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Blue Orbit is designed to accommodate up to 225 guests, with diverse selection of international cuisines, throughout the day. Operating from 11 am. to 11 pm, the lunch service is available from 11:30 am to 3:30 pm and there are two dinner sittings; 6:30pm to 8:30pm and 9pm to 11:30pm.
The museum and art gallery at the Galle Face Hotel. The Galle Face Hotel has Four restaurants, three bars and a pub. They are the 1864: Limited Edition fine dining restaurant (dinner only), King of the Mambo, a Cuban themed restaurant; Firebeach - a lounge bar and restaurant with a wood fired oven; a buffet restaurant known as The Verandah, Travellers' Bar, the Pool Bar, Chequerboard, and an ...
It was the first restaurant in Sri Lanka to be listed on Asia's 50 Best Restaurants List in 2013 and ranking successively until 2018. Subsequently, he went on to open two more branches of Nihonbashi at Odel, Alexandra Place in 2001 for on-the-go dining and then at Hilton Colombo Residencies in 2002, specializing in tempura.
Minnesota: Homi Mexican Restaurant. St. Paul . St. Paul is far more flush with multicultural flavors than it gets credit for, and Homi is a great example. With a menu hundreds of miles long, you ...
In 1846 it became the residence of George Wall, the manager of the Ceylon Plantation Company. In the early 1880s the building was occupied by the Kandy Club. [ 1 ] In 1887 the club moved to a building vacated by the Orient Bank, which had gone into liquidation, later became part of the Queen's Hotel . [ 1 ]
One Galle Face is a mixed-use complex of buildings near the Galle Face Green in Colombo, Sri Lanka.It is also Sri Lanka's first internationally and developed and managed mixed use project and was officially opened on 8 November 2019. [4]
The Cinnamon Grand Colombo, trading as Asian Hotels and Properties PLC and formerly called the Hotel Lanka Oberoi, [3] is a luxury five-star hotel in Colombo, Sri Lanka. [4] The Cinnamon Grand is located at 77 Galle Road, Kollupitiya , Colombo.
George Perry-Smith (10 October 1922 – 1 October 2003) was a chef and restaurateur, who opened the Hole in the Wall restaurant in Bath and ran it for 20 years. He introduced into British restaurant culture menus that were radically different from the norm in the 1950s, in terms of both the nature of the food and the range of dishes available.