Hotel De Uncles

Hotel De Uncles A roti shop with a secret �

Not many nights in Ahangama involve truffle martinis, jackfruit highballs, salted plum chocolate, or cocktails garnished...
19/05/2026

Not many nights in Ahangama involve truffle martinis, jackfruit highballs, salted plum chocolate, or cocktails garnished with actual salty ants… but here we are.

For one night, Stir, Vietnam brought their beautifully strange little world down south — cocktails built with strawberry tea, jasmine, baby corn, cocoa nibs, elderflower, and ingredients most people probably didn’t expect to find on a beach in Sri Lanka.

To go with it, our kitchen went slightly off the rails too: tamarind prawns, bánh mì empanadas, spicy polos tacos, chicken liver pâté with seeni sambol — all built to match the drinks pouring out of the bar.

Somehow it all worked perfectly.

Huge love to Bao & Long from Stir, Vietnam — recently named Tatler Vietnam’s Bar of the Year 2026 and featured on the Asia’s 50 Best Bars 2025 extended list (No.61) — for bringing such a wildly fun, flavour-driven experience to Hotel De Uncle’s.

This is only the beginning. We’ll be bringing more guest shifts and more beautiful chaos down to our little village in Ahangama very soon. Stay tuned.





Somewhere between sunset and the third round of cocktails, Ahangama completely lost its mind. A packed house, music gett...
19/05/2026

Somewhere between sunset and the third round of cocktails, Ahangama completely lost its mind.

A packed house, music getting louder by the hour, Bao & Long sending out absolute bangers behind the bar, and the kind of crowd that clearly had no intention of calling it an early night.

Huge love to Stir, Vietnam, recently named Tatler Vietnam’s Bar of the Year 2026 and featured on the Asia’s 50 Best Bars 2025 extended list (No. 61) for bringing such ridiculous energy down south with us.

Honestly?
Exactly the sort of chaos we were hoping for.





Ahangama, we’re taking it up a notch next Saturday!After lighting up Colombo, Stir, Vietnam; ranked No.61 on the extende...
07/05/2026

Ahangama, we’re taking it up a notch next Saturday!

After lighting up Colombo, Stir, Vietnam; ranked No.61 on the extended list of Asia’s 50 Best Bars 2025 brings it down south for one night at Hotel De Uncle’s in Ahangama.

This is where it loosens up. Same precision, same flavour, but with that coastal energy that turns one drink into many and a quiet plan into a full night.

Cocktails built with intent. Music that pulls you in. A room full of people who showed up for a good time and stayed longer than planned.

Sunset will come and go. After that, it’s anyone’s night.

Saturday, May 16 at 7:00pm
Limited seating. Reservations recommended.

There’s a kind of snack that belongs to slow afternoons in the South - no rush, just something crunchy on the table whil...
29/04/2026

There’s a kind of snack that belongs to slow afternoons in the South - no rush, just something crunchy on the table while the breeze moves through. That’s where Mayyokka comes in. Thin shaved cassava chips, lightly crisped, tossed with curry-leaf salt and a touch of red chilli flakes, served with a rich Jaffna curry sauce on the side - simple, bold, and made for sharing without really sharing.

The sun’s just gone down in Ahangama. Boards are stacked, sand still on your feet, and someone at the table says, “Let’s...
19/04/2026

The sun’s just gone down in Ahangama. Boards are stacked, sand still on your feet, and someone at the table says, “Let’s get something to eat.” You’re not thinking about anything fancy-just something warm, heavy in the hands, and worth the wait. Then it arrives. A Cheese Roti Wrap, still hot, wrapped in soft parata, dripping with roasted garlic sauce, a sharp hit of fermented green chilli, fresh cilantro and onion, melted mozzarella, and that crunch of cassava chips on the side. You take a bite, and for a second, everything slows down-the noise, the day, the rush. Just good food, good company, and the kind of hunger that finally makes sense.

There’s a certain kind of energy that holds a place together.You feel it before you see it.In the way a table is set wit...
30/03/2026

There’s a certain kind of energy that holds a place together.

You feel it before you see it.
In the way a table is set without asking.
In the timing of a drink arriving just right.
In the quiet understanding of when to talk, and when to leave you be.

At Hotel De Uncle’s, we call them The Good Buggers.

Young, sharp, a little rough around the edges in the best way.
Some from Ahangama, who know the rhythm of this place by heart.
Some from elsewhere, who came through and decided to stay.

They’re not just staff.
They’re the pulse.

