Asia/Singapore Wednesday, 21st January 2026
Page 924

PHG opens another hotel in Singapore

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Park Hotel Group (PHG) has opened its fourth hotel in Singapore. The 442-room Park Hotel Alexandra, located in the southwestern part of Singapore, is also the first hotel for Chip Eng Seng Corporation, a Singapore-listed group whose business spans construction and property development and investment.

Park Hotel Alexandra is well-positioned to accommodate business and leisure, local and international travellers, being just 10 minutes to Orchard Road and Sentosa, and 30 minutes to Changi International Airport.

The hotel has six room types: Superior Room, Deluxe Room, Premier Room, Crystal Club Room, Executive Suite and Park Suite; the Crystal Club Lounge which commands stunning views of the city skyline; and three concept F&B outlets, among facilities.

Meanwhile, PHG is geared for another opening before the year is out, the Park Hotel Nusa Dua Bali. Its first hotel outside Asia, Park Hotel Adelaide, will open in 2018.
ParkHotel

Plaza Premium Group, China Eastern Airlines creates co-branded lounge

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Plaza Premium Group and China Eastern Airlines Corporation (CEA) has joined hands to operate what is said to be the world’s first co-branded airport lounge in Shanghai Pudong International Airport’s Terminal 2.

Launched on November 2 and named No.77 China Eastern Plaza Premium Lounge, the facility sits near Gate 77 and can be accessed by all travellers.

Offering a 180-degree view of the airport runway, the new lounge measures over 1,800m2 and provides nearly 500 seats. Facilities include a leisure area, all-day Chinese and Western style buffet, bar, five Internet workstations, a nursing room, three shower rooms, a relaxation area, a smoking room as well as complimentary Wi-Fi.

Song Hoi-see, founder and CEO of Plaza Premium Group, said the co-branded lounge was the result of a strategic partnership between the group and CEA.

Tang Bing, director and vice president of CEA and party member of China Eastern Air Holding Company, remarked that the lounge is the first market-oriented flagship airport lounge of CEA, specifically designed for passengers of its airline partners.
plazapremium

Noku Roxy opens its doors in Kyoto

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Roxy-Pacific Holdings has opened its first upscale boutique hotel, Noku Roxy, in Kyoto, Japan.

Located near the Kyoto Imperial Palace, key tourists spots and popular local restaurants, Noku Roxy features 81 rooms across six floors, with the upper floors offering scenic views of the Kyoto Imperial Garden.

The rooms, which range from 20m2 to 51m2 each, are furnished with the finest Kyoto craftsmanship and artwork, as well as a complimentary minibar filled with a range of local snacks and beverages.

Room prices start from JPY20,000 (US$163).
NokuRoxyKyoto

Apxara wants to kidnap corporate bosses

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Malaysian conference organiser and team activity specialist is planning to kidnap corporate bosses – all in the name of fun.

Its new half-day teambuilding activity, Rush Hour, is a cat-and-mouse game that requires a team to piece together a puzzle and work against time with the ultimate goal of finding and rescuing their leader who has been kidnapped by some rogues. At the end, teams will be shown all the rights and wrongs that they have made along their way, and the “villains” will be revealed.

The activity magnifies the importance of team synergy, increases problem-solving skills and builds deeper relations among members.

Rush Hour can be done anywhere in and outside of Malaysia, and is suitable for group sizes of 50 to 300 people. Contact ivanlim@apxara.com.

Luxury expeditions down the Mekong River

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Aqua Expeditions has unveiled “highly competitive” charter buy out rates in Asia-Pacific for its Aqua Mekong, a small luxury cruise on the Mekong River, in response to a surge in demand for private vessel hire.

Charter buy out guests are accommodated in 20 design suites on both the first and second deck of the Aqua Mekong, all of which feature panoramic views of the Mekong River through floor-to-ceiling windows. Aqua Mekong is equipped with a multimedia room that can be adapted into a boardroom style, Wi-Fi enabled, function room.

Guests will be hosted by an exclusive staff to guest ratio of 1:1 throughout their stay.

