Welcome to Koggala Lake

Koggala Lake near Koggala in Sri Lanka is a freshwater lagoon which sits 9.8 feet (3 metres) above the sea level near the south coast of Sri Lanka.

Koggala itself is a small coastal town in Galle District in the Southern Province, Sri Lanka. Dotted with lots of mini islands, including Temple Island or Island Buddha Temple which has a Buddhist temple that is a magnet on poya (full moon) days. You can take a tour of the lake with our private dhoni and visit Cinnamon Island. Bordered by jungle and forest this is a landscape rich in wildlife.

LAND ON THE LAKE

A respected air-taxi service is operated by Cinnamon Air which offers daily scheduled flights to Koggala from Bandaranaike International Airport (Colombo International Airport), and their white dual-engine DeHavilland Twin Otter lands right on the water. This air taxi treats passengers to a bird’s-eye view over Koggala and is an excellent gateway to Mirissa, Habaradu, Waweligama, Thalpe, Tangalle and Rekawa.

AN EXTRAORDINARY AIRPORT
Koggala Airport, the oldest in Sri Lanka, has its own interesting history stories to tell. Since the lake was used as a landing point for seaplanes when World War II was in its throes, a fixed water runway was built here and it became the largest flying-boat base in the eastern world. In June 1944, two Sunderlands (RAF flying boat patrol bombers) from Koggala were celebrated when they rescued wounded British Indian special forces from Burma. Next, Koggala played a part for the QEA/Imperial Airways route from London to Sydney. Because of the Japanese occupation of the Malay Peninsula they lost their crucial fuel stop-off point in Singapore and alternative route for Britain–Australia needed to be created at Koggala. A tarmac runway was developed for Air Ceylon after the war and this continued to be hub until 1978. As tranquil as Koggala is today, the current runway is still capable of servicing Sri Lanka Air Force planes.

 

What is Ayurveda?

Ayurvedic medicine is based on the principle that health and wellbeing depend on a balance between the mind, body, and spirit. 

Ayurveda, the name of this ancient health medical system combines the Sanskrit words ayur – meaning ‘life’ – and veda – translating as ‘science’ or ‘knowledge’. Holistic, healing and nourishing, it is one of the world’s oldest systems of wellness, targeting the cause of any ill health rather than simply treating the symptoms.

Ayurvedic practitioners look at interconnectedness of people with their health and the world around them, considering the prakriti – or body’s constitution and your dosha – the life forces.  The aim is always to restore the balance of the three doshas – Vata, Pitta, Kapha.

Ayurvedic physicians prescribe bespoke treatments which might involve herbal therapies, exercises or a special diet. Digestion – or agni – is the fire that gives your metabolism its life energy, or ojas. It is believed to be the most important function for health, growth and wellbeing. Since diet – paka – is an important factor in Ayurveda, our menu is local, seasonal and as organic as can be and many of the herbs, fruit and vegetables used in our cuisine are grown on our grounds – nutritious eating is at the heart of Tri’s philosophy.

What are the three doshas?

Vata – a body type that reflects the elements of space and air; meaning ‘wind’, it is the energy that powers all biological activities. Typical signs of a Vata imbalance may include anxiety, dryness of the skin and constipation.

Pitta – a body type that reflects the elements of fire and water; this fiery quality means ‘that which cooks’ and its antidote a soothing alkaline diet and calming, meditative activities. It can mean a great enthusiastic drive for life, but this can also tip into anger.

Kapha – a body type that reflects the elements of eater and earth and translates from Sanskrit as ‘that which sticks’. Clues to this prevalence are overeating and a sedentary lifestyle.

What’s special about an Ayurvedic massage?

A full traditional Ayurvedic body massage uses a therapeutic herbal oil. Shirobhyanga is the classic rejuvenation therapy of dripping warm oil on your third eye with the aim of rebalancing you. Special attention given to acupressure points to help encourage the release of blockages and lymphatic drainage – relaxing, de-stressing and at the same time revitalising.

