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Sri Lankan culinary entrepreneurship has reached a significant new milestone, with Isso – Prawn Crazy opening its first restaurant outside Sri Lanka at 25 Cabot Square in London’s Canary Wharf. The 90-seat venue, which opened on 29 June 2026, represents a confident international step for a restaurant group built around the distinctive flavours, seafood traditions and commercial potential of Sri Lankan cuisine.
Led by founder and Chief Executive Officer Apinash Sivagumaaran, who was born and raised in Sri Lanka, the Canary Wharf restaurant has been established as the first stage of a broader global expansion strategy. Its arrival in one of London’s most prominent business districts places a Sri Lankan-owned hospitality brand at the centre of an international commercial environment, where the quality of the food, the efficiency of the operation and the strength of the story behind the business will be presented to a broad audience.
The restaurant is open for lunch and dinner, offering a focused menu in which prawns are not merely one ingredient among many, but the central culinary experience. The concept takes an ingredient strongly associated with Sri Lanka’s coastal waters and transforms it into a polished, contemporary dining proposition suitable for a busy global city.
Three Sri Lankan prawn varieties at the centre
The Canary Wharf menu focuses on three core prawn species: flower prawns, black tiger prawns and giant freshwater prawns. The flower prawns and black tiger prawns are wild sea-caught, while the giant freshwater prawns provide a distinctive alternative with their substantial size and rich flavour.
Mr Sivagumaaran describes the giant freshwater prawn as “the lobster of the river”, a phrase that communicates both its scale and its culinary importance. The description also reflects the restaurant’s wider intention: to introduce diners to premium Sri Lankan produce while explaining the geographical and cultural character of the island’s seafood traditions.
The principal dining option is the restaurant’s central “combo”, through which guests select their preferred prawns, preparation style and side dish. Priced between £19 and £45, depending on the selection, the format allows diners to create a meal that reflects their individual preferences while maintaining a clear and carefully structured menu.
The offering is complemented by starters including mutton rolls, cuttlefish fritto and coconut prawns. These dishes provide an accessible introduction to Sri Lankan flavours, combining familiar ingredients with the spice, texture and aromatic depth associated with the island’s cooking. Together, the menu items create a progression from small plates to substantial seafood combinations, while ensuring that the identity of Isso remains unmistakably focused on prawns.
A supply chain connected to Sri Lankan fishing communities
Behind the London restaurant is a supply chain designed to retain a direct connection with Sri Lanka. Isso has partnered with Alpex Marine, which works directly with 150 fishers in the north and north-east of the country.
The fishers operate small sustainable day boats, a model that reflects the scale and character of many coastal fishing communities. Rather than relying exclusively on large industrial operations, this approach maintains a relationship with local producers and recognises the value of smaller-scale fishing practices in supplying high-quality seafood.
The prawns are quick-frozen to -36°C as soon as the boats return, helping to preserve freshness and quality as the produce begins its journey from Sri Lanka to the United Kingdom. Such attention to the cold chain is instrumental when a restaurant seeks to reproduce the character of a premium ingredient thousands of kilometres from its original waters.
This sourcing model gives the international expansion a significance extending beyond the restaurant itself. It creates a visible link between Sri Lankan producers and overseas consumers, while demonstrating how careful logistics and modern hospitality systems can help a Sri Lankan food brand compete in a demanding international market.
Designed for a modern London audience
The Canary Wharf venue has been designed to combine contemporary restaurant presentation with operational precision. An open kitchen allows diners to observe the preparation of their meals, reinforcing the sense of freshness and craftsmanship that underpins the concept.
Robotic equipment has also been incorporated into the kitchen environment, reflecting the group’s interest in technology, consistency and scalable operations. In a district where lunch and dinner services must accommodate professionals working to demanding schedules, the ability to deliver quality efficiently is particularly important.
The space also includes a private dining room, providing an option for business meals, celebrations and small gatherings. A mural by artist Geshany Balder adds a distinctive visual element, helping to establish an environment that is not simply functional, but expressive of the brand’s personality and Sri Lankan origins.
The combination of an open kitchen, private dining facilities, contemporary equipment and original artwork positions Isso between a casual food destination and a more refined restaurant experience. This versatility may prove valuable as the group introduces its concept to different cities and customer groups.
A message of ambition from Sri Lanka to the world
For Mr Sivagumaaran, the London opening carries a message that extends beyond the success of one restaurant. His words are particularly resonant for Sri Lankan entrepreneurs and young people who may possess international ambitions while beginning their journeys on the island.
“You don’t have to be born in New York, Paris or London to dream big. You can have those aspirations from Sri Lanka and take over the world.”
The statement captures the significance of Isso’s international debut. The restaurant has not been presented merely as an overseas outlet, but as an expression of confidence in Sri Lankan talent, Sri Lankan ingredients and Sri Lankan business capability.
The move also illustrates the untapped potential available to Sri Lankan companies that combine authenticity with disciplined innovation. Sri Lankan cuisine already possesses a distinctive culinary vocabulary, replete with spices, seafood, coconut, regional cooking methods and contrasting textures. When these strengths are supported by professional branding, reliable supply systems and carefully designed customer experiences, they can be presented successfully to international markets without losing their origin.
Victoria Park pop-up extends the London introduction
Alongside the Canary Wharf restaurant, Isso – Prawn Crazy is scheduled to operate a month-long pop-up in Victoria Park, east London, throughout August 2026. The additional location will allow the brand to reach customers beyond the financial district and introduce its prawn-focused menu to a wider London audience.
The pop-up is a practical complement to the flagship restaurant. Canary Wharf provides a high-profile permanent base, while Victoria Park offers a more informal public setting in which the concept can be experienced by local residents, visitors and food enthusiasts.
Together, the two London appearances provide a substantial introduction to the brand’s international identity. They also create an opportunity for diners unfamiliar with Sri Lankan cuisine to discover the variety of the island’s seafood and the skill with which it can be adapted to a modern restaurant setting.
A proud moment for Sri Lankan enterprise
Isso’s arrival at 25 Cabot Square is an encouraging example of Sri Lankan enterprise moving confidently onto the global stage. From its roots in Sri Lanka to its new presence in Canary Wharf, the group has carried its central ingredient, its culinary perspective and its connection with local producers into one of the world’s most competitive hospitality markets.
The opening of the 90-seat restaurant is therefore both a commercial achievement and a cultural contribution. It gives Sri Lankan food greater visibility in London, creates a platform for Sri Lankan seafood and demonstrates how an authentically Sri Lankan brand can pursue international growth through quality, technology and thoughtful design.
As Isso – Prawn Crazy develops its presence in the United Kingdom and considers future international opportunities, its Canary Wharf debut will stand as an important milestone: a proud example of a business founded in Sri Lanka reaching outward with ambition, originality and a clear belief in the global appeal of Sri Lankan culinary excellence.
eLanka continues to share positive stories about Sri Lankan people, businesses and achievements around the world. Readers and businesses can explore the eLanka Business Directory, discover Sri Lankan products through the eLanka Shop, or subscribe to the eLanka newsletter for regular community news and updates.
Source: https://www.hospitalityandcateringnews.com
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