To make the most of an Aqua Mekong experience, guests are encouraged to enjoy the onboard facilities and riverbed activities. Exclusive to the Mekong River, Aqua Mekong owns a private fleet of four aluminum launch boats to transport guests on kayaking and biking excursions – ideal for teambuilding exercises. Onboard, guests can indulge in a treatment at the spa, relax with a movie in the private screening room (indoor and outdoor available) or unwind in the infinity plunge pool.

Aqua Mekong departs weekly from either Saigon, Siem Reap or Phnom Penh and itineraries are available for three, four and seven nights at charter rates from US$91,530 for a three-night package for up to 30 pax. Rates include transfers to and from boat, twice daily excursions, all meals and selected alcoholic beverages.

Francesco Galli Zugaro, CEO and Founder of Aqua Expeditions, said: “The launch of our highly competitive rates will entice regional MICE operators and key international MICE organisations to the undiscovered beauty of the Mekong.”

Shangri-La dons VR headsets as part of global sales strategy

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VRheadsetHailed as the latest game-changing innovation in the video games and movie industries, virtual reality (VR) headsets have now entered the travel trade in a big way as Shangri-La Hotels and Resorts began the use of Samsung Gear VR across its 17 global sales offices.

According to a media statement, over a quarter of Shangri-La’s 94 properties already have 360-degree videos available for viewing on the headsets, with a full roll-out expected in 2016.

These devices, powered by VR technology company Oculus, are used primarily as promotional and education tools, allowing travel agents, meeting planners and potential clients the ability to virtually experience Shangri-La properties worldwide.

“Shangri-La is investing significantly in technology and the future of travel content, which is why we are embracing virtual reality on this scale,” said Steven Taylor, chief marketing officer of Shangri-La International Hotel Management.

“Travel experts play a critical role in their fields and the traveller’s decision-making process. This is why our first VR efforts are focused on them,” added Taylor.

“Their clients depend on them to ensure holidays, business trips and meetings are enjoyable and effective. Shangri-La’s VR experiences will enhance their knowledge about our hotels and their ability to sell with confidence to their clients.”

Those who have their own Oculus-compatible VR headset can also download and view the 360-degree videos from Shangri-La’s website.

Second Sofitel in Singapore ready for guests

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KweeZeenRestaurant2Singapore’s second Sofitel property has opened on Sentosa island, armed with 211 rooms and suites, four villas, more than 1,300m2 of MICE facilities, four dining options (including Kwee Zeen pictured here) and what is said to be the world’s largest So SPA facility.

Sofitel Singapore Sentosa Resort & Spa spots a bold and elegant design that integrates the surrounding nature within the hotel’s various buildings, and boasts more than 27 acres of tropical woodlands, offering guests a sense of relaxed sophistication and urban resort living.

Offering a rich option for event planners, the hotel’s revamped Conference Centre houses two ballrooms, 15 pillarless meeting rooms, outdoor verandas and a bridal suite. All meeting rooms are illuminated with natural light and stretch out to the outdoor lawn, making them ideal venues for corporate brainstorming sessions, teambuilding, leadership training and cocktail receptions.

The hotel is also collaborating with DirectStreams, a long-standing technology partner of Sofitel, to offer the latest fully-connected innovative lifestyle technology through DirectStreams’ LG Smart TV Guest solution, providing guests with the best technology experience to meet the needs of a diverse audience.

A tantalising retreat

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markeplace

Does the name Lintong sound familiar? Great if the Terra Cotta Warriors came to mind, but give yourself a firm pat on the back if you had guessed it was where the Tang Dynasty Emperor Xuanzong and his famous Concubine Yang used to go for their indulgent baths.

And since October 31, 2015, the county in Xi’an, China is also home to Angsana Hot Spring Xi’an Lintong, a sprawling and luxurious facility that boasts more outdoor hot spring pools than one could possibly experience in a single day.

All 25 outdoor hot spring pools are fed with natural hot spring waters piped down from Lishan Mountain.

Landscaped pools are the most fascinating, as their waters are infused with different herbs and tea – pine for Purifying pools; lavender for Renewal; Shang Nan Quan Ming Tea for Balancing. However, we think that the real crowd-pleaser would be the Yang Gui Fei pool, tucked away in a serene part of the hot spring paradise and beckoning visitors with its secret concoction that promises to revitalise one’s beauty.

There are also six Couple Pools offering flower infusions, five tranquil Forest Pools and a Family Pool that comes with a hydrojet therapy pool and a kid’s pool.

