HOTELS AND RESTAURANTS
The National Office of Tourism (Ofis Turis Kaupelan) supervises the Kaupelanese hotel network. Around the country, 100,000 rooms are available in the year 2019, with 423 certified hotels plus around 1,440 lodges and inns. The city of Purikali has 42,400 hotel rooms. Additionally, there are 169,000 bungalows (yokabakan) in the country are available and used mostly by local families in the weekends and holidays.
The 5 star hotels are: BANDA SHERATON (Purikali and Bandajaya), RAJAKAOPALAN HOTEL (Purikali), IRNIK MANSION (Irnik), RAMADA PURIKALI (Purikali), RAFFLES PURIKALI (Purikali), HYATT REGENCY MASAR (Masar), NILAU PARK HOTEL (Irnik), MARRIOTT PURIKALI (Purikali), MARRIOT IRNIK (Irnik) , WALMAHEL PALACE (Jalabara), HUBIAN PLAZA (Purikali), ROYAL NILAU (Irnik), PEARL OF KIWANGAR (Purikali), PEARL OF NILAU (Irnik) and PARADISE ISLAND (Irnik). Other important 4 star hotels are: GOLDEN PARK (Irnik), RAJARATNAN HOTEL (Purikali), COCONUT COAST RESORT (Weunol), ALFUR PALM RESORT (Irnik), UMA OSUNE (Kumferu), KOTAMAKUWA PALACE (Masar), TAANGAK SEA (Sanantonyo), AMBASSADOR GARDEN (Jalabara), ADAGIO PURIKALI (Purikali), KUMFERU RESIDENCE (Kumferu), GAJAWATU (Purikali), WISNUPURAN TOWER (Purikali); and the more important chains of hotels are: MAKUWA INN, WITUEN HARIT ECO RESORT, ACCOR IBIS and SUNSHINE INN.
The best restaurants are: KERATUN (international cuisine, Purikali), RAJARATNAN (international cuisine, Purikali), AKAI NUHU (Kaupelanese cuisine, Purikali), PURIKALI (Kaupelanese cuisine, Purikali, New York, Sydney, Sao Paulo), UMARAUN (Kaupelanese cuisine, Purikali and Irnik), TASI BANDA (Kaupelanese cuisine, Purikali, London and Amsterdam), LA TABLE KAUPELANAISE (Kaupelanese and French cuisine, Purikali and Paris), VALE D'OIRO (Portuguese cuisine, Purikali), KOLINA (Portuguese cuisine, Purikali, Irnik, Sanatonyo), ILHA BELA (Brazilian cuisine, Purikali), AXE BAHIA (Brazilian cuisine, Purikali), FAZZINI (Italian cuisine, Purikali), DI SAGO (sago pizzas, sago noodles, lengili, hondaik, franchising), SPICE ISLANDS (Moluccan and Bandanese cuisine, Purikali), SHANGHAI (Chinese cuisine, Purikali), HOKTJIU MI (Hokkien-Chinese cuisine, franchising), HA LONG (Vietnamese cuisine, Purikali), MAJAPAHIT (Indian and Indonesian cuisine, franchising), RAI TAI (Thai cuisine, franchising), PURIBALI (Balinese and Kaupelanese cuisine, Purikali and Kuta), KARWEUMAS (Wisanyo cuisine, Purikali and Jalabara), TJIMA MALANAWO (Palayanga and aboriginal cuisine, Purikali and Irnik), WASSATI (Aimarata cuisine, franchising).
ENTREE: Supè Mihawa/Bakmi, soup of sago noodles and vegetables/meat (Nilau); Telodau, scrambled eggs with goat milk cheese (Kiwangar); Reunwoe, salad with spicy sauce and fruits (Wisanu); Hondaik, sago pancakes (Kiwangar).
MAIN COURSES: Was Waletari, fried rice with seafood (Wisanu); Puilawira, steamed rice with shrimps (Kiwangar); Sayaing Bauna, grilled fish with spicy sauce (Kiwangar); Heru Kauleng, grilled mackerel with sago congee (Kiwangar);Mukata Kifen, wild pig (ludu) barbecue (Nilau); Kengiwayum, roasted kid meat (Kiwangar); Heruru Sati, fried fish (Kiwangar); Male Nurwan, spicy wild chicken cooked with coconut milk (Wisanu); Paim, sago bread (Terong); Was Sati, fried spicy rice balls (Kiwangar); Hinūs Kiwayom, roasted possum with herbs (Wisanu); Fahu Moimoi, roasted pig with hot stones, served in banana leaves (Nilau); Lengili, sago and coconut milk rolls of spicy crab meat, fried in palm oil (Kiwangar).
cake of banana and cinnamon (Kiwangar); Rajasilan,
dessert of coconut and honey (Kiwangar); Wianur,
sago cake with fig, coconut and nuts (Wisanu); Fobele,
fruit salad with coconut milk and palm sugar (Nilau); Makbele,
traditional cookies of sago flour, stuffed with cocada or banana paste and topped with palm sugar and cinnamon; modern makbele are also stuffed with chocolate or dulce de leche and topped with chocolate.
BEVERAGES: Arak, distilled rice and sugar syrup drink; Kyuru, traditional palm wine; Misai, iced tea.