InterContinental Hotels Group, in collaboration with design firm Fbeye International, has completed a major five-year renovation of InterContinental Singapore.
The redesign sees the enhancement and continuation of the hotel’s colonial and Peranakan heritage theme, with the hotel lobby, lobby lounge, all-day-dining restaurant Ash & Elm, and the 316 tower rooms and suites overhauled.
Fbeye also previously redesigned the hotel’s executive club lounge, 67 shophouse-style guestrooms and suites, as well as Cantonese restaurant Man Fu Yuan.
More than 15,000 active devices can now concurrently access seamless connectivity at the Singapore Expo, following the venue’s upgrade of its Wi-Fi infrastructure.
Two high-speed fibre broadband connections and the most advanced wireless access points have been installed, among other enhancements, to all 10 exhibition halls at Singapore Expo and 32 meeting rooms at MAX Atria. Both are designed for optimal performance due to continuous operation, and workload generated from concurrently active devices.
Aloysius Arlando, CEO of SingEx Venues, said: “With Wi-Fimax, we now offer event organisers, exhibitors and delegates highly flexible and customisable Wi-Fi access; and not just limited to basic Wi-Fi services normally provided by some venues.”
Michael Lim, director of human resource and information technology, SingEx Holdings, said: “The system is part of an upgrade that extended the Wi-Fi service to cover both the entire Singapore Expo and MAX Atria. Only the MAX Atria was covered previously. Along with this upgrade, we are now able to deliver higher user densities and bandwidth.”
The complimentary Wi-Fi service is suitable for webmail, social media and normal Internet browsing. Event organisers who require higher bandwidth of over 2Mbps have the option to increase the bandwidth according to their requirements.
According to Lim, depending on the exact requirements such as bandwidth and the number of concurrent devices, the venue can work out a package for event organisers, which can be scaled accordingly.
Phillip Island, located just 90 minutes from Melbourne, has long been a favourite on the itinerary for business events hosted in Victoria. In fact, every week, at least one MICE group pays a visit to watch the famed parade of little penguins as they make their way from the ocean to their burrows.
The good news is the Penguin Parade became a whole lot more accessible last November with the launch of Penguins Plus, a new 300-seat platform and an underground viewing area for up to 70 people that doubles as a cocktail function space.
Less than a five-minute drive away is the Nobbies Centre, which as of December 2015 is home to an interactive new exhibition called Antarctic Journey.
The joint venture between the World Wildlife Fund Australia and Phillip Island Nature Parks tells the story of the landscapes and wildlife along the journey from Phillip Island to Antarctica via the Southern Ocean. Augmented reality technology transports visitors to the southernmost continent where they will be met by friendly fur seals and other sea life that jump out of the water.
MACAU welcomed a new association for professionals in the meetings, incentives and special events industry last Tuesday.
Todd Cai, president of the Macau Meetings, Incentives and Special Events Association (MISE), said the association was a year in the making, “after the Macau government announced that MICE is a priority in its tourism strategy”.
“Thus, it’s timely to have an association with an international network to (promote) Macau as a destination (for business events),” Cai added.
He noted that while there were many associations in Macau, most of them were focused on exhibitions and none covered the three segments of meetings, incentives and special events.
“What sets (MISE) apart is that we utilise an English platform compared to the majority of associations here which communicate in Mandarin. With more fascinating new venues coming online, it’s vital to build awareness as international MICE buyers do not understand Macau’s potential and capability well,” he said.
MISE secretary, Bruno Simoes, told TTGmice e-Weekly that many special events in Macau are organised by the government and 90 per cent of production are done by local professionals.
Simoes said: “There is a need for the private sector to drive special events like weddings and sports in different venues. While the tourism sector offers professional education (on areas like) F&B, we don’t see much (being offered) on audiovisual production or stage setup. Therefore, we plan to bring international certification courses like Certified Meeting Professional programmes to Macau.”
Other activities that MISE will get busy with include producing related reports and sharing of international case studies that will help Macau’s meetings, incentives and special events players to perform on par with other excellent destinations.
Simoes said: “This year, our white paper has got three topics to explore, namely transportation, MICE statistics, and special venues for events.”
As a non-profit organisation, MISE plans to kick off destination marketing and do at least two to three business/networking events a year, with guest speakers to discuss pertinent issues or share report findings.
Other objectives include generating business opportunities for members, to attract events from the international arena to Macau, to provide education and training to its members and the MICE industry in general, as well as provide on-the-job training for young members of the MICE industry.
The island nation is the top Asian city in ICCA’s 2014 list
Thanks to numerous large-scale events and high-profile conference wins, the country’s ranking looks solid in the face of global headwinds. By Paige Lee Pei Qi
Singapore continues to outshine its Asian counterparts with its accolade of being the top Asian city to be ranked among the top 10 convention cities in the world by the International Congress and Convention Association (ICCA) in 2014.
Steadily maintaining its position as Asia’s Top Convention City for 13 consecutive years while finishing seventh in the overall ranking of convention cities, Singapore hosted 142 ICCA events in 2014, a dip however, from the record 175 ICCA events held in 2013.
Singapore put forth another stellar performance in 2015, with STB supporting more than 350 business events in 2015 – a 27 per cent year-on-year increase from 2014. This resulted in 287,000 visitor arrivals, a year-on-year hike of 0.3 per cent.
According to Jeannie Lim, executive director, exhibitions and conferences, conventions and meetings, Singapore Tourism Board (STB), Singapore welcomed the prestigious World Confederation of Physical Therapy Congress last May – the first time it was held in Asia – which saw more than 4,100 participants from 114 countries.
Returning to Singapore last October, after 12 years, was the world’s premier financial services event Sibos 2015, which attracted 8,200 delegates from all over the world, making it the largest Sibos event in Asia-Pacific.
Sven Bossu, head of Sibos, said: “What made us return to Singapore was the city infrastructure that has luxurious conference halls and leisure amenities near to one another, allowing us to enhance our event.”
“For instance, the Gardens by the Bay is close to our event venue, Marina Bay Sands, allowing us to organise a 5km fun run and walk before the start of the day. This gives delegates a chance to better know each other in an informal setting that may potentially lead to a business partnership,” Bossu added.
According to Vincent Yap, assistant director, institutional division of MCI Group Asia Pacific, 2015 has been a “full year for MCI” with a good run of association events.
Explaining the appeal of the destination, Yap said: “Apart from the easy access, stable political structure and vibrant economy, most MNCs have a local presence in Singapore, which helps to provide an attractive proposition for association conferences, as they seek corporate sponsorship to fund the event.”
