Thursday, August 30, 2012
Energy Conservation Mechanisms at MLH earns a place among the very best at the National Energy Awards 2012
Efficient energy use, is the goal of efforts at MLH to reduce the amount of energy required on their products and services. The engineering team at MLH practice that insulation allows the building to use less heating and cooling energy to achieve and maintain a comfortable temperature. Installing fluorescent lights or natural skylights reduces the amount of energy required to attain the same level of illumination compared to using traditional incandescent light bulbs. Compact fluorescent lights use two-thirds less energy and lasting 6 to 10 times longer than incandescent lights. Indeed MLH has taken these to heart with making these their best practices and finally achieving a place amongst the very best in the hotel industry for being conservationists, at the National Energy Awards held recently.
Some of the measures MLH has taken and indeed been rewarded for are:
· 250W lights being changed to 80W energy saving lights
· Change of Chiller set point without compromising on quality and efficiency
· Change of guest corridors and room lights to CFL(compact fluorescent lighting)
· Insulation to steam lines and chill water lines that have been exposed
· Switching on perimeters lights according to dusk to day light
· Being alert and adjusting the room thermostats to 24°C
· Fixed variable speed drives on pumps
· Fixed timers and motion sensors for better control in lighting in sea and garden wing
· Fixed energy saving card switches in all guest rooms in sea and garden wings
· Conducting workshops to team members on how to reduce energy and save by introducing technology and energy saving equipment
“We reduced the energy cost by 5% in 2011. And it is a great achievement for us. which not only shows that cutting our use to the size we require is being energy wise and also being concerned about the nation’s future too.” He further states, “our efforts for a greener tomorrow is being paid off when we consciously and genuinely want to conserve and not waste.”
The Mount Lavinia Hotel was honoured with a "Merit certificate" at the "National Energy Awards 2012" which was organized by the Ministry of Power & Energy with Sri Lanka Sustainable Energy Authority. Dedication and Best Practices on "Saving Energy and Reduce energy Losses" was the highlight of the awards.
Wednesday, August 29, 2012
We at MLH invite you to experience a culinary modern fusion of Latin American flavors Inspired by our Nuevo Latino expert Executive Chef Indika and exalted by Latin beverages that bring a sizzle to one’s senses. He has masterfully blended distinctive and traditional foods with classic Latin technique and presentation. The end result is a new, upscale, and delicious range of flavours unique to Chef Indika and to MLH.
Latin fusion food combines tastes from the southern hemisphere: Cuba, Mexico, Peru and more. Tropical flavours reign supreme, and dishes are spicy and yet simple in their preparation. “Yes zesty flavors with our colorful Latin Fusion menu collection will be complemented with a range of exotic spiced up beverages.” If you have a Latin craving, our Latin Fusion menu and drinks will certainly be the flavor of the week..
MLH’s aspiration in their food promotions and particularly from 3rd to 9th September for lunch and dinner is to bring Latin Fusion to the local neighborhood in a warm, personable, and welcoming atmosphere. Chef Indika states, “We are proud of our creations and have therefore extended it for lunch and dinner.”
The menu on offer is:
Tequila Marinated Chilled Prawns, Guacamole, Cajun Dust
Atún a la Plancha
Roasted Cumin Crusted Seared Tuna Loin, Pickled Watermelon Rind, Cilantro Oil & Yucca Chips
Océano Índico Kingfish Ceviche
Marinated Seer, Citrus, Pickled Green Chillie, Coconut Foam
Sopa De Maize
Chilled Sweet Roasted Corn Soup, Chorizo, Crema Fresca
Carne De Cerdo
Double Cooked Pork Belly, Creamy Black Eyed Beans, Cilantro & Salsa Roja
Red Snapper a la Plancha
Seared Snapper, Potato Escabeche, Sancocho Broth, Charred Pineapple Crust
Lamb Rump, Plantain Hash, Chimichurri Sauce, Creole salad
Flour Tortilla wrapped Fire Grilled Vegetables with Tomato Salsa
Dulce De Leche Ice Cream Sandwich
Milk caramel ice cream, chocolate wafers
Aztec Mocha Pot
Chili, Chocolate & Coffee pot du crème
Almond Cake Wrapped In Chocolate Mousse, Dusted with Chocolate and Served With Dulce De Leche Ice Cream
Tuesday, August 28, 2012
Tuesday, August 21, 2012
When it comes to wine, South Africa—especially the Western Cape—has a reputation for producing some of the finest in the world. So Mount Lavinia Hotel, the leader in winemakers’ dinners in association with Global Brands is proud to present an indulgence in the most celebrated wines of South Africa and pairing it with a top quality South African meal. 3rd September for LKR6500/-nett which is inclusive of food and beverage, the Governors Rooftop will be the exotic venue where Guy Webber and Executive Chef Indika will balance gourmet cuisine with sheer elegance. All elements of a typical South African dish will be fused to a an evening of indulgence.