Angsana Hot Spring Xi’an Lintong also offers 12 private cabanas for hire – four Deluxe ones that can accommodate four to six guests each and eight Superior ones for two guests each. These feature a private outdoor hot spring pool, spa treatment bed(s), a relaxation area, dressing area and en-suite bathroom.

Even more facilities are available in the indoor complex: separate onsens for ladies and gentlemen, a large heated indoor pool, a Foot Lounge for rejuvenating foot rubs, a Hot Stone Lounge that warms the body and promotes blood circulation, the signature hydrothermal facility, Spring Forest by Angsana, which marries European spa features with Asian wellness philosophy, and rooms where a range of body treatments are offered.

Operated by the award-winning Angsana Spa chain, visitors are assured of outstanding wellness treatments and exquisite service.

Angsana Hot Spring Xi’an Lintong makes a perfect leisure add-on to any business events held at the 400-key Angsana Xi’an Lintong hotel next door – although meeting delegates will need to set aside time to explore and truly enjoy the varied facilities there!

A tough courtship still

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Sponsorships are even harder to come by these days, but associations will see greater success by having innovative activities and investing time and effort in building a relationship with sponsors, writes S Puvaneswary

The tough economic environment today and a greater focus on measuring and achieving return on investment have made securing sponsorships an even steeper challenge for many associations. Some are lamenting that it is harder to obtain support today than during the last global financial crisis.

Manoj Verman, president of the Indian National Group of International Society for Rock Mechanics, has observed how event sponsorship is losing its appeal among companies.

“There are other avenues of marketing that are opening up, created by the Internet,” said Verman.

And as conferences evolve to become more web-based and traditional ones see a reduction in live attendance, Verman predicts that courting sponsors will become even more arduous.

Tiani Bradilovic, Melbourne-based conference and event organiser with the Association of Corporate Counsel, said: “Organisations have tighter budgets and they are now demanding more for less. They want us to work for them and bring business to their doorstep whereas our arrangement was to give them access to our members. While they value what we can offer them, they are not prepared to pay for it.”

Speaking from experience, Philippine Council for the Advancement of Association Executives (PCAAE) president and CEO, Octavio Peralta, said new associations such as his, find it even more difficult to get sponsors as compared with established associations.

He said: ‘We have to build our credibility first and then look for sponsors that match our objectives.”

PCAAE’s inaugural 2015 Association Executive Summit in Manila on December 3 and 4 last year was fortunate to have received support from the Philippine Tourism Promotions Board and the Philippine International Convention Center. The former provided grants for PCAAE to hold events while the latter provided the venue.

Sponsors are also becoming more selective of the events they wish to sponsor, remarked Jose Cambler, project manager at Meeting Planner System in Spain. He shared that most sponsors want to participate in congresses because they seek brand recognition and brand recall, but decline other activities.

Gracie Geikie, director/ principal consultant of Planet Borneo Group of companies based in Sarawak, noted that animal welfare projects tend to get less attention from sponsors.

She elaborated: “Seeking grants and sponsorships for SSPCA (the Sarawak Society For The Prevention Of Cruelty To Animals) can be difficult because most organisations have budget only for corporate social responsibility programmes which are people related.”

To overcome this obstacle, Geikie used her experience in planning conferences and events to devise out-of-the-box solutions to raise funds for a SSPCA shelter and a proposed new animal village.

“While we still and will always need corporate sponsors, the strategy of creating public events such as a half-marathon, a fun race and a music festival has helped open some doors. It produced a new platform for organisations to support the events, which indirectly supported our cause,” she said.

SSPCA has so far organised the WAG Music Festival, a concert featuring musicians from around the world who chose to perform for free, and the third Animazing Race which welcomed more than 1,000 runners.

But the one event that truly helped SSPCA achieve its objectives and “opened the eyes of several hundred delegates” who stepped up to be ambassadors for its cause, was the Asia for Animals Conference which the organisation had successfully bid for.

Describing the conference as both a challenge and reward for SSPCA, Geikie said it was the first animal and animal welfare conference ever to be held in Malaysia. It took place over a week in October 2015.

Besides considering innovative ways to draw grants and support, association experts recommend investing time and effort to build a relationship with potential and existing sponsors.

