What's for March?
Please find what's for March : https://mailchi.mp/oliveandlatte/whats-for-march
Discover Sri Lanka's Safari Side
Sri Lanka offers a unique – yet still relatively unknown - safari experience. USPs such as the highest concentration of leopards in the world combine with evocative historic sites and idyllic beach locations to eclipse more tourist-thronged African rivals.
Award-winning Sri Lanka specialists Jetwing Hotels offer luxurious getaways that are also gateways to the island's most famous National Parks at Yala and Kumana. Jetwing Safari Camp's luxury tented villas and the 5* bliss of Jetwing Yala are located by the Yala National Park, and the more secluded Kottukal Beach House by Jetwing (villa) and Jetwing Surf on the lesser known East Coast are situated in close proximity to the Lahugala, Gal Oya and Kumana National Parks. Wherever you stay, you'll find knowledgeable staff steeped in both the areas' wildlife and history.
Notably Jetwing's appreciation of nature extends to properties that are beacons of sustainability, with solar power installations providing a third of daily power consumption, biomass-powered stoves for catering, 100% waster water re-use, plus all hot water generated through renewable means.
Wild Nature Meets Island History
From roaming the exciting habitats of Yala National Park with on site “animal whisperer” Chamara to stepping back in time with archaeology specialist Thilani , Jetwing Yala and Jetwing Safari Camp offers a unique fusion of wildlife, wilderness and history for guests looking for something deeper than safari.
Stretching inland from a wild Indian Ocean shore at Sri Lanka's southern tip, Yala is one of the world's best places to spot leopards, elephants and sloth bears. Even the beach that fringes Jetwing Yala is a wildlife hotspot as the place where five different turtle species lay eggs and if you are lucky you might encounter 'Natta Kotta' – the resident Elephant that wanders happily between sleeping under the branches of his favourite tree to wandering in and out of the hotel– indeed he can sometimes be found in the hotel reception asking for room service!
Nobu Sushi Set Dinner Celebrating Nobu Matsuhisa's March Birthday!
To celebrate world famous chef Nobu Matsuhisa's birthday on March 10, NOBU InterContinental Hong Kong is paying tribute to sushi, the soul of Nobu-san's cuisine, with a special NOBU Sushi Set Dinner Menu (available from March 1 - April 30).
When Nobu-san was just a little boy, his older brother took him to a sushi restaurant for the first time. Inspired by the “theatre” of the sushi chef “performing” for his guests with precision and showmanship, Nobu-san was inspired from childhood to become a sushi chef. This first experience was the spark that inspired the World of Nobu which includes 40 Nobu Restaurants, 11 Matsuhisa Restaurants and 10 Nobu Hotels in 48 cities and 24 countries, spanning five continents.
NOBU InterContinental Hong Kong Executive Sushi Chef Satoru Hashimoto, who has over a decade of experience at Nobu restaurants in Europe, is creating his Nobu-style sushi, sashimi, handrolls and Kohlrabi Salad, while Executive Chef Rhys Cattermoul is preparing his delicate Tempura Selection and Miso Soup.
https://hongkong-ic.intercontinental.com/en/dining/nobu/
It's a Veg Off! Ovolo Hotels Pits Two of the World's Most Revered Vegetarian Chefs Against Each Other in a Four Night Pop-Up at Ovolo Central
Ovolo Hotels invites guests to experience the best of plant based fine dining in the form of a four-course creative collaboration between Sydney's Alibi Bar & Kitchen, and Ovolo Central's beloved VEDA. The exciting 'Veg Off' pop-up (HK$500 per person) will take place for four nights only from Wednesday 11th March to Saturday 14th March 2020.
Dishes by pioneering US chef, restaurateur and plant-based food pioneer Matthew Kenney, who broke the mould by focusing on vegetarian cooking over 15 years ago, will pop up alongside signature dishes from Hetty McKinnon's VEDA menu. In addition to this, McKinnon has created three bespoke dishes only available for the duration of the pop up. The creative plant based menu will feature 2 dishes every course from both VEDA and Alibi and is sure to make for an extraordinary dining experience.