At Tri, Ayurvedic therapies happen in treatment rooms next to our yogashala which floats in a bamboo grove above the library. In this haven of tranquility, there is also a steam room and a chill-out area.

 

The Flora and Fauna at Tri

Sri Lanka is well known to be a wildlife lover’s paradise – and you don’t have to stray from Tri to appreciate that. Nature is all around us, observes Rob Drummond.

Before we opened, as we were starting to landscape our grounds on Koggala Lake, we invited the Carbon Consulting Company to come and assess the biodiversity of Aladoowa. This was so we could get details about the flora and fauna here and so we could learn how best to enhance the biodiversity of our Sri Lankan eco retreat.

Biodiversity plays an important role in a hotel – from the food served to the materials used in the furniture and fittings – and we recognised that building a new luxury hotel can have a negative impact on our ecosystem, so we were determined to be as ecologically sensitive as possible. Our aim was to enrich the land by planting trees, introduce rare species of mangrove, increase the firefly population and to create a butterfly garden.

In January 2014 the CCC identified 97 species of fauna, five of which were endemic, 89 native and five migratory. This included 51 bird species – including the endangered blue-tailed bee-eater – 18 butterfly species, eight dragonfly species, three amphibian species, six reptile species and three mammal species…

Some of the characters you’ll see at our nature-loving Sri Lankan hotel:

BIRDS

Great hornbill (pictured) These magnificent yellow-beaked big-eyelashed black-and-white birds are best spotted in the morning as they flutter through the treetops. Males can live up to the age of 50. Listen for their loud, high-pitched calls and cackles.

Brown-headed barbet Listen for the loud monotonous call of these birds which live in pairs and feed on berries, fruits and insects. They much prefer village gardens and open greenery to dense forests.

Blue-tailed bee-eater You’ll spy these mostly in winter, when they can be seen plunging into the water to bath. They prey on flying insects such as bees, wasps, dragonflies and butterflies and can be spotted sallying out from the top of trees where they perch as flocks of usually less than ten birds.

Indian pond heron You can’t miss these poking out from paddy fields – they love marshy wetlands and places they can feed on fish, crustaceans and aquatic insects. They are solitary by day, and then roost with their birds of a feather by night.

Red-vented bulbul These cuties live in pairs in gardens and scrublands and are prolific breeders. Look out for their nests made up of little twigs and rootlets bound together by cobwebs.

Asian koel During Sinhala new year season keep your ears open for the mating call of the male bird as this is also the start of their breeding season.

Stork-billed kingfisher The largest of the kingfisher family, you’ll spot these fish-eaters in rivers, marshes, paddy fields, and lagoons.

Jerdon’s nightjar The big eyes are a clue this is a nocturnal bird. During the day, they lie silently on the ground, hidden by their plumage.

Emerald dove  These birds love wooded gardens and plantations and are usually found on terra firma in pairs. Their nests are mostly in small trees or in the jungle and are not very high up.

Pompadour green-pigeon Endemic to Sri Lanka, but its fast-and-direct flight with the regular beats and an occasional sharp flick of the wings are characteristic of pigeons in general.

White-breasted sea eagle Whether in Asia or Australia, these birds breed and hunt near water, since fish makes up half of their diet. They’re also opportunistic, and will tuck into carrion if it’s available.

Long-billed sunbird You can’t miss this little blue-headed curve-beaked bird endemic to peninsular India and Sri Lanka. It’s a sociable so-and-so, often found close to human settlements probably due to abundant of flowering plants which it feeds on the nectar of along with tiny insects, spiders and caterpillars. The nest is recognisable as a hanging pear-shaped structure with an entrance in the side.

Asian palm-swift These small birds spend much of their lifetime in the air, living on the insects they catch in their beaks. They drink on the wing, but roost on vertical cliffs or walls. Not unlike many luxury hotel guests, they’re slow risers in the mornings. They breed in southern Spain, Africa and then head northeastwards through southern Pakistan, India and Sri Lanka.