Hailing the new Global Association Hubs Partnership with Dubai, Washington DC, and Brussels as a “siginificant milestone” last year, STB’s Lim explained: “This (partnership) was formed in response to the increasing decentralisation of international associations and it aims to raise standards and grow the presence of them in each of the four partner cities.”
Through this partnership, Lim said: “Singapore aims to be a platform for international associations to grow and build their capacity in the region, create opportunities for local and regional associations to develop their global membership base, and cultivate best practices.”
However, even as the business events sector continues to shine, there was an overall six per cent fall in BTMICE visitor arrivals last year, with a corresponding eight per cent drop in per capita expenditure, according to the STB’s latest statistics unveiled on March 1.
According to STB chief executive Lionel Yeo, factors like companies cutting back on both travel and trip budgets were reasons behind the decline in business travel arrivals and spend.
STB’s deputy chief executive, Melissa Ow, added that China and India took a great hit in terms of business travel traffic.
“We recognise business traffic will be subjected to some of the conditions that will impact overall economies,” Ow said. “That means there are many opportunities for us to think about how we might grow our business events.”
However business might be in the coming years, the Lion City can rejoice now over several big wins in its bag. They include the International Council of Nurses World Congress 2019 which will see 3,000 visitors, the Intelligent Transport Systems World Congress 2019 which is expecting 6,000 guests, and the Lions Clubs International Convention 2020 for an impressive 20,000 guests.
{Taking Numbers}
{Insider} Andrew Koh, managing director of Events Architects
Andrew Koh, managing director of Events Architects, proposes three local must-dos
Start your day at a hawker centre
Singapore is famed for its great tasting and affordable food at hawker centres. Experience the hustle and bustle of a typical Singapore morning. Try a popular breakfast option of bread with kaya (coconut jam) and learn to order your hot beverage the local way.
Tour Singapore’s few remaining farms
Visit fisheries and the few remaining agriculture and horticulture farms at Kranji Countryside.
Alternatively, go on a self-guided tour and learn about the magnificent history of Kranji, Lim Chu Kang, Neo Tiew and Choa Chu Kang enclaves through the Kranji Heritage Trail.
Visit the country’s first UNESCO World Heritage site
Inscribed as a UNESCO World Heritage Site in 2015, the Singapore Botanic Gardens is the first and only tropical botanic garden on the list. With a rich history of more than a 150 years, the gardens offer visitors a wide range of self-walking trails to choose from. Free guided tours by volunteers on selected days are also available.
{Spotlight}
All that glitters is silver
Feast your eyes upon the first Philippe Starck-designed hotel in Singapore, The South Beach, which has already been hailed as a visual stunner in the heart of Singapore’s city landscape.
This 654-room designer luxury hotel features an extravagant ballroom that promises to charm your delegates. The grand ballroom, À La Carte, which hosted its first event in October last year, is located in one of the hotel’s four heritage buildings. It seats 370 guests banquet-style, with 320 guests seated on the ballroom floor and 50 guests seated on the mezzanine level which overlooks the entire ballroom.
The venue’s high ceiling is adorned with a “Forest of Lights “– a 11,520-light installation designed by Philippe Starck. The venue is also home to a expansive 9.5m high by 15.8m wide LED wall for projections. Situated within the ballroom are pre-function spaces as well as a VIP holding room.
Also available are 15 additional meeting rooms that are customisable and conducive for private meetings, breakout sessions, product launches as well as exclusive lunches and dinners. Suitable for a variety of group sizes, the meeting rooms can be combined to cater to groups of up to 72.
A spokesman from The South Beach said: “MICE planners have the luxury of curating event programmes to suit the needs of their guests through the spaces and facilities in and around the grand ballroom.”
“From gala dinners to trade conferences and events, they will find added charisma and gravitas from the historical value of the grand ballroom as it is housed in a standalone heritage building featuring expansive high ceilings,” the spokesman added.
The hotel is part of the South Beach mixed-use development which incorporates heritage sites – three army blocks and the well-known Non-Commissioned Officers (NCO) Club – along with two new tower blocks. The Court Martial Bar, set in one of the army blocks, draws on its courthouse history to serve concept drinks.
The second 1,200m2 army block, South Beach Quarter, is home to four new F&B concepts by lifestyle group Massive Collection. These include Vanity, a cocktail bar; Vatos Urban Tacos, a Korean-Mexican restaurant; The Armoury, a gastropub with a wide range of craft beers and boutique wines; and a nightclub.
The South Beach Grand ballroom in all its shimmering
splendour
Bintan Lagoon Resort has stepped up hardware improvements to keep itself
fresh and attractive to leisure and corporate guests; Nelayan restaurant
(above)is its newest dining destination
Major developments in two new districts in Bintan are spurring existing properties to spruce up, benefitting the destination as a whole. By Karen Yue
The masterplans of both the Lagoi Bay and Treasure Bay integrated resort areas in Bintan bore promises of a massive uplift for the Indonesian resort destination when they were announced years ago.
Although details of what’s to come have changed over time – for instance, Treasure Bay’s developer Landmarks and world renowned wellness brand Canyon Ranch have called off their partnership to build a luxury resort on the island barely two years after the plan was announced on June 13, 2014 – and opening dates for many of the new hardware have been delayed, the developments are enough to spur existing tourism suppliers into revamping their own offerings for a better fight.
At press time in March, new tourism infrastructure that are already in operation include The Canopi and Crystal Lagoon in Treasure Bay. Meanwhile in Lagoi Bay are the Swiss-Belhotel Lagoi Bay, The Sanchaya, the Air Adventure Flying Club, Flyboyz Beach Bar, Plaza Lagoi shopping mall, Bintan Marketplace and Lake Lagoi.
Both The Canopi – which features 41 safari tent-suites – and the Crystal Lagoon, both of which sit side by side, have hosted several teambuilding groups (see Spotlight – Crystal clear adventures).
Swiss-Belhotel Lagoi Bay, which presently offers 130 keys including 60 twin-share rooms, is equipped with function spaces. The Diamond Ballroom can seat 400 pax in theatre-style and be divided into three smaller venues. Four other smaller function rooms are available, along with a rooftop pool deck which has been a hit with planners for networking parties with up to 200 guests.
By the end of 2Q2016, a second hotel tower will open with 27 one- and two-bedroom apartment-style guestrooms and more restaurants.
“Being new is an advantage but we could do with more traffic,” commented Imelda Chen, the hotel’s sales and marketing manager.
Function rooms now see a 50 per cent occupancy monthly, with most meetings being held over weekends.