They’ll remember your drink.
Point you to the right swim when the tide’s good.
Sit for a chat, or step back without a word.

No scripts. No stiffness.
Just good people, doing things properly.

That’s the Uncle’s way.

There’s a kind of hunger the ocean creates.After a long swim, salt still on your skin, sand on your feet, and the sun sl...
18/03/2026

There’s a kind of hunger the ocean creates.
After a long swim, salt still on your skin, sand on your feet, and the sun slowly falling behind the palms.
It’s the kind of craving that asks for something simple. Something fresh. Something real.
In Ahangama, that usually means oysters.
Pulled from the pristine waters of Koggala, shucked fresh and served cold.
Clean, briny, and unmistakably ocean.
At Hotel De Uncle’s, we keep it the way it should be,
with a zesty Bloody Mary granita or the classic condiments that let the sea speak for itself.
No tricks. No fuss.
Just the taste of the South.

Being an island, our coastline has always shaped our fate.From Prince Vijaya arriving by sea and meeting Kuveni, to Port...
04/02/2026

Being an island, our coastline has always shaped our fate.

From Prince Vijaya arriving by sea and meeting Kuveni, to Portuguese ships appearing on the horizon and quietly changing the course of Ceylon forever. When the Portuguese first landed, locals reportedly ran to the king saying strange white men were drinking blood wine, unfamiliar, red, unheard of. A small moment, but one that opened a much larger door.

What followed wasn’t just rule, but influence.
Food shifted. Drink shifted. Bread, cutlets, vinegar-heavy curries, wine, arrack shaped by colonial tastes. Coffee, then tea, then rubber planted, exported, branded - slowly becoming the backbone of an economy that still defines us. Culture didn’t disappear; it adapted, absorbed, compromised.

So this Independence Day, by the sea where it all began, we ask quietly.
What did we gain? What did we trade away? And was it worth it?
No answers here, just a coastline that remembers everything. 🌊🇱🇰
Wishing you all a thoughtful and happy Independence Day.

Grated coconut folded with kitul jaggery, tapped from Sri Lankan palm trees and cooked down slowly, the way sweetness us...
02/02/2026

Grated coconut folded with kitul jaggery, tapped from Sri Lankan palm trees and cooked down slowly, the way sweetness used to be made. Not sharp. Not loud. Just deep and comforting.

A pinch of cardamom, grown close to home, warming the coconut, lifting the jaggery, doing what it’s always done in our kitchens — tying everything together.

These are ingredients that raised us. Found in home gardens, village markets, family recipes passed hand to hand. Nothing imported. Nothing rushed.

We roll it, cook it, and serve it warm. With vanilla ice cream on the side, melting into something familiar.

Some desserts taste like sugar. This one tastes like Sri Lanka.

Muhude naamu. A Sri Lankan sea bath, the way it’s always been. For some, it’s a quick dip. For us, it’s a ritual. A paus...
22/01/2026

Muhude naamu. A Sri Lankan sea bath, the way it’s always been. For some, it’s a quick dip. For us, it’s a ritual. A pause. A memory.

Salt in the mouth — not unpleasant, just familiar. That taste that tells you exactly where you are: the South Coast of Sri Lanka, the Indian Ocean, home.

Water up to the chest, time down to nothing. Kids squat low, serious about seashells. Someone laughs. Someone floats. Someone stays in longer than planned.

A train passes the beach. Life moves on behind you, while you stand there doing absolutely nothing — and doing it very well.

Shirts dry on boats. Redde hatta heavy with seawater and stories. The ocean doesn’t rush you here. It never has.

At Hotel De Uncle’s, Ahangama, we like things this way.

Somewhere between the road and the house, there’s always been a siyambala tree.Nobody remembers who planted it. It just ...
17/01/2026

Somewhere between the road and the house, there’s always been a siyambala tree.

Nobody remembers who planted it. It just stood there - throwing shade, dropping fruit, feeding kids who learned early that good things can be sharp.

The fruit made its way into sambols, curries, stained fingers, quiet afternoons. Farmers carried it in baskets. Kitchens crushed it without ceremony. It didn’t ask for attention, it earned it.

At Hotel De Uncle’s, Ahangama, someone decided not to improve it.
No smoothing of edges. No softening the truth.

The Siyambala Sour arrives the way it should, a little wild, a little sour, unmistakably familiar. One sip and you’re not in a bar anymore. You’re back under a tree. Back in a kitchen. Back in a moment you didn’t know you missed.

Address

Ahangama
Ahangama

Telephone

+94770246606

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