Each handcrafted course will focus on a key ingredient yet demonstrate the inimitable style of both venues. To start, chefs will focus on fermented food-of-the-moment — kimchi. The Korean mainstay ingredient will be presented in the form of VEDA's coveted Momo, which will be tweaked and packed with seasonal vegetables and cheese, in the Momo Channel, while Alibi's Kimchi Dumplings will boast a vibrant coconut and coriander casing packed with red cabbage and served with ginger foam.
Carb-free kelp noodles take the spotlight in the second course, with VEDA presenting a sushi dish to complement Alibi's seaweed-based Cacio e Pepe with green olive purée.
Tickets are available via https://www.ticketflap.com/alibixveda
Auckland and New York City Sign First-Ever Tourism Partnership
NYC & Company, New York City's official destination marketing organisation, and Auckland Tourism, Events & Economic Development (ATEED) has signed a first-ever official tourism agreement between the two cities.
The agreement was formalised at an industry ceremony at Ōrākei Marae in Auckland, New Zealand, with Associate Minister Hon. Peeni Henare, Auckland's Mayor Phil Goff, ATEED Chief Executive Nick Hill, NYC & Company President and CEO Fred Dixon.
The new two-year partnership will enable ATEED and NYC & Company to promote their respective destinations and focus on attracting visitation through an economical and collaborative exchange and includes reciprocal marketing and promotion over two years.
The new tourism partnership between New York City and Auckland comes as Air New Zealand prepares to launch a new non-stop service between Auckland and New York City, beginning in October 2020.
From the five boroughs of New York City to the four corners of Tāmaki Makaurau Auckland, this agreement will encourage each destinations' communities to connect through storytelling, ideas, business opportunities, and contacts.
It will create opportunities to leverage and develop positive economic, environmental and social outcomes within the respective destination and further afield, particularly benefiting the local accommodation sector and tourism operators.
The partnership also demonstrates the respective destinations' commitment to leading global change around economic, environmental and social sustainability, with a focus on sustainable and responsible tourism.
Preferred Hotels & Resorts Welcomes 24 New Member Hotels
Preferred Hotels & Resorts, the world's largest independent hotel brand representing more than 750 hotels, resorts, and residences across 85 countries, is pleased to welcome 24 new member hotels to its global portfolio between October 1 – December 31, 2019. From a historic retreat in central Mexico to the brand's first-ever properties in Finland and Brunei, this expansion at the end of 2019 represents Preferred's unwavering commitment to partnering with the finest luxury hotels in every corner of the globe.
For more information on these properties or any others represented within the Preferred Hotels & Resorts portfolio, please visit www.PreferredHotels.com
The Farm Launches New Japanese Menu by International Chef Yoshiko Hondo
When it comes to food, there are various choices people can choose from. The Farm at San Benito is home to Alive! Restaurant - one of Asia's first and best restaurants offering vegan cuisine that proudly serves delectable and nutritious raw food. From 2006 to 2016, The Farm has already received nine international awards recognizing the unique and exemplary culinary experience it offers its patrons.
Since then, it has not stopped exploring options they can offer guests to upgrade its services.
Recently, The Farm has successfully collaborated with Chef Yoshiko Hondo, a famous and award-winning Japanese vegan chef whose unique approach was shaped by her extensive experience starting as a food coordinator back in Japan, a cooking workshop assistant, and then a sous-chef in the US. After a decade in foreign soil, she expanded her culinary experience in her home country where she gained further knowledge in food preparation through various positions and different organizations (some of it he The comestible fusion resulting from these is what we now know as “和 (wa)-vegan,” where the traditional flavors and ingredients in Japanese cooking harmoniously complement vegan dishes.
The new menu was crafted by Chef Hondo in close collaboration with The Farm's executive chef Francis Tugnao and his team.
Avail the 5-course Japanese menu at the ALIVE! Vegan Restaurant from 12NN (lunch) to 11pm (dinner) for only PHP 1,800++ / USD 39++ per person. To book reservations, contact +632 8884 8074 / +63 918 884 8080 or call ALIVE! directly at +63 917 572 2210. Prior reservations are required.