Chen said most events are by companies based in Singapore, although domestic meetings conducted by Indonesian telecommunications firms and banks are substantial too.
To enhance the stay experience for hotel guests and to encourage longer stays, Swiss-Belhotel Lagoi Bay has built an entertainment centre with a 30-seat movie theatre which can be hired for seminars and presentations, and a games area offering console games, foosball table and pool table.
A fishing facility on the edge of the serene Lake Lagoi, within walking distance from the hotel, is new too. A friendly fishing competition for groups can be organised there.
The hotel is also expanding its fleet of watersports equipment to include jetskis and banana boats.
Chen said the hotel can arrange simple teambuilding activities such as cooking classes and towel-folding classes in its function rooms, as well as Segway and hoverboard trails around Lake Lagoi.
For planners who require a more opulent option for C-level guests, they now have The Sanchaya (see Checking in, page 32).
Fay Gauna Lugue, director of sales and marketing with The Sanchaya, said the 30-key property has welcomed teambuilding groups, corporate meetings and incentives since opening in December 2014. The average size of these groups was 40 pax, with the largest being a 55-pax gathering in April last year.
“We don’t get massive groups because we don’t have that many rooms and our twin-share villas are in Hollywood twin setup,” Lugue explained. To help secure larger corporate groups, she has been pitching to planners the possibility of splitting delegates across a few hotels.
“There is a cooperative culture among hotels in Bintan and we refer business we aren’t able to take on to one another,” she remarked, adding that hotels collaborate on recreational activities too.
She said: “We work closely with Nirwana Gardens in organising ATV and elephant rides for our guests. A segment of the Crystal Lagoon is reserved for our guests during the monsoon season when our beach is closed. And since we do not have a kids club, we point our guests to The Canopi where plenty of suitable activities are available.”
While chiefs of existing resorts recognise the intense competition the new developments bring, they agree that fresh products will help to raise awareness of Bintan.
“(They) create a buzz for Bintan and boost tourist arrivals,” remarked Gerald A Hendrick, vice president, business development and hotel operations, Bintan Lagoon Resort.
Agreeing, Alpha Eldiansyah, general manager of Banyan Tree Bintan, expects stronger arrivals to the island, as well as more repeat visitors and longer stays at his property and Angsana Bintan as a result of guests wanting to experience all the new attractions.
“Bali went through a similar transition and became a world renowned resort destination with its own character. Bintan now has the potential to grow into a more comprehensive MICE destination while retaining the rustic charm and rainforest setting that makes it such an attractive getaway,” said Eldiansyah.
But Bintan’s established players are not content to let the newbies get all the attention.
Asad Shiraz, director of marketing with Bintan Resorts International (BRI), which markets Bintan’s tourism developments, told TTGmice that “existing resorts are responding by upgrading their facilities and enhancing their appeal by adding new recreational choices to their resorts”.
Indeed, Bintan Lagoon Resort has been undergoing an intensive renovation since 2015, starting with a rebranding in July, upgrading and enhancements to Silk nightclub and Terrace Sports Bar, and boosting its Wi-Fi system. It opened Powerhouse Gym and Jungle Gym for kids. Soon to come is a refreshed Kopi-O restaurant and monthly activities for guests.
Hendrick said: “These works have positioned the resort as a trendsetter in Bintan.”
The 20-year-old Nirwana Gardens complex has also refreshed the rooms in Nirwana Resort Hotel’s west wing in 2015 and opened the new PADI-certified Max’s Dive Centre in November.
Further renovations will be made to the east wing, Banyu Biru Villas, Indra Maya Pool Villas and Mayang Sari Beach Resort, while the complex’s Internet will be powered up with fibre-optic cables and guests will get 1MB of complimentary usage.
Recreational offerings will be enhanced too, with new and upgraded sports equipment coming online. One of the latest fun offerings at Nirwana Resort Hotel is the guided sunset and sunrise tours on ATVs and Ninebots, allowing participants to enjoy the surrounding nature in style.
Walid F Birak, general manager of Nirwana Resort Hotel, said: “MICE groups need activities, and our resort has many to offer. But to truly grow our corporate event business, we need the help of an international airport. The current domestic airport operates only three domestic flights a day.”
The airport in question is the Bintan Resorts International Airport, whose opening date has shifted to early-2018 from 2015. Gallant Venture, which leads the project, is in “various discussions with airlines, airport operators and other related businesses at present”, said Shiraz, who added that construction is now progressing “at a fast clip”.
Tourism players in Bintan are also urging a much stronger destination marketing effort to highlight the new and improved Bintan.
Lugue said: “My biggest obstacle is the impression business event planners have of Bintan. But Bintan today is different. Before, the mangrove was its only attraction. Today there is so much more to do and see.”
When asked what BRI is doing to change and improve consumers’ perception of Bintan, Shiraz said: “We will have to relentlessly promote all the new) aspects through all channels at our disposal and within our reach.”
He added: “Bintan is not a ‘side-destination’ of Singapore. It is an equally attractive partner – if not different. Bintan adds to the appeal of a Singapore programme by giving it a beach holiday dimension, a nature escapade dimension and an Indonesian cultural dimension, just to name a few.”
Conduct a presentation at Swiss-Belhotel Lagoi
Bay’s new theatre
{Taking Numbers}
{Insider} Anshuman Narayan, estate manager of The Sanchaya
Anshuman Narayan, estate manager of The Sanchaya, recommends three things to do in Bintan
Go flying
Capture a bird’s-eye view of scenic Lagoi Bay by taking to the sky in an open cockpit ultralight seaplane with Air Adventures Flying Club. You can feel the adrenaline coursing through your veins as the aircraft takes off and you will be in awe of the spectacular views.
Go play on the lawn
Make a roquet shot during the quintessentially British sport of croquet on our manicured lawn overlooking powder-white sands, palm trees, aquamarine waters and picturesque islands. Make the most of Bintan’s glorious year-round tropical climate by escaping to a bygone era playing croquet or pétanque, with tea, Pimm’s or pastis as refreshments.
Go see the fireflies
Cruise down Sebung River by night and experience the mangrove forests’ serenity. Known as lightning bugs, the fireflies are literally the stars of the show, collectively twinkling like Christmas tree lights. Brimming with stars, the night sky over Bintan is also brilliant.
{Spotlight} Crystal clear adventures
The new Crystal Lagoon in Bintan’s Treasure Bay integrated resort complex is both an eye candy and a gem of a playground for corporate groups seeks active fun for teambuilding programmes or pre/post-meeting get-togethers.
