You are currently viewing Coastal Clean-up by Goa Marriott

Coastal Clean-up by Goa Marriott

Goa Marriott associates and students from Goa University amongst others after the clean-up at Mirama Beach

To mark the annual International Coastal Clean-up (ICC) event, cost Goa Marriott Resort & Spa conducted a Beach Cleaning drive on 11thOctober, 2013.

Each year, hundreds of thousands of people in more than 75 countries are united in the world’s largest volunteer event on behalf of clean waterways and unpolluted oceans – the International Coastal Clean-up (ICC). They remove millions of pounds of trash from waterways and beaches all over the world during Ocean Conservancy’s ICC. ‘Ocean Conservancy’ is a non-profit organization that promotes health and diverse ocean ecosystems through research, education and science.

Approximately 30 Goa Marriott associates and students from IMBA Department of Management Studies, Goa University, participated in clearing the Miramar beach segment. The waste scrap, trash and debris will be segregated and handed over to the Municipal Corporation for recycling.

As part of the resort’s ‘Spirit To Serve’ ideology directed at serving its community, Goa Marriott Resort & Spa is committed to organizing groups, scouting for clean-up sites and rallying volunteers all year round. At the Marriott, the concept of Going Green starts with Living Blue.


Leisurely Sunday Monsoon Brunch at Goa Marriott!

Goa Marriott Resort & Spa unveils the ultimate weekend brunch experience these monsoons with the reinvented Sunday Monsoon Brunch at Waterfront Terrace & Bar every Sunday afternoon! A colourful spread, a range of cuisines, pleasant conversation over drinks, a cozy ambience musically enhanced with the light tunes of a live band against the backdrop of the rain outside.

The re-invented Brunch is all about lazing the weekend away with gastronomic delights that bring you a sense of comfort and well-being. Treat yourself to delicacies from across the world specially selected by our Chefs to complement the monsoons. Dig into mouth-watering KheemaPao and Kathi Roll, taste exquisite Burmese Khao Suey, Dim Sums and Momos. Sample the Japanese Okonomiyaki, and savour Quesadilla and Fajita. Get into a Middle Eastern stupor with Shawarma and Falafel, and relish regional specials of Appam and Stew from Kerala or Madras Kuttu Paratha. Culminate this lazy luncheon with desserts like the Mississippi Mud Cake, Cranberry and Vodka Jelly, Rustic Apple and Mint Pie, and a range of Cheese Cakes.

A beverage component of a choice of domestic premium Sula Wines and IMFL Spirits or French Champagne and Imported Spirits will get you in the weekend mood!

Magical monsoons only at the Goa Marriott Resort & Spa! For reservations, please call 0832 – 2463333.



Park Hyatt Goa Resort and Spa

Masters of Food and Wine – Journey through Malaysia



Lobster Masak Lemak

Park Hyatt Masters of Food and Wine is a series of sophisticated culinary and beverage experiences hosted at Park Hyatt locations around the world. This season, Nyonya Chef Supi (who worked with visiting sommelier Emanuela Supino Mansor) presented a first of its kind mélange of Malaysian flavours, paired with Italian wines from Campania. Nyonya cooking blends Chinese ingredients with spices and cooking techniques used by the Malay community.

The evening started off with wine at Praia de Luz, followed by a five-course menu at Casa Sarita.

The dinner began with chilli silken tofu and lobster masak lemak (bean sprouts, bok choi, Malay curry), paired with the citrus blossom aroma of Falanghina del Sannio DOC 2012. The next course was a choice between pumpkin and lemongrass soup and Soup itik “Penang style”. A lychee coconut sorbet with mango and lime was the palate cleanser. Main course offered an option of Potato perkedel (fried potatoes, scallion, onion, chili) and Terong balado (spicy grilled eggplant, served with nasi lamak) or Steamed sea bass (Ginger soy sauce, scallion) or Beef rendang (Beef, lemongrass, galangal, turmeric leaf, spices and coconut), complemented with the cherry jam, cinnamon and vanilla of the Aglianico Taurasi DOCG 2008 ruby red wine. Concluding the meal was Sago gula melaka with pandan ice cream and delicate petit fours, paired with Louis Royer Borderies.

Nyonya Chef Supi Mansor began his career at the Royal Brunei Catering Company and over 17 years has worked across some of the finest hotel chains in the world. Sommelier Emanuela Supino is the owner of Feudi San Grigorio the wine estate of one of Campania’s most dynamic wineries, spread out over lush and gentle hills in Sorbo Serpico. The unique volcanic, sandstone soil of this area lends the wines their tell-tale aromas.


Wilfried Theissen