Black-rumped flameback Look out for these bright-red birds in forests and home gardens of lowlands and hills. They like to spend time as a twosome pairs and they graze on ants and insects inside tree barks. Their hopping movements around branches are quite unique.

ANIMALS AND AMPHIBIANS

Southern purple-faced langur This endangered long-tailed arboreal monkey endemic to Sri Lanka inhabits thick jungles and wooded gardens. Their tails are carried hanging down, not over their backs as how the grey langur struts its stuff. When it comes to mealtimes, leaves, flowers, seeds and fruits are on the menu.

Palm squirrel There are four subspecies of this critter that’s found all over Sri Lanka except in heavy jungles. Nuts, seeds, fruits, flowers, bark are their natural diet but they’ll happily seek out rice or bread us humans accidentally drop scraps of.

Common shrub frog Endemic to Sri Lanka, this little amphibian hangs out in tropical moist lowland forests, arable land, pastureland and gardens.

Garden lizard The harmless agamid lizard is arboreal and diurnal, and while usually seen on low shrubs and tree trunks waiting for its lunch of insects it’s often drawn to human habitations.

Green forest lizard Handsome and highly arboreal, found in both forest and anthropogenic habitats such as gardens and plantations, it has a very long tail and is considered the largest Calotes species in Sri Lanka. Various colours have been recorded for this species.

BUTTERFLIES AND BUGS

Variegated flutterer Easily mistaken for butterflies these fragile south-east Asian dragonflies don’t have a very strong flying skills. Give them some encouragement if you see them.

Blue pursuer You’ll spy these common dragonflies from the Mediterranean through southern and eastern Asia to Australia. Small weedy ponds and marshes are their favoured stomping ground. When it comes to flying, they’re fast and strong and they often prey on other dragonflies. (Watch your backs, variegated flutterers.)

Common jezebel A medium-sized butterfly it is found everywhere in southern Asia – in cities, villages, gardens, forests – just about anywhere which has trees to support the semi-parasitic mistletoe. The Jezebel often flies high up in the canopy and usually comes lower down only to feed on nectar in flowers.

Indian cupid A tiny little flutterby found in Australasia and Indomalaya you’ll even spot them in the highest elevations in the wet zone –throughout the year.

Chocolate soldier Commonly spotted in areas with thick vegetation or on either side of gravel roadsides and waste places. It clearly has a little wanderlust as it’s been known to join migratory flights.

Common sailer An all-weather year-round flier, especially where it’s dense with vegetation and lightly wooded. It has been known to follow migration paths towards south India.

Crimson rose They fly close to the ground and their flight is fast and straight. The male butterfly has a black-coloured upper side and his underside is a dull brownish black and his head and stomach are bright pink. The female is similar, but the sequence of are duller, with pale pink, and the top of their abdomen is black.

Tailed jay This mainly green-and-black tropical butterfly is more abundant in wet zones. It flies really fast and only pauses for a moment at each flower. If disturbed it zooms off vertically to considerable height before flying away.

 

A Fresh Take on Sri Lankan Ingredients

Local, seasonal and seriously special is how you would describe Tri in Sri Lanka’s contemporary, creative dishes. Executive Chef Neil Wager put a lot into creating the eating and drinking at this unique Sri Lankan design hotel – from experiencing the close surroundings, the culture and the intense, magical feelings that come from visiting somewhere for the first time. Neil’s earliest thoughts and memories go back to meeting Rob on that first day and exploring the eco-minded boutique hotel when was still being built – first impressions last and his palpable recollections of the surroundings and smells, sights and tastes led to one of the most significant dishes on the menu, the beetroot curry (pictured)…

My first real Sri Lankan food experience is still a vivid memory, and this is what lead to our beetroot curry at Tri – from the plate we serve it on, to the dish itself. I had arrived the day before in Sri Lanka tired but excited. Collected from Colombo airport, a driver took me on the 2.5-hour journey to Rob’s house. It was the first time in the country for me and I was taking everything in. It was hot and humid, but I was so thrilled to be there.

