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"The best food on the island" Australian Gourmet Traveler

"heaven on a plate"

Delicious Magazine

"This is a stunning eatery that could hold its own anywhere in the world"

South China Morning Post Magazine

c www.martinwestlake.com

" Ong's food excels, and so does the service" The Australian

" menus using the best local seafood, fruit and vegetables as the basis for creative Asian classics ... testimony to the success of Ong's kitchen"

Serendipmagazine

A salad-like sambal of fried slivers of okra tossed with sliced shallots, tomatoes, chillies, lime juice and pounded Maldive fish. ... verges on perfection. Madhur Jaffrey financial times Sspt 2006

"the kitchen's specially prepared sorbets are alone worth the trip to Sri Lanka"

Ed Peters

"Ong oversees a daily menu of Asian favourites that draws deserved raves from across the island, particularly a Kung Pao Chicken which elevates the take-out classic to haute cuisine"

Conde Nast 2005 Hot List

Breakfast, offered on the inside verandah, which looks out on the welcoming inner garden with its cool pool and frangipani trees, offers tropical fruit, home-made granola, local yoghurt and honey for the western traveller on a regimen. For the more adventurous, there are appa or hoppers, cup-shaped pancakes of South Indian ancestry with crisp edges and spongy bottoms, served with spicy sambals.

After breakfast, I hasten to the kitchen where the chef is to prepare a traditional rice and curry tiffin for the evening. I want to catalogue the uniqueness of Sri Lankan curries: a tuna fish curry, malu ambulthiyal, is soured with goraka, the skin from a fruit of the mangosteen family that is dried over home hearths giving it a slightly smoky aroma. A chicken curry, kukulmas curry, may be flavoured with the three fresh culinary aromatics of this land, curry leaves, pandanaus or screw-pine leaves (rampe) and lemon grass. These are to be served with rice, of course, and a salad-like sambal of fried slivers of okra tossed with sliced shallots, tomatoes, chillies, lime juice and pounded Maldive fish. The last, mandaka sambal, verges on perfection.

Madhur Jaffrey financial times September 2006

C www.martinwestlake.com

...there are Singaporeans, British and Australian, and local expats dropping in for drinks and a four-course set dinner (a snip at about AUD $26; Sri Lanka is one of the world's last great holiday bargains) on the balmy terrace overlooking the courtyard pool. The feel is convivial, although vituperative character assassinations by white-haired Englishmen in sarongs, who look like old panto dames, take place within earshot. " Susan Kurosawa The Australian Travel Weekend

The amazing, Madhur Jaffrey visited the hotel in March to cook Sri Lankan Tiffin with our staff.

‘I could settle down and live here’

Madhur Jaffrey: ft september 2006

28 Church Street, Galle Fort, Galle, Sri Lanka, P:+94912232870 F:+94912232939