Special delights for adults, kids

-By A Staff Reporter

Radisson Hotel is currently organising various events based on the book, Around The World in 80 Days, a classic written by Jules Verne. The events which started from 2nd October will end on 22 December 1999.

This book is about an English gentleman, Mr Fogg who travels around the world with his servant, Mr. Passepartout in 80 days. Radisson is tracing their journey and likewise organising matching Food Festivals on weekends as Mr Fogg relished the culinary delights of England, The Mediterranean, Middle East, Thailand, Indonesia, Vietnam, Australia, China, Japan, America, Mexico, Caribbean.

FOOD FESTIVALS: Around World in 80 Days with Radisson of course!

These activities are taking place at the Hotel’s outlet, The Fun Café. The décor implements the theme with placemats designed with the same concept, thermocol monuments of various countries, individual menus for different country Food Festivals. There are two persons enacting the principle characters of the book, Mr. Fogg and Mr Passepartout. Combined with the festival are various games for kids with free candyfloss, free balloons and exciting prizes.

Passports are designed for all the guests who come to The Fun Café which will be stamped at the Radisson Hotel. Your Excellency can obtain points depending on the frequency of visits. All points have a value to them and can be used to derive the special rewards. The response to this has been very good as all guests want to derive the benefits of the points scored on their passport, whether it be wholesome meals, sumptuous desserts, delightful pastries or a stay at the Hotel with meals included.

The participation of guests has given Radisson Hotel the opportunity to take them around the world in 80 days in style and with personalised service. These activities take place at The Fun Café on Friday for Dinner, Saturday for Brunch and dinner, Sunday for Brunch.

Radisson, where the difference is genuine!

“Ropes” bar-be-que

-By A Staff Reporter

At a recent press preview The Everest Hotel presented five events as a curtain raiser for this season. 

The Hotel announced reopening of “Ropes”, a bar-be-que restaurant, at the terrace of the top floor of the hotel. The terrace has a commanding views of 180 degrees of Himalayas and has served western and eastern bar-be-que since 1984 when “Ropes” was the first ever restaurant of its kind in Nepal and enjoyed extraordinary popularity, a press released issued on the occasion said.

At the nearby Bugles and Tigers bar the talent of a young Nepali violinist, Robin Karki, was on display as his music vied for attention with the lighted panorama of the valley. Robin sweeps audiences through enthralling evenings of 100 years of music to celebrate the twentieth century. Composers such as Cole Porter, Irving Berlin and Rodgers and Hammerstein come to life under the deft, sure touch of the young maestro.

Still on the seventh floor of the Hotel, the press sampled the delights of a Paratha and Biryani festival that goes on until end of October. Parathas to please every palate and Biryanis from across the sprawl of India brought to the fore. They are culinary experiences from places as far flung as Parathe Walle Gully in Delhi to Oudh in the East and Hydrabad in the South.

“The history, the journey of the leavened Paratha and multi-layered Biryanis from regal food to house-hold favorites can be tasted with every single mouthful you savor,” said Vivek Varma, Food and Beverage Manager of the hotel.

At the cafe on the Everest’s ground floor, Manager Varma introduced the newest Coffee Shop menu in Kathmandu specially prepared for the new millennium. “Our chef Arora has come up with an extraordinary ‘high lights’ menu that brings the best of the world to the tables of the Cafe,” the Food and Beverage Manager said.

Manager Varma also announced the launch of The Gourmet Guild, a club for people who enjoyed excellence in food and drink. “We ask people to pay a truly low entrance fee and dine free at our Mandarin, Ropes, Far Pavillion and The Cafe all year round.”

“The Gourment Guild is the first of its kind in Nepal. “It’s the result of our emphasis on food at The Everest. It is in fact a sort of Culinary Culmination of the 18 years of fine dinning,” Varma said.

Soaltee Super-six Cricket
From the Board room to the playing field!

-By A Staff Reporter

Soaltee Crowne Plaze Kathmandu has decided to take Nepal’s business and diplomatic world from the board room to the playing field for a six a side cricket tournament.

In an all play and no work tournament, Soaltee has extended invitations to fellow hoteliers, travel trade organisations, cricket playing embassies, corporate and other companies to field in six a side cricket team for a two day fixtures at the Tribhuvan University ground on Oct 30 - Oct 31. This tournament supported by Cricket Association of Nepal for the technical requirements will see Nepal’s who’s who toss their ties for a different gear and try to out do each other on the playing field, which unlike business is at level says Soaltee’s press release.

The organisations who have confirmed their teams are Nepal Grindlays Bank, Hotel Radisson, Pakistan Embassy, Nabil Bank, Surya Tobacco, Kantipur Publications, British Gurkhas, N B Bank, Hotel Yak & Yeti, Himalayan Bank, Sri Lanka Embassy, Indian Embassy, British Embassy, Cricket association of Nepal, Soaltee Crowne Plaza and Everest Express.

With the theme, No work and All Play it will be a good fun event for the corporates of Kathmandu and will also be an opportunity to roll up their sleeves and let their kids watch their fathers and uncles show the “stuff” they are made of.

Designed on an interesting format of six overs per innings and what looks like two days of sunny cricket is set to conjure up cricket magic for Kathmandu’s corporate world.

Oad-Group fund for Nepal

TOAST FOR THE FUND RAISERS AND RECEIVER: Oad-Group President Joop ter Haar (3rd from right), Fund Administrator Ambika Shrestha (last from right) and Macro Polo Managing Director Subodh Rana (3rd from left) at the special fund raising black-tie dinner, Amsterdam

-By A Staff Reporter

OAD Reizen, the Dutch Tour Operating company that takes 110 seats allotment on the bi-weekly Transavia Airlines scheduled a weekly flight from Amsterdam to Kathmandu celebrated its 75th anniversary (October 17) amidst a special Black Tie function at Hotel de Holtweijde in the Dutch countryside.

On the occasion President of Oad Group Joop ter Haar announced a special Nepal Fund he is establishing in aid of underprivileged Nepalese women and children. A check of NFL 10,000 was handed over by Joop ter Haar to Ambika Shrestha the co-administrator of the fund.

Present on the occasion were Kedar Bhakta Shrestha, Royal Nepalese Ambassador to E.U., Subodh Rana, Managing Director of Marco Polo Travels which is the agent for OAD Reizen in Nepal and Robin Marston, Managing Director of the Dutch owned Summit Hotel group.

Versatile Chinese Chef

Chef Cui comes directly from the renowned school of Chinese cookery, gastronomy and medicine foods. He is also known for his exquisite vegetable carvings, cold meat preparations, momos, sweet preparation and the art of noodle making. He is the director of Quing Dao restaurant management association and also a member with Chinese medicine food committee and the highly acknowledged Quing Dao cuisine association.

Chef Cui  presently at Hotel de l’ Annapurna, shows a great inclination to the traditional Szechuan and Cantonese style of cooking. Chef Cui uses a wide array of authentic Chinese ingredients like the Sichauan pepper corn, spicy Sichuan chilli paste, dark Soya, aromatic chilli oil, special mushrooms in his cooking. The chef has also mastered the art of vegetable carving and taken it to a new zenith with his own hand made carving tools and artistic imagination, according to the Hotel’s press release.