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| Sunday, 20 July 2003 |
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Features |  |
| News Business Features Editorial
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Kotmale Holiday Resort - A place with a host of tourist attractions by BEVERLEY JANSZ Surrounded by mountains with forest covered slopes and lower tea plantation and paddy fields, with the soothing sounds of the singing birds, is the Kotmale Holiday Resort.
A 'Grade Club Hotel' registered under the Ceylon Tourist Board, Kotmale Holiday Resort is managed by the Ceylon Hotels Corporation. In a most scenic location in Kotmale, the resort offers twenty five beautiful chalet-type bungalows, with all modern facilities, including air conditioning, telephone, hot/cold water and room service. . A three and a half hour drive from Colombo along Colombo-Avissawella, Ginigathena, Nawalapitiya, the Kotmale reservoir and dam provide breathtaking sightseeing to both foreign and Sri Lankan tourists at the Kotamale Holiday Resort. The resort is ideal for relaxed family stay in salubrious climes and idyllic surroundings and host of recreational and sightseeing facilities, with the overall plus factor of reasonable price. Cool river bathing in the nearby river which flows down to the resort, with delicious packeted lunch provided by the resort, has become very popular and a common option among tourists. The resort area covers about 10 acres with tea plantations, bushes and shady trees. The chalets are built in between the beautiful flower beds which fascinate tourists.
Kotmale Holiday Resort is managed by an experienced hotelier, S.K. Navaratne who spares no pains to make every guest enjoy a memorable holiday during their stay at the resort. The air conditioned restaurant can accommodate 150 guests. Set menus, week-end buffets offering culinary delights, BBQ and an A'la carte menu are offered to guests. Kotmale Holiday Resort provides a superb venue for conferences and training sessions. The environment is conducive to relaxed, undisturbed concentration and participation to obtain maximum results. The conference hall could accommodate 75-100 participants in classroom style seating. For day outings, the resort now caters is approximately 1000 packs. Two of the main attractions offered by the resort is visits to the Kotamale reservoir and dam, and the large and beautiful water fall, 'Dunsinane' at Sheen/Dunsinane estate, Pundulu Oya, a one hour's drive from the resort. A comprehensive range of recreation facilities to cater to the most fastidious outdoor type, is available. For the adventurous types, mountain trekking, fishing and rafting in the upper reaches of the Kotmale reservoir and overnight camping on the banks of the reservoir, are arranged by the resort. On our recent visit to the Kotmale Holiday Resort we noticed a remarkable improvement in service and food, undoubtedly part of the vision of CHC Chairman Bodhisiri Ranasinghe to upgrade all hotels, resorts and rest houses managed by the Ceylon Hotels Corporation. Under Bodhi's guidance, Senior Manager, Marketing/Travel, Ranjith Balasuriya and his marketing team is all out to popularise all hotels, resorts and rest houses managed by the CHC. ########## Kinjou celebrates 12th anniversary Kinjou is one of the most popular fine dining restaurants in Colombo patronised by the tourists. Kinjou Lanka (Pvt) Ltd. a joint venture between Kinjou Restaurant, Nahoya, Japan and Sakura Restaurant, Rheinland Place, Colombo 3, completed 12 years of operations. Kinjou is a BOI approved investment whose main investors/promoters were Managing Director of Kinjou, Nagoya, Luki Tada and K. Jayantha Kumara, Managing Director of Sakura, Colombo 3. The restaurant at Amarasekara Mawatha, Colombo 5 was opened on July 12, 1991 by Gamini Lokuge, the then Deputy Minister of Tourism. At the inception there were two Sri Lankan chefs who were trained for two years at Kinjou Nagoya to maintain high standards as in Kinjou, Nagoya. Its Deputy Chef also stayed on and worked at the Sri Lankan restaurant for six months. Kinjou Restaurant which commenced with a menu of 80 items, has today 160 items, forty of these are unique to Kinjou. The other reason behind the unique taste of Kinjou food is that all types of sauce used are made in Japan. The reason for the same high standard of service being maintained is that key staff members like Restaurant Manager, Trevor Nugara, Assistant Senior Captain Jayathilaka, Senior Supervisor, Terrance Carson, Chefs Yun-Sin and Janaka, Assistant Chefs, Jayasena, Lakshman, Saman and Gamini have been serving the restaurant from the inception. Kinjou has a well stacked bar. It also has a very popular 'Take away' counter which delivers to doorsteps phone-orders. Customers can also use the company's web site w.w.w.kinjou.com or Dialog GSM web facilities to check the menu and place orders, Managing Director Jayantha Kumara said. Some customers also obtain the menu via fax. The fully air conditioned and carpeted restaurant has a seating capacity of 140 inclusive of two Tatami rooms for customers who would prefer to dine in typical Japanese style. The outdoor garden which is open in the night, has a seating capacity of 120 and is ideal for birthday parties, get togethers and other functions. Kinjou also undertakes outdoor catering for groups of over 20. Kinjou is open for lunch and dinner. (BJ) |
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