Page 156 - Hospitality Horizon - February-March 2021

thrills me – the comfortable
bed, the spectacular “EVERYTHING ABOUT
continuous views of the MY OCEAN WATER VILLA
Indian Ocean, the sit out, the
day beds, everything is as it AT HERITANCE AARAH
should be. Ever the epicurean THRILLS ME INCLUDING THE
traveller, I love trying local SPECTACULAR VIEWS OF THE
fare. The remarkable Ambula
is where the cuisine of The INDIAN OCEAN.”
Maldives with Sri Lankan
essentials turns into culinary
delights using seasonings
such as curry powder and the chilli in most of
its fiery avatars, revealed to me by Chef Amila
via a cooking class followed by lunch.
Haathi, which is next to it, seats only
10 guests and interchanges among Thai
and Japanese set menus. It has the chef’s
table vibe.
I take in the beautiful setting with its
windswept open-air space as the Sky bar on
the first floor as mixologists take the
experience to another level with irresistible
cocktails infused with local fruit, spices and
herbs, and a stimulated Sri Lankan-Maldivian
tapas menu.
My other meals are well catered for at the
Ginifatu restaurant offering seafood grills.

156 FEBRUARY-MARCH 2021 hospitality horizon