Archive for February, 2010

The ARIA Hotel feature published in the Sunday Times Travel Magazine, March 2010 issue.

sunday times travel magazine



Unlike any other hotel awards programs in the world, TripAdvisor® Travelers’ Choice® winners are based on the millions of real and unbiased reviews and opinions about  hotels on™ and content from across the web.

“Inspired by the millions of trusted traveler reviews and opinions on, the Travelers’ Choice awards have once again highlighted the finest hotels in the world said Christine Petersen, chief marketing officer for TripAdvisor. “From remarkable bargains to the trendiest hotels, travelers worldwide are recognizing more than 700 hotels for their outstanding service, value and quality.

For reviews on the ARIA Hotel, go to here.

Our sister hotel Golden Well Hotel was awarded as a BEST LUXURY HOTEL in the World and BEST HOTEL SERVICE in the World.



Mention Valentine’s Day and images of  hearts and flowers immediately come to mind. But Valentine’s Day hasn’t always been dedicated to the god of love. It was originally meant as a tribute to Valentine, a third-century Christian martyr executed by the Romans. By the Middle Ages, however, love had become the central theme of those celebrations with young men and women drawing names to find their “valentines”.

The idea is that romance and fine dining go hand-in-hand.

Here are a few of The Aria hotel´s romantic suggestions that will surely win lovers’ hearts on Valentine’s weekend from 13 (Saturday) to 14 (Sunday, Valentine’s Day) February 2010.

Enjoy the St. Valentine´s Menu created by Executive Chef David Šašek.

01Fine food and music is a perfect due. The networking event of Young MBSA was held in a pleasant and informal atmosphere of CODA Restaurant.

Participants gathered at atrium of CODA Restaurant and watched our Executive Chef create delectable Italian treats that included parmesan risotto and special hot chocolate drink.

Here is a recipe you can be trying at home:



  • 3 to 4 cups low-sodium chicken broth
  • 4  tablespoons  unsalted butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2  cups  Arborio rice
  • 1  cup  dry white wine, such as Sauvignon Blanc
  • 1/2  teaspoon  salt
  • 1/4  tablespoon  freshly ground black pepper
  • 1/2  cup  freshly grated Parmesan, plus more for serving


In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.