Equivalent in size to 90 Olympic swimming pools, the lagoon is South-east Asia’s first and largest recreational sea-water body that uses a unique and patented water purification system. The eco-friendly technology uses 100 times less chemical products than conventional swimming pools and consumes only two per cent of the energy needed by conventional filtration pools.
Besides its sustainable draw, Crystal Lagoon is set to excite event planners with its myriad of fun water sports. Thrill seekers can swim, wakeboard on a cable ski circuit, kayak, ride a paddleboat, go water-ZOVBing (water-walking in an inflated ball) and fly nine metres up in the air on a hydro-powered Jetovator, among many other activities.
The clear blue waters is also adorned with a floating inflatable bouncing waterpark that provides hours of fun.
The white sandy beach around the lagoon is great for volleyball, and numerous sun loungers allow participants to take a rest and get a tan.
And since the Crystal Lagoon is man-made, it remains safe for users during the monsoon season.
Singapore-based teambuilding specialist, The WOW Experience, is able to support corporate groups looking for fun at the Crystal Lagoon.
Should corporate groups desire to meet before the games, The Canopi, a collection of safari tent-suites located along the Crystal Lagoon, offers a rustic function room that is good for 70 pax in a classroom setup.
According to Jasvinder Kaur, spokesperson of Landmarks, the developer of Treasure Bay, The Canopi has hosted several corporate groups for three-day/two-night teambuilding programmes which included water games at the Crystal Lagoon as well as other activities such as trekking and mangrove tours.
“These groups are mostly 50-pax in size because The Canopi has only 41 tent-suites,” she said, adding The Canopi has been seeing “very strong interest” from leisure travellers across the weekends, corporate groups and even public event organisers.
“There have been requests for us to add more tent-suites, and this is something we will consider,” she said.
Waterfront Cebu City Hotel & Casino is one of the few hotels in Cebu that can
support mid-sized business events
An upcoming convention centre, more international branded hotels, a larger airport and better air links will change Cebu’s fate, writes Rosa Ocampo
Several developments taking shape in Cebu will help the Philippine destination realise its dream of becoming a business events hub in two years’ time.
A soon-to-come convention centre will address the city’s lack of large-scale venues, while more international hotel chains are eyeing Cebu for their next portfolio expansion which will quench the city’s thirst for global brands.
Walid Wafik, vice president–general manager of SMX Convention Centers, told TTGmice that SMX Convention Center Cebu, slated for an end-2017 opening, will be able to accommodate up to 5,000 pax.
SMX Convention Center Cebu will also have an arena for huge concerts and similar events, as well as a hotel that has yet to be branded, Wafik revealed.
Due to the absence of a convention centre in Cebu, industry sources said the destination has had to reject big events. Mid-sized gatherings in Cebu are usually held in the meeting facilities of hotels such as Radisson Blue Cebu, Waterfront Cebu City Hotel & Casino, and Shangri-La’s Mactan Resort and Spa, Cebu.
The growing presence of global hotel chains seeking to add properties in Cebu is a much needed development in a province where the majority of hotels are family-owned.
Dusit International will open the 295-key Dusit Princess Hotel Cebu in 2018 and is looking to add another in Cebu’s Oslob resort town, while Asian hospitality chain Plateno Hotels Group is shopping for new opportunities in the province.
Jean-Luc Kebers, managing director of 3D Hospitality Bridge, said interest from foreign hotel investors is good for the industry because it creates competition with local developers.
These hardware developments bode well for Cebu’s business events sector, and they complement the ongoing expansion of Mactan International Airport which will have a second passenger terminal by 2018, said Mary Grace Paulino, tourism officer of the Cebu Provincial Government. The new terminal will double the airport’s capacity to 12 million passengers yearly.
International air links are also being improved. In March Philippine Airlines began direct flights from Los Angeles; Emirates connected Dubai with Cebu via Clark International Airport; EVA Airways launched services from Taipei; XiamenAir started direct services from Xiamen, China.
Matt Poonin, manager sales and marketing, Travelite Travel and Tours, is confident that the new services will boost arrivals from the US, China, Taiwan and Europe especially the French, Dutch, German and UK markets, aided by the new Emirates service.
Poonin told TTGmice that before Emirates had begun its Dubai-Cebu service, a French automotive distribution company had approached Travelite for a series of incentive trips in Cebu for April 2016. Participants will fly from Paris via Dubai, a popular transit point for European travellers today.
Alice Queblatin, managing director of Southwind Travel & Tours (Cebu), expects more MICE groups from the Middle East to come on the wings of Emirates’ new service as well as plans by Qatar Airways to resume direct services between Doha and Cebu this year. Qatar Airways used to serve this route until five years ago.
Kebers expects Cebu to grow as the main gateway to the Philippines.
“Cebu is strategically located as you pass it to go to Bohol or Siquijor in the Visayas and to Siargao in Mindanao,” said Kebers.
He added that “many flights from Manila and China (come through) Cebu” and that “will help solve the (congestion at) Manila’s Ninoy Aquino International airport”.
Jerrie Mendoza, sales manager of Waterfront Hotel & Casino, believes that the recent infrastructure developments will attract more business events from South-east Asia and change the MICE profile that is now dominated by the domestic market.
Meanwhile, a MICE task force is being considered to further harness business amid the positive developments in Cebu. If that pushed through, the team would comprise the Department of Tourism, the local government and private sector players.
{Taking Numbers}
{Insider} Ann Olalo, director of sales and marketing with Radisson Blu Hotel Cebu
Ann Olalo, director of sales and marketing with Radisson Blu Hotel Cebu, recommends three must-dos in her city
Marvel at Cebu’s ancient Christian landmarks
Visit the huge Basilica del Santo Niño and the 595-year old Magellan’s Cross in front of it. Both landmarks bear testament to the city’s Christian faith, a heritage from Spain.
Chow down local eats
Try Cebu’s famous lechon (whole pig spit-roasted over charcoal) and mangoes.
Go shopping
Make time to shop for local souvenirs and Cebu delicacies such as dried mangoes and other dried fruits, dried seafood, cookies of varied ingredients, and more.
Magellan’s Cross, planted by European explorer Ferdinand
Magellan in the 16th century
{Spotlight} Celebrating Cebu’s craft
Destination Specialists (Cebu) Inc. has begun offering a customised arts and crafts tour to highlight the province’s renowned artisans and their products ranging from export-quality furnitures to dried mangoes.
MICE and inbound manager Merlyn Ebora said the bespoke programme – which is fast gaining popularity among corporate groups – is not merely a tour; participants can also craft their own accessories and ship purchases back home.
