ISSN: 1391 - 0531
Sunday November 18, 2007
Vol. 42 - No 25
TV Times  

Raffles for a rich dining experience

We eventually got started on the restaurant and ventured out into  industrial catering as well." Raffles consists of three divisions, the restaurant and hotel management division, the outdoor catering division and the industrial catering division which handles mass catering to factories and companies. Hence Raffles has successfully extended its services to all the different levels in catering. 

The restaurant, being the highlight of the establishment at present, began in June last year. The building itself is over 100 years old. "Many tourists visiting the restaurant are impressed with the architecture," noted Mr. Tony Bohoran. Further, the interiors and furniture are mostly done in black and white, in an effort to retain the characteristics of the colonial times during  which it was built. 

"The concept behind the cuisine served at the Raffles restaurant is fusion food and we also specialise in sea food," stated Mr.Tony Bohoran, noting with pride that "The restaurant is famed for its baked crabs and its delectable deserts, cheesecake and the hot bread pudding in particular."

This comes as no surprise as Bohoran has previously been part of select restaurants such as the Don Stanley's and Gallery Café. "What we offer is formal dining, where we make sure that the food retains its exquisitenes  s both in its presentation and taste," said Mr.Tony Bohoran.

  The restaurant has a dining area, which can house around 80 people, while facilities are also provided for private dining. There is a well stocked bar that offers beverages at affordable prices and is complete with a music lounge. It is one of the very few restaurants in Colombo that has a garden area, which can accommodate around 150 people.

"We let out the restaurant and garden area for private functions, a large number of which are corporate gatherings," said Mr. Tony Bohoran, adding, "The advantage we have in catering to an up market clientele is that most of our business development has come about through word of mouth.

Therefore, customers who are willing to pay a premium price can get food and related services of a very high quality in return. At the same time, we undertake to design menus to suit the customer budgetary requirements."

In keeping with the season, the restaurant has designed festive buffet and set menu deals for Christmas and has other take home specialities on offer such as roast turkey, ham, lamb and duckling.

However for New Years Eve we were informed that the restaurant was fully booked, which is only evident of the success and good repute that Raffles restaurant has achieved within its relatively short time in operation.

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