Xi Yan Penthouse is one of the newer kids on the block
In the space-starved city, MICE groups can also look indoors for memorable teambuilding events, writes Prudence Lui
The surge of private cooking studios and kitchens in recent years provides an alternative for event planners who opt for a unique and personalised experience. Owing to affordable rent and generous space, most operations set up shop in traditional industrial districts like Wong Chuk Hang, Kwun Tong and Kowloon Bay.
Chef Studio by Eddy, which debuted in Wong Chuk Hang five years ago, is the brainchild of former hotel executive chef Eddy Leung. With more than 30 years of expertise, he specialises in tailor-made French cuisine for small private groups.
Leung said: “The private kitchen concept has flourished in recent years with many new openings. I think it’s vital to establish your own style of food and service. Unlike ordinary restaurants, I place emphasis on delivering an experiential dining process with my clients and ensure a memorable journey. They watch how I cook and exchange ideas with me along the way. It’s a more personalised interaction.
“What set us apart from others is flexibility. We don’t charge corkage fee and the outlet is available for hire, (whether it is a) cocktail session or a full three-hour dinner.”
He added: “In terms of strategy, most of the MICE business is referred from DMCs so our role is pretty passive. Given limited resources, it’s often a word-of-mouth promotion.”
Another outfit, Xi Yan Penthouse, was established by chef Jacky Yu in November 2014. The venue is equipped with a show kitchen cum chef’s table, four dining/function rooms supported by audiovisual facilities, as well as a roof terrace for outdoor dining and barbecues. Besides offering contemporary Chinese cuisine, the cosy 557m2 venue in Wong Chuk Hang also caters for teambuilding cooking classes (up to 60 pax) and sit-down dining for up to 100 guests.
Brand communications manager Carol Lau said: “We have a great chef team and offer a great variety of food. Our target audience are corporates and groups from the mid- to high-end market. Besides offering full audiovisual facilities, our event management experience allows us to propose ideas. To date, corporate events make up only 10 per cent (of the business) and most are activities to engage worldwide colleagues.
“Since it’s still a new area for us, we need to be well equipped for this niche business. For instance, we will consider upgrading our PA system.”
Elsewhere, The Butchers Club operates a full scale kitchen helmed by an executive chef that has worked in Michelin-star restaurants in the UK. The Butchers Club Deli is its second venue and is located in an industrial building in Wong Chuk Hang.
A spokesman said: “We opened the larger space because of customer demand. The venue is a truly unique and amazing space. The entry to the venue is an experience in itself. Guests need to travel through a bus carpark with bustling bakery and laundry trucks, into a huge industrial elevator which opens up into a vintage lobby adorned with wood from an old Chinese junk boat and vintage Italian oil lamps.
“For private dining, the space can be divided into eight sections, each with its own vintage theme. It can accommodate eight separate tables of eight to 20 pax at any one time or a sit-down dinner for up to 200 pax in the venue downstairs, or up to 500 standing cocktail-style. The upstairs area can accommodate 400 and 700 pax respectively. Unlike hotels or large restaurants our venue is versatile. We can empty the entire space within an hour and provide a blank canvas where event planners can do their magic.”
Destination China’s managing director, Gunther Homerlein, said private kitchens make great venue options because they are very personal and overseas clients can’t go there by themselves.
He said: “As Michelin-star restaurants can’t take groups due to limited seats, we’ve promoted this idea to clients for a couple of years. They are not expensive. For instance, Chef Studio by Eddy is priced from HK$850 (US$157) plus 10 per cent, and you may bring your own wine without corkage fee.”
However, Shaohua Travel Service (HK)’s managing director Fanny Fan, said: “It may draw South-east Asian MICE but not Chinese MICE groups at this point. This may be due to their hectic meeting schedule, or it may be that they prefer to do sightseeing. Unless the group is associated with the food business, delegates may feel uncomfortable to visit the industrial area for such an activity.”
The Butchers Club Deli is an industrial space
that event planners can have a free rein in
customising
{Taking Numbers}
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The Destination Management Company
Owner of DMC – The Destination Management Company, Jenny May, proposes three teambuilding activities in the city
Treasure hunting at the local markets
The morning starts out at a local bar where clues, a quiz sheet and MTR tickets are handed out and the group divided into teams. After that, it’s a race around the Jade, Flower and Bird Markets picking up pre-placed clues and objects along the way. The first team back to the bar with all the objects and correct answers is the winner.
Dragon boat racing at Deep Water Bay
The group is divided into teams and each allocated a dragon boat complete with life jackets, paddles and a local drummer who sets the rhythm. The event begins with on water training led by professional local dragon boaters before the races begin! It can get competitive and is a great teambuilding exercise.
A gala dinner at the Aberdeen Marina Club
Guests sail from Central on a private boat with drinks and canapes served on board. Then it’s a quick walk up to the club’s ballroom where they will be welcomed by a Lion Dance troupe. Local artists such as fortune tellers, fan painters and calligraphers will also be present. During dinner, guests will be entertained by a face-changing performance and the evening will conclude with dancing – the perfect way to end the Hong Kong experience.
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From an elevated perspective
From left: Courtyard by Marriott Sha Tin’s Meeting Suite 3001 and Presidential Suite
A spokesman said: “We thought the VIP access might just be a little too exclusive and we then had a vision to turn this space into something that more of our guests can enjoy and appreciate. Now, we are the only hotel in Sha Tin area to offer such panoramic views of the neighbouring mountain landscapes, and attractions like the racecourse and Tolo Harbour from the rooftop.”
There are three meeting suites ranging from 24m2 to 53m2 in size and a 164m2 Presidential Suite. All four rooms can cater for small to mid-scale events, functioning as a breakout room, a place for board meetings or company presentations and celebrations, or simply as an executive dining venue.
For those who wish for more privacy, the Presidential Suite features a living room which is ideal for casual brainstorming sessions. Its 16-seater private dining area provides direct access to a balcony.
The right wing of the 30th storey houses the LEVELthirty Lounge & Bar which was soft-launched in July.
Two VIP rooms can be used to address the media. The entire area can accommodate up to 70 pax. Tailor-made Chinese and western set menus, cocktails, a mini buffet, a wine pairing or tasting session can also be arranged. Live music, set up and decoration can also be provided upon request.