As we left Rob and Lara’s villa on my first morning, as we drove to Tri for the first time I was taking in all around me, looking at the vendors at the side of the road and the food that I could see… Fresh fish laid out on wooden stalls, fresh papayas, rambutans, mangoes all stacked high, the beautiful gold king coconuts. We headed inland, and my senses were awoken more and more as we passed the colourful roadside scenes.

Following the back road to Tri, we talked about the many types of rice we could see being harvested and dried by the side of the road. This was different to any other rice I’d seen in its raw form in South-East Asia. I was set to discover a lot more from an older man I met later at Tri who explained that he had re-introduced old varietals of rice to the area. This gentleman who also recycles the waste at Tri organically grows 12 different types of heritage rice which are what we now incorporate into our menus.

Although Tri was a building site when I first visited, I could see lemongrass and cinnamon trees growing wild. I was free to walk around as Rob attended his daily site meeting. I strolled alongside the lakeside and encountered a huge monitor lizard – it made me appreciate the rawness of where I was. Talking to the builders on site they pointed out to me in broken English the plants they knew – hathawariya, polpala, gotukola, mukunuwenna and fresh curry leaves. Not knowing much about what these ingredients were yet, I took it all in and tasted everything I could, only to discover these make up the national soup dish kola kenda which I would then have made for me the following day for breakfast by the ladies who look after Rob’s house.

Sitting by the lakeside I was presented with a newspaper-wrapped lunch pack. Eating with my fingers I tried the real taste of a Sri Lankan curry for the first time – hot, slightly sweet beetroot curry, with mukunuwenna, smoky green bean sambal, earthy red rice, and a dhal so intense with flavour that this was in a sense a whole new cuisine to me. I sat on the edge of what is now the pool, my legs dangling over the top of an empty space, crumbled newspaper on my lap, watching the locals eat using their fingers to claw together the dhal as a binding ingredient to eat pieces of curry and rice in their hands – I copied them. As I sat there using my fingers, I had an incredible moment to myself, looking down tasting mukunuwenna, devouring the earthy, deep flavour, I could taste the healthy green elements going together. This gave me the vision of my first dish.

Later we met with a crockery designer, Ajit. Between us we designed a plate (see image featured) that reimagines that first plate of beetroot curry, it resembles crumbled folded out paper with unique markings, and the colours which are from the surrounding areas. Baking the beetroot first in cardamom salt, using fresh cardamom pods with our own sea salt sourced from the coast which is only 10 minutes away. Then there is a dhal puree, mukunwenna mallum, mukunuwenna a herb used in Ayurveda that grows along the road to the entrance to Tri – its simple, earthy flavours mixed with grated coconut is a natural delight. We turn this into a puree, blanching the natural herb then mixing it with a touch of agar we turn this into a liquid gel. This is a modern creation of cooking that gives a fluid sauce which is completely pure in taste. Many of the local ingredients we have manipulated the same way, deconstructing and reusing their simple flavours to give a modern contemporary tang and to create a unique cuisine for Tri. For texture I have made mukunuwenna jalebi – the jalebi is an Indian sort-of doughnut that that I use to create texture and a little bite to the dish.

All of the dishes we have created so far we take influences and touches of local ingredients, dishes and cooking techniques. We have even adapted sushi and sashimi to have Sri Lankan flavours. Ambu thiyal, black tuna curry with kiribath rice, we have adapted to nigiri sushi, the tuna belly is marinated in the black curry spice and seared, we lay this over the coconut red rice usually eaten with the dish, and you have a reinterpreted ambu thiyal, but the sushi we will go through in another blog post. Each day, as we learn more about the flavours and influences, we bring them into our cuisine, too. Every day at Tri is enlightening and inspiring.

Consultant Chef, Neil Wager, has almost three decades of experience working across nearly every continent from the Breakers Hotel in Palm Beach at an early age to London, Cornwall, and St Lucia. Time at the Dorchester Hotel and the iconic Quaglino’s was followed by spells in Thailand and Australia then high-end sporting occasions around the world (including 163 International Formula 1 Grand Prix and International PGA events). Career highlights have included co-writing Everyday Novelli, developing recipes with Michelin-starred chef Jean-Christophe Novelli, and working with David Beckham and the Duchess of York (on her WeightWatchers’ range). The Executive Chef has made waves in North Island Seychelles and he launched Song Saa Island Resort in Cambodia, also winning accolades for his time at Nihiwatu Luxury Resort in Sumba Indonesia, Segera Retreat in Kenya and South Kensington Club in London.