The tour includes a stop at the factory of world-renowned furniture maker and manufacturer Kenneth Cobonpue, whose unique pieces grace the homes of royalties and celebrities worldwide. Over 300 craftsmen make upmarket products for his eponymous brand Kenneth Cobonpue and Hive, a collection of Filipino and international designers.
Another interesting activity is the visit to Alegre guitar factory to see the intricate processes involved in assembling the string instrument. Skilled artisans make high-quality guitars that are exported to the US, Canada, Japan and other countries. Participants are also introduced to the assorted types, designs and sizes of guitars.
The tour then goes to the production facilities of Kor Landa Accessories, formed more than 30 years ago by French custom jeweller Jean-Daniel Christin. Kor Landa produces mainly fashion jewellery for export. They are made of natural materials like wood, mother of pearl and stones, and sometimes synthetic produce.
The Cebu experience wouldn’t be complete without visiting the factory of leading dried mangoes exporter Profoods International in Mandaue City. Participants will see how the fruits are selected, prepared, ripen, peeled, sliced and packed. There is also a mango museum and a shop offering discounted buys.
Ebora said other arts and crafts facilities can be included in the programme, depending on participants’ interest.
From left: Alegre guitar factory, Kenneth Cobonpue showroom
Stalwart Parkroyal on Beach Road needs no introduction. It is conveniently located near the city centre and beside Singapore’s culturally-rich Arab district. Its service standards remain excellent, comparable to five-star properties, such as those operated under its sister brand Pan Pacific.
What does need introduction are its new meeting spaces and refurbished guestrooms that now better cater to the needs of business travellers.
Meeting facilities The hotel’s two pillarless ballrooms were completed in August 2013 and occupies a standalone venue, connected to the rest of the hotel via a linkway. The S$20 million (US$14.2 million) project resulted in 982m2 of indoor event space spread over the Grand Ballroom (576m2), Sky Ballroom (344m2) and a Board Room (62m2).
The two ballrooms offer great flexibility, with each is divisible into three equally-portioned smaller venues. For theatre-style seating, the Grand Ballroom, Sky Ballroom and Board Room allow for 500, 320 and 24 pax respectively, while a classroom layout caters to 320, 160 and 18 pax respectively. All rooms feature HD audiovisual equipment and conferencing facilities while the Board Room boasts an 84-inch touchscreen monitor that functions as a multimedia platform and presentation device.
A promotion is currently ongoing, where meetings comprising a minimum of 15 delegates and 10 guestrooms can enjoy perks such as room upgrades or a complimentary cocktail hour. Available at all Parkroyal and Pan Pacific properties, bookings must be made by April 30, 2016, and meetings must be held by December 31, 2016.
Rooms My stay in the newly remodelled premier room was comfortable with the bed and pillows plush enough, but perhaps too soft for some. Cleanliness of the room, a pet peeve of mine, was met to exacting standards, and the availability of a hair dryer, ironing board and abundant clothes hangers catered well to my grooming requirements.
In terms of work needs, a desk, free Wi-Fi and ethernet connection were all available in-room. The Wi-Fi speeds are also surprisingly fast even when multiple devices are connected.
F&B Parkroyal on Beach Road has several options. Plaza Brasserie serves as the breakfast buffet joint, offering a range of Asian and International cuisine.
For lunch and dinner, the hotel’s renowned Si Chuan Dou Hua restaurant is known for its Sichuan cuisine and a great place for entertaining guests. An assortment of teas, served with flourish by a certified tea master, are also available from the adjoining Tian Fu Tea Room.
In the late hours, the hotel’s poolside bar and Club 5 are comfortable spots for a tipple.
Foodies should rejoice, as the hotel is in an exciting area. Popular restaurants like Artistry, I Am, Maison Ikkoku and The Hanger are a short walk away, while Blu Jaz Cafe, Joo Bar and Piedra Negra are great for lively night outings.
Other facilities A renovated outdoor poolside space, located a floor above the meeting facilities, is available as a breakout area. It is also ideal for pre/post cocktail sessions. It is part of the refurbished Wellness Floor, where the hotel’s flagship St. Gregory Spa and a Technogym-equipped fitness centre are.
Five-star, 21 villas and nine suites
Jalan Gurindam Duabelas,
Plot 5, Lagoi Bay, Bintan
Tel: (62) 770 692 200
www.thesanchaya.com
Sitting on a powder-white sandy beach that leads into a sparkling, blue sea, and framed by swaying coconut trees and neat shrubs, The Sanchaya could trick its guests into thinking they are somewhere in the Maldives.
With its elegant colonial-style architecture and handsome interior decor that features stylish custom-made furniture and countless beautiful artefacts from around the world, The Sanchaya lends a glamorous touch to business events involving high profile guests.
Meeting facilities With polished timber floors, beautiful black and woodgrain lattices on its walls, and shelves that hold South-east Asian art pieces, The Dahlia resembles the living room of a well-travelled master. It is the hotel’s only meeting room and can host up to 75 people theatre-style or 48 for a banquet.
When the meeting is done, delegates can enjoy a tipple or two on the terrace or manicured lawn right outside.
Planners, however, are not restricted to just The Dahlia. The Salon and Library, boasting a selection of rare books and offering tantalising sea views, is an impressive venue for coffee breaks and breakouts. Tucked within this venue is the Decanter, the estate’s wine cellar and wine and cheese tasting area. Private dinner parties for 10 are welcomed here and wine pairing dinners can be arranged.
The Sanchaya’s private, pristine beach welcomes social functions for up to 50 guests, and the hotel will happily arrange a themed dinner with exquisite table setting and butler service. At the end of the event, guests can write their hopes for the company on a small card and attach it to a kongming lantern before releasing it into the starry sky.
Rooms While The Sanchaya sits on more than 9.6ha of land, it only has 21 villas and nine suites. Guests are therefore promised the luxury of space and serenity while at the same time, prompt attention from the service staff when that is needed.
Guests can choose to stay in suites within The Great House (the main building where guests facilities are) or in a villa. There is a selection of colonial-style villas with one- and two-bedroom options, and one-bedroom Thai-styled villas. The 240m2 two-storey beachfront Vanda Villa is the most luxurious option.
My one-bedroom seaview villa was sublime and I particularly loved the idea of having more than 1,000 movies to watch on the Apple TV, in the comfort of my super king size bed. Alas, with several meetings to attend during my stay, I was only able to watch half a movie.
Also charming is the complimentary selection of snacks and beverages, and a generous pot of rich hot chocolate that come one evening.
