Lakruwana

The story

Lakruwana: Sri Lankan Cuisine in Stapleton, Staten Island – Michelin Recommended

A Family Legacy on Bay Street

Lakruwana began on September 6, 1995, in a small 20-seat space on West 44th Street in Manhattan. Founder Lakruwana Wijesinghe and his family cooked for Sri Lankans living in New York and for adventurous locals who craved bold, spicy food. The restaurant quickly outgrew its original home, expanding to 85 seats as more diners discovered the depth of Sri Lankan cuisine. Today, the family runs the business from 668 Bay Street in Stapleton, Staten Island, with owner and chef Jayantha Wijesinghe leading the kitchen and Julia Wijesinghe managing the front of house.

Authentic Sri Lankan Cuisine

The kitchen relies on spices indigenous to Sri Lanka—cinnamon, cardamom, curry leaves, and more—many of which are believed to have natural medicinal properties. Each dish is built from these ingredients, creating layers of heat and fragrance that define true Sri Lankan cooking. The weekend buffet, served Saturdays and Sundays from 12:30 PM to 9:30 PM, offers a generous way to explore the cuisine. For smaller groups, the à la carte menu is available throughout the week, with takeout as an option.

Michelin Recognition

In 2026, Lakruwana earned a Michelin Recommended distinction, a nod to the kitchen’s consistent execution of vibrant, spiced food and the warm hospitality of the Wijesinghe family. It’s a place where the cooking speaks for itself—no gimmicks, just decades of Sri Lankan culinary tradition served in a neighborhood setting that feels like an extension of the family home.