Nuga Gama relaunch targets late-night economy with ‘Night Bazaar’ and new premium zones

Pix by Pradeep Dilruckshana

By Nishel Fernando
Cinnamon Grand Colombo’s flagship traditional village venue, Nuga Gama, has been officially relaunched following a strategic refurbishment, introducing a new late-night operating model and premium dining zones. 
The relaunch on November 12, positions the venue to capture a wider share of Colombo’s experiential dining market while reinforcing its sustainability credentials.
The event was headlined by Cinnamon Grand Colombo General Manager Nazoomi Azhar, who described the venue as a “living tribute to Sri Lanka’s rural roots.” He highlighted the restaurant’s transformation into a soulful dining experience that balances rustic authenticity with the refinement expected by modern travellers.
The revamped venue, situated under a 200-year-old Banyan tree, has expanded its infrastructure to include four distinct zones: the Green Room, Salawa (Hall), Soldore (Loft), and Sithala Walawwa (Cool Manor). The introduction of the ‘Sithala Walawwa’ is particularly significant, offering a climate-controlled environment—a first for the traditionally open-air venue—catering to business diners and guests preferring air-conditioned comfort without losing the rustic aesthetic.
Strategic shift to nightlife
 In a move to tap into Colombo’s growing night economy, Nuga Gama will introduce the ‘Nuga Gama Night Bazaar’ commencing December 1. Operating on Fridays and Saturdays from 10:30 p.m. to 3:00 a.m., this segment targets the post-dinner crowd with authentic Sri Lankan street food. This strategic pivot allows the hotel to monetize the venue beyond standard dinner hours, competing directly with the city’s late-night street food hubs but within a secure, five-star setting.
Eco-value and sustainability 
The venue continues to leverage its status as Asia’s first CarbonNeutral restaurant, a key differentiator in its marketing to eco-conscious travellers.
Carbon Neutrality: The restaurant’s operations are offset to maintain a net-zero carbon footprint.
Farm-to-Table: A dedicated on-site organic garden supplies ingredients for the kitchen, reducing food miles and ensuring freshness. 
Plastic-Free Initiatives: The relaunch emphasizes the reduction of single-use plastics, utilising traditional materials like clay pots and banana leaves for service, aligning with the group’s broader ESG goals.
The relaunch event was attended by John Keells Group leadership, including President of Property and Leisure Industry Groups Nayana Mawilmada, signalling the venue’s importance to the conglomerate’s leisure portfolio.