 

 

The Origin of Tri’s Name

What’s in a name? Lara Drummond, demonstrates she has a Masters in Religious Studies from SOAS University – the School of Oriental and African Studies – when she explains the etymology of Tri here, and how the hotel’s name came to her…

Much as we all love long, exotic, mysterious hotel names, when it came to christening our contemporary design hotel, we were looking for something short that had meaning. It needed to span East and West, have spiritual and scientific significance, and be pertinent to modern architecture and of our eco-ethic.

‘Tri’ came to mind during my yoga practice as I stood in trikonasana – the triangle pose. Ancient Sanskrit is an Indo-European language, and so the root word ‘tri’ means three to both Eastern and Western ears. The number three is considered auspicious – even sacred – in most mystical traditions. Buddhism centres on the triratna, its three jewels are Buddha, dharma [his teachings], and sangha [monastic community]; Hinduism venerates Shiva whose main attribute is the trishula or trident; Christianity is a trinity of the Father, Son and Holy Ghost as alluded to by the crossing hand gesture – these are only a few examples.

Triangles were venerated in ancient times as a sacred shape and in Plato’s Theory of Everything he posited the triangle as the primary plane surface. In architecture, the use of the triangle is common because of its inherent strength – and you feel a strength in your body in yoga when the distance between the feet is the same as the distance between pelvis and leg, so the dragging of the feet apart is equal to the pull of gravity, and the result of this is stability.

Intended to be pronounced phonetically, ‘Tri’ is meant to be a play on the English word ‘tree’. Hugging the gentle hill that constitutes our promontory on Koggala Lake, Sri Lanka’s largest natural lake, the structures that make up Tri are built in a nautilus-shell spiral pattern, in keeping with the golden ratio. Our Koggala Lake hotel centres around the huge banyan tree that towers on the hill’s crown. The banyan tree is the little sister of the Bodhi fig tree, under which Buddha reached enlightenment, which is considered sacred to Buddhists (Sri Lanka’s main religion, and most prominent here in the Southern Province).

The tree features hugely in any spiritual context, representing the connection between Heaven and Earth, the giver of life and vitality. Mystical and philosophical traditions the world over use tree imagery, namely the Tree of Life, a many-branched tree which illustrates the idea that all life on earth is related. So when we checked and the domain for www.trilanka.com was still available, the decision was final. And Tri was born.

The Sweet Scent of Cinnamon

Ninety per cent of the world’s highest-quality cinnamon comes from Sri Lanka. Juliet Kinsman gets a lesson in how this deliciously fragrant spice is harvested and produced from Tri’s very own neighbours.

A fishing boat tour of Koggala Lake by sarong-wearing Douglas is a charming excursion in itself, but our cinnamon-obsessed outing would prove an even bigger treat for all the senses. Douglas kindly chaperoned us by dhoni across the lake, past fishermen, to another local industry care of a visit to a cinnamon planter at his home.

Sarath, the cinnamon farmer welcoming us off the boat up through some trees, past an impressive monitor lizard, to his small house in what felt like jungle. He gestured us to the family’s table and chairs just beyond where his wife was cradling a very happy-looking newborn baby. Here, with a glass of hot cinnamon tea, we learned how the fragrant sticks we buy in little jars in supermarkets back home are often hand made from the bark of a Sri Lankan tree by an experienced artisan just such as Sarath.

