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| Sunday, 15 February 2004 |
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Features |  |
| News Business Features Editorial
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Avissawella Rest House now a star-class hotel by BEVERLEY JANSZ The Avissawella Rest House which belongs to the Urban Development Authority, has been taken over by Wins Management (Pvt) Ltd. on a long-term contract basis.
A 300-seat capacity fully-air conditioned banquet hall is the latest addition to the resthouse. Within a short period it has become the most popular venue in Avissawella for weddings, banquet functions and workshops, with all the modern facilities offered to customers. Avissawella rest house has ten guest rooms of which four are fully air-conditioned with modern facilities offered to both business and leisure travellers. Since the resthouse was given a new look, it has become a popular stopover for tourists travelling to Hatton, Badulla and Nuwara Eliya on the Colombo-Nuwara Eliya highway. It offers delicious Western, Eastern, Chinese and 'Gederawage Kema Velak' (typical home made spicy Sri Lankan dishes) at very attractive prices, Chairman/Managing Director, Avissawella Rest House, Wimal Perera says. A modern kitchen, with high hygienic standards has been constructed and the services of expert cooks obtained to offer guests the very best in international and Sri Lankan food. A friendly and courteous staff has been recruited to provide guests the traditional 'service with a smile'. The compound of the resthouse has been beautifully landscaped in keeping with the modern look of the resthouse. A well-stocked bar among the facilities, with room service available at the touch of a button. The re-designing of the Avissawella resthouse has been the hard work of Chairman/Managing Director, Avissawella Resthouse, Wimal Perera a Marketing Researcher turned hotelier. A product of S. Thomas' College, Mt. Lavinia he has returned to Sri Lanka after a 15-year period of work in the UK. Chairman, Wins Management (Pvt) Ltd. Wimal Perera paid a tribute to Director, Rest House Division, Urban Development Authority, Ranjan Fernando for the unstinted support, advice and encouragement given to him to make this project a big success. ################# Deli Market team wins MLA Black Box Culinary award The competing team of chefs and service staff of the Deli Market restaurant, who took part for the first time at the MLA (Meat & Livestock Australia) Black Box Culinary Challenge won Silver certificate for Service and the Bronze certificate for Food at the competition recently held at the BMICH Exhibition centre. Deli Market was the only restaurant competing along with 16 other competitors which included the star class hotels and the resort hotels. It was an achievement for the young team of chefs which comprised of Athula Mudaligama (Jr Sous Chef), Maximum Vancuylenburg (Pastry cook) and Balendranath Muthukumarasamy (Garden Manager) lead by chef Michael Joseph with the service staff under the leadership of Naushad Faizal and assisted by Premachandra Kannangara and Upul Sanjeewana, to win at this event. The aim of the MLA Black Box competition is to encourage young professionals to work and compete in a team environment to display their skills and talents in a "Hands on" outside catering situation. All teams are presented with a box of identical ingredients from which they have one hour to develop a three-course menu. The judging criteria is based on total 300 points with 10 for Mis en place, 20 for Correct Professional Preparation, 30 points for Arrangements & presentation & 40 points for Taste, for each course in the three course menu. The awards are classified based on 210-239 points for Bronze, 240-269 points for Silver certificate and 270-300 points for Gold for Menu & food. The overall winner will represent Sri Lanka for the finals in Australia in 2005. ################# Spice of life at Hilton Colombo When was the last time you had a true authentic Sri Lankan meal enhanced with traditional spices, in a beautifully landscaped atmosphere sitting under the stars with a soft breeze encircling you? Hilton Colombo's Sri Lankan restaurant the Curry Leaf is not just a location but the place where promises are made on a nightly basis. The most delicious curries are prepared for you, be it a traditional vegetarian dish or meat of any sort. Chef Rajah and his kitchen brigade together with Sikhamani Felicia Wakwella Sorensen, better known as the 'Queen of Curries' geared up to fire a heavenly treat what they call 'Spice of Life'. The promotion which began on February 13, will go on until February 22. Regional authentic dishes like typical prawn curry to black chicken curry, crab curry the range is endless. And that's not all! Hot crispy hoppers, soft, fluffy string hoppers, spice kottu roti's are just to name a few that would be offered during this promotion. Hoppers in different flavours, cheese, ham, garlic, curry leaves and jaggery. For the first time experience a vegetarian hopper! The 'kiri appa' will definitely be a daily favourite. Sweet and savoury will be a nightly feature. Come taste the secret blend of spices that Felicia has introduced into her curries. Freshly roasted and ground and in certain quantities the dishes are many and special. To complete the ambience are the stunning performances of Sri Lankan well known cultural dancers - during this festive feast! ################# The colossus of the cuisine world In London's fine art of cuisine Anton Mosimann was 'The Boss' to whom all aspiring chefs and Executives Chefs looked up to and followed his style confident that they would achieve success. In fact it is a kind of an accepted maxim in the culinary scene that 'once you worked for Mosimann success would follow.' Swiss born Anton Mosimann was in Sri Lanka recently in a consultative capacity for the Colombo Plaza and as the guest of the General Manager Rohan Karr. World renowned for his expertise in the culinary scene, he has worked throughout Europe, Canada, the Far East and Japan. One big highlight of his career is that at the age of 28 he was appointed Maitre Chef des Cuisines of the Dorchester London - the youngest ever to hold such a prestigious position. It was during his thirteen-year tenure at Dorchester and through his expertise this London's leading hotel achieved 2 stars in the Guide Michelin - the first time in London's hospitality trade that such an accolade had been awarded to a hotel restaurant outside France. "Food was the earliest influence on me as a child," says Mosimann. He enjoyed coming home from school and finding his parents in the kitchen cooking, and savouring in all the aroma. Basic cooking with seasonal produce is what he now advocates. He has created a new healthy style of cooking Cuisine Naturelle which avoids the use of fats and alcohol and is today popular in almost all of the global restaurants. The acknowledged Mosimann empire includes Mosimann's Party Service, Mosimann Academy for those within the industry and the general public and Mosimann merchandising an ever range of products which includes champagne and chocolates.... |
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News | Business | Features
| Editorial | Security Produced by Lake House |
Since Wins Management took it over, the famous resthouse has been fully
refurbished and given the gloss, making it a star-class attraction in the
town of Avissawella. All guest rooms have been furnished with modern
fittings and interesting interior decor.
