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An exhibition with a difference
Sri Lankan artist captures on canvas the light of Japan

Rohini Jayasekera is one of the rare figures among contemporary artists, in that she has made optimum use of her artistic talents to capture on canvas the mystic beauty of Japan. Through these vivid scenes she has realistically portrayed an image of Japan and the paintings are with a new light. Being an artist full of enthusiasm, she was inspired to express on canvas the impressions, reminiscences which brings out the light of Japan.

Rohini is an exceptionally talented artist. A past pupil of Bishop's College, she showed elemental skill in drawing and painting and was encouraged by her teachers and parents. At the age of seventeen, she held her maiden solo exhibition titled, " Cameos of Sri Lanka", featuring scenes in Sri Lanka, at the Lionel Wendt Art Gallery.

Soon after this pioneering venture, Rohini won an American Field Service Scholarship to study in Japan for one year. Life in Japan opened up a whole New World, for the young artist. Rohini was captivated by the breadth-taking beauty of Japan. The artistic talents in her were rekindled. With brush and paints, Rohini captured scenes in Japan as seen through her artist eyes. On her return to Sri Lanka, Rohini held her second solo exhibition, which was called, "Scenic Splendour of Japan".

Rohini is an Executive in a Japanese Jewellery Company in Ginza, Tokyo. Vibrant Rohini who is still single, never fails to come to her home in Sri Lanka at the end of each year. This year on her visit she will hold an exhibition of her paintings, in January, 1999. This exhibition is titled " Light of Japan ". The paintings she has presented for this exhibition are her impressions - she calls them " Light of Japan". These works show her admirable skill in transferring on to canvas what she has absorbed during her stay in Japan.

In the land of Cherry Blossoms, Mount Fuji particularly stimulated Rohini's artistic talents, whicn is a famous symbol of Japan. The figure of Mount Fuji similar to an inverted fan is a wonder among natural formations.

'Around Mount Fuji are lakes, the sea, and rural districts, hills and valleys, which represent beauty unparalleled by any Mountain, anywhere in the world. I have been able to capture numerous views of this Mountain!,' said Rohini.

Rohini went on to say that a unique dimension to her forthcoming exhibition is that she is able to bring out the light of God, through her paintings. " In recent years, GOD has made a tremendous impact in my life and has brought new light to my life. Therefore I am bringing out this light through my works of art! exclaimed Rohini.

"Light of Japan" will be declared open by the Minister of Industrial Development Hon. Mr. C. V. Gooneratne. The exhibition will be open to the public on the 3rd and 4th of January 1999. Sri Lankan Art enthusiasts will undoubtedly find something unusual and satisfying at this event.

Fusion Cuisine at the Trans-Asia

By Cecil V. Wikramanayake
The Trans Asia hotel, which emphasises its slogan of "Where Comfort is a Lifestyle", has introduced something new, with the arrival of its Consultant, James Tan, whose name is synonymous with 'gourmet cooking' Down Under.

James Tan has introduced what he calls "Fusion Cuisine" - an amalgamation of various styles of the Pacific Rum and Mediterranean cooking with contemporary attitudes, concepts and techniques - to tickle the palates of guests at the Trans Asia.

"I was born to a family of cooks" James Tan told the Sunday Island. "My father and my father's father both had a love and passion for good food. My grandfather combined both cooking and his yearning for adventure by disappearing on a sailing vessel to America".

I had heard the expression "son of a sea-cook" in my childhood, but never in my born days did I expect to meet one in the flesh. Now I have seen everything, and that expression will live in my memory for the rest of my days.

For James Tan is a 'cook', or the grandson of a sea-cook, - take your choice - that you will find hard to forget. He has a pleasing personality, as his picture here will indicate, and one that writes itself indelibly in your memory.

And that goes for his cooking too. You have only to sup, dine or lunch at the Trans Asia, where he is now a consultant chef, to realise that.

"Even though my father was considered the "Chef" of the family, it was to be my mother who had the greatest influence on my moulding as a Chef and the soul of my cooking", confesses James Tan, without batting an eyelid. "My apprenticeship began in the kitchen of our old colonial home in Nee Soon, where as a young boy I would spend time helping my mother prepare the evening meal for our family of thirteen."

When still in his teens James visited his brother in Sweden. "It was so different from my homeland, Singapore," said James. "The climate, the people, the culture and of course the food."

He decided to stay on in Sweden and attend Hotel School there. At the age of 21 he had his first restaurant at the Savoy Hotel in Karlstad, working long and hard hours.

Eventually James arrived in Australia, and did what most people would do who had spent three years in Scandinavia. He headed for the warmest spot he could find. The Gold Coast - a sub-tropical strip on the coast of Queensland.

