In this episode David is traveling through the beautiful town of Hikkaduwa in Sri Lanka. Here he begins by checking out the local seafood market where he gets to inspect some of the freshest catches of the day before they become part of his next meal. After enjoying a delicious lunch David then heads to his hotel the Aditya Resort where he gives us a tour of its beautiful grounds and views of the Indian Ocean.
About Me: My name is David Hoffmann and for the last decade I have been traveling around the world in search of unique culture, food and history! Since starting Davidsbeenhere in 2008, I have traveled to 71 countries and over 1,000 destinations, which I welcome you to check out on my YouTube Channel, blog and social medias.
I focus a great deal on food and historic sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, whether it’s casual Street food or gourmet restaurant dining. I’m also passionate about learning the local history and culture.
This video is brought to you in part by the Sri Lanka Tourism Board.
This video is brought to you in part by Scottie Vest Travel Clothing.
Alright, so we just arrived here in Hicatua. This is a town right next to my hotel.
And we're going to eat here at the best seafood restaurant in the area. It's called Refresh.
That's lobster right there. We have fresh oysters right here.
What type of lobster is this?
This one in blue?
Tiger lobster to the right. Okay, so that's tiger lobster. Another one?
It's a crazy lobster.
He's checking which one they cook.
Okay, so he's checking the weight to see which one they're going to fry up for one of these people over here.
So sad.
So what are we eating here?
We're eating calamari with potatoes.
So it's calamari with potatoes and salad. It's called cuttlefish.
I'm going to try it. Hopefully I can hold the camera right.
Fantastic. Let me enjoy my food.
This is called Aditya. This is in Adgam, exactly. Nearby the wall.
It's about three hours drive from Colombo.
And this was built in 2005.
And we do have 12 suites in three different categories.
Garden view, the other one is the sea view, and the beer.
Is this the garden suite?
This is the garden suite.
Turn on some of the lights.
Alright, so this is my room. It's called Amsa.
This is a freaking huge room with a bay view.
This is probably one of the best hotels I've ever stayed at in just beauty.
It's one of the coolest places ever.
Feels like I'm in the middle of nowhere on some beach somewhere.
And over here, there's a relaxing little area.
And then right here is a tub to my bathroom.
Alright, so this hotel is just outstanding.
Okay, so my room is literally right there. That's my bathroom.
And right over here, we have the Indian Ocean.
And people at the hotel were telling me not to go in the water.
Because of monsoon season, the water is very nasty.
The current will pull you out and you won't be found.
Literally, you won't be able to swim back.
As you can see, it just swells. Nasty swells.
I'm about to have breakfast.
String popper, or egg popper, which is egg inside a pancake with some chilies.
It's a traditional Sri Lankan breakfast.
It's fantastic. I had it the other day in Colombo and I'm going to have it today.
That's what I wanted to show you.
And the great thing about this hotel is that there's Wi-Fi throughout the whole entire hotel.
So while I have breakfast, I can work.
Can't wait to have this breakfast. You have no idea. It's fantastic.
I love it. If I could eat this every day, I would.
So I'm going to learn how to make it so I can teach you how to make it.
And hopefully, I can do it on this cooking show that I'm going to be on in London.
And yeah, Caroline, hopefully, we have some egg popper.
Okay, so you can't make the hoppers without this pan.
No? This is the only pan you have to use? Okay.
That's the egg. Okay.
How long does it take?
Two minutes? Three minutes?
Three minutes.
So here we have egg hopper, regular hopper.
You eat the egg hopper with this.
And you eat the regular hopper with the chicken curry and the fish curry.
Okay, time for breakfast.
And the way you're supposed to do this, it's pretty much like a crepe.
Just put the stuff inside, wrap it up.
Voila.