In 1998, Guy Webber joined Cape Legends as winemaker and has enjoyed considerable success ever since. Considered one of South Africa’s Pinotage masters with a personal tally of five ABSA Top 10 scores, Guy is passionate about this home-grown varietal and considers it his absolute favourite. “It bears well, colours well and gives good fruit. It’s a strong, masculine varietal that challenges the winemaker to balance power with elegance.”
The pairing of South African cuisine will be presented by Executive Chef Indika and his team who will blend the best ingredients with Guy Webber’s celebrated wines. And Executive Chef Indika endorses the fact that the elegant menu has been discussed with Guy Webber for a custom pairing to create an exceptional dining experience. He further states that the cuisine is similar to a rainbow which is a mix of indigenous African dishes, the cooking of Dutch and English hence the dishes are as eclectic. For example: Many traditional dishes reflect the different cultures that have passed through South Africa. Bobotie, one of the national specialties, resembles shepherd’s pie with an Indian twist: minced meat pie topped with custard, and seasoned with onion, curry and fruit chutney. African cuisines are generally known for their rich and spicy stews, which in South Africa are called bredie and usually served with vegetables and chili peppers. Sosaties, also popular, are pork or lamb kebabs marinated in curry. The braai (barbecue) plays an important role in South African cuisine, as it does in other parts of the continent. Braai can be everything from beef and lamb to crocodile and ostrich, often accompanied by mealie pap (maize porridge). The country's coastal location means fresh seafood is abundant and the fish dishes are undoubtedly some of the best offered in Africa. Common snacks enjoyed by South Africans include biltong (beef jerky) and curry-filled bread. Beer is also widely consumed, as are natural juices made from various fruits such as tangerines and passion fruit. Yes the menu will highlight ingredients of such so that a little bit of South African could be tasted in Sri Lanka.
“If the quality of a dinner can be judged by the quality of wines poured, this indeed will be the best,” states Mr Anura Dewapura, General Manager of Mount Lavinia Hotel.
Monday, August 20, 2012
Friday, August 17, 2012
Thursday, August 16, 2012
Tuesday, August 14, 2012
Monday, August 13, 2012
Slow Food Sri Lanka going greener as authentic Sri Lankan cuisine night takes centre stage on the 32nd Slow Food night
“Slow Food works to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives,” avers Mr Anura Dewapura, General Manager at Mount Lavinia Hotel the initiator of the Slow Food Chapter in Sri Lanka.
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the vanishing of local food traditions and people’s dwindling interest in the food they eat where it originates from, how it tastes and how our food choices affect the rest of the world. With this taken into perspective Slow Food brings together pleasure and responsibility, and makes them inseparable.
Today, over 100,000 members in 132 countries that support Slow Food and Sri Lanka is amongst them now endorsing that eco-gastronomy is the best way to move forward in the culinary world. The Sri Lankan movement borne at Mount Lavinia Hotel is founded upon this concept of eco-gastronomy and totally endorses that there is a strong link between plate and planet.”
Hence, the initiative very appropriately known farm to table was instilled at Mount Lavinia Hotel. The Slow Food concept which rides on the farm to table motto, offers the freshest dishes prepared from local ingredients found within the destination. The culinary team at Mount Lavinia Hotel makes you experience good, genuine global cuisine however especially when it’s locally sourced, creatively presented, and enjoyed in a casual ambiance.
