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
Culinary fusion of Latin American Flavours for lunch and dinner
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:
Gambas “Margarita”
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
Cordero Chamuscada
Lamb Rump,
Plantain Hash, Chimichurri Sauce, Creole salad
Burrito Vegetales
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
Chocolate Cigar
Almond Cake
Wrapped In Chocolate Mousse, Dusted with Chocolate and Served With Dulce De
Leche Ice Cream
Tuesday, August 28, 2012
Thursday, August 23, 2012
Tuesday, August 21, 2012
Cape Legend’s superb collection creator: Guy Webber, and a South African gastronomic experience
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!!
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