessibly, the curation features biodynamic, natural, and organic labels, produced by small artisanal wineries with sustainable farming practices.

Space

As with his other concepts, Rishi is deeply involved in the creative direction of the space, from furnishing to tableware. A reflection of the lively Fort Railway Station, the space at Station is designed to create an energetic and cosy atmosphere.

With no doors, only shutters, Station allows effortless visits — recalling the in-and-out movement of commuters at a bustling train station. This openness also extends a welcoming and casual vibe, inviting guests to drop by freely.

The design focuses on a sense of intimacy and dynamism, with textures thoughtfully layered to add depth and drama, strategic lighting, and denser seating arrangements.

A glass window allowing views of the kitchen subtly draws the energy of the busy culinary action into the rest of the space, while creating a connection between guests and the team.

Fabrics sourced by Rishi from Sri Lanka for the upholstery of banquette seating highlight cultural authenticity and add warmth to the space.

Handpicked by Rishi, the select furnishing is an eclectic collection of simple, vintage pieces that contribute to the personality and vibrance of the space.

Messaging Pillars

1. A PLATFORM FOR CULINARY JOURNEYS

Station by Kotuwa opens at 21 Boon Tat Street in March 2025, at an address that has long been a site of experimentation and innovation.

From the relaxed refinement of Cheek by Jowl, to the casual charm of Cheek Bistro, then the playful unconventionality of FOOL Wine Bar, the space is where Chef-Owner Rishi Naleendra has had the opportunity to explore distinct new directions with each concept launched.

With Station, Rishi ventures forward once again with yet another fresh experience of enjoying Sri Lankan cuisine.

Much like the way the Fort Railway Station in Sri Lanka has evolved into a nexus of transport over the years at the heart of Kotuwa, the space at 21 Boon Tat Street has undergone its own transformations to become the new home of Station.

At this very location, all the chapters of Rishi’s culinary journey now converge.

A space where journeys begin and intersect, Station references its namesake, Fort Railway Station, through which inter-city trains and commuters pass daily.

Acting as both a waypoint and a destination, Station is a gathering space for guests to make spontaneous stops for a quick bite or planned visits for a leisurely meal.

Station transports diners to the energetic hubbub of the Fort Railway Station, with its high energy and vibrant cuisine.

2. BREAKING THE MOULD, KEEPING THE SOUL

Creativity is at the core of every concept Rishi touches. Station, as a platform where inventive plates and eclectic vibes come together, is a reflection of his philosophy of pushing boundaries and always looking ahead to new possibilities.

The food is at heart Sri Lankan, but realised in fun ways.

Drawing from Kotuwa; bright, authentic flavours, unexpected ingredient combinations, and cross-cultural culinary techniques — such as in a steak tartare served with sambol — result in dishes that feel familiar yet new.

Station is a fun, fresh, and approachable expression of Sri Lankan dining — a different approach to enjoying Sri Lankan dishes.

Instead of traditional family-style dining, the fully à la carte menu allows guests to build their own meal, from options for quick bites to hearty plates paired with sides and desserts.

The concise but well-rounded wine list, thoughtfully curated, caters simultaneously to those seeking a casual glass or familiar pairing as well as those looking to discover more obscure labels and quirky selections.

The broad spectrum encourages adventure and enjoyment, rather than stiff and formal conventions of wine appreciation — a philosophy of fun and discovery embedded across Rishi’s concepts.

Inspired by the bustling rhythm of Fort Railway Station, Station by Kotuwa is designed to feel dynamic and alive with movement.

With no doors, only shutters, the space allows for a casual flow of guests, mirroring the motion of transient crowds at a train station.
Mixed arrangements of banquette and high table seating, views of the kitchen, and the natural comings and goings of diners create a sense of constant motion and vigour.

Diners are immersed in a lively, unpretentious atmosphere.

Dense seating and strategic lighting create a sense of intimacy and connection between friends and strangers alike. In effect, this mimics the bustle of a train station, where crowds gather.
At Station by Kotuwa, hospitality is second nature — a warm welcome, a genuine smile, a sense of care that feels instinctive.

Authentic touches root the space in Sri Lanka, while also adding personality.

A nod to heritage, fabrics sourced personally by Chef Rishi from Sri Lanka are used for the banquette seats.
A selection of eclectic, vintage furnishing pieces lends a sense of history and character.

Station by Kotuwa is where tradition is given room to move forward; a new expression of Sri Lankan dining in a setting that feels dynamic and exciting; where familiar Sri Lankan flavours meet a contemporary dining approach.

Just as the Fort Railway Station and the Fort district act as loci of movement, meeting, and exchange, Station by Kotuwa serves as a space in which cultures and ideas intersect.

3. ALL ABOARD FOR SOMETHING NEW

Station by Kotuwa invites people in effortlessly, like a train station, to new adventures. It is where people may arrive, depart, and return without hesitation; where anyone can stop by and come back anytime for something new.

Station fits seamlessly in the everyday lives of guests, adapted to the flow of the city and the pace of each individual guest. It is a natural go-to for any occasion, where quality dining is always within reach.

The way Fort Railway station connects people from all walks of life, places, and cultures, Station by Kotuwa is a social space where everyone can gather to enjoy quality food and relax in a cool, casual ambience. It is a place where everyone belongs, regardless of whence they came, where they are headed, and how long they plan to stay.

At its core, Station by Kotuwa is about keeping an open mind — about food, experiences, the way people gather and dine. Guests are welcomed to savour Sri Lankan cuisine whenever and however they choose, with offerings suited to every appetite and made affordable without compromise on culinary craftsmanship.

As in Rishi’s memory of always having something to look forward to at Fort Railway Station, there is always something new to experience at Station — a different meal, an interesting wine, and a fresh expression of Sri Lankan dining.

Just as travellers step onto platforms with anticipation — of reuniting with or meeting others; and embarking on new journeys — guests at Station arrive with the excitement of knowing there is always something new to discover.

The thrill of a train about to depart, the rush of footsteps, and the hum of voices — Fort Railway station is alive with movement and expectation. Station by Kotuwa mirrors this energy, inviting diners to embrace the excitement of fresh experiences with every stop they make.

hey, it's denise