F&B The all-day dining outlet, Dining Room, offers a semi-buffet breakfast which allows me to pick fresh fruits and cereal off a line and order my main course from a menu of various egg dishes and other things. What enchanted me most was a lady in traditional dress who came by to offer me a drink from her basket of jamu concoctions.
The poolside Tasanee Grill serves Thai cuisine while The Bar is the perfect place for a nightcap.
Other facilities There is a 50-metre infinity pool, a gym, the Sanchaya Spa with indoor and outdoor treatment rooms, a croquet lawn and an archery field.
As more dining functions become an integral part of the complete business event, convention centres must perfect their F&B operations to satiate demanding organisers. We find out what the new needs are and which centres in Asia are muscling up their culinary creativity and catering prowess
By Karen Yue, Rebecca Elliott, Paige Lee Pei Qi, S Puvaneswary, Mimi Hudoyo, Rosa Ocampo, Prudence Lui
Convention centres have for years now recognised the need to be more than a provider of event space. The more competitive ones of the lot have invested in technology to enhance event organisers’ delivery of events and delegates’ experience, in sustainable capabilities to reduce their impact on the environment they operate in and at the same time, satisfy a growing number of clients who prefer to work with green partners, and in building an in-house team of event specialists who can add another dimension of operational support for their clients, among other areas.
These days, convention centres in Asia are sharpening yet another aspect of their service delivery – food and beverage.
Bruce Winton, general manager of the new Marriott Grand Ballroom (MGB), a convention centre that opened last year which has already earned a reputation for being one of the Philippines’ largest convention venue for up to 5,000 pax, said this evolution is necessary for convention centres to do well going forward.
“In this age, organisers favour one-stop-shop kind of venues that hotels have an advantage in. Gone are the days that a function room will be offered bare; requirements are now built-in. Organisers’ considerations are highly dependent on the venue’s completeness against their checklist. Innovation is top of mind when it comes to catering, lighting and sound equipment, event coordination, room accommodation, etc,” remarked Winton.
It is this need for a complete service that renders a basic catering service at convention centres obsolete today.
Convention centre chiefs opined that the new importance placed on quality dining functions within a larger business event stemmed from organisers’ need to deliver a strong and memorable overall experience for their delegates.
Renato Padilla, general manager of Philippine International Convention Centre (PICC) in Manila, said: “With the goal of mounting uniquely creative and memorable events, organisers and clients are more demanding in terms of the quality and variety of food and service.”
“Even corporate functions are becoming themed events. We have to be prepared with an inventory of chairs, linens, flatware and décor to match the clients’ desired theme. On certain occasions, even the food servers have to dress to the theme,” added Padilla.
Food is now an “integral part of events” and not just a secondary consideration for event organisers, according to Arun Madhok, CEO of Suntec Singapore Convention & Exhibition Centre.
“Event attendees have come to expect good food and organisers are looking past traditional catering (to focus on) innovative experiential dining concepts to complement their event themes,” Madhok remarked.
Adelaide Convention Centre CEO, Alec Gilbert, agree. “Planners are aware that food and beverage can be the maker or breaker of large-scale events, and the importance of getting it right and providing a unique experience is paramount,” he said.
A taste of the destination
Adelaide Convention Centre offers South Australian wines to introduce delegates to the local food culture
Adelaide Convention Centre has been seeing an uptick in requests for customised menus and a need for menu design to be themed, often based on the uniqueness of local produce.
Gilbert said: “When (event guests) taste our food, it may be the first opportunity they have had to taste the produce and wines from South Australia. As a centre, we provide the window to what the state has to offer, and therefore it is important that we do it right. Guests are looking beyond the menu and wanting to learn something about the food, culture and traditions of the host destination.”
Suntec Singapore’s Madhok has also noticed a growing appetite for local favourites during dining events.
“We see an increasing demand for menus with a local flavour, for delegates who may not be able to experience the local culture due to their tight schedule (during the event period),” he said, adding that the centre is able to include traditional teh tarik (pulled milk tea), for instance, in the menu at clients’ request.
Colin Yeoh, group director of food & beverage operations, Sunway Hotels & Resorts Malaysia, which manages the Sunway Pyramid Convention Centre within the Sunway Resort City, noted that requests from event organisers to “feature and prepare local cuisine and present it in novel and creative ways” are on the rise.
“Their intention is to showcase the diversity in Malaysian cuisine and to create unique experiences for their delegates during their short stay in Malaysia,” Yeoh said.
He added that Sunway’s diverse culinary team is also capable of creating “enticing menu selections with an array of Malaysian, regional Asian, Middle Eastern and Western cuisine that will take diners to a special place and time, one plate at a time”.
More servings of interaction please
Convenient dining options are in demand, discovered Marina Bay Sands’ (MBS) executive chef, Christopher Christie, as organisers and event delegates seek to pack more networking opportunities into the programme.
“As networking plays a pivotal role in every meeting, we see a growing demand for easy grab-and-go snack items that are convenient for meeting delegates,” Christie said.
To address this need, Christie and his team will set up themed pop-up cafes within the convention centre, an arrangement that allows delegates to network while filling their tummies.
Adelaide Convention Centre is telling stories of Australia’s food producers to quench delegates’ thirst for knowledge of the host destination’s food culture
Sharing the same observations, Adelaide Convention Centre’s Gilbert said “there is less of the three-course, sit-down menu and more techniques being employed in the menu designed to stimulate interaction among delegates”.
Besides connecting with one another, delegates at dining functions are also increasingly desiring interaction with the kitchen, found Peter Haycroft, executive chef at Melbourne Convention and Exhibition Centre (MCEC).
He said: “They are very interested in where their food as come from, how it is cooked and how it is served. This has led us to invest in live cooking stations.”
Diverse diets
Dining events at convention centres are becoming more complex, a change catalysed by an increasingly diverse event audience with different dietary requirements and preferences.
The kitchens of convention centres must now accommodate dietary preferences, not just dietary restrictions.
“Healthy options – as opposed to dietary requirements – will be very popular this year,” said MCEC’s Haycroft.
Kuala Lumpur Convention Centre Malaysia, which has been fielding more requests for healthy dishes and beverages, has started to include a wide selection of such options in its banquet menus, Day Conference Packages, TenOnCall offerings and public catering outlets (West Wing Café and Park View Deck), revealed executive chef, Richmond Lim.
In 2015, Adelaide Convention Centre introduced a new food philosophy: Soils and Seasons. It was designed to tell the story of South Australia’s farmers, fishers, growers and wine makers, which Gilbert said was helping to build the centre’s reputation around the world.