Cinnamon has been on sweet and savoury menus around the world since the Portuguese discovered this aromatic wild tree in Sri Lanka and it’s fascinating to get such a close-up view of how it’s processed by hand. Expertly, Sarath’s experienced hands demonstrated how the bark is carved off branches of the cinnamon tree. The stems are processed straight after harvesting while the inner bark is still wet – after the outer bark is masterfully scraped off, he tapped the wood with a hammer to loosen the inner bark – it would be this which would become the familiar spice. Since the exterior woody bark is a byproduct, this is what was used for the cladding of Tri’s constructions. It’s quite captivating to observe these curved sticks of raw cinnamon being peeled off and proficiently rolled into the more familiar brown quills.

We didn’t feel like tourists in a group expedition as we sat with our new Sinhala friend in his front yard and discovered from him how this time-tested tradition endures. It felt as though Douglas has taken us to meet  his extended family who was only too happy to spill the secrets to a technique he had proudly mastered over a lifetime. And we were only too delighted to be able to spice up our lives by buying some aromatic Ceylon cinnamon oils and sticks from source to take home.

The Tri Cinnamon Experience (1.5 hours): a private dhoni boat on the lake takes you to visit a cinnamon island where a family live and produce cinnamon products. They demonstrate peeling and let guests touch and taste. (Cost US$25 per person.)

 

Sustainable Intelligent Architecture

Shanghai-based A00’s architect Raefer Wallis is a trailblazer in sustainable design, and as his achievements with Tri demonstrate, he has an unrivalled appreciation for contemporary architecture, renewability, and sustainability.  Born in Quebec, Canada with New Zealander heritage, Wallis obtained a Masters in Architecture from Montreal’s McGill University – then head to Asia where he was behind China’s first carbon-neutral hotel, URBN Shanghai.

 “My mantra is: Big picture first, details after. Landscape first, people after.” —Raefer Willis, architect.

A00 wanted to create architecture that is as striking as it is ‘invisible’ because of the way the buildings fall away from view to allow the beauty of the site, and surrounding landscape, to be the focus. The land’s natural spiral shape conjures the mathematical Fibonacci sequence and this was the inspiration that guided the hotel’s layout. It seemed only fitting that the sacred nuga tree that sits atop the hill would be the focal point of a golden ratio spiral – this helped them position all the independent structures around the hill.

Since Rob Drummond was always a fan of the architecture of Frank Lloyd Wright, he was also interested in having modular buildings and collaborated with A00 to create a unique property for Sri Lanka. Architect John Lautner, too, was also an inspiration – he is the architect behind the ultimate villas fit for a Bond villain, including Sheats Goldstein Residence, the futuristic-looking house that features in The Big Lebowski.

Using the landscape was a critical aspect of the design, this allowed eight suites to be ‘hidden’ along the hillside without any interruption to the views, while also allowing each suite to feel utterly private, with its own look out over Koggalla Lake. Green roofs and solar panelling are just some of the features that betray Tri’s sustainability and with the contemporary glass and pale-wood constructions, the characterful cladding is cinnamon wood – a byproduct of the local spice trade which exports the bark. The green sloped roof hides the solar water heaters while the interiors include white polished terrazzo, local granite, and earth rendered walls.

The water tower, which houses has two guest bedrooms, is covered with a cinnamon-stick-screen skin, and sits within a reflection pond that also mirrors the golden ratio silhouette. Creeping vines that were planted along the base of the walls are already flourishing. Hidden next to this tower is the open-air, yoga shala, which hides its three stories housing the library and spa, from a sudden drop in terrain.

The main pavillion structure serves as the main social hub – its 10m cantilevered roof represents some of the most striking architecture of Tri. It acts as the dining space, poolside lounge and the reception area, while allowing guests to a swim in an infinity pool with the best possible Koggalla Lake views. 

 

Quantum Yoga

Quantum Yoga – created by Lara Baumann Drummond – is a dynamic flowing exercise suited to your individual needs and designed based on an effective and safe grouping and sequencing system. It’s a yoga path that resonates with your personal requirements at all times and balances your inner nature, with the aim of bringing you into a state of greater harmony with the environment. Also it’s a spiritual system that adopts the holistic approach to health from the ancient Indian healing science of Ayurveda, while embracing the modern insights of Quantum Physics to maximise one’s power of conscious manifestation.