The General Manager, Mr Anura Dewapura states, “Our concept for each last Saturday of the month differs and it ranges from global cuisine to seasonal favourites. Hence the mixture of shared cultures brings out the best in culinary excellence.” He also confirms that, “The experience and various backgrounds of our Chefs and guest chefs who are in give us the unique ability to recreate signature dishes that are synonymous to Mount Lavinia Hotel.”
He further states, “We’re proud of our new cooking initiative which is now making its way to the 32nd successful night and the fact that we’re leaving a smaller environmental footprint while working closely with our own local growers endorses our commitment to the planet.” And he continues to state, “Above all, we’re focused on preparing a delicious meal and indeed a delighted guest.”
Slow Food nights in order have been homecooked delicacies, Florribbean cuisine, Cuban wonders, Indian delicacies, Swiss, Swedish, Japanese, Italian, Argentinean, Christmas, Dutch, Danish, Italian, are just a few to mention. Mount Lavinia Hotel works with Saaraketha: an organically certified entity that supports all organic efforts at MLH.” Saaraketha supports all promotions at MLH as it is a catalyst that empowers rural small holder farmers to embrace sustainable methods of production. Their faith in sustainable growth; that man and nature can co-exist in harmony, fuels the passion to empower the local farming communities by transferring knowledge, entrepreneurship and facilitating access to technology to bring about dignity to the vocation of farming.
Seafood Cove by the coast of Mount Lavinia is more than just a fresh seafood restaurant it is an experience
“What a better experience than the roar of crashing waves and strong breezes fill the open-air restaurant as steady crowds feast on delicious shrimp and crab legs,” says Christianne Labrooy, a regular guest at the Seafood Cove.
A fabulous selection of fine seafood freshly caught and prepared to your desire and a wine guide to find the perfect wine to complement your meal.The rustic environment, the backdrop of fishermen’s nets and lanterns amidst laid out planks for tables, the rush of the ocean and the cool sea breeze create a soft harmony in ocean magic.
The Seafood Cove at the Mount Lavinia Hotel steaming with Steam Pots of ocean food with Crabs and prawns, shellfish to whet your appetite made sizzling fresh by experts surrounded by the ambience of a subtle fishing zone, is an experience one should not keep for later. The numerous initiatives that is more than an experience.
Dine in an idyllic ambience overlooking the Indian Ocean in relaxed, unpretentious surroundings, savour the finest flavours... Discover the hidden cove with treasures of the sea, of the West Coast, stated by a leisure magazine.
Seafood Cove has maintained a simple, rustic decor with an emphasis on the “by the ocean” theme. The beach and the ocean are the focus of the casual eatery with a view of the water from every seat.
It's the kind of place where you can see the tide moving in and out through some gaps in the decking. It's also the kind of place you'll see beach goers are allowed to sit at one of the tables and enjoy a meal in their bathing suits.
A large selection of Fresh Seafood and land lover specialties guaranteed to please the most selective of eaters. Ice Cold Seafood Raw Bar from 20th to 26th August – available for dinner. Glamorous dining treats don't come more indulgent than a visit to a good off the coast seafood bar in an informal setting. We have picked Sri Lanka’s best crustacean and piscatorial classics – crabs, prawns, lobsters, and much more... and of course the almost compulsory glass of Champagne to go with it!
Raw bar includes the freshest and highest quality seafood: Seasonal clams & oysters of course oysters shucked to order, shrimp ceviche, jumbo poached shrimp and crab claws, lemon wedges, chili horseradish sauce, assorted hot sauces, shallot mignonette and fresh horseradish. “Our chefs will help you select the highest quality market seafood. Options include: assorted clams and oysters, crab claws, scallop/seafood ceviche, jumbo shrimp, grilled lobster tails our options are as large as the sea!” states Executive Chef Indika.
Others are the Scrumptious blue lagoon Crab Cakes, the ‘Raging Crab’ a complete tempest to tease your taste buds, The Lavinia Dressed Crab by Chef Publis: the signature dish at MLH, Crab and Cilantro, Sampler Combo a total indulgence. Seafood and MLH has always been an all time favourite in the island home and the Chefs at Mount Lavinia Hotel with great expertise innovate and preserve the succulence to turn out special dishes and traditional delicacies!!