Thanksgiving at FLOW
Commemorating a year of success, the management of the Golden Crown Hotel in Kandy celebrates a journey of incredible beginnings and setting the benchmark for luxury living in the sacred city. This five-star hotel has all the trappings of the 21st century to inspire, capture and create unforgettable memories, ushering in a new era of luxury accommodation at one of Sri Lanka’s most popular destinations.
As part of the anniversary celebrations and in recognition of all stakeholders who have collectively made this journey a success, the management has included several ceremonies including an almsgiving for 50 monks, cutting of the birthday cake and lavish lunch party for all staff where they can meet with the Chairman and Board of Directors and will be presented with a certificate and a valuable gift each. A cocktail reception for stakeholders will be held at the Grand Ballroom on the same evening.
‘We are proud to be celebrating our first anniversary on a high note’ said Roshan Fernando, General Manager of the Golden Crown Hotel. ‘ We have had a fantastic response from all our guests so far and set the benchmark as a hotel of incredible standards. We are excited to face the future with many more exciting offers and experiences for our guests.’
Located in Ampitiya, just 2kms from Kandy’s city centre, the Golden Crown Hotel is inspired by the grandeur of ancient palaces and royal bear-
Hilton Colombo Residences announced its festive celebrations for Thanksgiving with a buffet for the family at its main restaurant FLOW. For family and friends looking to celebrate this festivity, the Private Dining Rooms at FLOWcan accommodate up to 50 guests allowing guests their own space to celebrate.
The Thanksgiving Dinner Buffet at FLOW will be held on November 29, 2017 from 7.00 to 10 pm; the buffet is priced at Rs. 3,350 nett per person. Children between the ages of 6 – 12 years dine for half the rate, while children under 6 years dine for free.
Menu highlights will include baked camembert with bacon, mini turkey and cranberry pies, chestnut stuffing and giblet gravy, rhubarb chocolate passion tango, cognac flavoured crustacean bisque,and roast leg of Christmas ham with honey mustard sauce. ings. The Hotel’s accommodation comprises 90 rooms inclusive of 72 deluxe rooms, 10 junior suites, six premium suites, a Crown suite and Presidential suite, both of which have their own private elevators and of which are cocooned in a lap of luxury.
With an initial investment of US$ 15 million, Fernando adds that construction for an additional 45 deluxe rooms have already begun, bringing the total number of guest rooms to 135. A large swimming pool and a speciality restaurant will also be added to the new wing.
“All these new additions will have amazing views of mountain ranges and lush green rice fields and will be completed within a year,” he said.
During its first year, the hotel has recorded an average occupancy of 60 percent, with many of the overseas guests coming from the UAE, China, Saudi Arabia, India, UK and Australia. With one of the biggest banquet halls in the region, inclusive of state-of-the-art facilities that can accommodate 2000 guests, the Hotel hopes to attract a MICE market along with wedding bookings.
In addition to the rooms and banquet h a l l s, the hotel includes a coffee house in the lobby level, an all- day dining restaurant, luxury spa, gym and games room with a kid’s corner. The hotel also boasts of a private helipad.