Sri Lanka on an international platform at Hilton Colombo
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Mr. Robert Mujagic
The weekday lunch buffet at Hilton Colombo’s Graze Kitchen is coming back strong with the chefs going global with local ingredients. The subtle use of local spices with vegetables, grains, fruit, meats and seafood will bring patrons a refreshingly sophisticated international experience from August 10 onwards.
Hotel Executive Chef Robert Mujagic said, “Sri Lanka has an incredible variety of fresh fruits, vegetables, herbs, fish and seafood and I am excited and looking forward to creating international cuisine using these ingredients in my recipes. 95 per cent of our produce is sourced from across the country; from Jaffna down to the south, east and west and from the hills to prepare our country menus that include Indian, Thai, Chinese, Italian, Sri Lankan of course, and dishes from the West. My chefs visit the fish market daily to select the best, from the catch of the day! We also make our own pastas, cheeses, sauces and a range of artisanal sausages”.
Furthermore, Chef Robert says “If you missed out the last time on our Japanese ‘Washoku’ lunch buffet, we have good news for you…., it will be back on August 16 and if you still haven’t experienced our Endless High Tea buffet, come on a Saturday afternoon and enjoy over seventy five sweet and savory items which include beverage as well”. The endless high tea is on on poya and mercantile holidays as well, the hotel said in a media release. Graze Kitchen is a Traveler’s Choice Winner; being in the top 10 per cent of restaurants worldwide.