The new International Convention Centre Sydney (ICC Sydney) unveiled its own food philosophy too this February. Feeding your Performance promises to feed its event delegates fresh, healthy food to nourish the body and mind.
CEO Geoff Donaghy said executive chef Tony Panetta had worked with nutritionists and regional suppliers in New South Wales to develop an “industry-first approach to cuisine”.
The new food philosophy spans ICC Sydney’s retail outlets and events.
At PICC, requests for halal, kosher, vegetarian, gluten-free and nut-free meals “are not uncommon”, according to Padilla.
“As many events now have a diverse delegate profile, and lifestyle choices have evolved with the times, organisers now ask for a variety of meal choices that were not usually requested for in previous years,” said Padilla.
Bali Nusa Dua Convention Center serves up local specialities at dining events
When the new Marriott Grand Ballroom was built, it included 15 kitchens to support each event space and to satisfy the growing need for quality food options of a wide-ranging variety. These kitchens are staffed by a multiracial culinary team to ensure authentic flavours. It will soon have a halal certified kitchen to support the increasing number of events from the Muslim community.
Besides requests for foods prepared with less cream and fat, some organisers are also enquiring about sustainable food options, noted Yasinta Hartawan, general manager-operations of Bali Nusa Dua Convention Center.
Celebrity status
The plethora of cooking TV shows and expansion of celebrity chef restaurants across the world are influencing how people dine and raising their expectations of dining events they attend.
Sharing his observations with TTGmice, Adelaide Convention Centre’s Gilbert, said: “Both clients and delegates are becoming far more discerning in terms of the quality and presentation of meals. Expectations are much higher and the lines between quality function catering and restaurant a la carte catering are blurring.”
Requests for sustainable food options are on the rise
Gilbert believes that the “prevalance of cooking shows on TV and the rise of celebrity chefs” are effecting these changes in dining function requirements, and noted that convention centres today must be proactive partners with the client in order to create a successful event.
Richmond Lim, executive chef at the Kuala Lumpur Convention Centre Malaysia, agrees, saying: “Some organisers want us to replicate the taste of dishes they personally like at fine dining restaurants for their banquet event.”
Lim added: “But it is not that simple to replicate because fine dining restaurants usually cook for 60 to 80 people, whereas banquet events at the centre may be for up to 6,000 pax for a sit-down dinner or 12,000 for a standing buffet. We have to be able to deliver food at the right speed, time and temperature.”
Varied venues
The quest for a spectacular dining experience is also impacting organisers’ choice of venue.
For convention centres that are part of an integrated development complete with hotels and attractions, such a request can be easily satisfied.
“There is a growing trend for organisers with more than two consecutive days of events at the centre to look for dining venues (elsewhere),” said Sunway’s Yeoh.
“With all our facilities, from the convention centre and three hotels with more than 1,400 (keys), to the theme park and Sunway Pyramid Shopping Mall – all within walking distance and linked by covered walkways – we are able to offer convenience and comfort to event organisers and take away the hassle of planning transportation for medium- and large-scale events,” said Yeoh.
The Westin Resort Nusa Dua Bali provides unique dinner venues to business events hosted at the Bali International Convention Centre next door
Meetings have been hosted on Sunway Lagoon’s man-made beach and Sunway Pyramid Shopping Mall’s skating rink.
“Our F&B team always promote our hotel venues to clients (who desire alternative venues to convention centre ballrooms,” said Alexander Dietzsch, executive assistant manager food & beverage of The Westin Resort Nusa Dua Bali, which manages the Bali International Convention Centre next door.
“We have created customised packages for all our hotel venues, and they can cater for groups. We frequently have corporate groups joining our Sunday Brunch when their meetings fall over a weekend,” Dietzsch added.
Business events taking place at the Sands Expo and Convention Centre, part of the MBS integrated resort, can utilise the complex’s impressive collection of 10 celebrity chef restaurants.
Christie, said: “Our clients can choose to host their networking events over celebrity chef dine-arounds where guests can taste multiple award-winning flavours in a single night, or commission a celebrity chef to create a menu for a sit-down dinner.
“Our clients recognise that when they do an event at MBS, it is not just an event space or technical expertise that we can provide, but a holistic end-to-end experience which includes creating culinary magic when needed.”
For instance, as Christie explained, one of MBS’ specialities is themed dinners, which are easily done in ballrooms and staff are on hand to support world-class entertainment acts that clients increasingly bring in to jazz up their evenings.
Marina Bay Sands promises an end-to-end experience including delivering culinary excellence; ASEAN Para Games closing ceremony
“Having the option to dine poolside or at the lagoon at The Venetian Macao is as important as the food we offer,” remarked Gene Capuano, vice president of convention and exhibition operations.
To keep meeting groups on site, Bali Nusa Dua Convention Center, which is not part of a mixed-used complex, has resorted to pitching its public spaces. Taman Jepun, a courtyard between halls one and two, has become an ideal venue for a Balinese-themed dinner or reception.
“Its green surroundings, architecture and the Balinese gate make a dramatic backdrop for any event,” said Hartawan.
PICC chooses to take advantage of its vast grounds – a rarity in Manila – by adding a second outdoor venue, The Garden, to support afternoon and sundown gatherings. The Garden offers 2,946m2 of space with 47 plant species, park benches and a centrepiece koi pond. PICC’s other outdoor venue is The Courtyard, which can take 860 pax for a cocktail party.
Investments in technology
Several convention centres in Asia have spruced up their kitchen to better cater to the new breed of demanding dining events.
According to Lim, Kuala Lumpur Convention Centre has acquired a reputation for being able to deliver five-star banquets for large volumes of people, and that is due to the investments made in kitchen technology. The centre’s kitchen is now fitted with touchscreen ovens with USB ports and other upgraded equipment.
“It is important to keep up with kitchen technology as it will allow us to prepare food more efficiently. Productivity is very important in this business and something we strive for every day,” Lim said.
MBS’ kitchens – 48 in all – are equipped with “high quality culinary equipment such as combi-ovens, induction stoves and sous vide machines for precision cooking”, said Christie.
But more critical to the success of a banquet is the essence of timing, remarked Christie, especially when it comes to serving a hall filled with thousands of hungry people.
He pointed out that MBS’ dynamic team of 400 culinary staff and 120 banquet operations personnel is a key component for flawless execution.
Suntec Singapore modernised its three kitchens in 2015 with the installation of state-of-the-art ovens which allow its chefs to maintain a high food quality even when cooking in large quantities.
Sunway Pyramid Convention Centre, part of the larger Sunway Resort City, is able to grant unique dining venue options to event planners
“All our gas stoves were also replaced with induction stoves, which is in line with our sustainability goals, and more importantly, they are safer for our chefs,” said Madhok.