There he opened his first Fusion Restaurant in 1989.

"Europe" said James Tan, "had given me a new perspective on flavours, textures and cooking techniques. I was inspired to experiment with the combination of the two and from endless experiments came a menu that offered the diner a taste of experience of the best of both worlds."

Today, with 24 years of cooking behind him, James Tan finally confesses to having evolved as a Chef. Very modestly he claims that he has not achieved perfection, for he believes that "apprenticeship lasts forever". "However, I now spent my time consulting with hotels to share my much earned experience".

What is James Tan's favourite menu ? Here it is: Sugar-cured Atlantic Salmon tartare with julienne celery, roasted eggplant and fried kumara, followed by chilli and lemongrass Kangaroo fillet with holy basil on a ratatouille of diced vegetables, turnip cake and roasted cashew nuts. Dark-soy fragrant lacquered duck with kai lan, and wood-ear fungus in a burnt shallot sauce. And to top it all off, Black rice pudding, butterscotch sauce with poached kumquat and chilli chocolate ice cream.

Doesn't that make your mouth water? But wait! I wonder what he will do about the Kangaroo fillet. Perhaps the Trans Asia has found a Sri Lankan substitute for Kangaroo!

High fashion
Winter Wonderland
An enchanted evening of music,song and dance

by Kirthi Sri Karunaratne
The General Manager Rufus Pereira, of Trans Asia Hotel invited guests to step into a "Winter Wonderland", where a promise of the magic of the season will take over to create an enchanted evening of music, song and dance. Keeping to the promise, a large guest list had a lovely evening, lit up besides the song and dance, by a display of fireworks reflected in the poel, as the party was held on the Beira Terrace. Once again there was a galaxy of styles ranging from salwars to trouser suits and sarees.

The General Manager, The Lanka Oberoi Stefan Pfeiffer and Sylvia pfeiffer asked friends, guests and the Media to a Christmas party, at the Atrium Lobby of the hotel. There was music toe create the festive mood, and delectable food at the stalls which the invites like magnets were drawn to.

Styles were a mixed bag with western attire mingling with the eastern and the ethnic. The hostess opted for a smart suit style in a silvery grey. Colour came from the sarees though, and in a violet silk saree worn in the Kandyan style was Iranganie Boperaratchi. The border on the saree was in ivory, with the pallu in a paisley design in ivory, red, and the purple tone. She wore a simple blouse in the basic colour and an amethyst pendent on a lasso. With her was Manel Rodrigo in a blue, and touches of silver was scattered only on the pallu woven in a design, in the vivid blue. Her blouse in the royal blue was sleeveless, and she wore a striking choker necklace of blue enamel and deeper blue beads.

Radha de Mel brought glamour to her simple saree of black, embroidered in small motifs in white and black, with a necklace of pearls and black beads. Her accessories were in black.

In a blue outfit of a sapphire hue was Rohini Pandithage. The long salwar style jacket was embroidered in a circular border design in white silk and pearls, with the same work at the edge of the sleeve. The rest of the outfit was in the simple blue.

Model Roshi Ramanathan had her trouser suit all in white lace. The pants were unlined and made a fascinating pattern, while the V necked top was lined in white itself. Black was the choice of Annette Fernando. Gold buttons added the touch for evening wear, besides several gold chains to adorn her neckline.

The Jaic Hilton Tower opened their intimate banquet room with a cocktail party to introduce the facilities available to a gathering of distinguished friends who could be potential clientle. the General Manager Peter Hourigan of the Hilton Jaic Tower greeted the invites with his wife beside him.

Anita Hourigan picked on a midnight blue dress of simple but smart styling. The dress was fastened down the front to below her waist in white tabs, and the armholes were also trimmed in white. She wore a double strand necklace of pearls with matching earstuds.

Looking the embodiment of glamour was Sharmini de Silva in a sheer black dress with velvet embossed motifs on it with a touch of glitter in silver. Saree of the evening was the silk worn by Rani Rajapakse. The saree shaded from a bright kingfisher blue to a purple at the top. Her blouse was in the purple tone and she wore jewellery in diamonds and pearls.

Manthri Perera used a tie and dye shawl in a stain glass effect in a range of colour to bring distinction to her white salwar kameez. The shawl had borders in a lacy white and at the two ends were broad borders of a lace weave. The kameez had enamel buttons echoing the colours, and she wore shoulder length earrings in gold, and the colours.

Worthy of comment were the beautiful floral arrangements done in yellow and white. Yellow candles flickered among masses of white Agapanthus, Ox eyed daisies, and flutes of yellow lilies, making a visual of elegance and charm.

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