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By Dr. Chandana (Chandi) Jayawardena DPhil President – Chandi J. Associates Inc. Consulting, Canada Founder & Administrator – Global Hospitality Forum [email protected] An Opportunity to introduce Sri Lankan Cuisine to Hong Kong In early 1981, from the post of Manager of one of the Walkers Tours/John Keells Hotels, I was promoted to the corporate office. I was the first Manager-Operations for Hotel Management and Marketing Services Limited, with some responsibility for all six hotels of the John Keells Group. At age 27, I was getting used to the corporate culture of the largest group of companies in Sri Lanka.
I was busy taking over the management of the Ceylinco Hotel, which became the seventh hotel of the group. In the midst of my busy schedule, my immediate superior, Bobby Adams, Director-Operations entrusted me at short notice, to travel to Hong Kong. He wanted me to quickly plan and organise a large Sri Lankan and Maldivian food festival ....
Hong Kong was a business centre and a popular intermediate port of call for all western countries for more than 800 years. Ships were anchored there before they ventured up the Pearl River to Canton (now Guangzhou) to conduct their business in commodities such as in tea, porcelain and silk. In return for these Chinese products, the British, to maintain the credit balance, introduced opium, grown in India, and sold it to China. Eventually, when China wanted to prohibit the importation and sale of opium, the British declared war. In 1842, after the end of the so-called first Opium war, China ceded Hong Kong Island to Britain. This was followed after the second Opium War ended. Britain obtained a 99-year lease of the now expanded Kowloon Peninsular and New Territories for a period of 99 years, commencing in 1898. ....