Simon Pryor, CEO of the Mathematical Association of Victoria, said it takes time to get a new sponsor, thus associations should build a relationship with sponsors and treat them as their long term “partners”.

He also advised associations to implement a sponsorship policy that looks at the type of sponsors they wish to court for their events. While it is easy to identify sponsors that are a good fit, associations should also target sponsors that seem incongruent as there are companies that will want to come onboard merely to be identified with other big name brands.

International Congress and Convention Association (ICCA) regional director for Asia Pacific, Noor Ahmad Hamid, underscored the importance of keeping existing sponsors happy and urged associations to find ways to offer added exposure and value to sponsors.

He said: “The best type of partnership would be one where the sponsor has a stake in the event and can help to design activities around it, in order to promote their products and services effectively. In this regard, the association would need to have the flexibility to customise the event based on the sponsors’ input.”

Peralta agrees, saying: “It makes more sense to work for a long-term relationship with sponsors and come out with packages, such as a one-year partnership, rather than getting sponsors for individual events.”

Keeping competition fresh

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Malaysia Junior TIger Cup winners

Event brief
The idea behind the Malaysia Junior Tiger Cup culinary team challenge was formulated by Kuala Lumpur Convention Centre’s executive chef, Richmond Lim, who desired a platform to develop the talent of aspiring young chefs.

It took a year for the centre and the Malaysian Association of Hotels to conceptualise and plan the Malaysia Junior Tiger Cup, before it was inaugurated at Culinaire Malaysia 2015, a culinary challenge held in conjunction with the 13th Malaysia International Exhibition of Food, Drinks, Hotel, Restaurant & Foodservice Equipment, Supplies, Services & Related Technology (commonly known as FHM 2015).

Malaysia Junior TIger Cup winners

The Malaysia Junior Tiger Cup saw 12 teams of five young chefs and chefs-to-be create three modern cuisine dishes – an appetiser, a main course and a dessert item.

According to Lim, the inaugural competition attracted strong interest, with participants from Malaysia, Taiwan, South Korea, Indonesia, Hong Kong, the UAE, Thailand and Singapore.

Challenges
Like any culinary competition, sourcing for and providing fresh quality ingredients to the participants were of utmost importance. The organisers were particularly concerned about the storage of ingredients for the Mystery Box challenge. Additionally, due to the large number of participants, the centre expected a high wastage of ingredients.

Lim explained: “The Mystery Box challenge was the most unusual element of the event as teams had to catch live eels and cook them as part of their dish. We needed a plan to ensure the eels were safely stored and kept secret from the competitors.”

Another challenge for the organisers came in the form of the event layout, which unexpectedly proved to be an inconvenience for both the judges and the audience. The judges had difficulties moving around the event area while the audience were unable to get a direct view of the competition happenings.

Solutions
To ensure that the ingredients remained fresh for participants to use in their cooking, the centre worked closely with suppliers to select top quality produce and followed a delivery timeline. The centre also utilised its technologically-advanced kitchens to store the items.

Food wastage was minimised by using a cabinet trolley refrigerated container system that was invented for the competition. The system enabled ingredients not used during the competition to be stored and later recycled for other purposes, such as in the preparation of committee meals. The same system was also used in Culinaire Malaysia 2015, which resulted in a 60 per cent decrease in food waste collected in 2015 compared with Culinaire Malaysia 2013.

As for the eels in the Mystery Box challenge, they were placed in a tank equipped with an oxygen pump.

The layout problem was, unfortunately, without a solution. Lim commented: “This is an area which will need to be addressed at the next edition, perhaps by having a raised viewing platform for spectators or a ‘live’ feed projected onto big screens.”

Key takeaways
Emphasising on the importance of early preperations to minimise challenges and avoid setbacks during the event, Lim said: “To cope with the organisational and coordination challenges, groundwork started almost one year in advance. Of course, having an experienced team on the job helps!

In addition to the numerous teleconferences and meetings with the organisers, internally we had countless inter-departmental meetings to go over all the different aspects.”

Event: Malaysia Junior Tiger Cup 2015
Organisers: Kuala Lumpur Convention Centre and Malaysian Association of Hotels
Venue: Kuala Lumpur Convention Centre
Date: September 29 to October 2, 2015
Number of participants: 12 teams of five chefs

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