PICC has recently invested in top-of-the-line kitchen equipment and in-house facilities with its exclusive caterer, Via Mare, one of the country’s foremost catering service provider with 40 years of experience under its belt.
How planners did it
A cultural lure
Pacific World Singapore organised a conference in Sands Expo and Convention Centre for 750 attendees from an international agricultural firm two years ago, and there was a three-hour gap between the conference and dinner. As the client wanted to contain all attendees in the venue before dinner, a few challenges surfaced.
Linda Low, manager of strategic partnership and product marketing, Pacific World Singapore, said: “It was difficult to find an appropriate holding area to adjourn the group to, and to keep them engaged during waiting period. Furthermore, there was a turnaround time of three hours to convert the room from conference set-up to a banquet setting.”
The decision was eventually made to use the foyer outside of the ballroom as a holding area for the attendees. This helped to minimise movement of the group.
To entertain them during the three-hour wait, Low said cultural activities were set up in booths placed around the foyer. These activities gave attendees a taste of Asian cultures and encouraged interaction at the same time. Hostesses were also dressed in costumes of different ethnic groups in Asia.
Low said: “While dinners in ballrooms are common, what was satisfying from the event was the pre-dinner interaction and cultural experiences which was the client’s objective.”
Themed for variety
The annual Philippine MICE Conference (MICECON) is the country’s largest MICE event and one that is aimed at showcasing the destination’s capability in hosting international events.
The edition in September 2015 made use of its various dining functions to inject excitement into the two-day conference, according to Tourism Promotions Board (TPB) chief of marketing and promotions, Susan del Mundo.
Working with the Marriott Grand Ballroom, the convention centre where MICECON was held, the TPB rolled out thematic coffee breaks, a 1960s themed lunch function and a colourful dinner party.
For the lunch event, cushions were strewn around low tables, and they were matched by gay buntings and other decorations typical of the Philippine fiesta. Participants were asked to come dressed in 1960s fashion, and entertainment echoed that era.
For the dinner party, an array of international food was served, including a huge vat of paella. There was also cheese, a tapas bar and other beautifully bedecked buffet stations. Cubic seats lit in various hues lend colour to the venue, and MGB utilised its 176 programmable pillar ceiling lights to enhance the ambience.
Delectable food that were creatively presented, excellent entertainment that is second nature to Filipinos, and dazzling lighting effects combined to make MICECON 2015 memorable and experiential, said del Mundo.
Convention centres get creative
Above: Streetmosphere performers inject fun to a Tupperware convention. Below from left: The Westin Resort Nusa Dua takes dining events onto the beach; Bali Nusa Dua Convention Centre executes a traditional dinner
Meetings under the sun
The Westin Resort Nusa Dua, which manages the Bali International Convention Centre next door, has played up its location in a sunny resort paradise by arranging meetings outside of the convention centre.
It had a meeting venue set up on the beachfront, with sun beds lined up to face the speaker. It also did a corporate gathering in a picnic set-up with blankets, cushions and well-stocked picnic baskets.
A promised beer garden
At the Professional Conference Organisers Association Conference in November 2015, the Adelaide Convention Centre used a beer garden concept to showcase increasingly popular craft beers from South Australia, collaborating with a range of local microbreweries. The concept changed the format of a traditional banquet and encourage more interactive among delegates.
Dine all over Australia in one location
During the Australian Tourism Exchange held at Melbourne Convention and Exhibition Centre in June 2015, it wasn’t just Melbourne’s cuisine the culinary team had to showcase to the 10,000 delegates from 38 countries over four days. In line with Tourism Australia’s Restaurant Australia campaign, the food and beverage offering illustrated the unique cuisines of each state and territory, with produce flown in from all over Australia.
The centre’s chefs and procurement team worked closely with each state’s tourism authority to not only source and order produce from their region, but also develop creative menus for eight concurrent cocktail functions.
A feast for all senses
A private New Year’s Eve event held last year at the Grand Ballroom in Sands Expo and Convention Centre in Singapore saw a lavish sit-down dinner for more than 2,000 guests. Apart from platters of seafood served, guests were also treated to a cheese and chocolate buffet at the Grand Ballroom foyer while they watched fireworks through the towering glass façade.
An international affair
A Tupperware convention at The Venetian Macao Cotai Expo required the venue to provide its 8,000 guests with eight different menus to showcase eight different cultures including Macanese, Chinese, Korean, Japanese, Singaporean, Thai and Indian (both vegetarian and Jain). Some 800 tables were spread out over 40,000m2 of exhibition hall space, and country flags were flown over each area to identify the different dining speciality. Colours LEDs to light up pillars provided extra colour differentiation for the various areas.
For entertainment, The Venetian brought in Steetmosphere roaming performers and singing gondoliers.
A local touch
The Kompas Gramedia Dinner for Asia Pacific Media Forum 2014 held at Bali Nusa Dua Convention Center was executed in Lesehan style, an informal Javanese concept which sees guests seated on the floor at low tables. Food stalls were set up around the event space.
The newly-opened Ritz-Carlton, Bangkok anchors the One Bangkok development with cosmopolitan elegance. Featuring the city's largest ballroom and a spectacular new penthouse suite, it delivers exceptional hardware and deeply authentic, soulful service for business and leisure travellers alike
Behind the imposing, Brutalist concrete that defines Zurich’s Oerlikon district lies a surprising secret. While its exterior honours the neighbourhood’s industrial roots, stepping inside Mama Shelter reveals a vibrant, neon-soaked world that is a far cry from its rigid shell
A polished urban retreat designed for business travellers, Hyatt Regency Kuala Lumpur at KL Midtown combines thoughtful design, seamless service, and exceptional facilities.
Convention centres have for years now recognised the need to be more than a provider of event space. The more competitive ones of the lot have invested in technology to enhance event organisers’ delivery of events and delegates’ experience, in sustainable capabilities to reduce their impact on the environment they operate in and at the same time, satisfy a growing number of clients who prefer to work with green partners, and in building an in-house team of event specialists who can add another dimension of operational support for their clients, among other areas.
“Event attendees have come to expect good food and organisers are looking past traditional catering (to focus on) innovative experiential dining concepts to complement their event themes,” Madhok remarked.
“We see an increasing demand for menus with a local flavour, for delegates who may not be able to experience the local culture due to their tight schedule (during the event period),” he said, adding that the centre is able to include traditional teh tarik (pulled milk tea), for instance, in the menu at clients’ request.
