On World Tourism Day 2010, Ceylon Continental won the hearts and minds of all those present, including the Chairman of Sri Lanka Tourism Dr. Nalaka Godahewa, as the spotlight was aimed at one of the premier tourist destinations in the world – home.
Addressing the media at the colourful Rasai Sri Lanka launch, Dr. Godahewa congratulated the Hotel for marketing authentic Sri Lankan Food on a parallel with World Tourism Day. He also mentioned the inevitability of tourism to Sri Lanka rising exponentially in the near future, with local characteristics such as wildlife, sports, and cuisine coming under the ardent traveler’s radar; selling points which he stated would be promoted regularly.
Ceylon Continental’s General Manager Upul Gamage echoed the need to promote tourism to the country. “We will continue to organise attractive and unique promotions designed for an international audience, with a local flavor born out of our own expertise as Sri Lanka’s first five-star hotel.”
Mohan Pandithage – Chairman and Chief Executive of Hayleys PLC was also present at the occasion.
The “Rasai Sri Lanka” Food Festival attracted significant interest from foreigners and locals alike, who visited the Hotel en masse to sample a giant spread of authentic Sri Lankan food. Events on the day included a Best of Sri Lanka Fashion Show followed by a Cultural Show which captivated the attention of those present.
The launch received global attention, as international TV crews were seen covering the cuisine on offer, and taking the time to interview Executive Chef Ranjith Meegasthenna, Chef Suresh Aiayathurei and Chef R. Vincent. The large spread was filmed by them and would be subsequently promoted in their respective countries, the Hotel confirmed.
The Emerald Restaurant will continue the “Rasai Sri Lanka” Food Festival during the weekends at the price of Rs. 1,000+++ per person and also the Special “Rasai Sri Lanka” corner during the lunch hours at the regular price of Rs. 990+++ per person.
The enormous choice offered by the Hotel revolves around a promise; that of village style cooking and a vast choice at an affordable price.
Just a few of these time-honoured delights include kakulu bath, chicken and fish ambul thiyal, polos pahi, gotukola baduma, achcharu, kunisso baduma, gage maalu, chicken and mutton curries and hoppers/string hoppers.
A peek into the hotel’s dessert menu includes fruit salad with condensed milk, pol toffee and kiri toffee, dodol, welithalapa, sau dodol, pani walalu, polpani rolls and aggala.
The Ceylon Continental Hotel is now owned and managed by the Hayleys Group.