21 hours Ago By Sahan Weerasooriya
Weddings on the beach, an aqua platform to be served dinner in the sea; four ocean pavilions, informal camaraderie, more so, come as you are atmosphere for informality and bonhomie unmatched in any resort. What are we talking about? Just a cautious; yet unavoidable blend for a holiday; and an atmosphere of ‘let your self go’, experience unmatched in a resort hotel. Where are these ‘happenings’? At the Sunsiyam Pasicuda.
Just so, assuming you’ve been to the Maldives, and factually, it’s a demand driven destination, to the US, so too, we assume, Sunsiyam Pasicuda, is a growing destination for holidays in the warm waters of the Indian Ocean surrounding the East coast of this island. Why surrounding? Simple; just that Sunsiyam Pasicuda perched by the sea, apart from the warm waters bordering the resort; we are also of the positive atmosphere of the shallow sea abutting the picturesque appeal viewed from the sea. Appealing to tourists already enjoying the numerous attractions of this resort facility.
Our observations were French, Germans and other Europeans were already enjoying the facilities of Sunsiyam Pasicuda. General Manager Arshed Refai was on hand to give us detailed explanation on facilities guests could expect and enjoy and numerous offerings that appeal for long stays. Quite regularly, he said, guests are quite reluctant to depart.
Particularly Europeans who we observed enjoying the sun and more so walks along the beach. Two flights each week bring tourists from Colombo who prefer the resort atmosphere of the East coast, more so attractions of Sunsiyam Pasecuda. Additionally, Ministry of Tourism provided train services as well to encourage tourist traffic to the East to enjoy the growing popularity of this resort and other resorts we observed in the area.
GM Refai further said the dining experience, and varied choice of cuisine catered to each national from West to East; which, he said, was quite in order to cater to choices in food and individual taste desires. Formal opening of the hotel was in 2014 and was classified a Luxury Boutique Hotel. ‘Was it popular among local tourists’? He responded positively that its appeal was growing, related to the chain of other destinations in the East.
Additionally, its popularity and appeal, particularly to its chalets and Five Star luxury was in reality not an available concept elsewhere. Chef Dilan Jayasundera, explained varied cuisine and food flavours he was adept in producing to ensure guests were not in need, food vice. He further said a broad cross section of tastes was catered to.
Asst General Manager Keerthi expanding on additional facilities said 34 rooms were villa style accommodation spread over the land. Four ocean pavilions complemented a formal atmosphere. GM Refai further said 90 guests at peak accommodation enjoyed international cuisine.
Excursions, to the fish market, sea observations in glass bottom boats to observe fauna and flora under water, including the varied amphibian fish population were of great appeal. Questioned on any Maldivian influence, he said, Sunsiyam was not influenced by the Maldives, but its style was of broad appeal. By Steve A.
Morrell.
