A Sri Lankan soup kitchen operating from a Downtown Food Court stall, built around clean broths free of the country's top 11 priority allergens: gluten, dairy, cream, oil cornstarch. The menu strips each soup to its core components, chicken noodle soup made from chicken leg, fresh chicken, salt, bouillon broth, prioritizing ingredient transparency and digestive accessibility over complexity. This format serves diners managing allergies, intolerances, or dietary restrictions who want Sri Lankan flavour without the typical oil and cream load. The Chicken Noodle soup, stripped to bone, meat clean broth, is the kitchen's foundational offering.