Lara Baumann teaches the Quantum Method of Yoga to all levels of students both publicly and privately worldwide. Her powerful relationship with yoga and a strong interest in Eastern philosophy is the result of an upbringing in India and Japan, which led her to complete an MA in Religious Studies at SOAS, University of London. As an apprentice, she has studied with Sri K Pattabhi Jois in Mysore, as well as BKS Iyengar in Pune. In May 2005, Lara took the Jivamukti 200-hour Yoga Alliance teacher training, and in July 2009 she completed the 500-hour certificate with Tripsichore. Her main teachers are Edward Clark, Danny Paradise and Clive Sheridan.

Lara’s objective is to guide people in developing an optimal, powerful, healing and sacred practice that leads to health, happiness and enlightenment. In January 2009 Mandala Publishing released Lara’s book a DVD and “Quantum Yoga, Creating Your Ideal Practice from an Ocean of Possibilities”. Mandala has now published the new expanded edition of this successful book with the new subtitle “Quantum Yoga, The Holistic Approach to Creating Your Ideal Practice”. Lara has published three Quantum Yoga double audio-CDs of the basic sequences that regulate each Ayurvedic dosha (body-mind constitution).

BIRD Travel PR | Press Release 2015

Opening late 2015, Tri is a whorl of geometric ingenuity and awe-inspiring beauty – Sri Lanka’s first truly contemporary, sustainable luxury design hotel. Mirroring nature’s ubiquitous Golden Ratio, Tri spirals 10 unique suites around an island hill flanking Sri Lanka’s serene Lake Koggala. Living walls, green roofs, solar arrays, recycled wood and entirely local materials will unify accommodations and landscape. Sequential spaces emanate from a central water tower that captures spectacular 360-degree views. Creative experiences will stimulate body, mind and soul, proudly showcasing Sri Lanka’s finest ingredients, materials, services and facilities. Guided by nature, evolved by aesthete individuals and fortified by an all-encompassing sustainable philosophy, Tri will be a masterpiece of forward-thinking flair, where mathematical marries artistic and intelligence embraces emotion.

Tri: At a Glance

  • 10-suite sustainable luxury design hotel opening in the Summer of 2015
  • A hillside haven on Sri Lanka’s Lake Koggala 25-mins from Galle Fort
  • Evolved by photographer, entrepreneur and aesthete, Rob Drummond, and award-winning architect, Raefer Wallis of A00 Architects
  • Ingenious design inspired by the spirals of the ‘Fibonacci sequence’
  • Eight suites, three with private pools, nestled in the landscape and a further two elevated on the top deck of the central water tower
  • Spectacular 21m cantilevered pool with multiple decks and terraces
  • Combine peaceful lakeside living with day trips to the beach nearby
  • Treetop yoga shala; treatment rooms and steam cavern
  • Library, study and entertainment room
  • Dining room with private and communal seating
  • Dramatic 360-degree summit viewing deck
  • A contemporary, organic approach to Sri Lanka’s finest elements: food, materials, services, facilities and experiences
  • Cultural, active and intellectual immersions, from lake kayaking, beach trips and natural exercise stations to talks, temple visits and whale watching
  • Creative and cutting-edge; serene and energising; intellectually stimulating; ethically, culturally and authentically minded; stylish and responsible; fun!

Tri: The Experience

  • Arrive by boat across Sri Lanka’s largest lake.  Unwind as you ascend the spiral hillside setting with accommodation suites, sequential spaces and central water tower. Discover a living, energising design hotel, evolved by aesthete individuals and peppered with creative, contemporary experiences for body, mind and soul. Experience the transformation of time – the magic of the here and now – immersed in nature’s infinite perfection.”

Getting There:

  • Via Land: 1.5 hours from Colombo International Airport. 25 minutes from Galle
  • Via Air: sea-plane service lands directly on Lake Koggala
  • Via Lake: 10-minute boat transfer from the coastal highway

Tri: Sustainable living, ingeniously crafted

Opening 2015

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